Tag Archive | Cook

Potato and Onion Soup

Two slow cooker soups you will enjoy. I made these on Friday and Saturday. They were delicious and I have enough left over for a few more lunches bottled them in canning jars and they sealed didn’t have to process ūüėÄ ~ Enjoy!

Potato Soup

 Cooks in slow cooker 6 hrs on high and 10 hrs on low Prep Time: 20 Min Cook Time: 6 Hr

Ingredients:

5 lb russet potatoes, washed but not peeled diced into 1/2 in cubes
1 medium yellow onion, diced
10 clove garlic, minced
8 c chicken stock or broth
16 oz cream cheese, softened
1 Tbsp seasoned salt
bacon, shredded cheese for garnish
Directions:

1 Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
2 Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
3 (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!
Serves: 8 bowls of soup Prep Time: 10 Min Cook Time: 6 Hr

Onion Soup


Ingredients:

6 medium sweet onions, thinly sliced
1 clove garlic, minced
2 Tbsp butter, unsalted
2 can(s) beef broth, 14 ounce
2 tsp worcestershire sauce
1/4 tsp freshly cracked black pepper, or to taste
8 slice french bread, 1 inch thick
8 slice swiss or gruyere cheese
1/4 c dry sherry, if desired
Directions:

1 In a large skillet, cook onions and garlic on low heat in hot butter for about 20 minutes and stir several times.
2 Transfer onion mixture to a 5-quart crockpot. Add beef broth, Worcestershire sauce and 1 cup water. Cover and cook on low for 6 hours or on high for 3 hours.
3 Before serving soup, toast bread slices with cheese slice on top. (Broil for 3 minutes or until cheese is light brown and bubbly).
4 Ladle soup into bowls and top with toast.

Makes: 8 servings

I’m trying to put a cookbook together of just slow cooker meals; they are the best as you can put the ingredients in and leave to cook while you go about doing other things.

Friendship cake and starter

“This is really two recipes in one – 6 cups of brandied fruit, and 2 cups of starter for the Thirty Day Friendship Cake.” ‚ÄĒ
Ingredients for starter:227191
Original recipe makes 2 cups starter, 6 cups brandied fruit Change Servings
1 (15 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained
1 (15 ounce) can sliced peaches, drained
1 (10 ounce) jar maraschino cherries, drained
1 1/4 cups brandy
1 1/4 cups white sugar

Directions

In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid – This liquid is your starter for the Thirty Day Friendship Cake.
PREP
21 days
READY IN
21 days
Editor’s Notes
The brandied fruit should be kept refrigerated, and can be served with ice cream, yogurt or pound cake. You can also use the brandied fruit in a cake mix or scratch cake. Use about 2 cups (chopped) per cake mix.
The resulting liquid in this recipe is used to begin the starter in Thirty Day Friendship Cake.

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Thirty Day Friendship Cake

“This takes 30 days to prepare the fruit for the cake but it’s worth it. It’s delicious. If you are lucky a ‘friend’ will give you 2 cups of starter along with a piece of cake so you won’t have to go to all the trouble of preparing a starter. If you have the starter, begin with step 1. If you don’t have the starter, follow the link to Friendship Fruit Starter. It will actually take 50 days total, if you need to make the starter.” ‚ÄĒ Yvonne
Original recipe makes 2 – 9×13 inch cakes Change Servings
2 cups Friendship Fruit Starter
1 (15 ounce) can sliced peaches with juice
2 1/2 cups white sugar

1 (15 ounce) can pineapple chunks with juice
1/2 cup white sugar

2 (10 ounce) jars maraschino cherries
2 1/2 cups white sugar
2 (18.25 ounce) packages yellow cake mix
2 (3.4 ounce) packages instant vanilla pudding mix
1 1/3 cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped walnuts
2 cups flaked coconut
Check All Add to Shopping List
Directions

Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don’t refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.
Day Ten: Add 1 can of chunk pineapple and it’s juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred.
Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.
Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9×13 inch baking pans.
It’s best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.
Bake cakes at 325 degrees F (165 degrees C) for 55 to 65 minutes.

 

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Here is another variation: Instead of the brandied fruit. I believe this is the one I had years ago.

