Individual Recipes
OLD TYME BEEF STEW
From Better Homes and Garden Cookbook
In a Dutch oven, thoroughly brown
2 lbs.stewing beef, cubed
In 2 Tbsp. hot oil,turning often.
Ad 2 cups hot water and the following:
1 tsp. Worchestershire sauce
1 clove garlic
1 medium onion ,sliced
1 or 2 bay leaves
1 tbsp. salt
1 tsp. sugar
½ tsp. paprika
½ tsp. pepper
Dash ground allspice or cloves
Cover and simmer for 1 ½ hours ,stirring occasionally to keep from sticking.
Remove bay leaves and garlic.
Add 6 carrots, pared and quartered
4 potatoes, pared and quartered
4 or 5 cooking onions, peeled and quartered
Cover and cook 30-45 minutes. Or until vegetables are tender.
For gravy:
Combine ¼ cup water and 2 Tbsp. all-purpose flour till smooth.
Stir slowly into hot liquid.
Cook and stir until bubbly.
Cook and stir 3 minutes.
If you like dumplings, at this point add dumplings and cook.
FLUFFY DUMPLINGS :
Mix together
1 cup all-purpose flour
2 tsp. baking powder
½ tsp. salt
Combine ½ cup milk and 2 Tbsp. salad oil
Add all at once to dry ingredients, stirring just until moistened.
Drop from tablespoon atop bubbling stew.
Cover tightly;
let mixture come back to boil.
Reduce heat[don’t lift lid] and simmer for 12-15 minutes.
Makes 10 dumplings
SLOW COOKER LASAGNA
-from the Foodland Ontario Calendar 2018
In a large skillet, over medium-high heat, combine:
1 lb. ground Ontario Turkey
1 cup Sliced Ontario button mushrooms
1 Ontario onion, chopped
1 Ontario carrot, grated
1 clove Ontario garlic, minced
½ tsp. (2 ml.) salt
Pinch each pepper and crushed pepper flakes
Cook, breaking up turkey with wooden spoon until turkey is cooked through, about 8 minutes.
Place in large bowl and stir in
4 cups prepared tomato basil pasta sauce.
To Layer , you will use 12 oven ready lasagna noodles ( I cooked mine a bit but they were hard to separate, don’t worry….no one can see the noodles whether they are whole or broken…I just layered them the best I could)
Spread ½ cup of pasta sauce over the bottom of the 6 qt.slow cooker.
Cover with 3 noodles, breaking as needed to fit in single layer.
Spread ¼ of the sauce over the noodles.
Spread with 1/3 cup parmesan cheese.
Cover with 3 noodles.
Spread 1 container(475 gm) Ontario Ricotta cheese evenly over the noodles.
Cover with 3 noodles.
Spread ¼ of the sauce followed by 1/3 cup parmesan cheese.
Cover with remaining noodles, ¼ of the sauce and 1/3 cup Parmesan cheese.
Cover with the remaining sauce and
1 ½ cups shredded Ontario Mozarella cheese.
Cover and cook on Low for 3-4 hours, test with knife that the noodles are tender.
Unplug and let stand, covered for 20 minutes.
Sprinkle with parsley and serve with Garlic Bread and Caesar Salad.
SCALLOPED POTATOES WITH CHEESE & HAM
Step 1: ONION MIXTURE:
In a skillet, melt 3 tbsp. butter
Add 2 onions, finely chopped
2 garlic cloves, minced
Cook until tender without browning: Reserve
Step 2: MILK MIXTURE:
Heat:
3 cups milk
¼ tsp. rosemary (I use thyme)
¼ tsp. basil
¼ tsp. oregano
1 tsp. salt
¼ tsp. black pepper
Reserve
CHEESE MIXTURE:
Combine2 cups grated Swiss cheese with
1 cup fresh bread crumbs
Step 3: Peel about 5 medium potatoes (2lbs.).
Place one third of potatoes slices in the bottom of a buttered 2 qt. casserole
.Spread ½ of onions over potatoes
and sprinkle with 1/3 of cheese mixture.
Place another layer of potatoes on top, the remaining onions and another 1/3 of cheese mixture
. Add remaining potatoes;
Pour milk mixture over, sprinkle with remaining cheese.
