So here's Morgan's American version of what I think good Italiam chicken tastes like. :)
4-6 Chicken Breasts (boneless, skinless)
1 Can diced tomatoes
1 bottle Italian dressing (I like the Wishbone Robust one)
1 sm can sliced olives
Mozzarella cheese
Lay raw chicken in a 9x13 baking dish (I prefer glass), add tomatoes (with juice), then the Italian dressing (basically filling up the dish a little more than 1/2 way), top with olives.
Bake at 375 for about 30 minutes or until chicken is cooked thoroughly. Top with cheese, let melt in oven another 5 minutes or so. And voila! An easy main dish to feed a small family or a big crowd (you can usually fit 8 breasts in one baking dish and use the same amount of ingredients).
Morgan
Saturday, September 27, 2008
Thursday, September 25, 2008
Roasted Chicken with Herbs and Garlic
I made my first roasted chicken on Sunday and it turned out dang good! This recipe came from my Joy of Cooking cookbook, though I am modifying the way it is written.
1 roasting chicken (the following proportions are for one that is 4 1/2 lbs or less. Adjust accordingly)
2 tsp minced fresh rosemary (may sub thyme), or 3/4 tsp dried
1 tsp grated lemon zest (optional but makes it so good)
2-3 medium garlic cloves, minced
1/4 tsp red pepper flakes
1/2 tsp salt
additional salt
2-3 Tbsp melted butter
Preheat oven to 400.
Remove neck and giblets from chicken. Rinse and pat dry.
Sprinkle skin with the additional salt and generously rub body and neck to get it in well.
Arrange chicken, breast side up, in roasting pan and brush with butter, especially breast and legs.
Combine all other ingredients in small bowl.
Using your fingers, loosen the skin and spread the herb mixture over the meat of the breast, thighs, and drumsticks.
Roast for 55-65 minutes (for a 4 lb bird). Remove chicken to a platter and let stand for 10-15 minutes before carving.
** For larger birds, figure 1 hour for first 4 lbs and an additional 8 minutes per additional pound.
** If you want moist breast meat consider the chicken done with the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170 to 175 F. If you like dark meat falloing off the bone and are willing to risk a dry breast, roast until the thigh registers 180.
I had a 6 lb bird and increased the measurements by 50%. I cooked it, with a lid on, in a roasting pan on my oven's convection roast setting for about 1 hr 15 minutes. It was perfect and the breast meat was so juicy.
Combine a
Sunday, September 21, 2008
Charred Asparagus tips
asparagus
Olive oil
salt
pepper
Preheat oven to 500. Trim asparagus and spread on ungreased cookie sheet. Drizzle olive oil across them. Sprinkle with salt and pepper (kosher salt is better). Bake for 5-6 minutes.
Olive oil
salt
pepper
Preheat oven to 500. Trim asparagus and spread on ungreased cookie sheet. Drizzle olive oil across them. Sprinkle with salt and pepper (kosher salt is better). Bake for 5-6 minutes.
Italian Strawberries
1 lb strawberries
2 Tbsp balsamic vinegar
1/4 c. sugar
1/4 tsp. black pepper (fresh ground preferred), or to taste
Place strawberries in bowl, cutting larger ones in half. Drizzle vinegar over top. Sprinkle sugar over the top. Cover and let sit out (NOT in refrigerator) for 1-4 hours (not more). Put pepper on just before serving. For a sugar free version you can use stevia packets or splenda and just do it to taste.
2 Tbsp balsamic vinegar
1/4 c. sugar
1/4 tsp. black pepper (fresh ground preferred), or to taste
Place strawberries in bowl, cutting larger ones in half. Drizzle vinegar over top. Sprinkle sugar over the top. Cover and let sit out (NOT in refrigerator) for 1-4 hours (not more). Put pepper on just before serving. For a sugar free version you can use stevia packets or splenda and just do it to taste.
*this might sound like a very strange recipe but it is delectable.
Wednesday, September 17, 2008
Looking for a recipe....
So I'm looking for a few recipes and this is my call to see if any of you happen to have them:
Almond French Toast. This was my favorite breakfast as a kid but, for the life of me, I cannot find the recipe in any of my mom's recipes. It does not get baked with almonds, just almond flavoring. Then there was a special almond or honey butter that she made to go with it.
