Monday, August 31, 2009
1 cup quick oats
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup oil
1/2 cup brown sugar
Combine oats with buttermilk and let stand for a few minutes. Combine flour with salt, baking powder and baking soda and set aside. Add oil, sugar and egg to oatmeal mixture. Stir in dry ingredients. Spoon into buttered muffin tins and bake at 400° for 15 minutes.
3 cups flour (I used 1 cup wheat and 2 cups white)
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup cold water
Combine the dry ingredients and cut in the shortening.
1/2 cup olive oil
2 garlic cloves, mashed
4 large potatoes, peeled and thinly sliced
1 large red onion, peeled and thinly sliced
salt and pepper to taste
Heat oil in a 9" pan. Sauté garlic until golden and then discard. Add the potato slices and cook for five minutes; add the onions and cook until potatoes are tender. Beat the eggs, salt & pepper in a large bowl until foamy. Add the potatoes and onions to the eggs, using a slotted spoon. Return the egg and potato mixture to the same skillet. Spread evenly and cook over medium heat. When the eggs leave the sides of the pan, invert a plate over the pan and flip omelette onto the plate. Then slide the omelette back into the pan to brown the other side. Repeat this process one more time. Serve hot or at room temperature. Serves 4. (Delicious with salsa on top.)
Monday, August 10, 2009
1 pound lean boneless pork, cubed
1 cup chopped onion
Thursday, August 6, 2009
Wednesday, August 5, 2009
2 cups sliced strawberries
2 tablespoons sugar
3 ounce package strawberry jello
4 cups mini marshmallows
1/2 cup milk
8 ounces Cool Whip
graham cracker crust (for 9x13" pan)
Combine strawberries and sugar. let stand 20 minutes. Drain, reserving liquid, and add water to liquid to make one cup. Dissolve jello in 1 cup boiling water. Stir in juice mixture and berries. Chill. Melt marshmallows in milk. Cool. Fold cool whip into marshmallow mixture, then gelatin. Pour into crust. (I added a layer of sliced bananas to the crust before pouring the strawberry mixture over.) Chill until firm.
Uses for Stale Marshmallows
Nacho Cheese Dip
4 ounces cream cheese, softened
1 cups grated Jack and/or Cheddar cheese
1/2 cup salsa
1 1/2 teaspoons of taco seasoning, optional
Combine cheeses and microwave until melted together and smooth. Then stir in salsa and seasoning. Serve warm with tortilla chips.
Michelle also tried it dolloped on top of her quesadilla.
or Eggs with Vegetables, Shrimp, and Ham
1/2 pound pork loin, cut into small pieces
1/4 cup olive oil
3 onions, chopped
2 green pepers, chopped
4 garlic cloves, minced
6 Roma tomatoes, peeled, seeded, and chopped
3/4 to 1 pound shrimp, peeled, deveined, and cooked
3 roasted red peppers, chopped
1 (10 oz.) package petite peas, cooked
1 tablespoon salt
1/4 teaspoon pepper
Brown pork in peanut oil; add 1/2 cup water and cook until tender. Drain. Sauté onions, green peppers, and garlic in olive oil. Add tomatoes and sauté until liquid has evaporated (very important). Add red peppers, shrimp, pork, ham, peas, and potatoes. Beat eggs with salt and pepper. Add to contents in skillet and scramble until eggs are cooked. Serves 8.
Fresh Tomato Salsa
3 cups chopped tomatoes
1/2 cup chopped green onions
1/2 cup chopped bell pepper
2-3 tablespoons lime juice
2-3 tablespoons cilantro
1 tablespoon chopped jalapeño pepper
1 teaspoon minced garlic
1/2 teaspoon salt
Combine all ingredients. Refrigerate 2-3 hours before serving.
We didn't have green onions, jalapeño peppers or cilantro, so we substituted white onions, Tabasco sauce and parsley. It wasn't quite as good as the salsa Michelle made with her Young Women leaders (she's still waiting for that recipe), but it was still pretty good.
Here are a few of the things we've learned over the years:
1. Be sure to season your Dutch oven before you use it the first time. To do this coat it generously with shortening and place in a 200° oven for several hours (until it stops smoking). Then wipe it out and keep it in a dry storage place.
2. To determine how many charcoal briquettes you'll need, you need to know the diameter of your Dutch oven. Then prepare twice that many coals. When it's time to cook, place a few more on the lid than there are below. For example, if you have a 12" pan, put 10 below (12-2) and 14 above (12+2) for a total of 24 (12x2). This is supposed to create the equivalent of a 350° oven. If you use more it will be hotter.
3. Don't use soap when cleaning, otherwise you'll have to re-season your pan. Just wash with water, and use salt if it needs scrubbing. When it's dry, re-coat very lightly with vegetable oil and it will be ready to use the next time you want.
4. We love our Dutch oven stand, but it's absolutely not necessary. Before we got it, we'd use the fire pits at our campgrounds, or just place a piece of aluminum foil on the dirt. We also love our lid holders, but a rock works just as well. Just don't put a hot lid on a plastic tablecloth. And if you don't have a special Dutch-oven-lid-lifter, that's okay. You can use pliers or a hammer, just make sure you are using oven mitts as well.
2/3 cup semi-sweet chocolate chips
The original recipe says this serves 8 (2 per custard cup), but that doesn't work at our house. It really serves 4. If there are six people at home, we'll divide the batter into six custard cups and bake for a couple minutes less, but that's not an ideal situation!
Note: She just took a package of cooked and seasoned "wheat/meat" from the freezer, and that made this really easy!