Ingredients

INGREDIENTS FOR BASIC FRUIT STARTER
3/4 c peaches, drained and cut into chucks
3/4 c pineapple chucks, drained
6 maraschino cherries
1 1/2 c sugar (more sugar will be used as starter develops)
1 1/4 pkg dry active yeast
INGREDIENTS TO START ANOTHER
STARTER USING JUICE FROM ORIGINAL
STARTER
2 1/2 c sugar (more sugar will be used as starter develops)
1 1/2 c starter
1 large can of peaches and juice
INGREDIENTS FOR FRIENDSHIP CAKE
1 box yellow cake mix, (for variety use lemon, pineapple or cherry)
1 small box instant vanilla pudding (for variety use lemon)
4 eggs
2/3 c oil
1 1/2 c fruit, drained (about 1/3 of the fruit from the starter) reserve juice for new starter
1 c pecans, in pieces (or walnuts)
1 c coconut, flaked, optional

Diane Hopson’s Notes:
This wonderful recipe is one that an elderly neighbor shared with me back in the early 70’s. She was always baking and sharing her baked goods. She was one of the sweetest neighbors ever! The 1st day I moved into the house next to her and her hubby, she cooked a wonderful meal for us. Our friendship began that day. She has been gone for many years now, but I still have sweet memories of her and her husband.

If you want this in time for Christmas, start it 30 days before you want to bake.

Directions

1 PLEASE READ DIRECTIONS before starting. There will be additional ingredients (that are not listed in the ingredients above) as the starter progresses.
2 DIRECTIONS FOR BASIC STARTER:
Combine ingredients in a gallon glass jar or a large glass bowl. Do NOT use a metal container. Keep at room temperature, loosely cover with a dish towel or saucer. Stir daily with a wooden or plastic spoon. Do NOT use metal utensils. It will take about 10 days for the fermentation to take place.
3 DAY 10: add 2 1/2 cups sugar and 1 large can of chunk pineapple and juice; stir well, cover loosely, and then stir every day.
4 DAY 20: add 2 1/2 cups sugar and 1 large can fruit cocktail and juice and 1 (10-ounce) jar maraschino cherries (without stems), drained well; stir well, cover loosely and then stir every day.
5 DAY 30: drain liquid from fruit in to 1 1/2 cup portions of starter, there should be about 5 portions. Give juice away to friends (be sure to keep one portion for your self for your starter base) to be used as a starter base or store at room temperature. Use remaining fruit to make cakes; there should be enough fruit to make 3 cakes. Cake recipe is below.
6 DIRECTIONS FOR STARTING A NEW STARTER WITH A STARTER:
Combine ingredients in a gallon glass jar or a large glass bowl. Do NOT use a metal container. Keep at room temperature, loosely cover with a dish towel or saucer. Stir daily with a wooden or plastic spoon. Do NOT use metal utensils. It will take about 10 days for the fermentation to take place.
7 DAY 10: repeat step 2
DAY 20: repeat step 3
DAY 30: repeat step 4
8 DIRECTIONS FOR FRIENDSHIP CAKE:
Combine cake mix, pudding mix; add oil and 1 egg. Using electric mixer beat and then add eggs one at a time beating well after each addition. Remove beaters; fold in fruit, nuts and coconut.
9 Pour batter into greased and floured tube or bundt pan. Bake in preheated over at 350 degrees for 55 to 60 minutes.
10 Remove from oven and cool in pan for 10 to 15 minutes before inverting on to plate.
11 NOTE: The fruit can also be used as a topping for ice cream.

 

My Home made Sauce for spaghetti, Lasagne and Chili

mmmmmm hubby loves. This is a recipe from memory and is very versatile for 3 different dishes that I have shared. Just 4 U! There are all kinds of variations, depending on your taste. I have made this lasagne with home made noodles. It is very filling and great for any family meal, get together or potluck. My family loves it! Makes a great spaghetti dinner and an awesome chili. Much love from my kitchen to yours. Enjoy!
Ingredients

