Fluffy Cheese Cake (with, Pineapple modification) 2 - 8oz. Packages Cream Cheese (softened) ¾ cup sugar Blend together Cream Cheese and Sugar (Don’t over do.) Add 20oz. Can of drained Pineapple (mix until blended) 1 - Tub Cool Whip Hand blend and pour into 2 Graham Cracker Pie Crusts, 9”, (purchased at any grocery store) Refrigerate 2 hours or until firm before serving. (Cheese Cakes can be made without Pineapple.) CHICKEN NOODLE SOUP 1 whole chicken 1 onion Salt and pepper to taste ¼ teaspoon dried marjoram 1 bay leaf ¼ teaspoon thyme Cover chicken with water in large pot. Add whole onion, salt and pepper to taste, dried marjoram, bay leaf, and thyme. Stew for a few hrs. Let chicken cool. Remove chicken from broth, remove from bone and shred. Skim fat from broth. Bring broth to a boil and add diced carrots, diced celery and homemade noodles. Boil 10 minutes. Add shredded chicken. HOMEMADE NOODLES 1 EGG, BEATEN ½ TEASPOON SALT 2 TABLESOON MILK 1 CUP FLOUR Combine egg, salt and milk. Add enough flour to make dough stiff. Roll very thin on floured surface. Let stand 20 minutes. Roll up and slice 1/8 inch thick. Spread out and dry 2 hours. Drop into boiling soup and cook 10 minutes. SUGAR COOKIES Mix thoroughly 2 cups soft butter 1-1/3 cup sugar 6 egg yolks 2 teaspoons almond flavoring Work in with hands 5 cups sifted flour. Mix well. Spread and roll out to cut with cookie cutters. Bake 400 degrees 7-10 minutes. Cool and decorate. SWEET AND SOUR CHICKEN 3 POUNDS CHICKEN BREASTS, CUT INTO STRIPS ¾ CUP SUGAR ½ CUP VINEGAR 2 TABLESPOONS KETCHUP 1 TABLESPOON SOY SAUCE ½ TEASPOON SALT ¼ CUP CHICKEN STOCK GARLIC SALT CORNSTARCH 3 - BEATEN EGGS Sprinkle garlic salt on chicken. Cover and refrigerate 2 hours. Roll in cornstarch, dip in beaten eggs and deep fry and coat chicken with it. Layer chicken on baking dish. Pour remaining sauce over top. Bake 30 minutes at 350 degrees. (I like to serve this over rice and double the sauce amount). BEEF KABOBS ½ cup vegetable oil ¼ cup lemon juice 2 tablespoon yellow mustard 1/3 cup soy sauce ¼ cup Worcestershire sauce 1 teaspoon ground black pepper 1 teaspoon minced garlic 2 pounds beef sirloin, cut into cubes. Wooden skewers soaked in water so they won’t burn. Cut-up vegetables (onions, pepper, mushrooms, fresh pineapple) Marinate beef for 8-24 hrs. Place meat and vegetables on skewers. Grill until cooked through, 12-15 minutes. CHOCOLATE CHIP COOKIES 1 cup Crisco ½ cup brown sugar, packed ¾ cup granulated sugar Add: 2 eggs 1 teaspoon vanilla Add: 2-3 cups flour 1 teaspoon salt 1 teaspoon baking soda Add desired amount of chocolate chips Drop by teaspoon onto cookie sheet. Bake at 375 degrees for 7-10 minutes. PEANUT BUTTER AND CHOCOLATE CHIP SQUARES 1 cup butter, softened ¾ cup sugar ½ teaspoon vanilla ½ teaspoon salt 1 teaspoon baking soda ¾ cup brown sugar, packed 2 eggs 21/4 cups flour 1 cup chocolate chips 1 1/2 cups Reese’s peanut butter chips. Cream butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Combine flour, baking soda and salt; add to creamed mixture. Combine chocolate ships and peanut butter chips, stir into batter. Spread mixture evenly onto greased 15 ½ x 10 ½ x 1 inch pan. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool in pan. Cut into bars. 48 cookies. CHICKEN DIVAN 2 large bunches broccoli ½ cup butter ½ cup flour 4 cups chicken broth 1 large chicken roasted and boned 1 cut milk 1 teaspoon salt Pepper to taste ½ cup mozzarella cheese Cook broccoli. Melt butter in separate pan. Blend in flour and slowly add broth and cook until thick. Stir in milk, salt, pepper and cheese. Place a layer of broccoli in 9x13 casserole dish and pour over ½ of sauce. Then place a layer of chicken pieces on top of broccoli and pour remaining sauce on top. Sprinkle with paprika or top with more mozzarella cheese. Bake at 325 for 30 minutes. Serve with rice. CHICKEN PASTA 3 cups cubed, cooked chicken 2 cups dices celery 2 cups red delicious apples 1 small can crushed pineapple, drained 2 ½ cups small shell noodles, cooked 2 cups red grapes ¼ cups green onions, diced 2 cups cashews Peel and dice apples. Mix pineapple and apples first and then add rest of ingredients in a large bowl Dressing: 1 cup mayonnaise 1 cup coleslaw dressing Mix together the stir in with other ingredients. STRAWBERRY JELL-O 1 6-ounce strawberry Jell-0 1 ½ cups crushed pineapple, drained 2 bananas 2 cups boiling water 16 