Sheet Cake

I remember this from when we lived in California. I think Mom might have gotten the recipe from Sister Russick.

Sauce:
1 sq. Margarine
1 c. water
1/2 c. cocoa
Bring to boil and let cool

2 c. flour
2 c. sugar
1 tsp. salt
1 tsp. soda in 1/2 c. buttermilk (or milk soured with a little vinegar)
2 eggs
1 tsp. vanilla

Mix together. Bake in large greased cookie sheet 375 for 20 minutes.

Frosting:
1 sq. margarine
3 Tbsp. cocoa
6 Tbsp. milk
Bring to boil and remove from heat. Add 1 lb. of powder sugar (4 c.) and 1 tsp. vanilla.

Grandma Birrell's Candy Cane Cookies

1/2 c. shortening
1/2 butter
1 c. powder sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla

Mix thoroughly.

Sift together and stir in:
2 1/2 c. sifted flour
1 tsp. salt

Divide dough into halves. Blend into one half 1/2 tsp. red food coloring. Roll 1tsp. each color dough into strips 4" long. Place strips together and twist like a rope. Place cookies on ungreased cookie sheet. Curve top down to form handle of cane. Bake about 9 minutes at 375. remove with spatula while warm. Sprinkle with 1/2 c. peppermint candy and 1/2c. sugar.

Orange Carrot Cookies

3/4 c. Shortening
1 c. sugar
1 egg
2 tsp. baking powder
1 tsp. vanilla
1 orange, juice and rind 7 Tbsp.
1 c. carrot
1/2 tsp. salt
3 c. flour

Mix together. Bake at 375 for 10-15 minutes.

Icing:
Butter
powder sugar
orange juice

Snickerdoodles

I have both recipes and a few others that belong to Mom or at least from my childhood. I think Mom always doubled the recipe.

1/2 c. soft shortening (can use part butter)
3/4 c. sugar
1 egg
1 1/3 c. flour
1 tsp. cream of tarter
1/2 tsp. soda
1/8 tsp. salt

Mix shortening, sugar and egg thoroughly. Sift remaining ingredients together and stir into first mixture. Roll into balls the size of small walnuts. Roll in a mixture of cinnamon and sugar. Place 2" apart on ungrease baking sheet. Bake at 400 degrees for  8 to 10 minutes, until lightly brown but still soft. (They puff up at first, then flatten out) Cool: store in covered jar. This makes 2 1/2 dozen cookies.

Italian Zucchini Crescent Pie

This is a recipe from my friend, Jana Davis. We have found that this doesn't make for good leftovers unless you want to eat just the filling. The crust, crescent roll dough, gets soggy.

4 cups thinly unpeeled zucchini

1 cup coarsely chopped onion

1/2 cup margarine

1 tablespoons parsley flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon sweet basil leaves

1/4 teaspoon oregano leaves

2 eggs beaten well

8 ounces grated mozzarella cheese

8 ounce can crescent rolls

2 tablespoons Dijon mustard

Saute zucchini, onion and butter until tender. Stir in parsley and other seasonings. Blend egg and cheese; stir into vegetables. Separate dough and place in bottom and sides of 10" pie pan, spread mustard evenly on crust. Pour vegetables into crust. Bake at 375 for 18 to 20 minutes. Insert knife, should come out clean. Let stand 10 minutes. Serve hot.

Quaker's Best Oatmeal Cookies

This is my favorite oatmeal cookie recipe, yes it was on the Quaker Oats box. These are one of Christopher's favorites also. I never use the optional ingredients and I always bake for a chewy cookie.

1 1/4 cups margarine, softened
3/4 cup brown sugar, firmly packed
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
3 cups quick or old fashioned rolled oats (uncooked)

Preheat oven to 375 degrees F. Beat margarine and sugars until creamy; beat in egg and vanilla. Add combined flour, baking soda, salt, and spices; mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8-9 minutes for a chewy cookie; 10-11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack.

Pioneer Woman's Favorite Enchiladas

I took this recipe off of The Pioneer Woman website. My alterations no cilantro because Steve hates it and only one can of diced green chilies hoping that it won't look too green so that Christopher will eat this. Steve says he likes this better then black bean enchiladas (the recipe is below) and I asked him why and he said it is because it has meat in it.

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Spicy Black Bean & Cheese Enchiladas

I found this recipe in Healthy Eating with Pasta, Beans & Grains by Land O Lakes. All of my family loves these enchiladas. Steve does complain because there is no meat in them. I am considering trying them with chicken.

2/3 cup water
1 package dry enchilada seasoning mix
2 (15-ounce) cans black beans, rinsed, drained
1 cup sour cream
8 (8-inch) flour tortillas
1 (10-ounce) can enchilada sauce
1 cup shredded cheddar cheese
2 tablespoons sliced green onions
Chopped ripe tomato, if desired
Shredded lettuce, if desired

Heat oven to 375. In 10-inch skillet stir together water and dry enchilada seasoning mix; stir in beans. Cook over medium high heat until mixture just comes to a boil. Reduce heat to low; continue cooking, stirring occasionally, until mixture thickens. Remove from heat; stir in 1/2 cup sour cream.

To assemble each tortilla; spread 1 tablespoon enchilada sauce on tortilla. Place 1/3 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place crosswise, seam side down, in greased 13 x 9-inch baking pan. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil. Bake 15 minutes or until heated through. Sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.

