These recipes were sent to us by Patricia.
And we greatly appreciate it!
Here are two recipes that are quick, simple, and inexpensive to Make that can be prepared and frozen for a future, busy day when you have a hungry troop and no time to defrost, let alone cook:
Turkey Pot Pie (makes two pies, each one serves 4)
2 frozen pie shells in disposable pans
crust for two pies (I use all ready piecrusts from dairy case, but you can make your own)
2 cups chopped,cooked turkey
2 cans mixed vegetables, drained
2 cups turkey or chicken gravy (you can use leftover gravy, canned gravy, or packaged gravy mix from the seasoning aisle)
2 TBS minced, dehydrated onions
season salt and pepper
In EACH pie shell, mix 1 cup turkey, 1 can veggies, and 1 Tbsp onion.
Pour 1 cup gravy over all, then dash seasonings and salt and pepper.
Place top crust on, crimp edges, make slits in top. Wrap well in foil, label and freeze. That’s it!
To cook,place frozen in preheated 400 degree oven until top crust is browned evenly.
This recipe also is great to use with leftover or canned chicken and leftover beef (for beef, substitute brown gravy)
– serves 6-8 adults, so you may want to divide into 2 pans if your serving a smaller number
8 oz. of your favorite pasta – rainbow rotini, vermicelli, elbow mac work well (I prefer the rainbow rotini–makes it colorful!) 2-3 cups chopped, cooked turkey 3 TBS margarine, butter, or turkey fat skimmed from broth
2 TBS flour
2 cups turkey or chicken broth
1 large jar of pimentos
1 can of mushrooms, drained
1 8 oz can evap. milk
8 oz pkg of grated parmesan cheese
(reserve 2-3 TBS for topping)
disposable foil pan(s) only if freezing for future use
Boil pasta in salted water, drain, blanch, cool
toss together turkey, pasta, mushrooms, pimentos, cheese make a sauce:
melt fat in saucepan, stir in flour, then add broth, bring to a boil, stirring constantly to prevent burning.
Simmer until thickens (about 5 min,)
Remove from heat, stir in milk
If you are splitting the recipe, divide turkey mixture between two greased disp foil pans. If not, place all turkey mixture in lg greased disp foil pan Pour sauce over the top of the mixture, sprinkle reserved cheese over top. Cover pans, freeze. To cook, place frozen into preheated 350 degree oven until heated through, brown and bubbly, about 45-60 min. Bon Appetite! P.R
3/4 c. sugar
3/4 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp allspice
1/4 tsp nutmeg
1 egg white
2 1/2 tblsp water
3-4 cups nuts (walnuts and pecans are great)
Preheat oven to 275. Combine sugar, salt and spices in a large bowl.
Slightly beat egg white, add water. Add egg mix to spice mix. Add nuts a
little at a time. Stir with a fork until nuts are well coated. Place nuts
one at a time on to a greased cookie sheet. (Personally I use a slotted
spoon, scoop up nuts,shake off excess mix and dump on the cookie sheet)
Bake for 45 minutes or until golden brown. (About every 10 minutes or so
I stir them up) Remove from oven and remove the nuts from the pan or they
will get stuck! I usually place some wax paper or foil on the counter and
spread them out. This makes a great gift.
1 1/4 c Sugar
1 1/2 t Paprika
1 t Dry Mustard
1 1/2 t Salt
1/8 t Onion Powder
3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Shake until well blended.
Chill before serving.
How many times do we all say “Oh just call for a pizza” only later to think I could have done that myself and saved $20.00. This page is for learning how to make pizza at home as possibly have it made in the freezer for those days.
Friday has become our “Family Night” in which we have pizza and watch a video (usually).
I was making the crusts from scratch for awhile but it began to feel like a lot of work in that we need 4 pizzas every week.
A friend of mine told me about Mama Mary pizza shells. They are usually found on a free-standing display advertising the Mama Mia shells. It costs about 3.00 to 3.29 for two 10″(?) ready-made pizza shells. We use spaghetti sauce & shredded mozzarella cheese. The adults especially like the ones with spaghetti sauce, sliced tomatoes, onions, and sometimes
spinach (raw or frozen is okay).
Cover with mozzarella cheese. Sometimes we will put pepperoni on one or use leftover cooked hamburger meat. Sometimes we experiment with different kinds of cheeses. They are always delicious. They are delicious leftover, too.
It sure beats paying the
expensive price of “to go” pizzas. Enjoy! (Currently we have been using the coupon for cents off Kraft cheese. It helps cut down on the cost even further).