ounces frozen strawberries Whipped topping Dissolve Jell-O in boiling water. Put Jell-O and remaining ingredients in blender. Blend. Pour into 8 x 13 Pyrex dish. Set. Top with whipped topping. EASY CREAMY ICE CREAM 1 SMALL PACKAGE GELATIN (match the flavor to the flavor of fruit used) 4 cups sugar 4 cups mashed fruit (strawberries and bananas are especially good) ½ tablespoon salt Juice of 1 lemon (2 tablespoons) 1 quart cream (whipped) 1 ½ quarts milk Dissolve the gelatin in 2 cups of boiling water. Let it cool. Mix the sugar, fruit, salt and lemon juice together in a bowl. Mix the gelatin in and pour mixture in ice cream freezer container. Add the whipped cream. Pour in enough milk to fill can (just below the top line of the container). Fold together. Freeze. Makes 4 quarts. CUSTARD BASE VANILLA ICE CREAM 2 ½ cups sugar 6 tablespoons flour ½ teaspoon salt 5 cups milk, scalded 6 eggs 4 cups heavy cream (for extra rich ice cream use all cream and omit milk) 3 teaspoons vanilla Combine sugar, flour and salt in saucepan. Slowly stir in hot milk. Cook over low heat for about 10 minutes, stirring constantly until mixture is thickened. Mix small amount of hot mixture into beaten eggs. Add beaten eggs to the rest of the hot mixture and cook 1 minute longer. Chill in refrigerator. Add cream and vanilla. Pour into freezer container and freeze. Makes 4 quarts. Rock salt is much preferred over table salt for making ice cream. NOW FOR THE LADY’S DAILY SKIN-CARE VINEGAR HAIR CLEANSER. Once or twice a month, switch out your conditioner with a rinse of vinegar. Nothing pricey, since the cheap stuff gives you better results anyway. The vinegar will strip out build-up in your hair and restore shine. Make sure not to use this cleanser more than recommended as it can dry out your hair with frequent use. OATMEAL FAC MASK 2 tablespoons rolled oats 1 teaspoon honey 2 tablespoons warm water Blend oats into a medium powder, mix with warm water and honey—and voila! You’ve turned this healthy breakfast into a 15-minute spa treatment. Leave on face for 10-15 minutes before gently washing off with warm water to uncover fresh and supple skin. Warning: tell your family in advance. No need to startle the children, should they catch a peek of you with your oatmeal goopy face unwarned. HONEY MASK Honey is an antioxidant, antibacterial and is full of vitamins, minerals and amino acids. Use it as a facemask and make your complexion worthy of the name “lovely deseret.” Lay a warm cloth on your face to open pores, smear honey into your face and leave it for 15 to 30 minutes. Rinse with warm water, then splash face with cold water to close pores. It’s probably best to use this method in a “non-camping” situation, as it would attract insects, bears and other unwanted honey-loving creatures. SALT AND OIL EXFOLIATING MASK 4 tablespoons olive oil (or your oil of choice) 1 tablespoon Kosher salt. Mix and gently rub onto dry sin. Make sure to avoid the eye area. This mix is too coarse for the thin skin surrounding the eyes, and rubbing salt and oil into your eye is a quick way to make any emergency situation worse. If you have any left over spread the mix onto your feet or elbows. Soft skin is happy skin. OIL MOISTURIZER Olive oil is a great way to moisturize but use it sparingly. If you use too much, you’ll end up greasy and smelling like pizza. Also, use olive oil to hydrate a flaky pout or cracking cuticles. Don’t want to use olive oil? Almond oil, peanut oil, regular sesame oil and argan oil work just fine, too. CRACKER CANDY Box of Saltine crackers 2 cubes butter 1 c. brown sugar 1 12oz. Bag chocolate chips (1/2 semi & ½ milk choc.) Chopped nuts, (almonds or peanuts are best), enough to cover bottom of cookie sheet. Line a cookie sheet with tin foil, place crackers on until they cover the whole pan. Mix in sauce pan on medium heat, butter and sugar, until it comes to a boil and boil while stirring 3 minutes. Pour mixture over crackers, you need to spread it some to cover all the crackers. Bake 5 to 6 minutes at 400 degrees. Take out and place on oven door, sprinkle with choc. chips, as they melt, spread them all over. Take out and sprinkle with nuts. Place in fridge until cold, take out and break into pieces. (You will make a little mess with this part, but it’s worth it.)
Posted on: Tue, 09 Jul 2013 10:54:52 +0000
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