MyRecipeBox

I remember eating a Cinnamon Coffee Cake with cinnamon and nuts sprinkled on top for breakfast. Maybe not everyday, but on special days, like Sunday perhaps. So, Mother sent me this one. But I also like cinnamon in my cake, so I would probably sprinkle some in the batter after getting into the pan and then swirling it. Preheat oven to 350F Ingredients: 1 1/2 Cups Flour 1 Cup Sugar 1 Teaspoon Baking Powder 1 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Cup Sour Cream or Buttermilk (or put 4 teaspoons vinegar in a one cup measure, then add milk. let set a couple minutes. may do this first before following Directions) 1 Egg (well beaten) Butter Powdered Sugar Cinnamon Chopped Nuts, any Directions: Sift dry ingredients. Stir in liquid mixture. Grease well bottom and sides of 2 medium sized or one 13" x 9" cake pan. Spread batter in pan. Dot with butter, sift powdered sugar and cinnamon over butter. Sprinkle with finely chopped nuts. Bake at 350F about 25 minutes. M...

   A much requested favorite at all picnics. This started out as my Mother's Ranch Salad and gradually became completely different, by the use of various ingredients, until it became my Frito Salad. A special thanks goes out to my BFF Jenn Douma for helping to create this throughout the years. Ingredients: 2  Bags (or equivalent thereof)   Mixed Salad Greens (I use red leaf lettuce and romaine) 1  32-ounce can Diced Tomatoes, drain, reserving liquid (or 4 Cups fresh, diced) 2  4-ounce cans Diced Green Chilies, drained 1  6-ounce can Black Olives, drained and diced 1  32-ounce can Chili Beans, undrained 1  32-ounce bottle Catalina Salad Dressing (or make your own) 1 pound Shredded Sharp Cheddar Cheese 2  15-ounce bags Frito Lay Brand Corn Chips, crushed 1  Large Purple Onions, sliced in rings Directions: Layer items listed in order given, reserving liquid from tomatoes, if any. When bottle of Catalina is adde...

     During the years I worked at Kmart I made a few friends, who also loved to challenge themselves with new recipes. This dip recipe is from Kelly M., which she had made for one of the on-site 'picnics' we would have in the lounge while we were working. But she got it from RecipeZaar, which was a recipe exchange site, but is no longer available. Ingredients: 2 8-ounce packages Cream Cheese 1 10-ounce can Rotel Tomatoes with Chilies 1 12-ounce package Cooked Chicken, southwestern seasoned (or 1 pound leftover chicken) 1 1/2 Cups Cheddar Cheese, shredded 4 Green Onions, chopped 1 Teaspoon Cumin 1 1 /2 Tablespoons Chili Powder 1 Teaspoon Garlic, minced 1 Teaspoon Cilantro (optional) 1/8 Teaspoon Black Pepper, ground Tortilla Chips Directions: 1. Soften cream cheese and cheddar cheese in microwave. 2. Mix in the remaining ingredients. 3. Set in refrigerator overnight for fullest flavor. 4. Can be served hot or cold.

Dilled Bean Bread This is THE BEST sandwich bread ever. At least, it is in my opinion. After you bake a batch, you let me know if you think so, too. Of course, having gone gluten-free last May, I am going to have to experiment with different gf flours to find the best source for alternation. Though I have not been diagnosed with with a digestive disorder other than Acid Reflux, I find that if I forego foods with wheat my stomach doesn't hurt. However, if I have a glass of milk with my meal, the pain disappears this way, also. I am still in the experimental stage of being gluten free. Ingredients: 1 Cup Bean Puree* 2 Tablespoons Butter 2 Tablespoons Minced Onion 1 Teaspoon Salt 2 Teaspoons Dried Dill Weed 1 Package Active Dry Yeast 1 Cup Lukewarm Water 2 Tablespoons Sugar 3 1/2 to 4 Cups All Purpose Flour 1 Egg, slightly beaten 1/2 Tablespoon Coarse Salt 2 Tablespoons Grated Parmesan Cheese 1 Tablespoon Chopped Parsley             *Bean Pu...

It's been quite awhile since I last put together a batch of Cassoulet. So much so that I have forgotten it was an all day thing, even using the quick soak method for dried beans. While they are getting cool enough to place in the fridge, I will post the recipe here. As with the previous post regarding Bean Prep, this recipe also comes from the Northarvest. As will the next one. That's because, of the five recipes listed in it, these two are the only ones I ever really enjoyed. CASSOULET Ingredients: 1 Pound Navy Beans (or your own combination of beans equal to one pound) 1/2 Tablespoon Chicken Bouillon Powder 5 Cups Water 4-5 Slices Bacon, diced 1 Medium Onion, diced 2 Carrots, cut into 2-inch pieces 1 Bay leaf 1 Tablespoon Parsley 1 Tablespoon Celery Leaves or seeds 1 Teaspoon Salt 1/8 Teaspoon Black Pepper (either ground or fresh grind) 1 Pound Polish (or Italian or Chicken Sausage)  1 1/2 Pounds Ham Directions: Soak beans. Drain beans; discard soak water...

Know Your Bean DRY BEAN ARITHMETIC A one-pound package of dry beans = 2 Cups dry beans or 5 to 6 Cups cooked beans One 15.5 ounce can(drained) = 1.5 Cups cooked beans SOAKING      Immediately prior to soaking or cooking dry beans, rinse them thoroughly in cold water and then inspect and remove any broken, shriveled or discolored beans and foreign material. It is important not to rinse beans until they are ready to be soaked or cooked as damp beans may sour.      Soaking beans prior to cooking returns water lost in drying. Cooking time will be shortened, thereby saving energy, and the beans will have improved flavor, texture, appearance and digestibility. For best results, toss soaking water. Rinse beans and cook in fresh water. TRADITIONAL SOAKING       Soak beans overnight using 6 cups water per pound of beans for a minimum of 6-8 hours. Use cold water, not hot. As beans will expand while soaking, make sure your pot is able to ...

ZLINKROFE Dough: 2 Cups All Purpose Flour           1/2 Teaspoon Salt 2 Tablespoons Water   >Mix all ingredients and knead well. Let rest 15 minutes. 2 Eggs 1 Tablespoon Vegetable Oil             Roll dough and cut into squares. Filling: 2 Cups Leftover Meat, Ground          >I remember eating this using the gizzards. 1/2 Cup Bread Crumbs or Cracker Crumbs     3 Tablespoons Butter or Broth 2 Eggs 1 Clove Garlic                 >Saute garlic and let cool. Add meat, crumbs, eggs, butter and seasonings. Place on squares of dough and wrap and seal edges. Drop into boiling broth or water and cook 20 minutes. Remove from broth and serve. Some of us eat it with salt, pepper and butter. Some with butter and sugar. Tools: Measuring Cups & Spoons Large Mixing Bowl Knife or Pastry Cutter (to make squares) Meat Grinder or Food Proces...