Mix:
1 Box yellow cake mix (Reserve 1 cup)
1 egg
1/2 cup melted margarine
Spread into 8 x 13 or 12 x 9 oblong pan. (Spray with Pam because dough will be sticky.)
Use same bowl and mix:
1 large can pumpkin or sweet potatoes mashed
2/3 can evaporated milk
3 eggs
1 cup sugar or Splenda
1 Tbsp cinnamon
Pour and spread over dough in pan.
Use the reserved cup of cake mix and 1/4 cup margarine, 1/4 cup sugar or Splenda, mix and sprinkle over cake.
Bake 1 hour and 15 minutes at 350 deg.
Sunday, October 9, 2011
Friday, August 12, 2011
Clone of Crispy Orange Skillet
Clone of Crispy Orange Skillet
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all-purpose flour
Oil (for frying)
Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside. Stir cornstarch and flour together in another large bowl and mix well. Add chicken pieces to the flour mixture, stirring to coat each piece well. Pour enough oil to be 1/2-inch deep in a wok or heavy skillet and heat over high heat to 375F (hot). Carefully add chicken pieces in small batches and fry 3 to 4 minutes turning until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying the chicken in small batches until all pieces are nicely browned and crisp. Set aside.
Sweet ‘N Spicy Orange Glaze
Oil from skillet
1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind (no white part or “pith”)
1 cup orange juice
1/2 cup hoisin sauce*
Dash cayenne pepper
1/4 cup white sugar
Salt and pepper to taste
Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add rest of ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
Pour glaze over chicken. Place chicken on a bed of cooked white rice. Garnish with slivered almonds, crispy noodles and stir-fry vegetables like broccoli, snow peas and red peppers (optional). Serves 4 to 6.
*Hoisin sauce is available in a can or jar in the Asian aisle of most supermarkets, close to the soy sauce. Also called Peking sauce, this thick, reddish-brown sauce is sweet and spicy, and widely used in Chinese cooking. It`s a mixture of soybeans, garlic, chili peppers and various spices. Hoisin sauce is mainly used as a table condiment and as a flavoring agent for many meat, poultry and shellfish dishes. Once opened, refrigerate bottled hoisin and it will keep indefinitely.
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all-purpose flour
Oil (for frying)
Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside. Stir cornstarch and flour together in another large bowl and mix well. Add chicken pieces to the flour mixture, stirring to coat each piece well. Pour enough oil to be 1/2-inch deep in a wok or heavy skillet and heat over high heat to 375F (hot). Carefully add chicken pieces in small batches and fry 3 to 4 minutes turning until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying the chicken in small batches until all pieces are nicely browned and crisp. Set aside.
Sweet ‘N Spicy Orange Glaze
Oil from skillet
1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind (no white part or “pith”)
1 cup orange juice
1/2 cup hoisin sauce*
Dash cayenne pepper
1/4 cup white sugar
Salt and pepper to taste
Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add rest of ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
Pour glaze over chicken. Place chicken on a bed of cooked white rice. Garnish with slivered almonds, crispy noodles and stir-fry vegetables like broccoli, snow peas and red peppers (optional). Serves 4 to 6.
*Hoisin sauce is available in a can or jar in the Asian aisle of most supermarkets, close to the soy sauce. Also called Peking sauce, this thick, reddish-brown sauce is sweet and spicy, and widely used in Chinese cooking. It`s a mixture of soybeans, garlic, chili peppers and various spices. Hoisin sauce is mainly used as a table condiment and as a flavoring agent for many meat, poultry and shellfish dishes. Once opened, refrigerate bottled hoisin and it will keep indefinitely.
