16 tomatoes, peeled and quartered
2. cups white vinegar
6 t. salt
6 t. garlic salt
4 t. black pepper
4 T. corn starch
12 oz. can tomato paste
2 green pepper
2 red peppers
1 jalapeno pepper, mild
4 large onions
Chop everything. Cook in pot until veggies are soft. Blend for a few seconds in blender. Pour into jars and cold pack for 20 minutes to seal
Grandma Gilbert's Caramels --- Sheila
1 cube butter
1 1/2 c. light corn syrup
1 t. vanilla
2 c. sugar
2 c. whipping cream
In a heavy saucepan melt butter and mix in sugar, corn syrup and 1 c. cream. Cook and stir over medium high heat to boiling. Slowly pour and stir in the rest of the cream. Heat to 244 degrees or firm ball stage. Remove and add vanilla. Pour into buttered 9 x 13 pan. Allow to cool and cut into squares.
1 1/2 c. light corn syrup
1 t. vanilla
2 c. sugar
2 c. whipping cream
In a heavy saucepan melt butter and mix in sugar, corn syrup and 1 c. cream. Cook and stir over medium high heat to boiling. Slowly pour and stir in the rest of the cream. Heat to 244 degrees or firm ball stage. Remove and add vanilla. Pour into buttered 9 x 13 pan. Allow to cool and cut into squares.
Aurilla's Caramel Popcorn -- Sheila
2 cups butter
3/4 c. Karo syrup
2 c. brown sugar
Bring to a boil and boil for about 1-2 minutes and then add:
1/2 t. cream of tartar
1/ t. soda
3 t. vanilla
Pour over large bowl of popcorn. Add nuts if desired.
3/4 c. Karo syrup
2 c. brown sugar
Bring to a boil and boil for about 1-2 minutes and then add:
1/2 t. cream of tartar
1/ t. soda
3 t. vanilla
Pour over large bowl of popcorn. Add nuts if desired.
Fruit Cobbler -- Sheila
Pour 1/2 c. melted butter into baking dish. Mix together:
1 c. flour
1 c. sugar
1/2 t. baking soda
1 c. milk
Pour mixture over butter. Do not stir. Pour 3 cups fruit on top. Do not stir. Pour 1 c. sugar over fruit. Bake 350 for 35 minutes or until brown.
1 c. flour
1 c. sugar
1/2 t. baking soda
1 c. milk
Pour mixture over butter. Do not stir. Pour 3 cups fruit on top. Do not stir. Pour 1 c. sugar over fruit. Bake 350 for 35 minutes or until brown.
Apple Crisp -- Sheila
6-8 large apples (combo of sweet and sour)
2/3 c. brown sugar
2 t. cinnamon
1/2 t. nutmeg
2-4 t. water
Peel and slice apples and put in 9 x 13 pan
Mix
1 c. flour
1 c. oatmeal
1 c. brown sugar (or 1/2 c)
Mix in softened 1 cube butter
Crumble over apples. Bake covered at 350 for 1 hour. Uncover last 15 minutes
2/3 c. brown sugar
2 t. cinnamon
1/2 t. nutmeg
2-4 t. water
Peel and slice apples and put in 9 x 13 pan
Mix
1 c. flour
1 c. oatmeal
1 c. brown sugar (or 1/2 c)
Mix in softened 1 cube butter
Crumble over apples. Bake covered at 350 for 1 hour. Uncover last 15 minutes
Pappardelle Primavera (big noodles)
1 t. olive oil
1 large onion, chopped
8 oz fresh green beans, trimmed
2 large carrots, diced
1 pkg. frozen broccoli florets, thawed
1 c. frozen peas, thawed
3 c. Prego Heart Smart Roasted Red Pepper Italian Sauce
2 pkg. (8 oz each) Pappardelle pasta, cooked and drained
1/4 c. fresh basil, cut into strips
Heat the oil in a 12 inch skillet over med heat. Add onion, beans and carrots and cook for abt. 5 minutes or until veges are tender-crisp. Stir the broccoli, peas and sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender. Toss the vegetable mix with the pasta. Sprinkle with the basil. For a thinner consistency, stir 1/4 c. pasta cooking water into the sauce.
