Peanut Brittle

Peanut Broodle
2c sugar
1c light corn syrup
1c water
2c raw Spanish peanuts
1/2t salt
2T butter
2t baking soda

Check thermometer. Use 3-4 quart Revere Ware type pot. Prepare a well buttered jelly roll pan.

Heat sugar, syrup and water, over MED-HI heat, stirring until sugar dissolves. Add salt.

Continue to boil until 250 degrees, stir occassionally. When just starting to turn golden, add nuts.

Stirring constantly, continue to boil to 300 degrees (last 20 degrees goes fast). Should be golden throughout. Immediately remove from heat. and stir in butter and soda.

Pour onto prepared pan. Spread with spoon. Break up when cold. Makes about 1.5lbs.

Chocolate Fudge Sauce

This recipe has been passed down from father to son (or son-in-law). The boys make the special sauce and all the girls need to go is get out the ice cream!

Fudge Sauce
1/2 c butter
3 T baking cocoa
1 T canola oil
1/3 c evaporated milk
1/2 c cup sugar

Melt butter in sauce pan over medium-low heat. Add ingredients in order stirring to a smooth constancy after each addition. When all ingredients have been incorporated, and sauce is smooth and thick, it is ready to eat!

Frozen Mocha

Best if you have a Vita-Mix. Second best is probably a Kitchen Aid blender.

Mocha Loca
1 envelope sugar-free cocoa
1/4c non-fat powdered milk
1-2T sugar free Hershey's chocolate sauce
ice (about 1 1/2c)
water (1 cup plus more to reach desired consistency)

Makes two 16 oz servings.

Make Your Own Taco Seasoning

This recipe is so good I had a little panic attack when I thought I lost it!

Taco Seasoning
8T chili powder
6T cumin
6T paprika
4T onion powder
3 1/2T garlic powder
1t cayenne
up to 4T salt

Optional:
dry minced onion
dry crushed red pepper
dry minced garlic
oregano
cornstarch

Onion Soup Mix

This is a copy cat recipe that works wonderfully sprinkled over a roast in the crock pot.

Onion Soup Mix
3/4c dry minced onion
1/3c beef bouillon powder
4t onion powder
1/4t celery seed, crushed
1/4t sugar

Combine and use 5T to equal 1-1.25oz package of Lipton onion soup mix.

Custard

This is not the way I was taught to make pudding in high school home ec. It is even better! Great in custard cups topped with bananas, blueberries, pears...

Custard
Mix together in saucepan:
1/4c cornstarch
1/2c sugar (or brown sugar)

Whisk in:
2 eggs

In another saucepan, heat to scalding (185 degrees or at least steaming but not boiling)
2c milk

Slowly pour milk into egg mixture, whisking as you pour. Return to heat and cook, stirring constantly, until thick. It takes a while and then happens fast.

Stir in:
1/2t vanilla extract
1/2t coconut extract
1t lemon zest

Spread on plate to allow to cool if you in a hurry. Serve hot or cold!

Pear Tart
For a really great dessert, spread cooled custard over a cooked pie crust. Top with sliced pears and drizzle with warm apricot jam.

Pie Crust

Ben's Pie Crust
Cut shortening into dry ingredients with pastry cutter:
1c shortening
2c flour
2T sugar
dash salt

In seperate bowl, mix wet ingredients well. Add to dry ingredients, stirring with fork just until well combined:
1 egg
1T cinder vinegar
2T cold water

Form into a ball, divide in half and roll out each half on a floured board. This recipe makes enough for a top and bottom crust. If prebaking crust, poke with fork, place dry beans in crust to hold shape better, protect edges with foil. Bake at 450 degrees 10 minutes.

Marinated Beef

London Broil, flank steak, round steaks, and any tough cut of meat can be improved by marinating it a few hours to overnight.

