Mix in bag: 1/2 c flour, 3/4 tsp salt, 1/4 tsp pepper
Add 1 1/2 lb of round steak, cubed, and shake to coat
Heat 4 T oil in dutch oven, add beef and flour mixture. Brown.
Add: 1 1/2 c water, 1 c burgundy, 1 1/2 tsp bouillon, 1 med onion (chopped), 1/2 c fresh parsley, 1 tsp thyme, 2 halved cloves garlic, 2 bay leaves
Heat to boiling. Cover. Simmer 2 hours. Add 8 oz mushrooms. Simmer 20 minutes. Brown some almonds and use as a garnish (opt).
3/4 c butter
1 c packed dark brown sugar
2 eggs
8 oz german sweet or 2 1/2 c semisweet chips, melted and cooled
1 T water
1 1/4 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 c quick oats
1 c chopped nuts
1 c sweet coconut
Mix butter and sugar, add eggs, melted chocolate, water. Mix flour, soda, salt, add to batter. Stir in oats, nuts, and coconut. Drop by T 2 inches apart onto greased (or silicon) cookie sheets. Bake 10 minutes at 375, until bottoms are browned and tops are soft. Ward off devourers for 2 minutes.
Surprisingly tasty sandwich spread.
1 c carrot, finely grated
1/3 c tofu, drained and mashed
1/3 c scallions, finely diced
1/3 c dulse flakes
1/2 tsp lemon juice
1/2 tsp mustard powder
1/2 c some form of mayo or sour cream or…
Mix the above together, and then serve in sandwiches or with sprouts or with lettuce or with crackers or…
1/3 c dry yeast
3 c warm water
16 c flour
12 eggs
1 lb butter
2 c sugar
4 tsp salt
Goes together pretty much as you’d expect for a bread. Bake it at 350 for 45 minutes or 400 for 35 and then 350 for 10. This is an insanely addictive bread. I always make it with the intention of making bread pudding out of it, but it never lasts long enough for me to do so.
Swiss cheese, sliced
4 chicken breasts
2 T flour
1/2 tsp black pepper
1 T butter
1/2 c chicken broth
1/4 c white wine
1/4 tsp oregano
Cover each breast with Swiss. Roll up and tie. Combine flour and pepper. Coat chicken rolls. Melt butter, and cook chicken until golden. Add the rest, bring to a boil. Simmer until chicken is cooked and sauce thickened.
1 T onion
1 T garlic
1 T oregano
1 T rosemary (chopped or ground up a little)
2 tsp salt
1/2 tsp pepper
1 tsp ground cumin (whole roasted and then ground)
Combined these (the salt and pepper are a guess, I used my grinders), and mixed them into a guesstimated mix of olive oil and white vinegar with the lamb to be marinated.
12 hard-boiled eggs
1/2 c chopped pickles
1/4 c ranch dressing or bleu cheese dressing or sour cream or mayo
1/4 c mustard
onion, salt, garlic, cayenne to taste
All measurements are suggestions. Mix and match to your preferences. Cut and prepare eggs. Dice some of the white. Combine the yellow and all the other stuff in a bowl and mush together. Fill eggs with the result. Sprinkle with paprika. Chill, at least 4 hours, if you can.
Mix and Chill:
8 oz neufchatel
3 T honey
1 tsp lemon peel
1 tsp lemon juice
Combine 1/2 c flour and 1/4 tsp salt, then slowly add 1/2 c milk. Beat two eggs and add.
1 T butter
2 c assorted fruit
1/4 c coconut
Bake 10 minutes at 450, then 10 minutes at 350. Fill with fruit, sprinkle with coconut. Use cheese mixture as sauce.
Wash and cut for jars: 4 lb cucumbers
Heat to boiling: 3 c white vinegar, 3 c water, 1/2 c pickling salt, (12 peeled, sliced garlic cloves for kosher, different advice different places for whether they should be removed or left in)
Pack cukes into hot sterile jars, add to each jar: 2 T dill seed (or 2-3 fresh heads), 3 peppercorns, and a grape or cherry leaf to help with crispness.
Fill with pickling liquid. Seal and process.
Crust:
1 lb burger
1 c bread crumbs
1 chopped onion
1/2 c milk
3/4 tsp salt
1 tsp Worchestershire sauce
Filling:
1 can corn, 1 can tomatos, basil, sugar, salt, parsley, etc… as desired. (Fresh or frozen vegets can be used, too, just steam or heat as needed).
Line pie tin with mix of the above (basically using it as a pie crust). Bake at 350 for 10 minutes. Mix up the filling to taste, and fill the meat shell with it. Bake an additional 30-40 minutes.