Wednesday, August 10, 2011
Pennsylvania Dutch Pot Pie
Pennsylvania Dutch Pot Pie
1 large chicken (4 to 5 pounds), cut up, with skin and excess fat removed
5 large peeled potatoes, cut into large chunks
3 large onions, cut into large chunks
3 large carrots, cut in chunks
Salt, pepper and paprika, to taste
Minced fresh parsley
Butter or margarine as desired
2 cups water or chicken broth
Pot Pie Noodle Dough:
3 eggs
1 tablespoon shortening, melted
1/2 cup milk
1/2 cup cream
1 teaspoon baking soda
3 1/2 cups flour
1/2 teaspoon salt
Make pot pie dough first: Beat eggs, cream, milk, salt, baking soda and melted shortening. Gradually add and stir in enough flour (up to 3 1/2 cups) to make a stiff, pliable dough that you can roll. Roll out very thin to 1/16-inch as for noodles on a floured board. You`ll have more than enough dough and may wish to save/freeze part for another recipe. Cut the dough into large squares.
Place pieces of dough in bottom of a large 6 to 8 quart oven-proof pot or Dutch oven. Dot dough with butter or margarine. Add some of the potatoes, onions, carrots and chicken and sprinkle with salt and pepper as desired. Place another layer of dough squares topped with more vegetables and chicken and seasoning. Add another layer of dough squares, continuing in this manner and ending with a potato and chicken layer. Do not end with dough as it may become too dry when placed on the top. You may add a bay leaf and a few garlic cloves as desired. You should be able to put 3 layers of chicken and vegetables in the pot.
Pour water or chicken stock over the top. Sprinkle again with salt, pepper and minced parsley to taste. Dot with butter or margarine as desired.
Cook covered tightly with a lid or foil in a 350F oven about 2 to 3 hours or until everything is tender. You may want to place a drip pan under the pot or Dutch oven since some juices may bubble up if not tightly sealed.
To serve, scoop out pieces of the chicken, vegetables, noodle squares and broth into a bowl. Serves 8.
Chances are you won’t have any leftovers with this crowd-pleaser meal. But if you do, just store in a zipper-lock bag. Reheat.
1 large chicken (4 to 5 pounds), cut up, with skin and excess fat removed
5 large peeled potatoes, cut into large chunks
3 large onions, cut into large chunks
3 large carrots, cut in chunks
Salt, pepper and paprika, to taste
Minced fresh parsley
Butter or margarine as desired
2 cups water or chicken broth
Pot Pie Noodle Dough:
3 eggs
1 tablespoon shortening, melted
1/2 cup milk
1/2 cup cream
1 teaspoon baking soda
3 1/2 cups flour
1/2 teaspoon salt
Make pot pie dough first: Beat eggs, cream, milk, salt, baking soda and melted shortening. Gradually add and stir in enough flour (up to 3 1/2 cups) to make a stiff, pliable dough that you can roll. Roll out very thin to 1/16-inch as for noodles on a floured board. You`ll have more than enough dough and may wish to save/freeze part for another recipe. Cut the dough into large squares.
Place pieces of dough in bottom of a large 6 to 8 quart oven-proof pot or Dutch oven. Dot dough with butter or margarine. Add some of the potatoes, onions, carrots and chicken and sprinkle with salt and pepper as desired. Place another layer of dough squares topped with more vegetables and chicken and seasoning. Add another layer of dough squares, continuing in this manner and ending with a potato and chicken layer. Do not end with dough as it may become too dry when placed on the top. You may add a bay leaf and a few garlic cloves as desired. You should be able to put 3 layers of chicken and vegetables in the pot.
Pour water or chicken stock over the top. Sprinkle again with salt, pepper and minced parsley to taste. Dot with butter or margarine as desired.
Cook covered tightly with a lid or foil in a 350F oven about 2 to 3 hours or until everything is tender. You may want to place a drip pan under the pot or Dutch oven since some juices may bubble up if not tightly sealed.
To serve, scoop out pieces of the chicken, vegetables, noodle squares and broth into a bowl. Serves 8.
Chances are you won’t have any leftovers with this crowd-pleaser meal. But if you do, just store in a zipper-lock bag. Reheat.