Grandma Sires' Marinade
1 1/2lb beef
1/4 c lemon juice
1/4c soy sauce
1 onion, sliced
1t ginger
2t garlic, minced
salt
pepper
Optional: 1 beer

Grandma Becky's Marinade
1 1/2lb beef
1/4c soy sauce
2T vinegar
1/4c vegetable oil
3T honey
1 1/2t garlic powder
1t ginger
3 green onions
4t garlic, minced

Combine everything in a Ziploc bag. Turn to coat all sides. Marinate 2 hours to overnight; turn occasionally. Preheat grill/broiler. Remove meat from marinade; discard marinade. Grill over med-high heat until done to your liking, 15-25 minutes. If baking in oven, heat oven to 450 degrees. Wrap meat in foil and cook in oven until done to your liking. Cut into strips and serve.

Enchiladas

Chicken or beef, cheese and onion, ground or shredded! Sour cream, pico de gallo, and guacamole. I like canned enchilada sauce. But sometimes I like to mix my own.

Karen's Enchilada Sauce
14 oz tomato sauce
2 packages dry turkey gravy
3T chili powder
1 can green chilies

Simmer 10 minutes.

Enchilada Sauce
28 oz tomato sauce
1t chili powder
4 oz diced green chilies
Pinch cayenne
Pinch salt
Optional: 1/2c onion, 1 clove garlic, 1t cumin, 1/2t pepper

Simmer 10 minutes.

Enchiladas
Corn tortillas
Chicken or other filling
Refried beans
Cheddar and/or mozzarella cheese, grated
Green onions
Sauce
Toppings: sour cream, salsa, avocado

Heat oven to 350 degrees. Lay tortillas out flat. Divide chicken and beans among them. Top with half of the cheese and onions. Roll up and place in baking dish seam down. Drizzle with remaining sauce and sprinkle with remaining onions. Bake until cheese and sauce is bubbly, about 25 minutes. Serve with toppings.

Cooking Bacon

If you don't like the smell of bacon lingering from pan frying it, try it this way.

Oven
Heat oven to 350 degrees.
Cook bacon in jelly roll pan; turn once.
Drain and serve.

Broiler
Heat broiler to high.
Place bacon on broiler pan rack or jelly roll pan (line with foil for easier clean up).
Cook a few inches away from broiler; turn when crispy (if making it for me).
Cook second side and serve.

Pico De Gallo

This salsa recipe makes a big batch!

Pico De Gallo
8 Roma tomatoes, minced
3 jalapenos, seeded and minced (wear gloves)
4 garlic cloves, minced
½ bunch cilantro, chopped
1 yellow onion, minced
1 bunch green onions, sliced
1 can tomato paste
1t salt
½- 1t pepper
2t chili powder
Juice of 1-2 limes
2 T olive oil

Optional: other peppers, garlic powder or garlic salt

Toss and allow to sit a few hours if you have time.

Cheese Fondue

Cheese Fondue

Rub the inside of saucepan with:
Smashed garlic clove

Add and bring to a simmer over medium heat:
1c dry white wine
1T fresh lemon juice

In separate bowl, combine:
1/2lb smokey Gruyere cheese
1/2lb Swiss cheese
3 1/2t cornstarch

Add cheese a handful at a time making sure each batch is completely melted before adding more. Do not boil. Season with:
1T kirsch (optional)
nutmeg
pepper

Serve with:
Gherkins sweet pickles
Vegetables
Bread cubes

Great Grama Gabelein's Prune Cake

Prune Cake
Cream together:
1 egg
1/2c sugar

Mix together in small bowl:
1c flour
1t baking powder
1/4t salt

Combine in another bowl and add to creamed mix alternately with flour mix:
1/4c milk
3T melted butter
1/4t lemon extract
1/2t vanilla

Pour in a greased 9" x 9" pan, cover batter with:
Italian prune halves

Sprinkle with:
Cinnamon sugar

Bake at 375ºf or 30 minutes or until cake tests done.

Cobbler
Spread in the bottom of 9" x 13" pan
4c fresh fruit

Cream together:
1c sugar
3/4c butter
1/8t salt

Combine in small bowl:
1 1/2c flour
1 1/2t baking powder

Add flour mix to creamed mixture alternately with:
3/4c milk

Combine and sprinkle over batter:
1c sugar
1T cornstarch

Pour over all:
1c boiling water

Bake 45 minutes at 375 degrees or until top is golden. Best served hot with ice cream but pretty darn good cold, too.