Crock pot cooking is a great idea and will cost you less than your range. The approximate cost of a slow cooker at a 500 wattage is 3.3 cents per hour. Which means an 8 hour cooked crock pot meal would cost you 26.4 cents for the electricity. This is quite a savings if you look at the average 79.3 cents per hour on the Range (12200 average wattage). One of my favorite recipes in the crock pot is Chicken & Soup. Take chicken. use thighs & legs I can usually buy them on sale for .29 – .49 a pound.Throw in one can of creme of chicken soup***(see recipe for homemade creme soup below)*** Cover the crock pot and cook for 6-7 hours.Use the gravy over rice and you have a great meal for less.
CREAM SOUP BASE MIX
• 2 cups dry milk
• 1 1/4 cup corn starch
• 1/4 cup chicken bouillon powder
• 1/2 tsp pepper
• 1 tsp basil
• 1 tsp thyme
Mix ingredients and store in an airtight container. Mix 1/3 cup mix to 1 1/4 cups water. mix together in pan and bring to a boil stirring constantly.
|Amount ||Measure ||Ingredient — Preparation Method|
|1 ||cup ||Water|
|2 ||cups ||Sugar|
|1/4 ||cup ||Margarine|
|4 ||cups ||Instant Powdered Milk|
|1 ||tablespoon ||Vanilla|
In a large saucepan, bring water to a boil and remove from heat.
Add sugar and margarine, then stir until dissolved. Pour hot
mixture into blender. Add milk and vanilla, then blend until smooth.
Makes 1 quart. Stores well in refrigerator for up to 2 months.
Real Food For Real People is a great website with a fantastic daily
recipe newsletter. Kaylin is the editor and spends a lot of time
with her readers and I recommend this one. I am a subscriber and
recently was looking for a recipe for canned creme of tomato
soup and found it through her.
Recipe By – Real Food for Real People
1 (3oz) package cream cheese, softened
13/4 cups biscuit mix
1/2 cup milk
2 teaspoons chopped fresh or dried rosemary
CUT cream cheese into biscuit mix with a pastry blender or fork until crumbly;
add milk and rosemary, stirring just until dry ingredients are moistened.
TURN biscuit dough out onto a lightly floured surface, and knead 3 or 4 times.
PAT or roll dough to 3/4 inch thickness; cut diagonally with a knife into 1
inch diamonds. Place on a baking sheet.
BAKE at 400 for 10 minutes or until lightly browned.
YIELD 2 dozen biscuit.
CLASSIC CRÈME BRULEE
8 egg yolks*
1/3 cup granulated white sugar
2 cups heavy cream
1 tsp pure vanilla extract
1/4 cup granulated white sugar
(for the caramelized tops)
Preheat oven to 300F.
In a large bowl, whisk together egg yolks and sugar until thick and
light in color. Add the cream and vanilla and continue to whisk until
well blended. Divide the mixture among 6 ramekins or custard cups.
Place in a waterbath (a large shallow pan of hot water, which
surrounds the food with gentle heat while baking. This will keep your
custards from overheating and curdling.)
Bake until set around the edges, but still loose in the center. (The
center should jiggle when the pan is tapped…think “Jell-O”!) Remove
from the oven and leave in the water bath until cooled. Remove the
cups from the water bath and chill for at least 2 hours or up to 2
days. When you are ready to serve, sprinkle about 2 teaspoons of the
sugar over each custard. For best results, use a small hand-held
torch to melt the sugar. If you don’t have a torch, place under the
broiler until the sugar melts. Re-chill custards for a few minutes
*For a lighter custard, use between 4-6 egg yolks
This recipe comes to us from Debbie please give her website a visit. You can find her here
TFL Community Recipe Favorites
Grandma Helen’s Fudge from Lisa
Grandma Helen’s fudge-making was always one of the holiday highlights. I am happy to share her recipe.
3 c. sugar
1/2 c. light corn syrup
1 c. milk
2 squares unsweetened baking chocolate, shaved or chopped
Combine all ingredients in a large saucepan over medium-low heat until melted smoothly together. Bring to a boil of approx. 235 degrees or until a little drop forms a soft ball in cold water. Remove from heat and put 1 tbsp. butter and 1 tdsp. vanilla on top – DO NOT STIR IN. When cool, beat with an electric a mixer until lighter in color and mixture thickens. (If too thick, add a little milk. If too thin, add a little powdered sugar.)
Pour into a 9" square pan and refrigerate until set.
