Archives for June, 2008
Ingredients:
1 cup sugar
1 egg
1 tsp baking soda
1 tbsp baking powder
1/2 cup shortening or (1 stick of butter)
1 1/2 cups flour
1/2 tsp salt
3-4 mashed banana’s
Directions:
Mix Sugar and Shortening, add Banana’s and Egg
Finally add Flour, Baking Soda, and Baking Powder
Mix well
Bake at 350* for 45min
Ingredients:
3 c. flour
2 tsp. Baking soda
1 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Salt
3 eggs
1 ½ c. sugar
3/4 c. mayonnaise
1 can 3 oz pineapple (crushed in ½ c.juice)
3 c. shredded carrots
1 c. raisins
1 c. chopped walnuts
Directions:
Preheat oven to 350 degrees.
Grease and flour two 9x5x3 loaf pans. Mix together first 5 ingredients in a large bowl till blended well.
In a another large bowl beat eggs well, add sugar, mayonnaise, crushed pineapple and ½ c. juice until well blended. Gradually beat in flour mixture until mixed. Stir in remaining ingredients.. Turn into pans.
Bake 50 to 55 minutes or until tester comes out clean. Cool in pan 10 minutes. Remove; cool, frost with Silky Lemon Frosting.
Ingredients:
5 medium potatoes, diced
3 medium onions, diced
5 cups water
1 tablespoon parsley
1 stalk celery, diced
1 teaspoon salt
Black pepper, to taste
4 cups chicken broth
4 to 5 tablespoons butter
1 (13-ounce) can evaporated milk
Directions:
In a slow cooker, combine potatoes, onions, water, parsley, celery, salt,
pepper, chicken broth and butter. Cook until done — on low heat, 10 to 12 hours,
or on high heat, 3 to 4 hours.
When done, add milk and reheat.
Serve plain or put mixture in blender for a smoother soup. Reheat if
necessary.
Garnish each serving with a dollop of sour cream and chives, if desired.
Makes 8 servings.
Ingredients:
2 1/2 tbsp. finely chopped onions
2 1/2 tbsp, grated Parmesan cheese
2 tsp margarine
2 eggs, lightly beaten
1 10 oz pkg frozen broccoli, cooked
1/4 cup milk
1/2 tsp salt
& drained dash pepper
1/2 small garlic, crushed
1/3 cup shredded Mozzarella cheese
1 cup cooked rice
1 stone, big enough that it won’t get lost in the soup (quartz is a good choice because it won’t breakdown in cooking)
1 tbsp. butter or vegetable oil
1 medium onion, chopped
2 celery stalks, trimmed and chopped fine
1 large carrot, cut into coins
3 medium red-skinned potatoes (unpeeled, and cut into halves)
1/2 sweet red pepper, chopped
1 large garlic clove, pressed
6 cups chicken broth (or a combination of broth and water)
1 medium zucchini, diced large
1 medium yellow squash, diced large
1/2 cup corn kernels, fresh or frozen
2 cups cooked tubettini or ditalini, or other soup pasta (optional)
Salt and freshly ground black pepper to taste Grated Parmesan cheese
Croutons
1. The first step is for your child to scrub and wash the stone thoroughly. Then, for an extra cleaning, she can drop it in a pot of water to boil while you prepare the rest of the soup together.
2. In another large pot, melt the butter or heat the oil, then saut