Cranberry Chicken (Brianna, I am referring to you)
Italian Chicken (Morgan Baldwin- the one you always make)
Tomato Soup (I think this was the request- Krystal: Stephanie Richardson was requesting it. it is some recipe you had made but probably a while back)
Almond French Toast. This was my favorite breakfast as a kid but, for the life of me, I cannot find the recipe in any of my mom's recipes. It does not get baked with almonds, just almond flavoring. Then there was a special almond or honey butter that she made to go with it.
Cranberry Chicken (Brianna, I am referring to you)
Italian Chicken (Morgan Baldwin- the one you always make)
Tomato Soup (I think this was the request- Krystal: Stephanie Richardson was requesting it. it is some recipe you had made but probably a while back)
Cake Mix Cookies- Easiest cookies ever
1 box cake mix- any flavor
1/2 c. butter/margarine
1 egg
Mix it all together until fully moistened. Bake at 350 for 9-12 minutes. Taste great plain or with frosting. You could even make them into sandwich cookies.
Makes about 2 doz.
Monday, September 15, 2008
Food Storage recipes and stuff
sorry- I'm too lazy to separate these into different posts right now
RUBS- combine ingredients then store away from light and heat. Will keep for 6 months. Use as a seasoning or a cure.
BBQ University Rub (use 1-2 Tbsp per lb of meat)
2 T ground coriander
2 T sweet paprika
2 T coarse salt
4 t. ground cumin
4 t. dried thyme
2 t. garlic powder
¼ t. ground allspice
¼ t. freshly ground white pepper
¼ t. cayenne pepper
Cold Mountain Rub (use 1-2 T per pound of meat)
½ c. coarse salt
½ c sugar
½ c freshly ground black pepper
½ c. sweet paprika
4-3-2-1 Rub (Billy’s favorite) (use 1 T per lb of meat)
4 T sweet paprika
3 T. salt
2 T garlic powder
1 T. black pepper
Basic BBQ Rub (1 T per pound of meat)
¼ c coarse salt
¼ c dark brown sugar (packed)
3 T freshly ground black pepper
1 T garlic powder
1 T dried onion flakes
½- 1 t. cayenne pepper
½ t celery seeds
SEASONINGS
Italian Seasoning (makes 1 cup)
4 Tbsp oregano leaves
4 Tbsp rosemary leaves
2 Tbsp ground marjoram
2 Tbsp basil leaves
2 Tbsp whole thyme
½ tsp rubbed sage
1 tsp. instant granulated garlic
Mix ingredients in blender. Store in jar and label. Shake before using.
Sausage Seasoning (makes 1 cup)
3 Tbsp ground rosemary
10 Tbsp ground sage
7 Tbsp salt
3 Tbsp plus 1 tsp. powdered marjoram
3 Tbsp plus 1 tsp powdered basil
3 Tbsp plus 1 tsp. cayenne
3 Tbsp plus 1 tsp. garlic salt
Optional (for more spice) ¼ to ½ tsp dried red pepper chiles, powdered
Mix ingredients well. Store in jar and label. Shake before using.
BREAD
Whole Wheat Bread (makes 4 loaves) (from Kathy Mitchell) (this version is designed to be mixed using a Bosch mixer)
6 cups very warm water
¾ c honey
¾ c oil
2 T. salt
Mix together
Add 4 c. flour (white wheat is best)
Add 3 T yeast
Add 8-12 more cups of flour gradually until it pulls away from the sides of the bowl
Add 2 more cups of flour (use 2 c. white flour to make the bread fluffier)
Mix for 8 minutes
Put in greased pans in warm oven (125 degrees?) for 40 minutes.
Turn oven to 350 and bake for 27 minutes until crust is golden brown.
Oatmeal Bread (makes 2 loaves)
½ c. warm water
2 T. active dry yeast
¾ c. boiling water
¾ c. rolled oats
1 c. buttermilk (or powdered milk buttermilk substitute)
1/3 c. vegetable oil
½ c honey or molasses
2 c. all-purpose flour
1 Tbsp salt
½ tsp baking soda
3 to 3 ½ c. all purpose flour
In small bowl, stir yeast into ½ c. warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring ¾ c water to boiling; stir in oatmeal and cook several minutes. Remove from heat add buttermilk, oil, and honey or molasses.