IMGA0180

Lasagne

MAKING THE SAUCE, FOR SPAGHETTI, CHILI, LASAGNE
3 lb ground beef
4 clove garlic
1/2 Tbsp garlic salt
1 1/2 Tbsp minced onion or 1 fresh
1/2 Tbsp onion powder
1 1/2 Tbsp taco seasoning mix (home made)
1 1/2 Tbsp italian seasoning
1/2 c parmesan cheese
14 1/2 oz can(s) stewed tomatoes
26 1/2 oz can(s) pasta sauce any kind
LASAGNE
12 oz cottage cheese, small curd
2 eggs beaten
16 oz lasagna noodles, uncooked
1 pkg 8 oz mozzarella,provalone,parmesan,asiago,fontina and romano cheese shredded
1 pkg 8 oz mexican shredded cheddar,monterey jack with jalapeno peppers
CHILI
1 can(s) pinto beans, drained
1/2 Tbsp red pepper flakes
1 can(s) pork and beans, any kind
Directions

Cook the beef and drain off fat return to pot for spaghetti and add all the ingredients for the sauce mix well on medium heat then lower temperature to simmer for as long as you wish. Cook your spaghetti noodles.
FOR LASAGNE: Cook and drain beef and let cool, add all ingredients as for the sauce plus the cottage cheese, beaten eggs. Place a portion of the sauce on the bottom of a 9 x 12 glass casserole dish and a 8 x 10 casserole dish.

Step 2 LASAGNE: Layer noodles, meat and cheese. You should be able to get 2 layers in each dish. Add 1 1/2 cups water to the larger dish and 3/4 cup to the smaller cover with tinfoil and cook for 45 mins. to 1 hour at 400 degrees.You can lower the temperature to 375 at any time during cooking.

FOR CHILI: Follow instructions for the sauce cook drain the meat and then add it back to the pot.. may need a larger dutch oven because we have to add the pinto beans into the sauce along with extra spice (red pepper to taste) medium heat till almost boiling turn down to simmer for as long as you like to cook the spices.. about 15 minutes before serving add the can of pork and beans to the pot.
Variation: serve topped with shredded mexican cheddar.

Chicken wings with a Twist

Pretty much every Friday I make Wings! Some people fry them. I have done it that way too!This is how I do it!
You can use this as a side dish or part of your main meal by adding your cooked vegetables and also depends on how many you are cooking for. You can even add these on the side with Pizza Pasta .. any thing goes,

Ingredients:

2 lb chicken wings
seasoned salt
cajun poultry seasoning or regular
garlic powder or salt
honey
buffalo wing sauce or any hot sauce

Prep Time
10-15 mins
Cook Time
1 hour 15

Directions:img_2359_398

1 Wash all chicken parts and place on oiled sheet. You can use tin foil(but it will stick during the last part of the cooking so you have to watch). Glass 11×12/9×12 casserole dish will work.
*Note: Food Safety requires you to wash all surfaces utensils etc including your hands with soap and or bleach for surfaces/cutting boards.
2 Sprinkle evenly your seasoned salt. (poultry seasoning optional)Cook for 30 minutes at 375-400 degrees. Turn over and repeat seasoning adding in the others if you wish. You may have to add a bit more oil. Keep checking it for the last 30 minutes at 375 degrees Make sure it is done. Cooking time varies from oven to oven and altitude.
3 Ok so 15 more minutes on lower heat about 325-350 but add your hot sauce at this point. Those that like the honey garlic can add that in to 1/2 the recipe so you have a pan 1/2 and 1/2 sweet and hot. Or use another variation and add your favorite barbecue sauce. It is ready to serve.
4 More Variations:Serving with an added sauce or dip:Blue cheese dressing for the Hot wings or Ranch(cools it off)or Make your own!

 

Herman Friendship Sweet Sour Dough

Quite some time ago some one gave me a friendship cake starter and have looked high and low to see if I could start it again .. The friendship cake I had was all kinds of canned fruits and it was added into a gallon jar. It was a 30 day wait till you could use it. If any one has this recipe starter for the original friendship cake I am talking about please leave a comment for me.. or comment any way love to hear what people think.. so during my search … I came across this! It is a bread(sweet sour dough) that you can make and add fruits and what ever else you want when the Herman is finished it’s cycle. Here is the starter:

Start your own Herman! (American measurements to follow…I googled it)
2 cups of flour
2 cups of milk
1 cup of sugar
1/3 cup warm water
2 Tb or 2 pkgs active dry yeast

Sprinkle 1 Tb of sugar over the warm water. Sprinkle yeast over this and let stand in

Sourdough bread.