To serve, place dollop of remaining sour cream on top of each enchilada; sprinkle with green onions. Serve with chopped tomato and shredded lettuce.

Herbed Oatmeal Pan Bread

Fall is definitely in the air, it got down to 38 last night but oh how beautiful the colors are on the mountain. Now it is time to cook all of those great comfort foods. I found this recipe in Pillsbury Soups, Stews and Oven Lovin' Breads and it is so yummy!

Bread
2 cups water
1 cup rolled oats
3 tablespoons butter
3 3/4 to 4 3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons salt
2 pkg. Active dry yeast
1 egg

Herb Butter
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
6 tablespoons butter, melted

Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 12 to 130 degrees F.

In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.

By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large blow. Let rest 15 minutes.

Grease 13 x 9-inch pan. *Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel. **Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes.

Heat oven to 375 degrees F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 tablespoon of the butter over cut dough.

Bake at 375 degrees F for 15 minutes. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.

Tips:

*Two 8- or 9-inch square pans or one 8-inch and one 9-inch square pan can be substituted for 13 x 9-inch pan. When using 2 square pans, one pan can be baked and the other refrigerated for baking the next day.

**To bake at a later time, at this point let stand at room temperature for 20 minutes. Remove cloth towel. Refrigerate 2 to 24 hours. Remove plastic wrap from dough; let stand at room temperature 30 minutes. Bake as directed above.

The Wonderful World of Disney

Sunday nights we would have grilled cheese sandwiches and soup, get out the tv trays and watch The Wonderful World of Disney as a family. Those were the days!

Mexican Chicken and Rice

I have no idea where I got this recipe, but we sure enjoy it. I use the chicken chucks I got at the church cannery in this recipe.

1 Tbsp. oil
1 lb boneless skinless chicken, cubed
1 each onion and green pepper (chopped)
1 10oz. frozen corn thawed
1 c. chicken broth
1 c. mild salsa
1 1/2 c. instant rice
1/2 c. shredded cheese

Heat oil in skillet on med. heat. Add chicken, onion, and green pepper, cook until chicken is cooked through. Add corn, broth and salsa; bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff rice with fork. Sprinkle with cheese; cover. let stand until cheese is melted.

Chicken Coating

One of the ladies in our old ward gave Craig this recipe to coat chicken with. She uses it when she dutch ovens. I have used it on chicken I have cooked in the oven as well. I think it is great! Try it when you want a little change in the flavor of your chicken coating.

1 c. flour
6 tsp. salt
4 tsp. paprika
1 tsp. pepper

This is enough for 20 pieces of chicken.

Sukiyaki

Steve gave me Betty Crocker's International Cookbook the Christmas before we were married. I love this book, it has so many fun easy recipes and it worked great when my kids were in school and needed food for a country they were studying.

In Japan's early history, when peasants were forbidden to eat meat, savvy farmers quickly cooked on the spot what game they could find. Suki means hoe - the trademark of the Japanese peasant; yaki means to broil. According to legend, the farmers used their metals hoes as skillets!

Our only complaint is that it seemed too salty. This isn't the first time we have made this but I don't remember that complaint so it just might be the brand of soy sauce that we have, it is what we usually buy. I think that I will buy the lite soy sauce, it is supposed to have 50% less salt.

1 teaspoon instant beef bouillon
1/2 cup hot water
1/3 cup soy sauce
2 tablespoons sugar
1 pound beef tenderloin or boneless sirloin,* 1 inch thick
2 tablespoons vegetable oil
3 stalks celery, cut diagonally into 1/4-inch slices
2 medium carrots, cut diagonally into 1/8-inch slices
1 bunch green onions, cut diagonally into 2-inch pieces
8 ounces mushrooms, thinly sliced (about 4 cups)
1 can (about 8 1/2 ounces) bamboo shoots, drained
4 ounces spinach, stems removes (4 cups)
Hot cooked rice

Dissolve bouillon in hot water; stir in soy sauce and sugar. Reserve. Cut beef into 1/8-inch slices. (For ease in cutting, partially freeze beef about 1 hour.) Heat oil in 12-inch skillet until hot. Place half each of the celery, carrots, green onions, mushrooms and bamboo shoots in separate areas in skillet. Pour half the reserved soy sauce mixture into skillet.

Simmer uncovered until vegetables are crisp-tender, turning vegetables carefully, 8 to 10 minutes. Push vegetables to side of skillet; add half each of the beef and spinach. Cook beef to desired doneness about 3 minutes. Repeat with remaining vegetables and beef. Serve from skillet with rice and additional soy sauce.

*1 large whole chicken breast (1 pound), boned and skinned, can be substituted for the beef. (For ease in cutting, partially freeze chicken about 1 1/2 hours.)

Tempura

Recipe from Betty Crocker's International Cookbook. Tempura - an assortment of fish and vegetables dipped in batter, fried and served with a special sauce. Do not let the long list of ingredients discourage you from trying Tempura; select, according to personal preference and recipe instructions, those that most appeal to your taste.

We were supposed to eat this last night but elk hunting got in the way so we enjoyed it tonight. We ate Sukiyaki as well as Tempura. I prepared the Sukiyaki and brought it to the table, while we were eating we cooked our shrimp and vegetables. When Steve blessed the food he asked that we would all be safe around the dinner table and we had no mishaps. We also added two vegetables that were not on the list, zucchini and yellow squash.

