Very delicious. Quick and easy main dish. Serve with steamed or stir-fried veggies.
4T butter 1/2C chopped onion 1T flour 3/4C water 1-2t curry powder 1/4C Half&Half or cream 2cans tuna well drained (6.5 oz. ea.) (chunkier tuna may be substituted) 3C rice, cooked 3T chopped, roasted, salted peanuts (unsalted may be sub.)
1. Melt butter in sauce pan. Add onion and saute. Stir in flour, cook till bubbly. 2. Gradually add water, stirring until smooth. Blend in curry and cream, cook 1 min. 3. Gently add tuna and simmer 5 min. 4. Spoon over hot cooked rice, sprinkle on peanuts and serve.
Rin Ran
A Mediterranean dish. Olive and potato salad with tuna and peppers. Less vinagrette may be used for the diet conscious.
4T butter 1/2C chopped onion 1T flour 3/4C water 1-2t curry powder 1/4C Half&Half or cream 2cans tuna well drained (6.5 oz. ea.) (chunkier tuna may be substituted) 3C rice, cooked 3T chopped, roasted, salted peanuts (unsalted may be sub.)
1. Melt butter in sauce pan. Add onion and saute. Stir in flour, cook till bubbly. 2. Gradually add water, stirring until smooth. Blend in curry and cream, cook 1 min. 3. Gently add tuna and simmer 5 min. 4. Spoon over hot cooked rice, sprinkle on peanuts and serve.
Ham Stew Delicious and easy. A good use of holiday leftovers, turkey can be substituted for ham.
2C smoked ham, chopped 6C water 1 can tomato soup 6t chicken boullion 1/4t garlic powder 2 small onions, chopped 2 cups celery, chopped 3 cups spinach, chopped 6 carrots, chopped potatoes may be added if desired butter
1. Lightly saute celery and onions in butter in large soup pot. 2. Add ham, tomato soup, chicken boullion, water, and garlic powder. Simmer for 30 minutes. 3. Add remaining ingredients. Simmer for 30 more minutes or until carrots are tender.
Vegetable Chowder A delicious meal for cold winter nights. Serve with a baguette, whole-wheat cornmeal muffins, or garlic toast.
1 onion, sliced. 2T butter 2T flour 1/2t each fresh thyme and basil 2 boullion cubes (veg, chicken, or beef) 2C water 1 can (16oz.) stewed tomatoes drained 1/2C celery, diagonally sliced into 1/2" pieces 1C diced potatoes (about 2 small) 1 med. sweet potato, peeled and diced (optional) 1 can (13.5oz.) golden butter beans drained 1 can (13oz.) evaporated milk black pepper and herbs to taste
1. Saute onion in butter in large stew pot or dutch oven. Stir in flour and herbs. 2. Add boullion cubes, water, tomatoes, celery, potatoes, and sweet potatoes. 3. Bring to boil, cover and simmer 15-20 min. or until potatoes are tender. 4. Stir in butter beans and milk. Heat well. Add black pepper to taste and serve.
Banana Nut Bread This is pure and simple banana bread. Heavy, moist, and dark. Serve well buttered for a rich, old-fashioned taste.
4-5 ripe bananas 2 eggs well beaten 2C flour 3/4C sugar 1/2C oats 1 1/4t salt 1 1/4t baking soda 1/2C coarsely chopped walnuts
1. Preheat oven to 350*F. Grease loaf pan (8.5x4.5x2.5). 2. Mix bananas and eggs together in a large bowl. Stir in flour, sugar, salt, oats, and baking soda. Add walnuts and blend. 3. Pour batter into pan and bake 1 hour. Remove from pan to rack. Serve still warm or cooled, as you like it.
Pumpkin Pudding An old-fashioned harvest desert. Good for cold winter nights in front of the fire.
1. Combine sugar, salt, and spices in mixing bowl. 2. Add egg and pumpkin and mix, slowly adding evaporated milk. 3. Pour into lightly greased baking dish. Bake at 425*F for 15 minutes. Reduce temp. to 350*F and bake for 35-40 minutes. Pudding is done when knife inserted in center comes out clean.
German Chocolate Cake A family favorite, this recipe was originally taken from the inside of a chocolate box. Time consuming and might require a helper for the inexperience baker, a very rewarding recipe when completed correctly.
1pkg. (4oz.) baker's sweet dark chocolate 1/2C water 2C flour 1t baking soda 1/4t salt 1C butter, softened 2C sugar 4 eggs, separated 1t vanilla (more vanilla may be required if using a cheap, low-quality brand) 1C buttermilk 3 straight-sided 9" round cake pans are required to make the 3-layer cake!!! Please do not attempt this recipe using slope-sided pie pans!
1. Line bottoms of 3 9"-round cake pans with wax paper; grease sides. Preheat oven to 350*F 2. Microwave chocolate and water in large bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted. (This step might be easier in a sauce pan, depending on your microwave's power.) 3. Mix flour, baking soda, and salt; set aside. 4. Beat butter and sugar in a large bowl with electric mixer on med. speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. 5. Stir in chocolate mixture and vanilla. add flour mixture alternately with buttermilk, beating until well blended after each addition. 6. Beat egg whites in another large bowl with electric mixture on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans. 7. Bake at 350*F for 30 minutes or until toothpick inserted into centers comes out clean. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers from pans. 8. Remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Filling and Frosting between layers and onto top of cake.
Coconut-Pecan Filling and Frosting
1 can (12 oz.) evaporated milk 1-1/2C sugar 3/4C butter 4 egg yolks, slightly beaten 1-1/2t. vanilla (more vanilla may be required if using a cheap, low-quality brand) 1pkg. (7oz.) flake coconut (about 2.66C) 1-1/2C chopped pecans
1. Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat. 2. Add coconut and pecans; mix well. Cool to room temp. and of desired spreading consistency. Makes about 4.5C or enough to fill and frost top of 3-layer cake or frost tops of 2 13x9" cakes or 24 cupcakes
1 Minute Oatmeal Cookies One of my favorite recipes. This was written as high-altitude recipe, so some adjustment is necessary if you live under 5-7,000ft. Adding 1/2C flour seems to do the trick.
1/2C peanut butter (creamy) (natural can be used if well stirred) 1 1/4C sugar (the original recipe calls for 2 cups, but I find those ridiculously sweet) 1/2C milk 3T coaco powder
Boil together 1 minute. Add....
1t vanilla 1 stick butter or margarine Stir in 3C oatmeal
Drop onto wax paper or lightly greased cookie sheet or press into cake pan. Refrigerate until solid.