SWEETENED CONDENSED MILK
1 cup Nonfat dry milk 2/3 cup Sugar 3 Tbls Margarine 1/3 cup Boiling Water Put all in blender, process until smooth. Makes
1 3/4 cups equal to 1 - 14 oz can of the ones you buy.
1 package dry yeast 1/3 cup warm water (not scalding) 4 cups flour 2 Tbls. Olive Oil Dissolve yeast in warm water. Add
flour, olive oil, and 1 cup of warm water, mix until moist. Knead for 10 minutes. Put dough into large oiled bowl and oil
top of dough. Cover top of bowl with plastic wrap. Let dough rise to double in a warm place. After about 2 hours, punch dough
down and divide into 2 pans. Let dough rest 5 minutes. Roll or stretch dough into 2 oiled pizza pans or on a cookie sheet.
Cover with pizza sauce, your favorite toppings and cheese. Bake at 425 degrees until crust is brown and cheese is melted.
Taco Shells 1 cup flour 1 teas salt 1 Tbls Shortening Water enough to mix Mix together and form into a small ball. Roll out
with a rolling pin. Brown in an iron skillet on top of stove on both sides. Wrap in dish towel until ready to use.
1 pound bite sized sirloin tips 2 Tbls Salad oil 3 Tbls Brown Sugar 3 Tbls Flour 1/2 cup Soy Sauce 3/4 cup Water 2 bunches
green onions (sliced) 5 oz can bamboo shoots (divided) 2 oz can sliced mushrooms sm can chestnuts Rice Heat oil and brown
meat 3-4 minutes. Combine sugar, flour, soy sauce and water. Pour over meat. Mound meat in one side of pan, add onions and
bamboo shoots. Cook and lift from bottom about 5-8 minutes. Lift and stir meat mixture. Add bean sprouts, chestnuts and mushrooms
in third of pan. Cook and lift as it heats....this will take less than 5 minutes. Serve over cooked rice. Wine 3 pound sugar
1 gallon water 1 ounce yeast 2 cups juice Mix together, cover and set in a warm place for 13 - 14 days. Stir everyday.
3 cups flour 1/2 teas salt 3 teas baking powder 2 Tbls shortening 1/2 teas cinnamon 2/3 cup sugar 2 eggs 1 cup milk 1 teas.
vanilla Sift together flour, salt, baking powder and cinnamon. Add sugar adn mix to a soft dough with eggs, milk and shortening.
Roll out and cut with doughnut cutter. Fry in oil, drain and sprinkle with sugar.
6 eggs 1/2 pound sugar 1 zigger Rum 1 pint whiskey 1 pint heavy cream 1 pint milk Add sugar to egg white and beat until
stiff. Beat yolk and add to whites and beat together. Stir in other ingredients well. Grate nutmeg over top.
Spicy Beef Curry Stew for the Slow Cooker
Prep Time: 15 Minutes Cook Time: 8 Hours 10 Minutes Ready In: 8 Hours 25 Minutes Makes: 4 servings Submitted by: Nancig
"This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can
be made stove top also. Great served over mashed potatoes or rice." Ingredients 1 tablespoon olive oil 1 pound beef stew meat
1 pinch salt and pepper to taste 2 cloves garlic, minced 1 teaspoon chopped fresh ginger 1 fresh jalapeno peppers, diced 1
tablespoon curry powder 1 (14.5 ounce) can diced tomatoes with juice 1 onion, sliced and quartered 1 cup beef broth Directions
1. Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices,
and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender,
and season with curry powder. Mix in the diced tomatoes and juice. 2. Place the onion in the bottom of a slow cooker, and
layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth. 3. Cover, and cook
6 to 8 hours on Low.
Slow Cooker Pumpkin-Apple Dessert
Meet a dessert that knows how to spell homemade with great flavor.
1can (21 ounces) apple pie filling2cups Gold Medal® all-purpose flour1 1/4cups packed brown sugar1cup canned pumpkin (not
pumpkin pie mix)3/4cup fat-free cholesterol-free egg product1/3cup vegetable oil2teaspoons baking powder1teaspoon ground cinnamon1/2teaspoon
ground nutmeg1/4teaspoon baking sodaIce cream, if desired
1. Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.2. Beat remaining ingredients except ice cream with electric mixer on low speed 1
minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.3. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick
inserted in center comes out clean. Serve with ice cream.
Shanghai Chicken and Noodles
Delicious 30-minute dinner? You can do it with chicken breasts and four other ingredients!
1 1/4pounds boneless skinless chicken breasts, cut into 1/4-inch slices 12ounces uncooked fettuccine1bag (1 pound) fresh
(refrigerated) stir-fry or chop suey vegetables (about 5 cups)1cup sliced mushrooms (3 ounces)1/4cup hoisin sauce
1. Cook and drain fettuccine as directed on package.2. Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook
and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are
crisp-tender and chicken is no longer pink in center.3. Stir hoisin
sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well
coated and heated through.
Quick Chicken and Dumplings
Satisfy your love of comfort food in record time! Make tasty dumplings over loads of creamy chicken and vegetables in just
1 1/2cups milk1cup frozen green peas and carrots1cup cut-up cooked chicken1can (10 3/4 ounces) condensed creamy chicken
mushroom soup1cup Original Bisquick® mix1/3cup milkPaprika, if desired
1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring
frequently.2. Stir Bisquick mix and 1/3 cup milk until soft dough forms.
Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika. 3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Tuna Twist Casserole
Toss together purchased Alfredo sauce, canned tuna and frozen broccoli, and you’ll have a hearty casserole in a snap!
1/2cup purchased Alfredo pasta sauce2eggs1garlic clove, finely chopped4cups cooked tricolor rotelle pasta1package (10 ounces)
frozen chopped broccoli, thawed and drained1can (6 ounces) tuna, drained1cup seasoned croutons
1. Heat oven to 350ºF. 2. Mix Alfredo sauce,
eggs and garlic in ungreased square baking dish, 8x8x2 inches. Stir in pasta, broccoli and tuna. Press lightly in baking dish.3. Cover and bake about 20 minutes or until set. Sprinkle with croutons.