Recipe Calculations

Click to view chart

Meat Cooking Temperatures

Internal Temperatures

• Steaks & Roasts
  Rare 125–130°F
  Medium rare 130–140°F
  Medium 140–150°F
  Medium well 150–155°F
  Well done >160°F -170°F
• Ground Beef - 160 °F
• Fish - 145 °F (will flake easily when pressed with a fork)
• Pork - 160 °F
• Egg Dishes - 160 °F
• Chicken - 165 °F (bone in takes up to 2x as long to cook)
• Turkey 165
• Lamb
  Rare 135
  Med-rare 140-150
  Med 160
  Well 165

Vegetables...hot or cold

These dressings can be used on hot or cold vegetables. If you want to combine several vegetables, see cooking time table below.

Hot or Cold Vegetables
1 lb vegetables sauteed or raw
2T broth

Mediterranean Dressing
3T olive oil
1t lemon juice
1 clove garlic
Sea salt
Coarse ground pepper

Dijon Sauce (add to above)
1T Dijon mustard
1T basil - fresh

Your choice of one of the following combos
soy sauce and sesame seeds
balsamic vinegar, kalamata olives, and crumbled cheese
red onions and olives

Cooking times

Heat broth in skillet over med-high heat.

When it steams, add veggies and cover.

3 min: peas, summer squash, tomatoes

5 min: cauliflower, red cabbage, bok choy, asparagus

5 min: broccoli, kale, collard greens, Brussels sprouts, carrots
7 min: Peppers, onions, leeks, mushrooms
7 min: potatoes, sweet potatoes, winter squash

Mom's Bran Bars

Bran Bars
1 box Kellogg's All Bran original - 18.3oz
1 pkg marshmallows - 10 oz
1/4 c butter

Melt butter in large pot on med-high heat. Reduce heat to medium and add marshmallows. Stir constantly to keep from burning. When totally melted, add remove from heat and stir in All Bran. Butter hands and pan (Spray Butter works well). Pat firmly into 9x13 pan. Cut when cool.

Originally Bannock Dutch Oven Sweet Bread

Sweet Bread

Combine in a two-cup measuring glass then set aside:
• 2 packages dry active yeast
• 1 c 105 degree water
• 1t sugar

Mix in the Kitchen Aid mixing bowl:
• 2/3c melted butter
• 2c lukewarm milk
• 3/4c sugar
• 4t salt

Add yeast mixture and blend in:
• 2 eggs

Mix in and beat in Kitchen Aid on med-high for 5-10 minutes. Dough should be thready and shiny:
• 4-5c flour

Keep adding flour one cup at a time. Once mixer has a hard time mixing the dough, put dough in a greased big bowl (big stainless steel bowl). Stir in as much flour as you can with a spatula. Then knead in the rest of flour. I normally don't keep track of how much flour I put in (somewhere around 5 more cups). I just make sure that the dough does not stick to my fingers or the bowl, and you can form a nice smooth ball that feels like a baby's butt (according to Grama Gabelein).

With dough still in bowl, spray the top of the dough with cooking spray. Cover with a CLEAN kitchen towel and let rise till double. Ideal rising temperature is 75 degrees. You can heat the oven a bit and then let the dough rise in the oven with just the light on for warmth. Or stick in the car on a sunny winter day. Allow about 90 minutes. Poke the dough with your finger. If the hole immediately fills in, let it rise longer. After the dough doubles its size, punch down. Now is the time to choose if you want to make loaves of bread or rolls.

BREAD
Knead the dough and spray the bread pan with cooking spray. Shape the dough into loafs. It is best to have the dough reach the length of the pan but about half full height wise to allow room to rise.

After you have put the dough in the pan, let rise again until double again. Bake at 350 degrees for 30 minutes. Make sure the bread is done by knocking on the top to make sure it sounds hollow. Also it should be dark, dark brown (almost chocolaty according to GG). If you aren't sure, cut the loaf in half with a serrated knife and make sure it is not doughy.