Shrimp with tails, shelled and deveined
Scallops, cut into halves
Fish fillets, cut into bite-size pieces
1 cup 1-inch pieces asparagus
1 cup 1/4-inch slices carrots or celery
1 1/2 cups cauliflowerets
1 1/2 cusps 2 x 1/4-inch eggplant sticks
1 cup 2-inch pieces green beans, partially cooked
1 cup 2-inch pieces green onions
1 green pepper, cut into 1/4-inch rings
1 medium onion, sliced and separated into rings
1 bunch parsley
1 cup pea pods
1 sweet potato, cut into 1/8-inch slices
Vegetable oil
Tempura Batter (below)
Tempura Sauce (below)

Choose 1 pound seafood (about 4 ounces per person). If servicing shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time.

Heat oil (1 to 1 1/2 inches) in wok to 360 degrees. Prepare Tempura Batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes.

Drain. Serve with Tempura Sauce.

Tempura Batter
2 eggs, beaten
1 cup cold water
3/4 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt

Mix all ingredients with fork just until blended. Batter will be thin and slightly lumpy.

Tempura Sauce
1/4 cup chicken broth
1/4 cup water
1/4 soy sauce
1 teaspoon sugar

Heat all ingredients until hot. Serve in small individual bowls.

Sloppy Joes

This is the way that I remember Mom making sloppy joes. They are best when you put potato chips on top of the sloppy joe mix and then put the bun on top.

1 pound ground beef
1 can chicken gumbo soup
squirt of catsup
squirt of mustard

Brown ground beef, drain. Stir in soup, catsup and mustard. Heat through and serve.

Peanut Butter Bars

This is a recipe that I received when I was in YW, 30 years ago. WOW! I am old. We made candy and this recipe came from Barbara Corry.  In the picture above I made the peanut mixture into balls and spooned chocolate over.  An easy way to control the portion.

1 package (sleeve) graham crackers - crushed
4 cup powdered sugar
1 cup melted butter or margarine
2 cups smooth peanut butter
12 oz. Hershey chocolate bar

Melt butter. Mix in powdered sugar, stir until blended. Add peanut butter, stir, add graham cracker crumbs and stir with fork and then work with hands until it is all mixed together well. Press into large cookie sheet or broiler pan. Melt chocolate and spread across peanut butter mixture. Cut into 1 inch squares. Eat immediately or let sit in a cool place overnight.

Quick! All Purpose Dough

I received this recipe at a Tupperware party a very long time ago. I love it because I can make cinnamon rolls fresh in the morning. I have also used it for scones and pizza. I don't think that I would use it for rolls or bread because I find it a little bland, needs more ingredients to have great flavor.

2 cups water - 115 degrees
2 tablespoons yeast
3 tablespoons sugar
1 teaspoon salt
1 tablespoon baking powder
5 tablespoons oil
6 cups flour

Mix water, yeast and sugar. Let stand a few minutes. Add remaing ingredients. Knead then let rise. Dough will be ready to go in 15 minutes.

Use for pizza, scones, bread, cinnamon rolls or dinner rolls.

French Breakfast Puffs (Muffins)

This recipe is out of the cookbook, Better Homes and Gardens All-Time Favorite Bread Recipes. I can be a lazy cook and to make things easier I make substitutions. For this recipe I substituted oil for shortening and I haven't noticed any difference in the quality.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup sugar
1/2 cup shortening
1 egg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted

In mixing bowl stir together flour, baking powder, nutmeg and salt; set aside. In mixer bowl cream together 1/2 cup sugar, the shortening and egg. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill 12 greased muffin cups 2/3 full. Bake in 350 oven for 20 to 25 minutes or till golden. Combine 1/2 cup sugar and the cinnamon. Remove muffins from oven; immediately dip in melted butter, then in sugar-cinnamon mixture till coated. Serve warm.

Cheryl, Scott & Becky

Since I have been typing up Grandma Birrell's recipes and I came across this picture and I decided that it should be added to the blog. If you notice we are eating so it fits right in.

This picture was taken April 5, 1970. We were at Grandma and Grandpa Birrell's house. I remember that when we were little the piano bench would be pulled up to the table and Scott, Becky and I would all sit on it together to eat with the rest of the family.

Refrigerator Oatmeal Cookies

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 cup cake flour
1/2 teaspoon soda
1/4 teaspoon salt
2 cups oatmeal
1 cup chopped coconut
1/2 cup shortening
1 cup sugar
1 egg
1 1/2 cup evaporated milk
1 teaspoon vanilla

Sift dry ingredients together. Add oatmeal and coconut. Cream shortening and sugar until light. Add egg and beat well. Mix with milk and vanilla. Add to dry ingredients to creamed mixture alternating with milk and vanilla. Mix thoroughly.

Form into rolls, wrap in waxed paper and chill overnight in refrigerator. Slice 1/8" thick and place on greased cookie sheet and bake at 400 for 12 minutes or until light golden brown.

Chewy Oatmeal Cookies

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 cup shortening
2 cups firmly packed brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs
1/4 cup boiling water
2 cups sifted flour
2 cups oatmeal

Blend shortening, sugar and vanilla with salt and eggs until light and fluff. Dissolve soda in boiling water then mix with egg-shortening mixture. Add to flour to mixture and mix until smooth. Drop cookie dough from spoon to buttered cookie sheet. Bake at 400 for 10 - 12 minutes.

