1 ln ground beef
1/4 lb ground pork
1/2 c bread crumbs
1/4 c milk
1 egg
2 tsp sugar
1 tsp salt
1/4 tsp allspice
6 T ch onion, saute lightly
Mix, make 1″ balls. brown in 2 T oil. remove from skillet, add 3 T floiur. Brown well. Add salt, 1/2 tsp sugar, dash nutmeg. Make gravy w/ milk. Add meatballs. Cook slowly over low heat. Serve over noodles or rice.
Mix: 1 c butter, 2 c brown sugar (packed)
Add after combining: 2 beaten eggs. 2 1/2 tsp vanilla
Alternate this mixture: 3 1/2 c flour, 1 tsp salt, 2 tsp baking powder
with this one: 1 c milk, 4 oz chocolate, 2 T butter
After all that is mixed together stir in 2-ish cups of chopped nuts, chocolate chips, mint chips, etc… I haven’t tried using any sort of fruit with this recipe. Drop by tsp onto cookie sheets. Bake 10-15 minutes at 350.
These are also wonderful with a tablespoon or two of minced fresh mint mixed in.
Mix: 2/3 c butter, 1 1/3 c sugar, 1/2 tsp grated lemon rind (orange works okay, too)
Add: 2 beaten eggs
Mash: 2 c banana (4-5)
Alternate the banana into the initial mixture with a combination of:
3 1/2 c flour, 1/2 tsp soda, 3 tsp baking powder.
Bake for 60-70 minutes in a 350 degree oven in 2 greased loaf pans.
In a double boiler: Melt 1 T butter.
Add 1 c(ish) beer or ale (best with dark beer).
Warm.
Mix 1 lb (ish) shredded sharp cheddar (sharper the better) w/ 2 tsp cornstarch.
Add to beer. stir until melted. Add one beaten egg or egg yolk slowly. Season to taste with good mustard and worcestershire sauce. stir until hot. serve on toast or with dipping chunks of bread. Also good with yorkshire pud and sausage.
3T olive oil
1 lb cutup chicken or turkey
1 med pepper, cut into strips
4 quartered tomatos
2T lemon juice
1 chopped clove garlic
1/2 lb or 1 can green beans
1/4 c chopped onions or scallions
1 can anchovies with capers
Saute onion and garlic. Add beans and peppers. cook lightly. Add tomatos, anchovies, then chicken. Add lemon juice. Heat thoroughly. Serve on pasta.
1 chicken breast or 4 second joints – boil for 15 minutes – skin, cut up if desired.
1T oil
2-3 small onions, chopped fine
1 green pepper, chopped fine
1/2 c chopped garlic (8-10 cloves)
4-5 oz chicken broth
salt, pepper
1/2 tsp saffron
1/2 bay leaf
1/2 pkg frozen peas or 1 can
1/2 c rice
Marinade boned and split chicken breasts in Italian dressing and lemon juice overnight. Chop 2 cloves garlic, put in skillet w/ 1 T fat and the drained chicken. When brown, add 1 c. chicken brother, 1 T parsley, and 1 tsp salt. Cook until tender.
1/4 c OJ
1/2 T cornstarch
1 lb chicken, cut into strips
3/4 c chicken broth
1 1/2 T soy sauce
2 1/2 tsp oil
1 clover garlic
1 T fresh ginger (grated) or 1 1/2 tsp ground
1 1/2 c snow peas
1 med red pepper, strips
3/4 c sliced green onion
1 carrot, sliced
2 c cooked rice
Combine OJ and cornstarch. Marinate chicken in that for 2 hours. Combine broth and soy. Heat oil, saute garlic & ginger, add chicken and brown. Add veggies, stir in leftover marinade. Serve on rice.
1 c oats
1 c cornmeal
1 c whole wheat flour
1 T shortening/butter
1/3 c molasses
1 T salt
3 c boiling water
1 package dry yeast
5-6 c flour
Mix oats, cornmeal, whole wheat flour, oil, molasses, and salt. Pour in boiling water, stirring well. Cool to lukewarm. Sprinkle yeast over it. Blend it in after yeast has “melted” – Knead. Cover dough and let rise in a warm place until double. Knead again. Divide, cover, let rest 2-4 minutes. form into loaves. Bake 50-60 minutes in a 375 oven.
1 8 oz package of cream cheese
1 T softened butter
4 c powdered sugar