Saturday, July 9, 2011
Fleischman's Freezer Rolls
Freezer Rolls
1 1/4 cups warm water (110 F)
2 packets (4 ½ teaspoons) FLEISCHMANN`S Active Dry Yeast
1/2 cup warm milk (110 F)
1/3 cup butter or margarine, softened
1/2 cup granulated sugar
1 1/2 teaspoons salt
5 1/2 to 6 cups all-purpose flour
2 large eggs
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; let rest for
20 minutes.
Punch dough down. Shape into desired shapes for dinner rolls.* Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze up to 1 week.** When frozen, rolls may be placed in plastic freezer bags.
Remove from freezer; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake at 350 F for 15 minutes or until done. Remove from baking sheets; cool on wire racks.
*SHAPING THE DOUGH: Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents. Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely. Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil. Twists: Divide each half into 12 equal pieces; roll each into 12-inch rope. Fold each rope.
** To bake without freezing: After shaping, let rise in warm, draft-free place, until doubled in size, about 1 hour. Bake according to above directions. Yield: 2 dozen rolls.
1 1/4 cups warm water (110 F)
2 packets (4 ½ teaspoons) FLEISCHMANN`S Active Dry Yeast
1/2 cup warm milk (110 F)
1/3 cup butter or margarine, softened
1/2 cup granulated sugar
1 1/2 teaspoons salt
5 1/2 to 6 cups all-purpose flour
2 large eggs
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; let rest for
20 minutes.
Punch dough down. Shape into desired shapes for dinner rolls.* Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze up to 1 week.** When frozen, rolls may be placed in plastic freezer bags.
Remove from freezer; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake at 350 F for 15 minutes or until done. Remove from baking sheets; cool on wire racks.
*SHAPING THE DOUGH: Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents. Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely. Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil. Twists: Divide each half into 12 equal pieces; roll each into 12-inch rope. Fold each rope.
** To bake without freezing: After shaping, let rise in warm, draft-free place, until doubled in size, about 1 hour. Bake according to above directions. Yield: 2 dozen rolls.
Friday, July 8, 2011
Flavored coffees to brew
Festive Mexican Coffee
2/3 cup coffee grinds
3 3-inch long cinnamon sticks
1/4 cup firmly packed brown sugar
6 cups cold water
Place coffee in filter in brew basket of coffee maker. Place cinnamon and sugar in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete stir until well mixed. Fill cups being careful the cinnamon sticks remain in the pot. Serve with milk and additional sugar, if desired. Yield: 6 (1-cup) servings.
Chocolate-Almond Coffee
1/4 cup coffee grinds
2 tablespoons sugar
1/4 teaspoon almond extract
2-1/2 cups cold water
2 squares (1-ounce each) semi-sweet baking chocolate, chopped
1 cup half-and-half
1/2 cup thawed whipped topping
Place coffee in filter then in brew basket of coffee maker. Place sugar and almond extract in empty pot of coffee maker. Add cold water to coffee maker; brew. In the meantime microwave chocolate and half-and-half in medium microwavable bowl on HIGH 1 to 1-1/2. Stir after 1 minute, and again when completely melted. Add to coffee in pot; stir until well blended. Pour into 4 large cups or mugs. Garnish with whipped topping. Yield: 4 (3/4-cup) servings.
2/3 cup coffee grinds
3 3-inch long cinnamon sticks
1/4 cup firmly packed brown sugar
6 cups cold water
Place coffee in filter in brew basket of coffee maker. Place cinnamon and sugar in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete stir until well mixed. Fill cups being careful the cinnamon sticks remain in the pot. Serve with milk and additional sugar, if desired. Yield: 6 (1-cup) servings.