Sift flour, salt, and soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms. Place dough in clean greased bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to rest 10 minutes.
Form into loaves and place in greased 8x4 bread pans. Cover and let rise until double in bulk. Bake at 350 to 375 for 45- 50 minutes or until done. Remove from oven and turn out to cool on wire rack.
Corn Bread (makes 1 loaf)
1 2/3 c. flour
1/3 c. sugar
5 tsp. baking powder
1 tsp. salt
1 2/3 c. yellow cornmeal
2 eggs, beaten
1 2/3 c. milk
¼ c. margarine, melted
Mix flour, sugar, baking powder, and salt in a large bowl. Stir in cornmeal until well blended. Add eggs and milk, stir to smooth batter. Stir in melted butter just until blended. Do not over stir. Pour into well buttered 9x5x3 loaf pan. Bake at 425 for 40-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, loosen around edges and turn out to cool.
Oatmeal Pancakes (makes 8-10 pancakes)
½ c. whole wheat flour
2 tsp. baking powder
¼ tsp salt
2 Tbsp sugar
1/3 c. nonfat powdered milk
2 eggs, separated
1 c. water
3 Tbsp vegetable oil
1 c. rolled oats
In medium bowl, combine flour, baking powder, salt, sugar and powdered milk; stire until well blended. In small bowl, beat egg whites until stiff; set aside. In large bowl combine egg yolks, water, oil, and oats; beat slightly and allow to stand 5 minutes, then beat until blended. Mix in dry ingredients, then fold in beaten egg whites. Use 2 Tbsp batter for small pancakes or ¼ c. for large pancakes. Top with applesauce, jam, or maple syrup.
Everlasting Yeast
1 quart warm potato water
½ yeast cake or ½ Tbsp dry yeast
1 tsp salt
2 Tbsp sugar
2 c. white or whole wheat flour
Stir all ingredients together. Place mixture in a warm place to rise until ready to mix for baking. Leave a small amount of everlasting yeast for a start for next time. Between uses, keep in covered jar in refrigerator until a few hours before ready to use again.
Add same ingredients, except yeast, to the everlasting yeast start for the next baking. By keeping the everlasting yeast start and remaking some each time, yeast can be kept on hand indefinitely.
Egg Substitute (for use in baking)
Before starting recipe for cookies, cake, etc, combine:
1 tsp. unflavored gelatin
3 Tbsp cold water
2 Tbsp plus 1 tsp boiling water
This mixture will substitute for 1 egg in a recipe.
USING POWDERED MILK
You can make all of these milk products by using powdered milk. It uses your food storage and it will have fewer calories and less cholesterol.
Whole Milk
1 c. water
1/3 c powdered milk
Evaporated Milk
1 c. water
2/3 c. powdered milk
Whipped Evaporated Milk (makes 3 cups)
1 c. evaporated milk
2 Tbsp lemon juice
Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired.
Condensed Milk
½ c. hot water
1 c. sugar
1 Tbsp butter
1 c. powdered milk
Blend thoroughly in blender. Can be stored in refrigerator or frozen.
Buttermilk or Sour Milk
1 c. water
½ c. powdered milk
1 Tbsp vinegar or lemon juice
Blender Whole Wheat Pancakes
¾ c. whole kernel wheat
2 eggs
2 t. baking powder
1? t. baking soda
1 c. milk or buttermilk
4 T. oil
1 t. salt
1 t honey
Blend wheat and milk on high for 4 minutes. Add other ingredients and blend for 1 minute. Bake on hot griddle.
DESSERTS
Fruit Crisp
Boiling water
3 c. dried apples, sweet cherries, peaches, or pears
2 T. lemon juice
1/3 c. raisins
1/3 c. flour
2 T. wheat germ
¾ c. brown sugar, firmly packed
1 t. cinnamon
1/3 c. butter or margarine
½ c. uncooked rolled oats
Pour boiling water over dried fruit to cover. Let stand to reconstitute about 30 minutes. Drain. Generously butter and 8x8 pan. Place reconstituted dried fruit in prepared pan. Sprinkle lemon juice and raisins over fruit. In a med bowl, blend flour, wheat germ, brown sugar, cinnamon and butter until crumbly. Toss with rolled oats. Sprinkle flour/oat mixture evenly over fruit in pan. Bake at 375 for 25 to 30 minutes until golden brown. Serve warm with vanilla ice cream or whipped cream.