1 large onion, chopped
8 oz fresh green beans, trimmed
2 large carrots, diced
1 pkg. frozen broccoli florets, thawed
1 c. frozen peas, thawed
3 c. Prego Heart Smart Roasted Red Pepper Italian Sauce
2 pkg. (8 oz each) Pappardelle pasta, cooked and drained
1/4 c. fresh basil, cut into strips
Heat the oil in a 12 inch skillet over med heat. Add onion, beans and carrots and cook for abt. 5 minutes or until veges are tender-crisp. Stir the broccoli, peas and sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender. Toss the vegetable mix with the pasta. Sprinkle with the basil. For a thinner consistency, stir 1/4 c. pasta cooking water into the sauce.
Savory Pork chops with carmelized onion
4 pork rib chops
cajun seasoning
ground pepper
4 c. sweet onions, chopped
2 T. olive oil
1 T. brown sugar
2 T. balsamic vinegar
1 T. lemon juice
1/4 t. salt
1/4 t. pepper
Sprinkle pork chops with canjun seasoning and pepper. Grill or saute in olive oil over medium heat for 8 minutes on each side. Serve with caramelized onions. (Cook onion in hot olive oil in a large skillet over medium heat. stirring often, 10 to 12 minutes or until golden. Sprinkle with sugar and cook 2 minutes more. Add vinegar and next three ingredients and cook 2 minutes longer. Serve warm or cold.)
cajun seasoning
ground pepper
4 c. sweet onions, chopped
2 T. olive oil
1 T. brown sugar
2 T. balsamic vinegar
1 T. lemon juice
1/4 t. salt
1/4 t. pepper
Sprinkle pork chops with canjun seasoning and pepper. Grill or saute in olive oil over medium heat for 8 minutes on each side. Serve with caramelized onions. (Cook onion in hot olive oil in a large skillet over medium heat. stirring often, 10 to 12 minutes or until golden. Sprinkle with sugar and cook 2 minutes more. Add vinegar and next three ingredients and cook 2 minutes longer. Serve warm or cold.)
Walnut Crusted Pork Chops or Chicken Breasts
bread crumbs
1/3 c. walnuts
2 T. Parmesan cheese
coarse salt
fresh ground black pepper
mayo or 1 large egg white
4-6 boneless, skinless chicken breasts (thin sliced) or 4-6 boneless pork chops
Mix bread crumbs, walnuts, and Parmesan cheese in food processor or blender. Set aside in bag or bowl. Salt and pepper chicken or chops and dip into mayo or egg whites (letting excess drip off) and then cover with crumbs. In a large nonstick ovenproof skillet, heat oil over medium heat. Add covered meat and cook until lightly browned. Carefully turn meat over and brown on both sides. Bake for 8 to 12 minutes (or more until done). Serve with lemon slices and a salad.
1/3 c. walnuts
2 T. Parmesan cheese
coarse salt
fresh ground black pepper
mayo or 1 large egg white
4-6 boneless, skinless chicken breasts (thin sliced) or 4-6 boneless pork chops
Mix bread crumbs, walnuts, and Parmesan cheese in food processor or blender. Set aside in bag or bowl. Salt and pepper chicken or chops and dip into mayo or egg whites (letting excess drip off) and then cover with crumbs. In a large nonstick ovenproof skillet, heat oil over medium heat. Add covered meat and cook until lightly browned. Carefully turn meat over and brown on both sides. Bake for 8 to 12 minutes (or more until done). Serve with lemon slices and a salad.
Bob's Red Mill Vegetable Soup
Stir one part Bob's Red Mill Vege Soup Mix into four parts water. Add salt and other seasonings to taste and simmer for about one hour or until ingredients are soft. Meat and/or additional vegetables can be added as desired.
Creamy Vege Soup
1 Part Bob's Red Mill Vege Soup Mix
3 parts Water
Simmer 1/2 hour. Add cut-up carrots, celery, and onion. Continue cooking 1/2 hour or until soft. Cool enough to blend. Blend until smooth. Add one part milk to 3 parts blended soup. Season, warm to serving temperature. Do not boil.
Creamy Vege Soup
1 Part Bob's Red Mill Vege Soup Mix
3 parts Water
Simmer 1/2 hour. Add cut-up carrots, celery, and onion. Continue cooking 1/2 hour or until soft. Cool enough to blend. Blend until smooth. Add one part milk to 3 parts blended soup. Season, warm to serving temperature. Do not boil.
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