Oatmeal Cookies

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 1/2 cup shortening
2 cups sugar
4 eggs
2 - 4 cups raisins - cooked until tender
2 teaspoon soda dissolved in 10 tablespoons raisin water
4 cups oatmeal
4 cups flour
1 teaspoon salt
2 teaspoon cinnamon
1/2 to 1 teaspoon allspice
1/2 teaspoon nutmet
1 teaspoon vanilla
nuts

Bake at 360 about 13 minutes. You can adjust amount of raisins to your own taste.

Oatmeal Date Squares

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2 eggs
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup oatmeal
1 cup chopped nuts
2 cups chopped dates

Blend eggs, sugar and vanilla until light and fluffy. Mix dry ingredients together; then stir into egg-sugar mixture. Blend oats, nuts and dates into batter. Spread in buttered 9"square pan. Bake in slow oven, 325, for 35 to 40 minutes or until brown. Cut into squares while still warm and dust with powdered sugar if desired.

Apple Pie Squares

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes. I am guessing at some of this because the directions are not making much sense.

Crust -
2 1/2 cups flour
1 teaspoon sugar
1 cup margarine or butter
1 egg yolk
milk

Mix cut margarine into flour and sugar. Put egg yolk in a cup and fill with milk to make 2/3 cup. Mix with fork and add to the flour mix.

Filling -
2 handfuls cornflakes
8 - 10 apples, slice
1 cup sugar
1 teaspoon cinnamon
1 egg white
powdered sugar and water

Roll 1/2 crust to fit a long cookie sheet. Crumble flakes over crust. Place sliced apples on top. Sprinkle with sugar and cinnamon. Put onto crust. Roll other 1/2 crust and place on top of apples. Spread the beaten egg white on to crust. Bake at 350 for 45 minutes to 1 hour. While warm glaze with powdered sugar and water.

Toffee Butter Cookies

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour

Mix together and spread in pan. Bake at 350 for 15 minutes. While still hot spread 6 Hershey candy bars on top and sprinkle with nuts.

Sugar Cookies

This is my favorite sugar cookie recipe, I usually double it. I found it in The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977.  In the picture above I made mini cookies and sandwiched them with frosting.

3/4 cup soft butter
1 cup sugar
2 eggs
2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Beat sugar, butter, eggs and vanilla. Add dry ingredients. Chill 1 hour or until firm. Roll dough to 1/4" thickness. Cut dough in to desired shapes. Bake at 375 for 8 - 10 minutes or until pale brown. Remove to wire racks to cool. Frost.

Boston Creme

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2 cups sugar
1 large can milk - sweetened condensed or evaporated, it doesn't specify
Caramelize 1 cup sugar in frying pan, add 1/4 cup milk then the other sugar and the other milk.

Cook slowly stirring constantly until firm soft ball stage. Remove from heat and begin to beat. When ready to set up add 1 cup nuts, coconut and a pat of butter. Pour into buttered pan.

Butter Toffee

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 1/4 cup sugar
2 tablespoons syrup (karo white)
1/4 cup water
1/2 lb. butter
1/3 cups ground almond

Cook in heavy pan to crack stage (375-380). Pour on buttered sheet spread with chocolate chips or plain chocolate and sprinkle with 1/2 cup ground walnuts. Mark into squares while toffee is hot. Cooking time about 10 minutes after starts boiling. Stir quite a bit as it browns and burns fast.

Rocky Road Fudge

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.
2 cups sugar
3/4 cup milk
2 tablespoons syrup - I am assuming karo but it doesn't say
2 square bitter chocolate
4 tablespoons cold water
1/4 teaspoon salt

Cook slowly, stir constantly to soft ball stage. Pour into bowl and cool. Add 1 tablespoon butter.

12 large marshmallows
1 cup nuts
1 teaspoon vanilla
peppermint

Cup up the marshmallows. When fudge is cool beat until it begins to set then stir in nuts, marshmallows and flavoring. Pour into buttered pan until cool and cut in squares.

Fudge Bars

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2 eggs
1 cup sugar
1/2 cup melted butter
2 squares bitter chocolate
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup flour
nuts

Beat eggs, add sugar and beat again. Add melted butter, melted chocolate, vanilla and salt, beat again. Add flour and mix until smooth. Add nuts. Bake 350 for 25 minutes.

Goof Ball

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

Blend:
1/2 cup brown sugar
1 cup white sugar
1 cup white karo syrup
1 cup peanut butter
5 cups Special K

Mix together and form into bals, no cooking necessary.

Lemon Bread

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1/2 cup shortening
1 cup sugar
2 eggs slightly beaten
1 2/3 cups flour
1/2 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
1 teaspoon baking powder
grated rind of 1 lemon

Cream shortening and sugar. Add egg, dry ingredients, milk, lemon peel and nuts. Bake in 1 large or 2 small loaf pans lined with wax paper.

Topping

Use juice of lemon mixed well with 1/2 cup sugar.

As soon as the bread is removed from the oven drizzle lemon and sugar mix over slowly so it will soak in well. Remove from pan when slightly cool.