No Bake Cookies (makes1 doz) (Dionne Burton)
¼ c. margarine
½ c. milk
2 c. sugar
1 tsp vanilla
½ c. peanut butter
3 c. quick cooking instant oats
Mix together margarine, milk, and sugar. Boil for one minute. Add remaining ingredients and mix. Drop by spoonfuls on wax paper and let cool.
Oatmeal Bar Cookies (makes 2 doz squares)
½ c. margarine
½. c. sugar
½ c. brown sugar
¾ tsp baking soda
½ tsp salt
½ tsp vanilla
1 egg, beaten
1 ¼ c. flour
1 c. oats
Combine ingredients well. Pour into 9x13 pan. Bake 20-30 minutes at 350. Optional: add butterscotch chips, chocolate chips, or raisins.
No Bake Chocolate Cookies
2 c. sugar
½ c milk
½ c. margarine
3 Tbsp cocoa
1/8 tsp. salt
3 c. quick cooking oatmeal
½ c. chopped nuts
1 c. coconut
1 tsp vanilla
Bring to boil first 5 ingredients, stirring constantly. Remove from heat. Add remaining ingredients. Stir well. Drop by teaspoonfuls onto waxed paper. Let set.
No Bake Butter Balls (makes 3 doz)
2/3 c. margarine
¾ c. sugar
1 Tbsp. water
½ tsp vanilla
2 c. oatmeal
Beat margarine until creamy; add sugar and beat well. Add remaining ingredients and blend well. Chill. Shape into small balls. Roll in chopped nuts, colored sugar, chocolate shots or coconut. Decorate with gumdrops, candied cherries, chocolate pieces, cinnamon candies, or pecan halves. Store in refrigerator. For a chocolate version, add 3 Tbsp cocoa to dough.
Popped Wheat Treats
Boil whole wheat until kernels are plump, tender and begin to split. Drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel.
In a heavy kettle, heat vegetable oil to 360. Put small amount of wheat (about 1 ½ c.) in a ware basket or strainer and deep fry in hot oil for 1 ½ minutes or until popping ceases. Drain on absorbent paper.
Variations: Season with salt, seasoned salt, garlic, bbq salt, onion salt, celery salt, cinnamon and sugar or any combinations you desire. These morsels are great on salads as a topping, mixed with trail mix, or as toppings for desserts or just as a snack.
Tortillas
1 c. corn meal
1 c. flour
½ tsp salt
¼ c. powdered milk
1 egg
Mix with water to make a very thin batter and fry on grill. (might want to spread it out a little)
RUBS- combine ingredients then store away from light and heat. Will keep for 6 months. Use as a seasoning or a cure.
BBQ University Rub (use 1-2 Tbsp per lb of meat)
2 T ground coriander
2 T sweet paprika
2 T coarse salt
4 t. ground cumin
4 t. dried thyme
2 t. garlic powder
¼ t. ground allspice
¼ t. freshly ground white pepper
¼ t. cayenne pepper
Cold Mountain Rub (use 1-2 T per pound of meat)
½ c. coarse salt
½ c sugar
½ c freshly ground black pepper
½ c. sweet paprika
4-3-2-1 Rub (Billy’s favorite) (use 1 T per lb of meat)
4 T sweet paprika
3 T. salt
2 T garlic powder
1 T. black pepper
Basic BBQ Rub (1 T per pound of meat)
¼ c coarse salt
¼ c dark brown sugar (packed)
3 T freshly ground black pepper
1 T garlic powder
1 T dried onion flakes
½- 1 t. cayenne pepper
½ t celery seeds
SEASONINGS
Italian Seasoning (makes 1 cup)
4 Tbsp oregano leaves
4 Tbsp rosemary leaves
2 Tbsp ground marjoram
2 Tbsp basil leaves
2 Tbsp whole thyme
½ tsp rubbed sage
1 tsp. instant granulated garlic
Mix ingredients in blender. Store in jar and label. Shake before using.