Cherry Dump Cake by Sylvia E.
1 box yellow cake mix
1 can cherry pie filling
1 lg (20 oz.) crushed pineapple (undrained)
1 1/2 stick of margerine or butter
1 cup chopped pecans
Spray a 13 x 9 inch cake pan with vegetable spray. Dump and spread undrained crushed pineapple as bottom layer, then spoon out the cherry pie filling on top of pineapple. Then sprinkle the dry cake mix over the fruit. If you put it in a sifter and sift it out over the fruit layers it takes out all the lumps of mix. Then thinly slice the margerine into pats that completely cover the top of the dry mix. Finally, sprinkle the chopped pecans on top of the margerine/or butter. Bake in a preheated 350 degree oven for about 50-55 minutes until top is golden and crusty. Serve warm with vanilla ice cream or alone. Yummy and it won’t last long!
Rich Cocoa Fudge by Sarah from the Hershey Cocoa can many years ago
1 teaspoon vanilla extract
2/3 cup Hershey’s Cocoa or Dutch Processed Cocoa
1/4 cup (1/2 stick) butter
1/8 teaspoon salt
1-1/2 cups milk
3 cups sugar
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234 degrees F. on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 degrees F. (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.
Note: For best results, do not double this recipe.
Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.
Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110 degrees F. (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)
Moist Tropical Coffee Cake from Jeanne
1 cup sugar
1/2 cup vegetable oil
1 cup sour cream
1 1/2 cups all purpose flour
2 teasp. baking powder
1/2 teasp. salt
1 (8 ounce can, crushed pineapple) drained
1/2 cup cocunut
3 table. sugar
1/2 teasp. ground cinnamon
In a mixing bowl, blend the sugar and oil till creamy. Add the eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt. Add to the sour cream mixture. Fold in Pineapple. Pour into a greased 9 inch cake pan. Combine the topping ingredients, sprinkle over the batter. Bake at 350` for 35-40 minutes or until a toothpick inserted near the center comes out clean. Can be doubled for a large group. Use a 13 X 9 pan when doubling.
Simply the Best Tuna Fish Casserole by Jeanne
1 package if Deluxe Macaroni & Cheese (the kind with the liquid cheese packet, not the dried cheese.
1 cup of frozen peas & carrots
1 can of any cream of soup (mushroom, celery, chicken, etc.)
1 can (6 oz) tuna, drained and flaked.
1/2 cup milk
1 cup of shredded cheddar cheese.
Fresh or dried Parsley
Prepare macaroni and cheese according to package directions ( I alway throw in an extra hand full of two of extra pasta to stretch this dish). Drain pasta, immediately stir in peas, carrots, and soup. Add tuna and milk. Pour into a 2qt. baking dish. Sprinkle with cheddar cheese and lots of Parsley. Bake uncovered for 20 minutes at 350 degrees until cheese is melted. Leftovers are delicious, just add a little milk to cream it up again.
Pineapple Sheet Cake by Kimra
2 c. sugar
ü c. oil
2 tsp. soda
2 c. flour
1 lg. Can crushed pineapple (do not drain)
Mix as any other cake. Bake in greased and floured 9 x 13 x 2-inch dish at
350 for 25 to 35 minutes.
1 sm. can Pet milk
1 stick oleo
1 c. sugar
Boil slowly for 10 minutes, then add 1 cup nuts and 1 cup coconut. Pour
over cake while hot. Everyone loves this cake.
Garden Patch Salad
from Linda M. Colucci
1 (16oz.) can of tiny green peas, drained
1 (12oz.) can of tiny white shoepeg corn, drained
1 (16oz.) can sliced green beans, drained
1 onion, chopped
3/4 cup diced celery
3/4 cup diced green pepper
1 lg. jar pimiento
Toss all ingredients and pour dressing over. Dressing:
1/2 cup oil
1/2 cup white wine vinegar
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. pepper Can be made several days ahead. Keep refrigerated.
Meatless Veggie Chili
It’s inexpensive and easy to make, very filling, and delicious!
2 cans kidney beans (15 oz. each), undrained (include the juice)
8 oz. sliced mushrooms
5 oz. (approx. 1-1/2 cups) matchstick or thinly sliced carrots
28 oz. can crushed tomatoes
8 oz. can crushed pineapple, drained
2 Tbsp. chili powder
1 onion, diced
1 green pepper, diced
Put all ingredients into pot and simmer on top of stove for one hour. Can be cooked in crockpot, 8 hrs. on low or 4 hrs. on high.