Chocolate-Almond Coffee
1/4 cup coffee grinds
2 tablespoons sugar
1/4 teaspoon almond extract
2-1/2 cups cold water
2 squares (1-ounce each) semi-sweet baking chocolate, chopped
1 cup half-and-half
1/2 cup thawed whipped topping
Place coffee in filter then in brew basket of coffee maker. Place sugar and almond extract in empty pot of coffee maker. Add cold water to coffee maker; brew. In the meantime microwave chocolate and half-and-half in medium microwavable bowl on HIGH 1 to 1-1/2. Stir after 1 minute, and again when completely melted. Add to coffee in pot; stir until well blended. Pour into 4 large cups or mugs. Garnish with whipped topping. Yield: 4 (3/4-cup) servings.
Thursday, July 7, 2011
Cheese Sauce
Cheese Sauce
Here’s a smooth, tasty and versatile cheese sauce to serve over baked potatoes, vegetables, pasta or as a dipping sauce.
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup milk
1 cup shredded Cheddar cheese
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
salt and pepper to taste
In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese, mustard and Worcestershire sauce. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.
Hint: Grate your own cheese. Using pre-grated may produce a grainy texture as a result of the anti-caking ingredients found in pre-grated cheese. Yield: 2 cups.
Here’s a smooth, tasty and versatile cheese sauce to serve over baked potatoes, vegetables, pasta or as a dipping sauce.
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup milk
1 cup shredded Cheddar cheese
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
salt and pepper to taste
In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese, mustard and Worcestershire sauce. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.
Hint: Grate your own cheese. Using pre-grated may produce a grainy texture as a result of the anti-caking ingredients found in pre-grated cheese. Yield: 2 cups.
Dips
Dips make the perfect main attraction for a packed lunched. Because you pack the dip and the “dippers” separately, everything stays fresh and crunchy. And you can get very creative, too. Just take a look at these fun and easy ways to think outside the lunchbox!
Ranch-Style Dip
Place 1 cup cottage cheese and 4 tablespoons Ranch dressing (or 2 teaspoons dry Ranch dressing mix) in the blender. Blend until smooth. Dippers: Cucumber sticks, leftover cooked chicken, baby carrots, tiny bread sticks, pretzels, fish crackers, celery sticks, tiny pieces of broccoli, etc.
Apple-Nutty Dip
Place equal amounts of peanut butter (smooth or chunky) and apple juice in a bowl and mix well until incorporated. Dippers: Celery sticks, apple slices, bread sticks, crackers, croutons, banana slices, pretzels and (if you dare!) pickles.
Fruit Dip
In a bowl combine 1/4 cup peach, apricot or strawberry preserves, 1 cup plain yogurt and 1/8 teaspoon ground cinnamon. Mix well until fully incorporated. Chill for 1 hour. Dippers: Any sliced fresh fruit like apple slices, bananas, grapes, cheese sticks, bread and cookies.
Pizza Dip
Prepared pizza or spaghetti sauce makes a perfect dip for string cheese, crackers, slices of pepperoni and whole-grain crackers. Let the kids make their own “Lunchables.”
Ranch-Style Dip
Place 1 cup cottage cheese and 4 tablespoons Ranch dressing (or 2 teaspoons dry Ranch dressing mix) in the blender. Blend until smooth. Dippers: Cucumber sticks, leftover cooked chicken, baby carrots, tiny bread sticks, pretzels, fish crackers, celery sticks, tiny pieces of broccoli, etc.
Apple-Nutty Dip
Place equal amounts of peanut butter (smooth or chunky) and apple juice in a bowl and mix well until incorporated. Dippers: Celery sticks, apple slices, bread sticks, crackers, croutons, banana slices, pretzels and (if you dare!) pickles.
Fruit Dip
In a bowl combine 1/4 cup peach, apricot or strawberry preserves, 1 cup plain yogurt and 1/8 teaspoon ground cinnamon. Mix well until fully incorporated. Chill for 1 hour. Dippers: Any sliced fresh fruit like apple slices, bananas, grapes, cheese sticks, bread and cookies.
Pizza Dip
Prepared pizza or spaghetti sauce makes a perfect dip for string cheese, crackers, slices of pepperoni and whole-grain crackers. Let the kids make their own “Lunchables.”
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