Pumpkin Raisin Bread

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2/3 cup shortening
2 2/3 cup flour
4 eggs, beaten
2 cups pumpkin (1 small can)
2/3 water
3 1/2 cup flour
1/2 teaspoon soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup raisins or dates
2/3 cup nuts, chopped

Cream shortening, sugar, eggs, pumpkin and water, then gradually add the dry ingredients which have been sifted together. Add raisins and nuts along with the flour, etc. Grease and flour 3 loaf pans 4 1/2" x 8 1/2" x 3 1/2". Bake at 350 for 1 hour but test with toothpick for doneness.

Cheese Ball

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

16 oz. Philedelphia cream cheese
1 teaspoon grated onions
2 teaspoon horseradish
4 drops tabasco
1/2 cup finely chopped beef

Mix together then roll in 1 cup pecans and form inot a cheese log. Will freeze.

Brazilian Brigadeiros

1 can sweetened condensed milk

2-4 tablespoons of butter

1/4 cup of cocoa

Melt together in a pan on low heat while stirring constantly until you can see the bottom of the pan. Stir for another couple of minutes. Pour onto buttered plate. Let cool (I put it in the fridge). Butter your hands slightly and form the cooled mixture into little balls. Roll the balls in sprinkles, or coconut, etc. and put into small paper cups.

Easy & Yummy Fettucini Alfredo

8 oz. cream cheese
1/2 cup butter
3/4 cup grated parmesan cheese
1/2 cup milk (more as needed)

black pepper, salt, and garlic powder to taste

2 cooked chopped chicken breasts (optional)

Melt together over low heat. Serve over pasta.

Gary's Favorite Chicken Enchiladas

3 cups cooked chopped chicken

15 oz. can green chili enchilada sauce
1 chopped onion
1 cup sour cream
4 oz. can green chilies
1/2 cup milk
1 can of cream of chicken soup
8 tortillas
16 oz. grated monterey jack cheese

Mix the first 7 ingredients together. Fill and roll the tortillas with the mix, and place seam side down in a row in a casserole dish. Pour the remaining mixture over the tortillas and cover with the grated cheese. Bake @ 350 until bubbly, about 15-20 minutes.

For a twist on the recipe you can:
add 1 can of black beans to the mix
add Frank's Hot Sauce to the mix
use pepper jack cheese instead

Parmesan Chicken

8-10 boned and skinned chicken breast
1/2 c. margarine melted
2/3 c. Progresso Italian style bread crumbs, alternate recipe
1/3 c. Parmesan cheese

Dip chicken in margarine. Mix crumbs and cheese together. Dip chicken in crumbs. Put in pan and don't cover. Bake at 350 for 30 minutes.

Yummy Fruit Salad

3 c. water
1 pkg. vanilla pudding (to cook)
1 pkg. jello (your choice)
1 pkg, tapioca pudding (Jell-o Americana)

Dump pudding and jello in water. Heat to thicken. I use microwave, removing occasionally to stir. Bring to boil. Place in refrigerator to cool well, or overnight.

5 to 6 oz. Cool Whip
1 to 1 1/2 c. fruit of your choice

Add to chilled mixture and whip up. It is ready to serve.

Hamburger Helper

1 lb. hamburger, browned
2 1/4 c. instant rice
3 1/2 c. hot water
1/4 c. soy sauce
2 Tbsp. minced onion

Salt to taste and cook down until water has evaporated.

Mom's Lemon Bars

When I asked if anyone had this recipe no one seem to have it. I finally found it in mom's recipe file. So for all those who would like the recipe here it is. (we think these are the best)

2 C. flour
1/2c. powder sugar
1 C. margarine or butter

Mix thoroughly and put into bottom of greased 9x13 baking pan. Bake at 350 for 20 minutes.

Mix:
2 C. sugar
7Tbsp. lemon juice
4 Tbsp. flour
pinch of salt
4 eggs

Mix sugar, juice, flour, eggs and salt. Pour over baked crust. Return to oven and bake for an additional 20 minutes. Remove from oven sprinkle with powder sugar.

Grandma Birrell's Lemon Tarts

Dad's favorite

2 cup sugar
1 egg
4 tablespoons lemon juice

Mix 3 ingredients together. Place pie dough in greased foil muffin papers and pour lemon filling in. Don't overfill because filling bubbles up and will overflow. Bake 10 minutes at 450.

Potato Pancakes

1 pound russet potatoes, peeled
2 tablesppons minced green onion
1 tablepoon all-purpose flour
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil

Shred potatoes into medium bowl. Squeeze out excess moisture.

Add green onion, flour, egg, salt and perpper; mix well.

Heat oil in large skillet over medium heat. Drop spoonfuls of potato mixture into skillet; flatten to form thin circles.

Cook until browned on bottom; turn and cook until potatoes are tender, about 10 minutes total cooking time.

Baking Powder Biscuits

I usually make these the drop biscuit way because it is easier and I use a scoop so there is little mess. They go great with Sausage Gravy or any other meal but I really like them with butter and homemade raspberry or strawberry freezer jam.

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
7 tablespoons butter or margarine
3/4 cup milk

Preheat oven to 450. Grease baking sheet.

Sift flour, baking powder and salt into medium bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in enough milk to make soft dough.

Turn out onto lightly floured surface. Knead dough lightly. Roll out 1/2 inch thick. Cut biscuit rounds with 2-inch cutter. Place on greased baking sheet.

Bake 8 to 10 minutes or until browned.

Drop Biscuits: Make dough as above, increasing milk to about 1 cup or enough to make stiff batter. Drop by tablespoonfuls onto greased baking sheet. Bake 5 to 8 minutes or until browned.

