Cracked Wheat Bread

I make this with the wheat from our food storage. It is REALLY good!

1-1/4 c boiling water
3/4 c cracked wheat
1-1/2 tsp salt
1/4 c brown sugar
2 tbsp dried milk
2 tbsp oil
3/4 c whole wheat flour
2 c bread flour
2 tsp yeast

Pour boiling water on cracked wheat, stir and let sit until lukewarm. Add cracked wheat and remaining ingredients into the bread machine in the order listed. Use "dough" cycle. Turn onto floured surface and shape into loaf. Place in greased bread pan. Bake @ 375º for 30-35 minutes, or until the loaf sound hollow when tapped on top. Spread butter over the top when it comes out of the oven. Take out of pan and cool on wire rack.

Crescent Rolls

4 ¼ to 4 ¾ cups flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup shortening, margarine, or butter
½ tsp. salt
2 eggs

Combine 2 cups of the flour and the yeast. Heat and stir milk, sugar, shortening, and salt just till warm (120 to 130 degrees) and shortening almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. On a lightly greased surface, roll each half of dough into a 12-inch circle. Brush with melted margarine or butter. Cut each circle into 12 wedges. To shape, begin at wide end of wedge and roll toward point. Place, point side down on a lightly greased baking sheet 2 to 3 inches apart.

Cover and let rise in a warm place till nearly double (about 30 minutes).
Bake in a 375 degree oven for 12 to 15 minutes or till golden brown. Makes 24 rolls.

Lisa Heap Perry

Bowtie Salad

Salad:
½ lb bowtie pasta
½ C Parmesan cheese, grated
1 ½ C frozen corn, fried briefly in olive oil
Grape tomatoes
Fresh basil (can use dried)
Pine nuts
Green onions, sliced
¾ C Olive Garden Salad Dressing

Combine all ingredients 8 hours before serving.

Olive Garden Salad Dressing:
½ C mayonnaise
1/3 C white vinegar
1 tsp vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese, grated
2 Tbsp. Romano cheese, grated
¼ tsp. garlic salt or 1 clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tbsp, lemon juice

Mix all ingredients in a blender until well mixed. If the dressing is a little too tangy, add a little extra sugar.

After I mix the salad dressing to the salad, I sprinkle some garlic salt on it.

Leta’s Hot Fudge

Mix together:
3T Flour
6T Cocoa
1 ½ Cups Sugar

Stir in slowly:
1 C evaporated milk

Boil hard for two minutes.
(I microwave for three minutes, Karen)

Remove from heat and add:
4T Butter
1t Vanilla

Leta Godfrey Kempton

This is my family’s favorite; at least the ones who like Chocolate.
They also like to eat it cold; they will get a spoonful and eat it.
Karen

Barbecued Potato Wedges

2 lbs small red potatoes, cut into wedges
2 T butter, melted
1 T honey
3 t chili powder
½ t salt
¼ t garlic powder
¼ t pepper

Place the potatoes in a 15-in. x 10-in. baking pan coated with cooking spray. Drizzle with butter and honey. Sprinkle with the chili powder, salt, garlic powder and pepper; toss to coat.

Bake, uncovered, at 450° for 25-30 minutes or until potatoes are tender and golden brown, stirring once.

****I got this recipe out of a Taste of Home Cooking Light Magizine. My family really likes these potatoes.

Capellini Pomodoro

3 cloves garlic, minced
2 cans (14.5 oz each) good quality diced tomatoes, or about 2 pounds fresh peeled and diced tomatoes
¼ t freshly ground black pepper
2 cups fresh chopped basil leaves
1/3 cup extra virgin olive oil
½ cup grated Parmesan cheese
12 ounces dry angel hair pasta, cooked

Heat olive oil and add garlic; cook until garlic is tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, the fresh chopped basil and half of the Parmesan cheese. Serve immediately and pass remaining Parmesan. Serves 4.

I got this recipe from my brother this last weekend. He she it is really good and low fat. Which I am always looking for good low fat recipes.