Sourdough bread. (Photo credit: Wikipedia)

warm place to double in size.
( approx. 10 min. )
Mix milk, remaining sugar, flour and yeast mixture in a plastic or glass container, about the size of a 5 quart ice cream bucket.
Stir, using only a wooden spoon or paddle,
( metal objects retard Herman’s natural growth. )
Cover loosely or place plate over top of container so Herman can breathe.
Herman doubles, even triples at times of vigorous rising.
Place Herman in a warm place overnight. Next day refrigerate loosely covered and try to stir each day.
Then start to give him away to friends!!

Keep Herman’s offspring going! If you receive a Herman baby soon, you’ll know what to do now!

Make a little greeting card and attach it to the Herman you are giving away with the instructions to care for their Herman.

  1. Herman Sourdough Starter Recipe РAllrecipes.com

    allrecipes.com/recipe/herman-sourdough-starter/‚Äé
     Rating: 4.2 Р‎30 reviews Р‎382 cal

    This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It will take 15 days for the starter to 

  2. Herman Cinnamon Rolls Recipe РAllrecipes.com

    allrecipes.com/recipe/herman-cinnamon-rolls/‚Äé

     Rating: 4.5 Р‎13 reviews Р‎1 hr 30 mins Р‎218 cal

    Sourdough batter makes these rolls a cut above the rest. Include raisins or nuts in the filling for even nicer results.

  3. Herman Coffee Cake Recipe РAllrecipes.com

    allrecipes.com/recipe/herman-coffee-cake/‚Äé

     Rating: 4.6 Р‎20 reviews Р‎55 mins Р‎407 cal

    A cinnamon-pecan sourdough coffee cake with brown sugar and raisins is finished with a brown sugar glaze, resulting in a scrumptious breakfast delight.

  4. Herman Dinner Rolls Recipe РAllrecipes.com

    allrecipes.com/recipe/herman-dinner-rolls/‚Äé

     Rating: 4.5 Р‎18 reviews Р‎1 hr 15 mins Р‎89 cal

    These fine white sourdough rolls have less starter than what the HermanBread calls for, so expect less bite. You can shape this dough into a loaf as well.

Corn Bake Casserole

Maize plants in maize field

Maize plants in maize field (Photo credit: IITA Image Library)

 

Take 2 cans of whole corn & 1 can creamed corn mix 1 egg and 1/2 cup canned milk and pour into the corn
Then take bacon cooked(as much as you like) and crumble it up and mix it in, as well as 1/2 a small chopped onion
add salt and pepper to taste
Take 1/2 cup cheddar cheese and mix in
Grease a casserole dish pour in corn mixture top w/ cheese and bake for 30 min in a 375 degree oven or until golden on top

Bulk Baking Mixture

This is a standard mixture of flour, baking powder, salt, sugar, and butter that allows you to quickly make biscuits, waffles, cakes, cupcakes, and many other recipes, without the trouble of measuring each ingredient individually. (Note: some of the ingredient measurements are unusual, because I took a larger recipe and cut it down.)

Ingredients:

5 cups all-purpose flour
1/6 cup baking powder
¬ĺ tablespoon salt
1/8 cup sugar
1 cup butter

Ingredients for Cookbook:1-2-3-4 Cake. From le...

Ingredients for Cookbook:1-2-3-4 Cake. From left: Plain flour, eggs, milk, butter, sugar, baking powder. (Photo credit: Wikipedia)

Combine 5 cups all-purpose flour, 1/6 cup baking powder, ¬ĺ tablespoon salt, and 1/8 cup sugar in a large mixing bowl. Stir until thoroughly mixed. Use a pastry blender to cut in 1 cup of butter, until the consistency of the mixture is like coarse cornmeal. Store in an airtight container at room temperature. This mixture keeps well up to 6 weeks. A simple rule of thumb for using this mixture is to use slightly more of the baking mixture as the amount of flour in your recipe. ¬†I hope you enjoy this time-saver!