ROLLS
Pinch some dough from the batch and then shape into a ball by grabbing the corners and putting them on the bottom until you have a nice circle shape of dough. A racquet ball sized piece of dough is perfect, make the ball about half of the size of the roll you want to end up with. Place in a greased 9x13 pan (either canola oil or Pam); leave space between the rolls to allow them to rise.

Brush the top of the rolls with some butter or cooking spray. This will make the rolls a nice brown color. Let them rise until double. Then bake at 350 degrees for 15 minutes. Check the rolls; they should be brown. If they are still pale, bake them for a few more minutes.

ENJOY the yumminess of the bread! Thanks to Racheal, our family bread maker, for the detailed recipe.

Puffy Pita Bread...finally!

Pita Bread
4c flour
1 1/2t yeast
2T oil
1t salt
1 1/2c water

Heat cast iron griddle in oven to 450 degrees. Mix bread dough and allow to rise. Punch down and divide into balls (between golf and tennis ball size). Roll out 1/4" thick using as much flour as needed to avoid sticking. Place on hot griddle. Pita should puff. Flip and cook second side briefly. Allow to cool under a towel to avoid drying out.

Corn on the Cob

Boiled Corn
Boil water. Grandpa Lester's way was to add a teaspoon of sugar and a splash of lemon juice. Add corn. Return to boil. Turn off heat, cover, and allow to sit 7 minutes. Serve immediately.

Grilled Corn
If you are grilling corn, soak it in the husk for at least 5 minutes, longer is ok. Then just put the whole thing on the grill. Rotate every 5 minutes and cook a total of 15 minutes.

Branch out from butter and salt and pepper. Serve corn with spiced butters like lime zest and chili powder butter or butter mixed with chipotle sauce.

Hard Boiled Eggs using the boiling method

Hard Boiled Eggs
Boil water and drop in cold eggs. Return to boil and cook 11 minutes. Pour out hot water and run cold water over eggs to cool immediately. If this doesn't work, call Grandma Sires.

Never green eggs: Allow eggs to come to room temperature. Place in pot and cover eggs with cold water. Bring to a boil; turn off heat. Cover and allow to sit 12 minutes. Drain and cover eggs with cold water and ice. When eggs are cool, drain and refrigerate.

Crepes or Dutch Babies?

Dutch Babies
4 eggs
1c milk
1c flour
2T butter

Melt butter in cast iron skillet at 400 degrees in oven. Combine all ingredients and beat well. Pour over melted butter and bake for 20 minutes. Serve with powdered sugar and applesauce.

Crepes
4 eggs
2c milk
1t salt
1C flour
1T sugar
2T melted butter

Combine all ingredients and mix well. A few small lumps are ok. Heat cast iron griddle to 375 degrees. Grease griddle with butter or cooking spray before each crepe. Pour 1/4c batter on griddle. Flip when top turns dull. Briefly cook second side. Serve with favorite filling.

Canning Smoked Salmon

First catch the salmon! Fresh is best. Gut and put on ice immediately for best tasting fish.

Salmon Brine

• 1/2c rock salt
• 2c brown sugar
• 8c water
• 1t black pepper
• ~ 10 pounds salmon

Combine in crock (or food quality plastic, not metal). Soak fish overnight in brine. Rinse well by spraying with hose. Place in 170 degree smoker with chips. Cook 6-11 hours until salmon is the texture you like. Internal temperature should reach at least 160 degrees. Note:we like to smoke all our salmon until it is pretty dry, even if canning it. Many people will smoke it just an hour or two and allow the cooking process to happen during canning.

Canning Smoked Salmon

• Gather pressure canner, lids, rings, jars, and white vinegar.
• Place 2-3 quarts of water with 2 T vinegar in pressure cooker.
• Place lids in saucepan and heat.
• Cut fish into lengths 1" shorter than jars. Fill jars with fish, leaving 1" headspace. Pack lightly, not tightly.
• Check rim of jar or knicks or chunks. Place lid on and lightly tighten ring.
• Place jars in canner and lock lid.
• Heat over med-high temperature and allow vent to exhaust steam for 10 minutes. Place weight over vent and bring pressure up to 11 pounds.
• Allow to cook 110 minutes.
• Allow pressure to naturally release.
• Keep jars out of a draft or they will shatter; they should seal as they cool.
• Store in a cool dry place.

