Monday, March 30, 2009
1 pound ground beef
1 onion, chopped
1 can mushrooms, undrained
1 can cream of mushroom soup
1 cup sour cream
Cooked rice or pasta
Brown the meat with the onions. Stir in the mushrooms, soup and sour cream. Heat through but don't boil (or the sour cream will curdle). Serve over rice or noodles.
To make this even easier and faster I just pull a packet of cooked "wheat/meat" from the freezer and then mix everything together. To make it not easier and faster, you can make your own beef gravy (instead of the soup) and use fresh mushrooms. And to make it really good, use top sirloin instead of hamburger.
Updated August 2009:
Michelle decided she wanted to do some cooking before school started again. (I suspect it's a Personal Progress requirement, but that's okay with me!) Her first pick was Easy Hamburger Stroganoff. And it is easy!
Saturday, March 28, 2009
½ cup oil
¼ cup vinegar
½ cup sugar
¼ teaspoon garlic salt
½ teaspoon celery seed
½ teaspoon dry mustard
Serve over green spinach and sliced strawberries.
Monday, March 23, 2009
10/22/2015 Notes: Wayne used 1 pound kielbasa and 2 pounds top round steak and added an additional 1 1/2 teaspoons salt and 1/4 teaspoon cayenne pepper. He prepared it in the Dutch oven, and will use the crock pot to reheat it for dinner tomorrow. Next time, if using the additional meat, add another can or two of kidney beans.
10/28/2016 Notes: Used 1 pound bulk sausage and 2 pounds stew meat (from Costco), along with the extra salt, cayenne and two cans of beans.
Saturday, March 21, 2009
Let the yeast soften in the water. Then stir in the remaining ingredients. Mix well. Let rise until doubled (you can skip this step if you're in a hurry, and you don't mind a chewier crust). Roll out and top with desired toppings. Enough for 2 large pizzas or about 12 individual ones.
Tuesday, March 17, 2009
First, cook the rice. Combine 1 cup of short-grained rice and 2 cups of water. Add a pinch of salt. Bring to a boil on the stove. Cover and simmer on low for 10 minutes. Without removing the lid, turn off the heat and let sit for 20 minutes. Put the rice into a plastic bowl and gently toss with "Sushi Vinegar" (1/3 cup rice or white vinegar mixed with 1 1/2 tablespoons sugar and 1 tablespoon salt - stir until it's all dissolved).
Now it's time to have some fun. Place a sheet of dried seaweed on some plastic wrap. Top with about a cup of the rice and roll it out. (Cover your rolling pin with plastic wrap as well.)
Dip into soy sauce and enjoy! (Neither one is a fan of wasabi, so they skipped that part.) And I actually tried one and liked it. Maybe making them at home is the secret!!
Wednesday, March 4, 2009
Because of the bandaid on my finger, I didn't feel like forming patties, so I tried two different methods to cook them, and both worked. One was to ladle a spoonful into the frying pan (using a dab of flavored olive oil to keep it from sticking - Yum!), flattening it a bit into a circle, and frying it like a regular burger. The other method was to place all of the "dough" on a greased cookie sheet and spread it out into a large rectangle about 1/2" thick (drizzling it with the yummy olive oil). Then bake at 350° for 15-20 minutes. Remove the pan and, using a pizza cutter, cut it into 3" squares, flip them over, and return them to the oven for another 15-20 minutes. That worked also.
We decided that barbecue sauce was the perfect condiment. The two independent comments(child #1 ate while child #2 was at play practice, and then child #1 took a nap while child #2 ate) from the teenage taste-testers were, "That was interesting. I'd eat that without complaining if that's all the choice I had." High praise indeed!
1 cup margarine (or butter)
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 cups flour
2 ½ cups oatmeal, powderized in blender ***
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups chocolate chips
1 ½ cups chopped nuts
½ cup finely grated milk chocolate
Cream together butter and sugars. Mix in eggs and vanilla. Combine dry ingredients and add to creamed mixture. Stir in chocolates and nuts. Drop by spoonfuls on lightly greased cookie sheet. Bake at 350° for 10-12 minutes.
*** This is what's so neat about this recipe! Take your regular oats and put them in a food processor or blender.Give it a quick whirl and you've disguised the oats enough so that your children don't realize they're eating oatmeal cookies!
Do the same thing with either chocolate bars or milk chocolate chips and you get yummy chocolate flavor in every bite!
4 cups flour
4 cups quick-cooking oats
1 ½ cups nonfat dry milk powder
¼ cup baking powder
1 ½ teaspoons salt
1 ½ cups shortening
Combine dry ingredients. Cut in shortening. Makes 10 cups.
To prepare Oat Muffins: Combine 2 1/4 cups Rolled Oats Master Mix, 1/2 cup. raisins or other dried fruit or chopped nuts (optional), 2 Tbsp. sugar, 2/3 cup. water, and 1 egg. Stir just to moisten. Spoon into 12 greased muffin cups. Bake in preheated 425° oven for 20 minutes. Makes 12 servings.
To prepare Oat-Raisin Cookies: Beat 1 egg, 1/4 cup water, 3/4 cup sugar, and 1 tsp. vanilla. Stir in 2 1/2 cups Rolled Oats Master Mix, 1 tsp. cinnamon, and 1/2 cup. raisins. Drop by rounded teaspoonfuls onto greased baking sheets. Bake in preheated 375° oven 12 to 15 minutes. Makes 24 cookies.
