Home-made Noodles

Never-Fail Egg Noodles

3 eggs                        

3 Tb. cold water

1 tsp. salt                                            

2 cups flour

In mixing bowl beat eggs, water and salt. 

Add flour. Stir until combined. 

Turn out onto floured counter and knead until smooth. cover with upside down bowl for 15 - 25 minutes

Divide into thirds and roll each portion to 1/8” thickness. 

Cut noodles as desired and cook in boiling liquid. 

(uncooked unrolled noodles may be stored in fridge for 2-3 days.)

Rhubarb Strawberry Topping

Easy Rhubarb Strawberry Topping

4½ cups diced rhubarb                                  

4 cups sugar

1 pkg. strawberry Jello

Simmer together rhubarb and sugar. Add jello and stir to dissolve. Cool. Serve over ice cream or plain cake. Leftovers can be reheated and put into sterile jars and seal.

Cranberry Whip Cream Salad

Cranberry Whip Cream Salad - Aunt Edna

1  8 oz. can crushed pineapple, drain and save juice

1  3 oz. pkg. raspberry Jello

1  6 oz. can whole cranberry sauce

1 tsp. orange peel

1 can mandarin orange sections, drained

1 cup whipping cream, whipped

Add water to pineapple juice to make 1 cup. Heat.

Add Jello and dissolve.

Add cranberry sauce and orange peel. Stir then let set until syrupy. Fold in pineapple and mandarin orange sections.

Fold in whipped cream. Pour into mold and set until firm.

Good with turkey.

Apple Loaf

Apple Loaf

Moist, spicy and freezes well.

4 eggs, beaten

2 ½ cups sugar

1¼ cups canola oil

1 teaspoon vanilla

3 cups apple, peeled and shredded

3 cups flour

1½ teaspoons soda

½ teaspoon baking powder

1 teaspoon salt

2 teaspoons cinnamon

¼ teaspoon cloves

½ teaspoon nutmeg

1 cup raisins, chopped, optional

½ cup nuts, chopped

1. Combine eggs, sugar, oil and vanilla.

2. Add apples.

3. Sift dry ingredients together and add to egg mixture.

4. Fold in raisins and nuts

5. Spoon batter into 2 greased and floured loaf pans.

6. Bake at 350* for 1 hour or until done.

Beef Jerky

Beef Jerky – June Holden

2½ lbs. flank steak

Trim off all fat. Partially freeze meat then cut

into thin slices along grain, about 5 - 6“ long.

Marinade:

1 tsp. seasoned salt                            
1/3 tsp. garlic powder

1/3 tsp. black pepper                           
1 tsp. Accent

¼ cup Worcestershire sauce              
1 tsp. onion powder

¼ cup soy sauce                                
1 tsp. liquid smoke

Combine ingredients in plastic or pyrex dish.

Put layers of meat into sauce. Marinate overnight.

Drain. Lay strips of marinated meat on cake racks.

Place on foil covered cookie sheets to catch drips.

Dry in oven at 190* for 6-8 hours until chewy and dry.

Or dry in a dehydrator.

Store in airtight container in cool place.

Ground Beef Enchiladas

Ground Beef Enchiladas  - Brenda Mullen

2½ lb. ground beef                              
1 cup chopped onion

2 teaspoons salt                                             
1½  teaspoons cumin

¼ cup water                                        
24 corn tortillas

medium taco sauce

3 cups shredded cheddar cheese

4 tablespoons butter                                          
4 tablespoons flour

4 teaspoons chicken bouillon            
2½ cups water

1½ cups sour cream

1. Cook meat and onion. Stir in salt, cumin and water.

Simmer 4 - 5 minutes.

2. Quick fry each tortilla in very hot oil in skillet. 
3. Divide meat and onion mixture onto tortillas. 

4. Spoon 1 tablespoon taco sauce and 2 tablespoons cheese on top of meat mixture. Roll up and place seam down in baking dish with some taco sauce on bottom.

5. In sauce pan melt butter. Blend in flour. Add bouillon and water. Cook until thick and bubbly. Remove from heat. 
6. Gradually stir in sour cream. Spread over the rolled tortillas.

7. Sprinkle with remaining cheese.

Bake at 350* until cheese melts.

Frikadellen

Frikadellen – Hans Janosch

1 lb. ground pork                     
1 lb. ground beef

1½ cups bread soaked in milk and squeezed

½ cup chopped onion                 
1 egg

parsley                                    
2 garlic cloves, minced

1 tsp. Hy’s Seasoned salt      
pepper

1. Mix well. 
2. Make into balls with floured hands. 
3. Flatten and fry in oil until browned. 
4. Bake in 350* oven until cooked through.

Hamburgers in Sauce

Hamburger Patties in Sauce – Herta Gehmlich

1½ lbs. ground beef               
¾ cup canned milk

¾ cup rolled oats                     
1½ teaspoons salt

¼ teaspoon pepper                          
3 tablespoons finely chopped onion

Mix together. Shape into patties. Brown.