Zucchini Casserole by Gina
My mom first started making this recipe because she thought my brother would love it, but it turns out her daughter did too! You’ll love it.
3 large zucchini, cut into cubes, unpeeled
1 carrot, grated
1 onion, finely chopped
1 can cream of mushroom soup, undiluted
8 ounces sour cream
2 cups Pepperidge Farm Stuffing Mix (16 oz.)
1/2 stick margarine or butter, melted
Mix stuffing with melted margarine. Add 1/2 of the stuffing to first 5 ingredients, put in 1 1/2 quart casserole dish. Top with remaining stuffing. Bake at 350 for 25-30 minutes. Makes 4-6 servings.
Note: We have made and enjoyed this recipe using non-fat sour cream, 98% fat-free soup, and half the amount of butter. You’d never know the difference.
Whipped Pumpkin Dessert
This is a great treat for the holidays…easy preparation…and tastes better than the new pumpkin ice creams.
1 cup skim milk 1 cup lowfat plain yogurt 1 cup canned pumpkin 1/2 t.each of cinnamon and pumpkin pie spice
1 package vanilla pudding 1 cup whipped cream Whip all together and refrigerate…. serve with a whipped cream topping if desired.
Barbados Macaroni Pie from Jennifer
1-1/2 cups dry macaroni half or whole onion, chopped (depending on your preference)
One bell pepper, seeded & chopped (I prefer yellow, orange, or red in this recipe)
1 cup ricotta cheese
About 4 oz. cheddar cheese, cubed or shredded
Tabasco sauce, to taste
Salt and pepper, to taste
Chop the vegetables while you heat water to cook the pasta. As soon as you have started to cook the macaroni, saute the onion and bell pepper in a skillet over medium to medium-high heat with a little oil or margarine until they begin to soften (about 3-5 minutes). Add a few drops of Tabasco sauce, salt and pepper, ricotta cheese, and cheddar cheese to the skillet; cook and stir for a few minutes until the cheddar cheese melts. Remove skillet from heat. Drain macaroni and add it to the skillet, stirring just to combine.
Makes 2 entree portions or could serve 3-4 people as a side dish. This tastes best when served immediately but also reheats really well. It probably freezes nicely but I’ve never had enough left over to freeze. :) I never am sure of exactly how much Tabasco to use during cooking so I usually just add a little while it’s on the stove and then put more Tabasco on my own serving if it seems to need it.
Carolina Butter Pound Cake by Alison
3 sticks butter, softened
3 cups sugar
3 cups sifted flour
1 tsp. baking powder
1 cup milk
1 tsp. salt
ü tsp. almond extract
1 tsp. vanilla extract
Preheat oven to between 325-350 degrees. Cream butter and sugar together until sugar is dissolved. Add eggs one at a time, beating well after each addition. Sift flour and measure. Add baking powder and salt and sift again. Add flour mixture alternately with milk, beginning and ending with dry ingredients. Add extracts.
Pour into greased pans. I’ve found this recipe will make enough batter for one bundt pan, filled up half way, and one loaf pan. It will also make 3 medium loaf pans. Bake for 50 mins. to one hour. Shorter time for loaf pans, longer for bundt pans, depending on how done you like your cake.
Dark Chocolate Bundt Cake by Debbie
1 pkg. dark chocolate cake mix
1 pkg. (small) instant chocolate pudding mix
1 cup sour cream
1/2 cup oil
1/2 cup warm water
1-1/2 cups chocolate chips
Combine all ingredients except chocolate chips in large bowl. Hand mix with rubber spatula until blended. Then beat 4 minutes with hand mixer. Add choc. chips by hand. Bake in greased and floured bundt pan (or use Pam spray) at 350 degrees for 50-60 minutes. (Test for doneness by using a piece of dry spaghetti as your toothpick. There will be a little on the spaghetti from the chocolate chips; otherwise it should be fairly dry). Cool in pan 10-15 minutes. Then turn out onto cooling rack. Cool completely. May frost with chocolate frosting or sprinkle with powdered sugar if desired.
Apple Dumplings Sent in by Lori E.
1 c. orange juice
1 c. water
2 c. sugar
2 sticks margarine
1 can biscuits (10)
1 tsp. cinnamon
Peel and quarter apples. divide each biscuit into two parts. roll thin; wrap around 1/4 piece of apple. Melt margarine in baking dish. place wrapped apples in dish, turning each one over to get both sides covered. bring sugar, water with cinnamon, juice and salt to a boil. pour over apples. Bake at 350 approximately 45 minutes. Use a long flat 10x13x2 baking dish. Serves 20.