Bake at 350 F for 1 ½ hours or until potatoes are tender.
Let rest 10 minutes before serving.
Great with ham! Even better second or third time.
Enjoy!!
GLUTEN FREE BROWN BREAD
• 2 ½ cups (350 g) all purpose gluten free flour blend
•1 ¼ teaspoons xanthan gum omit if your blend already contains it
• 3 tablespoons (38 g) whole grain teff whole or ground into a flour
• 9 tablespoons (68 g) certified gluten free oat flour
• ¼ teaspoon cream of tartar
• ¼ teaspoon baking soda
• 2 tablespoons (25 g) granulated sugar
• 1 tablespoon (9 g) instant yeast
• 1 ½ teaspoons (9 g) kosher salt
• 5 tablespoons (70 g) unsalted butter at room temperature
• 1 teaspoon apple cider vinegar
• 1 tablespoon (21 g) unsulphured molasses
• 2 (50 g) egg whites at room temperature
• 1 ½ cups (12 fluid ounces) warm milk (about 95°F)
Instructions
1. Grease and line a standard 9-inch x 5-inch loaf pan or a 1 1/2-pound Pullman loaf pan and set it aside.
2. In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, teff, oat flour, cream of tartar, baking soda, sugar and yeast.
3. Whisk with a separate handheld whisk to combine well. Add the salt and whisk again to combine.
4. Add the butter, vinegar, molasses, egg whites and milk, and mix on low speed with the paddle attachment until the dough starts to come together, then mix on high for about 5 minutes.
5. Transfer the dough to the prepared loaf pan and smooth the top with a wet spatula. Cover the dough with oiled with plastic wrap or the top of the Pullman pan.
6. Place the covered pan in a warm, draft-free area to rise until the dough is about 150% of its original volume.
7. When the dough is nearly finished rising, preheat your oven to 375°F.
8. Remove the plastic wrap and place the loaf pan in the center of the preheated oven. Remove the plastic wrap. If using a Pullman pan, keep the cover in place.
9. If using a standard loaf pan, bake for about 30 minutes or until the loaf is firm enough to take out of the pan.
10. If using a Pullman pan, bake for 40 minutes before removing the pan cover.
11. In both cases, remove the bread from the loaf pan and place it on a rimmed baking sheet.
Return the bread on the pan to the oven, and bake for another 15 to 20 minutes, or until the top is nicely browned, and the loaf sounds hollow when tapped.
12. Remove from the oven, allow to cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before slicing and serving.
BACON & CHEESE SPREAD
Fry 1 pound bacon crisp and break into small pieces.
Fry 1 medium onion in bacon fat until brown.
When onions are golden brown, add
1- 8 oz. package of Chateau Cheese
2 tins tomato soup
Green pepper, chopped
Salt & Pepper to taste
Bacon pieces
Let boil for 2-3 minutes, stirring as it will burn easily.
Refrigerate until ready to use.
Put on Hamburg buns and bake in 300-325F oven until hot.
Serve with a green salad or pickles and veggies.
TUNA or CHICKEN BURGERS
2 cups of wild rice
1 medium onion
1 can beef broth
1 can cream of mushroom soup
½ lb. bacon
1 cup chopped celery
* shredded cheese
Method:
Boil rice in 6 cups of water and simmer for 1 hour.
Drain and rinse with cold water. Fry bacon, chopped celery and onion.
Add beef broth and warm through.
Mix all ingredients together except cheese.
Cook 1 hour at 350o
* top with shredded cheese for last 15 minutes
Enjoy!!!
CHOCOLATE PEANUT BUTTER PIZZA
Preheat oven to 350F
In a large bowl, cream together:
1/3 cup butter
½ cup white sugar
½ cup firmly packed brown sugar
Add & blend well:
1/2 cup peanut butter
½ tsp. vanilla
1 egg
Stir in 1 ½ cups all-purpose flour
Press dough onto the bottom of a 12”-14” pizza pan(may also use a cookie sheet), forming a ridge along the edge.
Bake at 350F for 10 minutes.
Remove from the oven.
Sprinkle with 2 cups miniature marshmallows &
¾ cup small chocolate chips.
Bake for 5-8 minutes more or until marshmallows are lightly browned.
Cool, cut into wedges.
Store in tightly covered container.