Sausage Seasoning (makes 1 cup)
3 Tbsp ground rosemary
10 Tbsp ground sage
7 Tbsp salt
3 Tbsp plus 1 tsp. powdered marjoram
3 Tbsp plus 1 tsp powdered basil
3 Tbsp plus 1 tsp. cayenne
3 Tbsp plus 1 tsp. garlic salt
Optional (for more spice) ¼ to ½ tsp dried red pepper chiles, powdered
Mix ingredients well. Store in jar and label. Shake before using.
BREAD
Whole Wheat Bread (makes 4 loaves) (from Kathy Mitchell) (this version is designed to be mixed using a Bosch mixer)
6 cups very warm water
¾ c honey
¾ c oil
2 T. salt
Mix together
Add 4 c. flour (white wheat is best)
Add 3 T yeast
Add 8-12 more cups of flour gradually until it pulls away from the sides of the bowl
Add 2 more cups of flour (use 2 c. white flour to make the bread fluffier)
Mix for 8 minutes
Put in greased pans in warm oven (125 degrees?) for 40 minutes.
Turn oven to 350 and bake for 27 minutes until crust is golden brown.
Oatmeal Bread (makes 2 loaves)
½ c. warm water
2 T. active dry yeast
¾ c. boiling water
¾ c. rolled oats
1 c. buttermilk (or powdered milk buttermilk substitute)
1/3 c. vegetable oil
½ c honey or molasses
2 c. all-purpose flour
1 Tbsp salt
½ tsp baking soda
3 to 3 ½ c. all purpose flour
In small bowl, stir yeast into ½ c. warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring ¾ c water to boiling; stir in oatmeal and cook several minutes. Remove from heat add buttermilk, oil, and honey or molasses.
Sift flour, salt, and soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms. Place dough in clean greased bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to rest 10 minutes.
Form into loaves and place in greased 8x4 bread pans. Cover and let rise until double in bulk. Bake at 350 to 375 for 45- 50 minutes or until done. Remove from oven and turn out to cool on wire rack.
Corn Bread (makes 1 loaf)
1 2/3 c. flour
1/3 c. sugar
5 tsp. baking powder
1 tsp. salt
1 2/3 c. yellow cornmeal
2 eggs, beaten
1 2/3 c. milk
¼ c. margarine, melted
Mix flour, sugar, baking powder, and salt in a large bowl. Stir in cornmeal until well blended. Add eggs and milk, stir to smooth batter. Stir in melted butter just until blended. Do not over stir. Pour into well buttered 9x5x3 loaf pan. Bake at 425 for 40-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, loosen around edges and turn out to cool.
Oatmeal Pancakes (makes 8-10 pancakes)
½ c. whole wheat flour
2 tsp. baking powder
¼ tsp salt
2 Tbsp sugar
1/3 c. nonfat powdered milk
2 eggs, separated
1 c. water
3 Tbsp vegetable oil
1 c. rolled oats
In medium bowl, combine flour, baking powder, salt, sugar and powdered milk; stire until well blended. In small bowl, beat egg whites until stiff; set aside. In large bowl combine egg yolks, water, oil, and oats; beat slightly and allow to stand 5 minutes, then beat until blended. Mix in dry ingredients, then fold in beaten egg whites. Use 2 Tbsp batter for small pancakes or ¼ c. for large pancakes. Top with applesauce, jam, or maple syrup.
Everlasting Yeast
1 quart warm potato water
½ yeast cake or ½ Tbsp dry yeast
1 tsp salt
2 Tbsp sugar
2 c. white or whole wheat flour
Stir all ingredients together. Place mixture in a warm place to rise until ready to mix for baking. Leave a small amount of everlasting yeast for a start for next time. Between uses, keep in covered jar in refrigerator until a few hours before ready to use again.
Add same ingredients, except yeast, to the everlasting yeast start for the next baking. By keeping the everlasting yeast start and remaking some each time, yeast can be kept on hand indefinitely.
Egg Substitute (for use in baking)
Before starting recipe for cookies, cake, etc, combine:
1 tsp. unflavored gelatin
3 Tbsp cold water
2 Tbsp plus 1 tsp boiling water
This mixture will substitute for 1 egg in a recipe.
USING POWDERED MILK
You can make all of these milk products by using powdered milk. It uses your food storage and it will have fewer calories and less cholesterol.