Whole Grain Meal Ideas

Ideas for Grain Based Meals
Recipes for members only at Dinners in a Flash

Barley
Barley with Sausage
Barley Cioppino
Mushroom Barley Soup

Bulgur
Bulgur and Lamb
Southwestern Bulgur Pilaf
Lowfat Crock Pot Veggie Chili

Couscous
Couscous Salad with Fresh Mango
Aztec Couscous
Garlic Beef with Spiced Couscous

Millet
Millet and Broccoli with Nuts
Millet Vegetable Soup
Magic Beans

Oats
Oat Frittata
Tomato Oat Basil Soup
Sausage and Amaranth

Orzo
Orzo Roasted Vegetables
Herbed Chicken with Orzo and Zucchini
Orzo and Garbanzo Soup

Polenta
Polenta and Tomatillo Casserole
Polenta and Garlic Grilled Veggies
Polenta with Blue Cheese and Beef

Quinoa
Orange Chicken Quinoa
Quinoa Corn Avocado Soup
Quinoa Italian Soup

Rice
Spinach, Feta, and Pine Nuts over Rice
Mediterranean Shrimp with Rice
Green Bean, Corn and Spelt Salad

Spelt
Farro Minestrone

Wild Rice
Rosemary Chicken with Wild Rice
Carrot and Wild Rice Soup
Curried Pecan Rice

Cooking Whole Grains

Whole grains are filling and nutritious. Unfortunately, many are not fast cooking. You can buy Brown Minute Rice, Instant Barley or use couscous which is a fast cooking pasta. Try pearled and rolled grains because they will cook faster than whole grains. I think it is best to cook a a big batch and incorporate it through several meals. Even better is to cook smaller amounts of a variety of grains. Beware...whole grains grow! One cup of uncooked rice will swell into 2-3 cups of cooked rice.

Grains can be cooked in a pot, pressure cooker or crock pot. The cooking process can be hastened by presoaking overnight or pouring boiling water over the grain and allowing it to sit 30 minutes before cooking.

Use bouillon or stock or a pinch of salt for flavor. Sometimes I will add some hot sesame oil.I also like to toast the grains first. Heat up a cast iron skillet over medium heat and shake grains around until they start to pop and turn brown. Don't use any oil. Watch closely so they don't burn. If they do, start over. After toasting, cook as usual.

The recipes below are a guide only. Check 5 minutes before grain is supposed to be done to avoid scorching. When done cooking, allow to stand 5 minutes then fluff with fork. Experiment with your crock pot. For fastest cooking, pour grain and boiling water in crock and cook on high for 60-90 minutes. For all day cooking use cool tap water and cook on LOW for 6-8 hours. Keep notes and develop your own cooking chart.

Whatever method you use, be sure to cook a lot at a time because grains keep well in the fridge or freezer. They can be use later in the week by reheating in the microwave, stir frying, made into cold salads, incorporated into a casserole...

Barley
1c barley
3c water
3 cloves garlic, optional
Combine and bring to boil. Reduce heat and simmer 40 minutes. Drain any excess water.

Brown Rice
1c brown rice
2 1/2c water
Bring water to a boil; add rice. Cover and simmer 40 minutes.

Brown Rice in Pressure Cooker
2 1/4c rice
2T oil
4c broth
Toast rice in oil in bottom of pressure cooker until it turns brown and pops. Add broth. Lock on lid and bring to high pressure for 20 minutes. All pressure to release naturally. (This is a kitchen pressure cooker, not a pressure canner.)

Bulgur
1c bulgur
2c boiling water
1/2t salt
Combine, cover and allow to sit 20 minutes. Bulgur should be teneder and liquid should be absorbed.Note: Bulgur has several successful cooking methods.Cooking 1 part grain to 2 parts rice works well for coarser grinds. Drain any excess liquid if necessary.