Vern Perry

Tortellini Salad

8 ounces cheese-filled tortellini

1 cup broccoli florets

4 ounces fresh grated Parmesan cheese

1 (13 3/4-ounce) can quartered artichoke hearts

1 (6-ounce) can black olives, drained and halved

1 (15-ounce) can kidney beans, rinsed and drained

1/2 red onion, thinly sliced

1/4 pound sliced dry salami, cut into thin strips

1 (16-ounce) bottle Bernsteins's Cheese Garlic dressing

1 pint cherry tomatoes, halved

1 avocado, sliced

Cook tortellini in boiling salted water according to package directions. Drain well, rinse with cold water, and place in large salad bowl. Add remaining ingredients, except the avocado and tomatoes, and toss with half the dressing. Refrigerate for several hours. Just before serving, stir in more dressing, as desired, and top with tomatoes and avocado.

Baked French Toast

This rich rendition of the breakfast standby is infinitely adaptable; sweeten it with honey or brown sugar instead of syrup, and top it with blueberries or any fruit you like.

1/3-cup butter, melted
1/3-cup maple syrup or maple-flavored syrup
(Jean used Aunt Jemima original made with Rich Maple)
1/2 cup chopped pecans, toasted
8-10 1-inch-thick sliced French bread
4 eggs, beaten
1 3/4 cups milk

In a small bowl, stir together the melted butter and maple syrup. Pour into a 3-quart baking dish. Sprinkle 1/4 cup of chopped pecans over the butter mixture. Arrange bread slices in a single layer on top of the nuts. Set baking dish aside. In a medium-mixing bowl combine eggs and milk. Pour egg mixture over the bread in baking dish. Sprinkle the remaining 1/4-cup pecans over top of bread slices. Cover and refrigerate the mixture for 2 to 24 hours.

Remove cover from baking dish; bake in a 350-degree oven for 30 to 35 minutes or until the center appears set and the top is lightly browned. Let the French toast stand about 10 minutes before serving. Serve with sliced bananas and strawberries and/or maple syrup or maple-flavored syrup, if desired.

Serves: 8 to 10.

Jean Griffin
One weekend when Jean and Eldon were here she wanted to make this; she had seen it in a magazine.
It was really good and is so easy to make and fix ahead of time.


I add 1/4 t salt
Karen Griffin

Grilled Chicken with Basil Dressing

2/3 cup Extra Virgin Olive Oil
3T plus ¼ cup fresh lemon juice (about 4 lemons)
1 ½ t fennel seeds, coarsely crushed
1 ½ t salt, plus more to taste
1 t freshly ground black pepper, plus more to taste
6 boneless, skinless chicken breast halves
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 t lemon zest

In a re-sealable plastic bag, combine:
1/3 cup of the oil
3T of the lemon juice
1 ½ t fennel seeds
¾ t salt
½ t pepper

Add the chicken and deal the bag. Massage the marinade into the chicken. Refrigerate for a least 30 minutes and up to 24 hours, turning the chicken occasionally.

Meanwhile, in a blender, blend until smooth:
1 c basil leaves
1 clove garlic
1 t lemon zest
¼ c lemon juice
¾ t salt
½ t pepper

Gradually blend in the remaining 1/3 c oil. Season the basil sauce to taster with more salt and pepper, if desired.

Prepare a charcoal or gas grill for medium-high heat or prepare a ridged grill pan over med-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to a platter. Drizzle with the basil sauce and serve.

6 servings

Anna Jane Jarvis
Anna Jane said this is sooooo good her family can not get enough of it; she has made it several times in the last few weeks.

Cheez-It Chicken

7-8 Chicken breasts, skinless boneless
1 pt. Sour Cream
1 10 oz. box Cheez-Its

Blend Cheez-Its in blender.
Rub chicken breast with sour cream.
Then dip in Cheez-Its.
Place on cookie sheet.
Then sprinkle salt & pepper on top.
Melt 1-cube butter and pour over chicken.

Bake at 350 degrees (325 degrees) for 45 minutes.
Do not turn over.

Sylvia Mattice Fleming

Honey Grilled Salmon

It's all about the sauce with this one. This sweet, tangy and slightly spicy sauce goes perfectly with salmon, but can also be used on chicken or ribs. Just be sure to watch the sauce closely as it cooks in case it starts to bubble over. It's gonna get thicker as it cools, so be sure not to overcook it. If it becomes too thick, just add a bit of water to thin it out.