To prepare Buttered Oat Bread Sticks: Melt 1/3 cup butter in a 9x13" baking pan in a 450° preheating oven. Combine 2 cups Rolled Oats Master Mix and 1/2 cup water, mixing lightly with fork. Roll out on lightly floured surface to form 10-by-6-inch rectangle. Cut in half lengthwise, then cut each half in six crosswise strips. Using fork, dip each strip in butter, coating both sides; leave strips in pan. Arrange evenly and bake 12 to 15 minutes or until done. Serve hot. Makes 12 servings.
To prepare Oat Pancakes: Combine 1 1/2 cups Rolled Oats Master Mix, 1 egg, and 1 cup water. Bake on greased hot griddle or in skillet until browned on both sides and done in middle. Makes 12 servings.
3 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
3-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups shortening
3 cups quick-cooking oats
In a large bowl, combine the flour, sugars, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. Yield: 9 cups
To prepare pancakes: Combine 1-1/2 cups oat mix, 1 egg and 1 cup water in a bowl. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes.
To prepare muffins: Combine 3 cups oat mix, 1 egg and 2/3 cup milk in bowl. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
To prepare peach crisp: Combine 2 cups oat mix and ¼ cup brown sugar in bowl; mix well. Pat 1-1/4 cups into a greased 8-in. square baking pan. Spread with a 21-ounce can of peach pie filling. Sprinkle with remaining oat mixture. Bake at 375° for 30 minutes or until lightly browned. Serve warm with ice cream or whipped topping if desired.
(or Glorified Rice Krispy Treats)
2 tablespoons vegetable oil
2 tablespoons butter or margarine
6 cups mini marshmallows
2 tablespoons honey
2 tablespoons peanut butter
2 ½ cups rolled oats
½ cup butter
1 cup brown sugar
¼ cup sugar
2 tablespoons honey
½ teaspoon vanilla
1 cup flour
1 teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups quick oats
1 ¼ cups crisp rice cereal
1 cup chopped nuts
1 cup raisins, chocolate chips, etc.
Cream butter and sugars. Add vanilla, honey and egg. Mix well. Combine flour, baking powder, salt and cinnamon. Add to creamed mix. Stir in oats, nuts and cereal. Add any extras. Press firmly into greased 9x13 pan.Bake at 350° for 25 minutes. Cool and cut into bars.
Combine 1/3 cup quick oats and 2-3 tablespoons Hot Chocolate Mix (see below) in a cereal bowl. Stir in 2/3 cup boiling water and let sit a couple of minutes. Top with mini chocolate chips (which I forgot for the picture) and whipped cream if desired.
Hot Chocolate Mix
2 cups dry milk powder
1 cup cocoa powder
¾ cup sugar
½ cup powdered creamer
dash of salt
Combine all ingredients. Store in an airtight container. To make Hot Chocolate, add 3-4 tablespoons of the mix to a cup of hot water.
1/3 cup quick oats
2 tablespoons powdered oats**
up to 1 tablespoon white or brown sugar
2 tablespoons dried fruit, optional
1 tablespoon dairy creamer, optional
½ teaspoon cinnamon, optional
Combine and store in airtight bag or container. To serve, pour in bowl and add 2/3 cup boiling water. Stir and let sit for 2 minutes.
**For directions on how to make powdered oats, see this post.
Tuesday, March 3, 2009
Tomato Oat Soup
3 tablespoons olive oil
1 cup rolled oats
5 large tomatoes, halved and sliced
1/3 cup onion, chopped
1 garlic clove, chopped
3 cups water, divided
½ bunch fresh cilantro (We don't like cilantro so I substituted some dried parsley instead.)
2 teaspoons chicken bouillon granules
½ teaspoon salt.
Heat oil in a deep skillet. Add the oats; cook and stir until toasted. Combine tomatoes, onion, garlic, 1 cup of water and cilantro in a blender or food processor. Blend until smooth and pour into the pan with the toasted oats. Stir in the remaining 2 cups of water and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Serves 4.
Makes about 2 quarts
6 cups rolled oats
Mix all ingredients except raisins. Stir in and coat thoroughly with:
Spread on cookie sheet and bake at 350° for 25 minutes. Add raisins or other dried fruit and bake 5 more minutes. Store in an airtight container.
Recipes using Granola Mix:
Serve as is for a breakfast cold cereal, or gently cook it in milk to turn it into a hot cereal.
Layer with fresh fruit and yogurt.
Use as an “add-in” for muffins or quick breads.
Sprinkle on top of pudding or ice cream.
Add to fruit salad.
Mix with peanut butter and serve with apples or celery.
Ice Cream Squares
4 cups granola
¼ cup caramel or chocolate sauce
1 quart vanilla ice cream (can vary flavor)
Press half the granola into a 9” square pan. Drizzle with the caramel/chocolate topping. Spread the softened ice cream and top and sprinkle with the remaining granola. Cover and freeze 6 hours. Serve with additional sauce.
2 medium bananas, mashed
¼ cup milk
2 ¾ cups Quick Mix
2/3 cup sugar
1/3 cup quick oats
1 cup blueberries, fresh or frozen