Couscous
1 1/2c couscous
2 3/4c water
1/4 t salt
Bring water to a boil. Add salt and couscous. Remove from heat and allow to sit for 5 minutes. Fluff with fork. All water should be absorbed and couscous should be fluffy. 4 Servings.

Jasmine Rice
1c jasmine rice
1 2/3c water
Place in pressure cooker and heat to high pressure. When up to pressure, set time for 2 1/2 minutes. Remove from heat, let pressure drop 10 minutes then release pressure. Fluff. Cover and allow to stand 20 minutes.

Quinoa
1c quinoa
2c water
Bring water to a boil; add quinoa. Simmer 20 minutes. Done when slightly transparent (white quinoa) and curlyque shows. You'll know when you see it.

Wheat Berries
1c wheat berries
2 1/2c water
Combine water and wheat in saucepan. Bring to a boil, cover, reduce heat and simmer until water is absorbed, 1 hour to 90 minutes. Soak overnight to reduce cooking time.

Crock pot option: Combine wheat and water in crock pot. Cook on low 8-10 hours.

Pressure cooker option: Reduce liquid to 2 cups. Combine in pressure cooker and cook at 15 pounds for 15 minutes.

Wild Rice
1c wild rice
4c water
Combine and boil 45-60 minutes.

Note: I hate millet, often used as bird seed. Maybe I haven't figured out how to cook it, but it always turns out mushy. Spelt is a grain I like; it is chewy and squeeks in your teeth. It does take a long time to cook so it is a good one to soak overnight. Most grains and pastas have directions on the packages.

Crock Pot Cooking

Crock Pot Attributes:

-Removable crock

-Variable heat settings

Cooking Rules:

-Half to two thirds full

-At least 2 inch gap between lid and food

-Start on “high” to bring the ingredients quickly to a safe cooking temperature (140 degrees)

-Reduce to low setting after an hour

-Place ingredients that will take the longest to cook on the bottom

-Keep lid on; use a remote meat thermometer

Adapting Recipes:

-Brown meats before putting them in the crock

-Use half the amount of liquid called for in the recipe

-Ingredients that have the shortest cooking time or have been previously cooked go on the top or are added the last 30 minutes of cooking time

-Dairy and other delicate items should be added just before serving.

-Stove/oven time of 35-45 minutes will cook in 3-4 hours on the “high” setting or 6-8 hours on “low.”

Caring for Cast Iron

Garage sales and thrift stores are full of ugly looking cast iron skillets just waiting for me to take care of them! If the skillet is rusty or covered in grease, it can be revived by putting it in the oven and running on the self-cleaning cycle. After that serious cleaning, wash with soap and water to remove all remaining residue.

Now comes the scary part...seasoning. It can get smelly and smoky so it is best to season "new" skillets outside on a covered propane/electric grill. Heat the grill (or oven if you have to) to 450 degrees. Heat the cleaned cast iron to 450 degrees.

Carefully slather the skillet inside and out with Crisco. Rub in Crisco then wipe off all excess with a paper towel. Place skillet in grill/oven upside down, close lid, and allow to heat in grill for 45 minutes. Turn off heat. Allow skillet to cool in grill.

When cool, do it all over again THREE MORE TIMES. Heat,grease with Crisco, and "bake" at 450 degrees for 45 minutes a total of four times. Some call this the 4-4-4 method. This creates a nice beginning coating called "patina."

Proper care of skillets improves the patina so that the skillet will be comparable to a Teflon coated skillet, but you aren't eating Teflon and you are getting dose of iron. After cooking in the skillet, aggressively scrape any excess food off with a metal spatula (a putty knife works great). Rinse skillet with hot water and scrub with a scrubber to remove all food residue.

The trick to maintaining the patina is never, ever use soap. Soap flavors and cuts the patina so food not only sticks, it tastes bad. After "washing" the skillet with hot water and a scrubber, lightly coat the inside with Crisco on a paper towel. Wipe off excess. You don't want the grease to pool at all. Heat skillet on burner turned to med-high or in hot oven for at least 5 minutes. Wipe of any excess Crisco. Your skillet is ready for its next use.

CAST IRON RULES

*NEVER USE SOAP*

*ALWAYS RESEASON AFTER EACH USE*