4~ 8 ounce salmon fillets, skinless

Honey Pepper Sauce:
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
juice of 1 lemon, about 2 tablespoons
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder

Make the sauce by combining all ingredients in a medium saucepan over medium low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over. Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side. Serves 4.

*We just drizzled it over the top of the Salmon. We are going to try it with trout this summer.

Michelle's Pizza

Crust:

3 cups flour
1 ¼ cup warm water
3 T oil
1 T yeast
1 t salt
2 T brown sugar

Add yeast to warm water. Mix and let set for 2 minutes. Add remaining ingredients.
Knead in mixer for 5 minute. Add a little more flour if needed. Let set while making the sauce.

Sauce:

2- 8 oz, tomato sauce
¾ t salt
1 t each: basil, dried onions, & oregano

Combine all ingredients. Being to a boil and let simmer for 2 minutes.

Roll out dough onto floured surface. Cover cookie sheet with a thin layer of cornmeal.

Put on cookie sheet stretching to meet all sides.

Spread sauce over top of dough and cover with mozzarella cheese and favorite toppings.

Bake @ 375º until golden brown on sides and cheese is melted.


***This is also good made into Calzones***

Chalupa Pork Roast

3 lbs. pork roast-boneless

1 lb. pinto beans (2 Cups)

2 cloves garlic -chopped

2 T chili powder *(I think this is too much I use 1 t.)

1 T ground cumin *(I think this is too much I use 1 t.)

1 t oregano - whole

1 can green chili –chopped

1 T salt

Trim fat off roast, wash beans and combine all ingredients in a large pot.

Cover with water. Cook covered over low heat, adding water as needed.

After six hours cooking time, remove bones and break up roast. Continue to cook, uncovered until thickened. Serve on tostada shells, topped with chopped lettuce, tomatoes, avocado, onions, shredded cheese.

Also can be use white beans.

Valerie Mattice

Karen Griffin

Easy Orange Rolls

2 pkgs. Pillsbury tender layer biscuits, or other type of canned biscuits

¾ cup sugar

½ cup butter

2 T finely grated orange rind

Melt butter, sugar and orange rind.

Place rolls in a Bundt pan and pour sauce over them.

Bake 15-20 minutes @ 375º.

When done place inverted pan on a plate & flip over.

Sylvia Mattice Fleming

I layer one can of biscuits pour half of the sauce over them and then repeat the layer with the last can of biscuits.

Karen Kempton Griffin

When we were helping Kyle & Mela move into their new home in Buckeye, Garret told me about this recipe; he said his mother makes them and they are really good. He was right and they are easy.

Apple Dumplings

I got this recipe from a friend of mine. She said she got the recipe from The Pioneer Women . This apple dumpling recipe is really good. You have to try it.

Apple Dumplings
thepioneerwoman.com

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 ½ cups sugar
1 t vanilla
Cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350° for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: prepare this dish at your own risk. It is beyond imaginable.

Cream Cheese Chicken

I got this recipe from my friend in Kansas. It is super easy and yummy.

Cream Cheese Chicken

4 chicken breast (boneless, skinless)
1 cube butter
1 pkg dry Italian dressing mix
1 can cream of chicken soup
8 oz cream cheese
I put a little bit of milk in too, just so it isn't so thick.

Put chicken, butter, and Italian dressing mix in crock pot. Cook on low 6 hours. 30 minutes before serving, remove chicken and shred with a fork. Return to crock pot and add cream cheese and soup. Serve over pasta or rice.

Salsa

1 lg. Can Tomatoes - chunked (14 1/2oz.)

1 Bunch Green Onions chopped (I use a regular onion)

1 Can diced Green Chile (4 oz.)

¼ tsp. Garlic Powder

1 tsp. Salt

½ tsp. Crushed Red Pepper

1 tsp. Chile Powder

This is Aunt Valerie's recipe, it is for a chunky salsa which is really good. Because Kyle likes it smooth I put it in the blender. I put it on chop and pulse it (it just depends on how smooth you want it). I also use a regular onion chopped, I don’t know how much I use, I just throw it in. Probably around a ¼ to ½ a cup.

Looks Yucky! Sounds Yummy!