Whole Milk
1 c. water
1/3 c powdered milk
Evaporated Milk
1 c. water
2/3 c. powdered milk
Whipped Evaporated Milk (makes 3 cups)
1 c. evaporated milk
2 Tbsp lemon juice
Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired.
Condensed Milk
½ c. hot water
1 c. sugar
1 Tbsp butter
1 c. powdered milk
Blend thoroughly in blender. Can be stored in refrigerator or frozen.
Buttermilk or Sour Milk
1 c. water
½ c. powdered milk
1 Tbsp vinegar or lemon juice
Blender Whole Wheat Pancakes
¾ c. whole kernel wheat
2 eggs
2 t. baking powder
1? t. baking soda
1 c. milk or buttermilk
4 T. oil
1 t. salt
1 t honey
Blend wheat and milk on high for 4 minutes. Add other ingredients and blend for 1 minute. Bake on hot griddle.
DESSERTS
Fruit Crisp
Boiling water
3 c. dried apples, sweet cherries, peaches, or pears
2 T. lemon juice
1/3 c. raisins
1/3 c. flour
2 T. wheat germ
¾ c. brown sugar, firmly packed
1 t. cinnamon
1/3 c. butter or margarine
½ c. uncooked rolled oats
Pour boiling water over dried fruit to cover. Let stand to reconstitute about 30 minutes. Drain. Generously butter and 8x8 pan. Place reconstituted dried fruit in prepared pan. Sprinkle lemon juice and raisins over fruit. In a med bowl, blend flour, wheat germ, brown sugar, cinnamon and butter until crumbly. Toss with rolled oats. Sprinkle flour/oat mixture evenly over fruit in pan. Bake at 375 for 25 to 30 minutes until golden brown. Serve warm with vanilla ice cream or whipped cream.
No Bake Cookies (makes1 doz) (Dionne Burton)
¼ c. margarine
½ c. milk
2 c. sugar
1 tsp vanilla
½ c. peanut butter
3 c. quick cooking instant oats
Mix together margarine, milk, and sugar. Boil for one minute. Add remaining ingredients and mix. Drop by spoonfuls on wax paper and let cool.
Oatmeal Bar Cookies (makes 2 doz squares)
½ c. margarine
½. c. sugar
½ c. brown sugar
¾ tsp baking soda
½ tsp salt
½ tsp vanilla
1 egg, beaten
1 ¼ c. flour
1 c. oats
Combine ingredients well. Pour into 9x13 pan. Bake 20-30 minutes at 350. Optional: add butterscotch chips, chocolate chips, or raisins.
No Bake Chocolate Cookies
2 c. sugar
½ c milk
½ c. margarine
3 Tbsp cocoa
1/8 tsp. salt
3 c. quick cooking oatmeal
½ c. chopped nuts
1 c. coconut
1 tsp vanilla
Bring to boil first 5 ingredients, stirring constantly. Remove from heat. Add remaining ingredients. Stir well. Drop by teaspoonfuls onto waxed paper. Let set.
No Bake Butter Balls (makes 3 doz)
2/3 c. margarine
¾ c. sugar
1 Tbsp. water
½ tsp vanilla
2 c. oatmeal
Beat margarine until creamy; add sugar and beat well. Add remaining ingredients and blend well. Chill. Shape into small balls. Roll in chopped nuts, colored sugar, chocolate shots or coconut. Decorate with gumdrops, candied cherries, chocolate pieces, cinnamon candies, or pecan halves. Store in refrigerator. For a chocolate version, add 3 Tbsp cocoa to dough.
Popped Wheat Treats
Boil whole wheat until kernels are plump, tender and begin to split. Drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel.
In a heavy kettle, heat vegetable oil to 360. Put small amount of wheat (about 1 ½ c.) in a ware basket or strainer and deep fry in hot oil for 1 ½ minutes or until popping ceases. Drain on absorbent paper.
Variations: Season with salt, seasoned salt, garlic, bbq salt, onion salt, celery salt, cinnamon and sugar or any combinations you desire. These morsels are great on salads as a topping, mixed with trail mix, or as toppings for desserts or just as a snack.
Tortillas
1 c. corn meal
1 c. flour
½ tsp salt
¼ c. powdered milk
1 egg
Mix with water to make a very thin batter and fry on grill. (might want to spread it out a little)
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