Make Ahead: Before baking place on cookie sheet and freeze.  Bake at 450 for 15 - 20 minutes or until browned.

Sausage Gravy

1/4 pound spicy bulk sausage
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper

Cook sausage in medium saucepan over medium heat until browned, stirring to crumble.

Drain off all fat except about 2 tablespoons. Stir in flour. Cook, stirring constantly, until thickened and bubbly.

Gradually whisk in milk, salt and pepper. Cook, stirring constantly, until thickened and bubbly, about 5 minutes.

Lemon Meringue Pie

Grandma Sillitoe loves lemon and she says this pie has the best flavor.  Mini pie proportions included below.

1 (9-inch) baked pastry shell
1 2/3 cups sugar
6 tablespoons cornstarch
1/2 cup lemon juice
4 eggs, separated
1 1/2 cups boiling water
2 tablespoons margarine or butter
1/4 teaspoon cream of tartar

Preheat oven to 300. In heavy saucepan, combine 1 1/3 cups sugar and cornstarch; add lemon juice. In small bowl, beat egg yolks; add to lemon mixture. Gradually add water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes. Remove from heat. Add margarine; stir until melted. Pour into prepared pastry shell. In small mixer bowl, beat egg whites with cream of tartar until soft peaks form; gradually add remaining 1/3 cup sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of shell. Bake 20 to 30 minutes or until golden. Cool. Chill before serving. Refrigerate leftovers.

4 mini pie crusts
6 tablespoons & 2teaspoons sugar
1 tablespoons & 1 1/2 teaspoons cornstarch
2 tablespoons lemon juice
1 eggs, separated
6 tablespoons boiling water
1 1/2 teaspoons margarine or butter
pinch of cream of tartar

Banana Cream Pie

Use these three ingredients in place of the can of sweetened condensed milk - 1/3 cup and 2 tablespoons evaporated milk, 1 cup sugar and 3 tablespoons butter. Tried this and Steve said it tasted great!  Mini pie proportions below.

1 (9-inch) baked pastry shell
3 tablespoons cornstarch
1 2/3 cups water
1 (14 oz.) sweetened condensed milk
3 egg yolks, beaten
2 tablespoons margarine or butter
1 teaspoon vanilla extract
3 medium bananas
Lemon juice
Whipping cream or Cool Whip

In heavy medium sauce pan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pasty shell. Pour filling over bananas; cover. Chill 4 hours or until set. Serve with whipping cream

4 mini pie crusts
1 T cornstarch
9 T water
4.67 oz. sweetened condensed milk
1 egg yolk
2 t butter
1/4 t vanilla
bananas

Mini Fruit Tart Buffet

This is a great dessert because everyone gets to make it exactly the way they want it. I have also used pudding, chocolate sauce, chocolate chips, coconut and strawberries.

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into small cubes
3/4 cup heavy cream, chilled
1 tablespoon confectioners' sugar
1 teaspoon pure vanilla extract
1 half-pints raspberries or blackberries
1 jar lemon or lime curd
1 jar caramel sauce

Combine the flour and salt in a large bowl. Work in the butter with your fingers until the mixture is crumbly. Add 1/2 cup cold water and stir with a fork until the dough comes together in a ball. Turn the dough out onto a lightly floured work surface and knead just until smooth. Divide the dough in half and form each piece into a round; wrap each round in wax paper and refrigerate for 30 minutes.

Preheat the oven to 400. Invert a 12-cup muffin pan and lightly grease the outside bottoms and sides. Roll out 1 piece of dough on a lightly floured surface into a 10-inch round. Cut into four 4-inch rounds, reserving the scraps. Drape the 4-inch rounds over the muffin cups to mold into the cup shape. Repeat with the second piece of dough and any scraps, for a total of 12 tart shells. prick the flat surface of each shell all over with a fork and refrigerate for 15 minutes.

Bake the tart shells on the muffin pan until golden brown, about 20 minutes. Let the tart shells cool on the pan before removing.

In a large bowl, whip the cream, confectioners' sugar and vanilla until soft peaks form. Serve the tart shells on a tray with the whipped cream, berries, lemon or lime curd and caramel sauce in separate bowls.

Rocky Road Ice Cream

1/3 cup unsweetened cocoa powder
1 cup sugar
2 cups milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups whipping cream
1 (1 oz.) square semisweet chocolate
1 cup miniature marshmallows
1/2 cup chopped almonds or pecans

In a large saucepan, mix cocoa powder and sugar. Gradually stir in milk. Stir over low heat until sugar and cocoa dissolve. Cool to room temperature. Stir in vanilla, salt and whipping cream; set aside. Shred chocolate with coarse side of grater. Stir shredded chocolate, marshmallows and almonds or pecans into cocoa mixture. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Stir marshmallows evenly throughout frozen mixture before serving or ripening. Makes about 2 quarts.

Mini Mexican Meatloaves

I have made these with my plain meatloaf recipe as well since everyone doesn't like the spice.

1 1/2 lb. ground beef
3/4 cup mild picante sauce
1 (4 oz.) can chopped green chilies, drained
1/2 cup finely crushed corn chips
1 medium onion, chopped
1 large egg, lightly beaten
1 1/2 tsp. ground cumin
1 tsp. salt
Picante sauce
1 cup shredded Mexican four-cheese blend
Tortilla chips or corn chips
Garnishes: sour cream, chopped fresh cilantro

Combine first 8 ingredients and shape into 6 loaves. Place on a lightly greased rack in a broiling pan.