APPLE OATMEAL MUFFINS
A great breakfast or quick afternoon snack. Filled with apples, cinnamon, and oatmeal, then topped with an easy oat streusel, these apple muffins are an easy grab and go breakfast.
INGREDIENTS
Muffins
•1 ½ cups all-purpose flour
• 1 cup quick cooking oatmeal
• ¾ cup light brown sugar
• 1 teaspoon ground cinnamon
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 eggs
• ½ cup milk or apple cider
• ½ cup unsweetened applesauce
• ¼ cup oil
• 1 teaspoon vanilla
• 1 cup finely chopped apple
• 1 ½ cups all-purpose flour
• 1 cup quick cooking oatmeal
• ¾ cup light brown sugar
• 1 teaspoon ground cinnamon
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 eggs
• ½ cup milk or apple cider
• ½ cup unsweetened applesauce
• ¼ cup oil
• 1 teaspoon vanilla
• 1 cup finely chopped apple
Streusel Topping
• ¼ cup quick cooking oatmeal
• 2 Tablespoons all-purpose flour
• 2 Tablespoons brown sugar
• 2 Tablespoons melted butter
• ¼ teaspoon cinnamon
INSTRUCTIONS
•
Preheat oven to 400F
Line a 12 count muffin tin with paper liners and set aside.
• In a large bowl, combine the flour, oats, sugar, cinnamon, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the eggs, milk, applesauce, oil, and vanilla.
• Make a well in the center of the dry ingredients and add the wet ingredients, stirring just until combined.
Fold in the chopped apple, then divide evenly between the 12 muffin cups.
• Combine all of the streusel ingredients together in a small bowl, then sprinkle over each muffin.
Bake the muffins for 15 to 20 minutes until a toothpick inserted into the center of the muffins comes out clean.
NOTES
You could swap ½ cup of whole wheat flour for ½ cup of the all-purpose flour. Adapted from All Recipes.
SLOW COOKER TEXAS PULLED PORK
Pour 1 tsp. vegetable oil into the slow cooker.
Place the 4 lb. pork shoulder roast into the slow cooker.
Pour in:
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
Stir in:
¼ cup light brown sugar 1 Tbsp. prepared yellow mustard
1 Tbsp. worcesthershire sauce 1 Tbsp. chili powder
1 extra large onion, chopped
2 large clove garlic, crushed
1 ½ tsp. dried thyme
Cover and cook on HIGH until the roast shreds easily with a fork, about 5-6 hours
Remove the roast from the slow cooker and shred the roast using 2 forks.
Return the shredded meat to the slow cooker and stir the meat into the juices.
Using 8 Hamburg buns ( or whatever is needed) spread the buns with butter and toast the buns, butter side down, in a skillet over medium heat until golden brown.
Spoon pork into the toasted buns
From….. allrecipes.com 2017
BISCUIT TOPPED TURKEY PIE
In a large non-stick pot, melt over medium high heat:
1 Tbsp. butter
Add & cook stirring for 8 minutes:
1 small onion, chopped
1 large potato, peeled & cut into bite sized pieces
2 ½ cups turkey or chicken breast, cubed
2 stalks celery, chopped
2 chopped carrots
Next stir in & cook the following, stirring for about 5 minutes or until the turkey is no longer pink inside & vegetables are tender-crisp:
Half sweet red pepper, chopped
2 ½ cups quartered mushrooms
1 tsp. thyme
½ tsp. salt
¼ tsp. pepper
Sprinkle with
¼ cup flour, stirring wel
l
Stir in 1 2/3 cups chicken stock & bring to a boil, stirring constantly.
Reduce heat & simmer for 1 minute or until thickened.
Pour into a well-greased 8 cup casserole bowl
TOPPING: If you wish you can use ready made1 pkg(212gm) buttermilk biscuit dough.
Separate the biscuit dough at perforations;
arrange with sides touching, over the turkey mixture.
Bake in 400F oven for 20-25 minutes, or until biscuit tops are golden & the undersides are firm, shielding with foil or parchment paper if necessary to prevent overbrowning.
NANCY’S NOTE: I made my own Sour Cream Drop Biscuits….much nicer & easy peasy.
FROM: The Canadian Living 20th Anniversary Cookbook