Place in casserole dish.

Make Sauce:   1 cup ketchup

                        2 tablespoons sugar

                        6 tablespoons grated onion

                        ¾ cup water

                        3 tablespoons vinegar

Bring to boil. Pour over patties. Bake at 300* for 45 minutes.

Individual Meatloaf

Individual Meat Loaves – Celanie Scoville

1 lb. lean ground beef             
1 egg

¾ cup milk                               
½ cup quick cooking oats

½ cup chopped onion              
1 teaspoon salt

1 cup shredded cheddar cheese

Mix well and shape into 6 small loaves. Place in 9 x 13 pan.

Sauce: 2/3 cup ketchup

            ½ cup brown sugar

            1½ teaspoons prepared mustard

Pour sauce over loaves. Bake in 350* oven for 1 hour.

Chili Burgers (Sloppy Joes)

Chili Burgers / Sloppy Joes  - Enid Hass

5 lbs. ground beef, browned  

3 large onions, chopped finely

4 cups ketchup                       

salt and pepper to taste

1 tablespoon prepared mustard

1/3 cup sugar

2 tablespoons Worcestershire sauce

Chili powder to taste

Simmer, stirring often. Serves 20.

Hearty Hamburger Supper

Hearty Hamburger Supper

¾ to 1 lb. lean ground beef     
1 small onion, chopped

4 cups diced cabbage            
¼ cup flour                 

1½ teaspoons salt                             
¼ teaspoon paprika

2 cups milk                             
¾ cup sour cream

1. In large saucepan, cook beef and onion until beef is browned. 
2. Add cabbage, cook and stir for 2 minutes.

3. Sprinkle with flour, salt and paprika. Mix well.

4. Gradually add milk, bring to boil and simmer until cabbage is tender. 
5. Gently stir in sour cream. 
6. Serve over mashed potatoes. 
Yield 4 servings.

Chinese Hekka

Chinese Hekka – Hattie Jensen

1 lb. hamburger                       
1 large onion, minced             

2 cups slivered carrots            
2 cups slivered celery

2 cups sliced cabbage
1/4 to ½ cup soy sauce

½ cup water

1. Fry meat and onions together. 
2. Add remaining ingredients. Let simmer 25 minutes.

3. Serve with cooked rice:           1 cup rice

                                                     2 cups cold water

                                                     1 teaspoon salt

4. Cover, bring to boil. Turn down heat and simmer without raising lid for 30 minutes.

Porcupine Meatballs

Porcupine Meatballs

1½ lbs. ground beef                
½ cup uncooked  rice

1 teaspoon salt                                 
½ teaspoon pepper

1 tablespoon finely chopped onion

2 10 oz. can Aylmer Tomato soup     

1 can water

1. Mix soup and water in large pan. Heat.

2. Mix rest of ingredients. 
3. Shape into balls and drop into hot soup. 
4. Cover and bake 1 hour in 350* oven.

Baked Round Steak

Baked Round Steak – Ruth Graham

On large piece heavy duty foil, place cut up or whole round steak. 
Sprinkle with 1 package Lipton’s Onion Soup mix and

2 tablespoons water. 
Seal foil. Place on baking sheet.

Bake 2½ to 3 hours at 300*.

Easy Pot Roast

Easy Pot Roast

Combine 1 envelope Lipton’s Onion Soup Mix and

               1 can Cream of Mushroom or Celery soup

Spoon over meat. Cover. 
Bake in 325* oven 3 hours.

Sauerbraten

Sauerbraten – Herta Gehmlich

Brown roast beef all over in hot pan.

Add:     about 1 cup water                   
             1 bay leaf

salt and pepper                       
            2 peppercorns

1 carrot, diced                     

1 onion, quartered

1 stalk celery                           
             ¼ cup vinegar

¼ cup sugar

Cover and simmer 2 hours. 
Remove from heat and let sit over night in cool place. 
Reheat and simmer 1 hour. 
Remove meat to platter. Cover with foil
Make gravy with liquid.

Orange Sauce

Orange Sauce

½ cup butter

1 cup sugar

½ cup frozen orange juice concentrate

Bring to boil, stirring occasionally.

Great for pancakes or sweet potatoes.

Marinara Sauce

Marinara Sauce for Linguine – Corinne Gehmlich

Cook 5 minutes:          ¼ cup olive oil

                                      1 medium onion

                                      3 cloves garlic, minced

                                      2 large carrots, sliced

Add:     6 med. fresh tomatoes or 1 large can tomatoes

            1 teaspoon dried oregano                

            1 teaspoon dried basil

            2 tablespoons chopped parsley 

            1 teaspoon salt or to taste

            ¼ teaspoon pepper

Cook 12 minutes. Add 3 tbsp. butter

Could add ½ lb. sliced mushrooms during last 5 minutes.