Bake at 375 for 40 minutes or until done. Spoon desired amount of picante sauce over loaves and sprinkle with cheese. Serve with tortilla chips or corn chips. Garnish, if desired.

Twice-Baked Mashed Potatoes

1 (22 oz.) package frozen mashed potatoes
1 (4 oz.) package cream cheese, softened
1/2 cup sour cream
1/4 cup chopped fresh chives
4 bacon slices, cooked and crumbled
1/2 tsp. seasoned pepper
1/4 tsp. salt
1/2 cup (2 oz.) shredded Cheddar cheese

Prepare potatoes according to package directions.

Stir in cream cheese and next 5 ingredients. Divide mixture evenly among 6 (6 oz.) lightly greased ramekins or custard cups. Sprinkle evenly with Cheddar cheese.

Bake at 350 for 20 minutes or until thoroughly heated.

Friendship Fudge

Mix in a gallon Ziplock bag.

4 cups powdered sugar;
3 ounces softened cream cheese;
1/2 cup softened margarine;
1/2 cup cocoa;
1 tsp. vanilla;
1/2 chopped nuts (optional)

Mix ingredients together by squeezing the bag and passing it around the group. Discuss friendship, teamwork, commitment, service, etc. The possibilities are endless. When it is mixed together, roll it into a log and slice and serve. May need extra powdered sugar or eat with spoons out of the bag.

Pie Crust

I took this recipe off of the Martha Stewart website.

2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup chilled (2 sticks) unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Place flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using. Makes enough for one 9-inch double crust pie.

If making single crust pie bake at 450 for 10 to 12 minutes.

Gourmet Popcorn

This is a recipe from my friend, Joyce Barney. Whenever I make this everyone loves it. It is an easy gift to give as neighbor gifts.

3 large boxes toffee popcorn
8 oz. mini marshmallows
½ bag small pretzels
1 tablespoon butter
1 bag “skor” toffee bits
3 bags white chocolate chips
½ cup milk chocolate chips

In large bowl mix together popcorn, marshmallow and pretzels. Melt white chocolate, add butter to thin chocolate. Pour over popcorn mixture. Add skor bits and stir. Lay mixture out on counter to cool until chocolate hardens. Melt milk chocolate chips. Drizzle over the top. Cool then break up.

Ice Cream In A Bag

2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup rock salt
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size Ziplock bag
1 gallon-size Ziplock bag

Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.

Ramen Salad

1 bag coleslaw cabbage
1 bunch green onions, sliced
2 pkg. Chicken Ramen, crushed
silvered almonds
2 to 4 boneless chicken breasts

Dressing:
½ cup oil
½ cup sugar
6 T rice vinegar
1 t salt
1 t pepper
seasoning packets from Ramen

Saute chicken in small amount of oil. Mix salad dressing separately. Add dressing just before serving.

Grape Salad

8 oz. Cream cheese
8 oz. Sour cream
½ cup Sugar
1 t Vanilla
Red & green grapes
Brown sugar
Walnuts

Mix cream cheese, sour cream, sugar and vanilla together. Mix in grapes. Sprinkle with brown sugar and walnuts.

Fresh Broccoli Salad

5 cups chopped fresh broccoli
1/4 cup chopped red onion
1 cup sunflower seeds
10 strips bacon, cooked and crumbled
2 tablespoons sugar
3 tablespoons vinegar
1 cup mayonnaise

Mix the last 3 ingredients and pour over the first 4 ingredients. Refrigerate until ready to serve, then add crumbled bacon and toss.

Chicken Lo Mein

2 teaspoons instant chicken bouillon granules (or 2 cubes)
2 cups boiling water
8 ounces boneless skinless chicken breasts, cut into long,thin slices
1/4 cup soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
3-4 cloves garlic, minced
1/2 teaspoon ground ginger
4 green onions, chopped
1/2 can water chestnut, chopped
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green pea, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and drained

Dissolve broth granules in boiling water in small saucepan. Pour 1/2 cup broth mixture into large skillet. Let remaining liquid in saucepan cool. Bring mixture in skillet to boiling. Add chicken and simmer 5 minutes, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet.
Stir soy and cornstarch in small bowl until smooth. Stir into remaining cooled broth in saucepan. Heat oil in same skillet over medium-high heat. Add garlic and ginger; cook 30 seconds, stirring. Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender. Add chicken and pasta; toss 2 minutes until heated through. Stir cornstarch mixture in saucepan; add to skillet. Cook 2-3 minutes, stirring, until slightly thickened. Top with additional sliced green onion if desired.

Oreo Truffles

1 lb Oreo cookies - I like to use the mint Oreos
8 ounces cream cheese, room temperature - I use low-fat cream cheese
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes (optional)
1 lb milk chocolate
1/2 lb white chocolate

Using a food processor (I don't own a food processor but my salad shooter does a great job), grind cookies up. With a mixer, blend cookie crumbs, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.

Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. Another faster way is to just spoon chocolate over the top.

In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. Store in airtight container, in refrigerator.

Sweet Salsa Dump Chicken

The theory is you dump this in a bag and freeze to pull out later.

