Taco Bread
Ingredients & Directions 2 1/2 ts Yeast 3 c Flour 1 ts Sugar 1 1/4 ts Salt 1 pk Taco Seasoning Mix; Lawry’s 1 1/3 c Water really good with a hot bowl of chili! The basis is the Italian Bread recipe in the Bread Machine Cookbook. If you’ve made that bread, you’ll notice that I wasn’t being overly original in my variation. (BTW, this is for the DAK machine.) Yields 1 Servings
Impossible Tuna And Cheddar Pie
Ingredients & Directions 2 c Onions; chopped 1/4 c Butter 2 cn Tuna; 6/2 oz -drained 2 c Cheddar; shredded 3 Eggs 1 1/4 c Milk 1 c Bisquick 1/4 ts -Salt 1/8 ts -Pepper 2 Tomatoes; thinly sliced Preheat oven to 400F. Grease pie plate 10×1 1/2″. Cook onions and butter in 10″ skillet over low heat, stirring occaisionally, until onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5 minutes. Yields 6 Servings
Moist Pear Cake
Ingredients & Directions 175 g Butter; softened (6oz) 175 g Golden caster sugar; (6oz) 3 md Size eggs 1 ts Vanilla essence 3 Rocha pears; peeled, cored -and ; chopped 175 g Self-raising flour; sifted -(6oz) 50 g Deluxe dark chocolate; (2oz) 1 ts Icing sugar; sifted Preheat the oven to 160?C/325?F/Gas Mark 3. Cream together the butter and sugar until pale and creamy. Gradually beat in the eggs, mixing well between each addition. Stir in the vanilla essence and pears. Fold in the flour, then spoon the mixture into a lightly greased 1 litre (2 pint) ring tin or a deep 20cm (8 inch) cake tin. Bake in the preheated oven for approximately 50 minutes – 1 hour, until golden and firm to the touch. Allow to stand in the tin for 5 minutes, then turn out onto a wire rack until cold. Melt the chocolate and drizzle over the cake. When set, dredge with icing sugar. Yields 8 servings
My Favorite Cookies
Ingredients & Directions 1 c Brown sugar 1/2 c Shortening 1 ea Egg 1 c Raisins; small 2 c Pastry flour; sifted before -measuring 1 ts Spice; mixed – ground 1/2 ts Baking soda 2 ts Baking powder 1/2 ts Salt 1/2 c Buttermilk; rich – sour Cream shortening, add sugar, mix well. Add egg, beat thoroughly. Sift together flour, spices, soda, baking powder and salt, add alternately with buttermilk to first mixture. Mix well and drop by teaspoon on well greased pans or cookie sheet. Oven 375 F. Soak raisins and drain well. More flour may be needed. Nuts are good instead of raisins. Note: Spices were not specified, just “mixed ground spice”. To your taste or preferance. Yields 1 Servings
Crunchy Spinach Dip (with Sourdough Bread)
Ingredients & Directions 10 oz Green Giant cut leaf -spinach, frozen, -in butter, thawed 8 oz Water chestnuts, drained — -finely chopped 3/4 c Green onion — chopped 1 Envelope Lipton Country -Vegetable Soup mix 1 1/2 c Sour cream 1/2 c Mayonnaise 1 Loaf round sourdough bread In a medium bowl, or whatever you have, combine all ingredients except the bread; mix well. Cover and chill overnight. Pour into hollowed out, unsliced sourdough bread. Serve with the hollowed out bread, cut into squares, and raw vegetables. My sister who I met for the first time in 44 years served this at our first get together. Randy Rigg Yields 2 servings
Baker's Square French Silk Pie
Ingredients & Directions 9″ prepared pie crust 1 sm Box instant choco pudding -substitute buttermilk for -milk 1 Env Knox gelatin 1/4 c Cold water 9 oz Container cool whip Whipping cream, whipped Chocolate shavings Prepare small box instant pudding, using buttermilk instead of milk; set aside. Prepare 1 envelope Knox gelatine with 1/4 cup cold water. Use glass measuring cup to mix gelatine. Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatine. Gelatine is dissolved when mixture is clear. Wire whisk gelatine into pudding and fold in the 9oz. cool whip. Pour into prepared crust; chill. Apply whipping cream on top before serving. Garnish with chocolate shavings. From Yields 1 Servings
Best Oatmeal Cookies
Ingredients & Directions 3/4 c Low ft margarine, room temp 1 t Ground cinnamon 1 c White sugar 1/4 t Ground nutmeg 1/2 c Packed brown sugar 1 1/2 c Oats, uncooked 2 ea Egg whites, slightly beaten 1 c Raisins 1 1/2 c All purpose flour 1 t Vanilla 1 t Baking soda In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g. Yields 55 servings