Guacamole by Karen
4-5 ripe avocados, peeled, seeded and mashed
Garlic salt to taste
3-4 tablespoons sour cream
2-3 tablespoons minced mild green chiles
A few tablespoons lemon juice, to taste
2-3 tablespoons finely minced onion, to taste
Mix all and chill for about two hours before serving, for best taste. Cover the top of the guac with a piece of plastic wrap and press against the guacamole to prevent exposure to air and darkening while it’s in the fridge. Serve with tortilla chips
4 tsp. margarine
1 onion, chopped
6 to 7 medium potatoes, cubed
3/4 tsp. garlic salt
salt and pepper
1 can cream of chicken soup
1/2 to 3/4 lbs. Velvetta
1 soup can of water
Saute onion in margarine. Add potatoes. Add enough water to barely cover potatoes. Add seasoning. Simmer until potatoes are tender. Add soup and cheese. Stir until cheese melts. Add enough water to desired consistency.
Cheese Cake Cupcakes by Lora
Preheat oven to 350 Line muffin pans with aluminum cupcake liners.
Mix: 2 boxes softened cream cheese
1 tsp. vanilla
3/4 cup sugar
1 tsp. lemon juice
Lay 1 vanilla wafer in the bottom of each muffin liner. Spoon mixture on top of wafers in muffin liners until each are 1/2 full. Bake until light brown. Check them continually after 3 minutes. Let cool when baked, then fill to top of muffin cup with pie filling. It makes a beautiful tray if you use maybe cherry on some, peach on some and another flavor in the rest.
Pumpkin Cake from Mary
1 box angel food cake mix
1-15 oz. can pumpkin
1 t. pumpkin pie spice
1 C. water
Mix the dry angel food cake mix with the remaining ingredients. Pour into a greased 9×13 pan. Bake at 350 for 25 minutes. This cake is delicious and it is a treat for anyone watching their weight. It is very low in fat.
Recipe for Bread Bowl
Q. I have a question on a recipe I am looking for. There are resturants/fast food places that sell soup in a bread bowl. I would like a recipe for these bread bowls–the individual size. I wonder if anyone has that?
Well, I’m not a bread-bowl person, but I am a recipe person! Here are some websites to help you out:
Also check out these newsgroups:
There are many more – don’t buy any recipe books, they are a waste of good money! The internet is loaded with tens of thousands of recipes for any type of food or drink imaginable.
1 loaf RhodesT bread dough, thawed but still cold
1 egg, beaten
Cut loaf into thirds. Form each third into a ball. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees F. 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup. For larger bowls cut loaf in half. Hope this is what she wants -Opal Fitzgerald – TX
In response to your reader’s request for soup bread bowl, I used a recipe from Southern Living magazine which worked very well. It can be found in the Southern Living Annual Recipes book, from 1999.
I am a designer for Home and Garden Party. Our signature line is hand-turned pottery from Marshall, TX.( along with an entire of line of home decor, candles etc.) To make the bread bowls she was talking about, I use the stoneware cereal bowl to make them. Just buy frozen bread dough (or make it) let rise according to pkg instructions, the take the cereal bowl, turn it upside down, grease it, and stretch the bread dough over it (on the outside of the bowl). after you bake it, just remove the bread from the cereal bowl and you have a cute bread bowl to serve your soup, dip or whatever. This stoneware goes into the microwave, oven, and dishwasher, refrigerator or freezer. Very high quality. Hope this helps her. By the way, Home and Garden Party is a great home-based business opportunity, too. –Pam Morris Independent Silver Designer/Recruiter Home and Garden Party
CRUSTY SOUP BOWLS 2 tablespoons yeast 2 cups warm water 1 tablespoon sugar 2 teaspoons salt 5 cups flour cornmeal Disolve yeast in warm water. Add sugar,salt,and 3 cups of the flour. Beat 3 minutes. Gradually add remaining flour to make stiff dough. Knead on lightly floured surface till dough is smooth and elastic. Place in greased bowl, cover, and let rise till double in size. Punch down, and divide into 8 pieces. Form each piece into a ball and place on a baking sheet sprinkled with cornmeal. Cover and let rise till double in bulk. Bake at 375 degrees F. for 25 minutes. Cool. Cut off tops; scoop out bread to make a bowl. Pour hot soup into bread bowl and serve. After soup is eaten, break off chunks of the crust and eat the bowl. Makes 8 large bread bowls.