1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken pieces (4-6 pieces)

For immediate cooking:
Pre-heat oven to 350 Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing:
Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a refrigerator shelf to thaw. Preheat the oven to 350. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Texas Flour Tortillas

Adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison

Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.

In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

Barbecued Pizza

My favorite is with chicken, sweet barbecue sauce and red onions.

1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed
About 1 tablespoon olive oil
Toppings (choices follow)
Salt and pepper

On a floured board, divide dough into 4 equal pieces; shape each into a ball. Roll out each ball into a 5- to 6-inch-wide round. Brush tops lightly with about half the olive oil. Place each round, oiled side down, on a 10- by 12-inch piece of foil (4 total). With your hands, flatten rounds to 1/8 inch thick and 7 to 8 inches wide. Lightly brush with remaining oil. Let stand, uncovered, at room temperature until slightly puffy, 15 to 25 minutes.

As dough stands, prepare barbecue for direct heat.
If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.
If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

When grill is medium (you can hold your hand at grill level only 4 to 5 seconds), lift 1 piece of foil and flip dough round over onto grill. Peel off and discard foil. Repeat to place remaining dough on grill, keeping rounds slightly apart. Cook until pizza crusts are golden brown on bottom, about 2 minutes.

With a wide spatula, transfer crusts to baking sheets, browned sides up. Cover crusts with topping choice and slide from baking sheet back onto grill. Cover barbecue with lid (open vents for charcoal), and cook until topping is hot and pizza bottoms are crisp and brown, 3 to 4 minutes. Remove from grill; add salt and pepper to taste.

Nectarine and Basil Toppings: For each pizza, thinly slice 1 small pitted firm-ripe nectarine (about 6 oz.) and mix with 1/2 teaspoon balsamic vinegar. Sprinkle pizza crust with 1/3 cup shredded jack cheese and 2 tablespoons finely shredded parmesan cheese. Lay nectarine over cheese. Top with 1 tablespoon pine nuts. When pizza is removed from grill, scatter with 2 tablespoons finely shredded fresh basil leaves.

Provençal Topping: For each pizza, spread 1/3 cup fresh chPvre (goat) cheese onto pizza crust; sprinkle with 1/4 teaspoon dried thyme. Lay 1/2 cup thinly sliced canned peeled red peppers on cheese and sprinkle with 2 tablespoons finely shredded parmesan cheese. When pizza is removed from grill, mound 1/2 cup salad mix on it.

Sausage-GruyPre Topping: For each pizza, sprinkle 1/3 cup shredded gruyPre cheese and 2 tablespoons finely shredded parmesan cheese onto pizza crust. Lightly grate nutmeg over cheese. Thinly slice 1 cooked chicken-apple sausage (3 1/2 to 4 oz.) and lay meat on pizza crust.

Peking Duck Topping: For each pizza, spread 1 to 2 tablespoons hoisin sauce over pizza crust. Top with 1/2 cup shredded boned, skinned barbecued duck (from a Chinese market) or roast chicken and 2 tablespoons finely chopped green onion. When pizza is removed from grill, scatter with 2 tablespoons fresh cilantro leaves.

Margherita Topping: For each pizza, sprinkle 1/3 cup shredded mozzarella cheese over pizza crust. Top with 2 tablespoons finely shredded parmesan cheese and 1/2 cup chopped tomatoes. When pizza is removed from grill, scatter with small whole fresh basil leaves.

Grandma's Baked Beans

Another recipe from my friend, Jana Davis.

1 ½ pounds Ground Beef - drained
1 ½ pounds Bacon - do not drain
2 cups chopped Onions
1 cup Catsup
1 teaspoon Salt
1 ½ cup Brown Sugar
2 tablespoons Mustard
1 tablespoon Vinegar
2 cans (large) Pork and Beans
2 cans Garbanzo Beans - drain one
2 cans Kidney Beans - drain one
2 cans Butter Beans - drain one

Brown ground beef and bacon and add onion. Add remaining ingredients and stir well, then add beans. Bake at 350 for two hours. Remove lid the second hour.

Crockpot option - Drain all but two cans of beans and cook on low all day long.

Queso

I was given this recipe from a friend, Jana Davis. It is so easy and so yummy!

2 cans of chili
2 cups grated cheese
8 oz cream cheese
1 can green chilies - optional

Place in crockpot and heat until warm. Serve with tortilla chips.

Tuscan Pork Roast

4 slices bacon, cut into 1-inch pieces
2 teaspoons finely chopped garlic (about 4 medium cloves)
1 teaspoon dried rosemary leaves, crushed
½ teaspoon salt
½ teaspoon sage
1 boneless pork loin roast (3 to 4 lb)
1/3 cup chicken broth
3 tablespoons all-purpose flour
3 tablespoons water

Spray inside of 3 ½ to 4 quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Remove from skillet; place in slow cooker.

In small bowl, mix garlic, rosemary, salt and sage. Rub all sides of pork roast with garlic mixture. Add roast to skillet; cook 4 to 6 minutes, turning occasionally, until browned on all sides.

Remove roast from skillet; place in slow cooker. Pour chicken broth over roast.

Cover; cook on Low heat setting 6 to 8 hours.

In small bowl, mix flour and water until smooth. Remove roast from slow cooker. Strain juices from slow cooker into 4-cup microwavable measuring cup or medium microwavable bowl. Stir flour mixture into juices until smooth. Microwave on High 3 minutes or until thickened; stir. Cut roast into slices; serve with gravy.