Hawaiian Rhubarb Sauce

Hawaiian Rhubarb Sauce

This is very delicious served warm over strawberry or vanilla ice cream, or cold with hot muffins. I won first prize with this recipe at the Canada Day Rhubarb Challenge in 2006.

3 cups diced rhubarb                         
½ cup sugar

1 cup undrained, crushed pineapple  
½ cup water

2 tablespoons cornstarch                                  
2 tablespoons cold water

¼ teaspoon salt                                          
juice of ½ lemon

few drops of red coloring                    
2 tablespoons butter

1. Bring rhubarb, pineapple, sugar and the ½ cup of water to a slow boil. 
2. Mix cornstarch with the cold water and add. 
3. Simmer gently for 5 minutes, stirring most of the time.

4. Remove from heat, add salt, lemon juice, butter, coloring and stir well. 
Makes about 4 cups.

Rhubarb/Strawberry Topping

Easy Rhubarb Strawberry Topping

4½ cups diced rhubarb                                  

4 cups sugar

1 small package strawberry Jello

Simmer together sugar and rhubarb until tender. 
Add jello and stir to dissolve. Cool. 
Serve over ice cream or plain cake. 
Leftovers can be reheated and put into sterile jars and seal.

Raspberry Coulis

Raspberry Coulis

1 (10 oz) pkg. frozen raspberries in syrup

2 tablespoons sugar

1 teaspoon fresh lemon juice

Puree in blender. Put through a fine sieve to remove seeds.

Makes 1 cup.

Or use 2½ cups fresh raspberries and ¼ cup sugar

It is handy to have in a squeeze bottle.

Fruit Dip

Fruit Dip – Aunt Edna

                              

8 oz. jar marshmallow cream             

8 oz. cream cheese

some orange rind and dash of nutmeg

Mix together. Thin to desired consistency with orange juice.

Sweetened Condensed Milk

Make your own Sweetened Condensed Milk

It is very easy and uses your stored milk powder and is definitely cheaper than buying it already in the can.

Put into a 4 cup glass measuring cup (pyrex)

            ¾ cup white sugar

            1/3 cup water

            ¼ cup butter (not margarine)

Microwave on HIGH for 1½ minutes until mixture boils.

Add 1 cup and 2 tablespoons of dry milk powder.

Using electric beaters or a Braun Stick, whip until smooth. 
Refrigerate until needed.

White Sauce

To make white sauce, cook flour and butter until bubbly (this is a Roux)

Slowly add milk and cook until boiling. Add spices.

I like to make most sauces in the microwave as they will not scorch as they often do on the stove top.

Thin White Sauce: For cream soups, scalloped and creamed potatoes.

            1 tablespoon butter     
            1 tablespoon flour             
            1 cup milk    

            1/8 teaspoon pepper         
            ¼ tsp. salt

            

Medium White Sauce: For gravies, sauces, creamed and scalloped dishes.

            2 tablespoons butter                  

            2 tablespoons flour     
            1 cup milk              
            ¼ teaspoon salt

            1/8 teaspoon pepper

Thick White Sauce: For soufflés and croquettes

            4 tablespoons butter                  

            4 tablespoons flour 
            1 cup milk
            ¼ teaspoon salt

            1/8 teaspoon pepper

Chinese Noodle Salad

Chinese Noodle Salad – Sarah Larsen

1 large head cabbage, chopped or sliced fine

5 green onions, cut fine

1 or 2 chicken breasts, browned then add a little soy sauce and water.

4 tablespoons sesame seeds               

1 cup slivered almonds

2 packages Ichiban Noodles, pork flavour

Mix cabbage, onions and chicken with dressing the night before.

Dressing:         4 tablespoons sugar

                        6 tablespoons rice vinegar

                        ½ teaspoon pepper

                        2 pkgs. seasoning from noodles

                        ¾ cup vegetable oil

Break up noodles. Mix with sesame seeds and almonds.

Toast for a few minutes at 250*. 
Add to salad just before serving.

Macaroni Fruit Salad

Macaroni Fruit Salad  - Olivet Prince

4 eggs, beaten                       

1½ cups lemon juice

2 cups icing sugar      

Cook until thick. Cool.

Add cut up fruit such as apples, cantaloupe, grapes, bananas, pineapple tidbits, etc.

Add 2 cups cooked macaroni or spaghetti (after cooking, rinse well and chill). Cover and refrigerate over night.

Whip 1 cup whipping cream; fold in just before serving. Garnish with toasted walnuts.

Vange's Fruit Salad

Vange’s Fruit Salad

Stir together equal amounts of sherbet and softened ice cream. Return to freezer and let firm up a bit. Add green grapes and sliced bananas.

Vange’s Salad #2

Melt I can of orange juice concentrate. Heat then add some marshmallows and stir until dissolved. Let cool.

Add some whipped cream and fruit.

Greek Salad

Greek Salad – Almira Vujovic

4 or 5 tomatoes, cut in wedges           
1 cucumber, chunked

1 green pepper, diced                         
1 red onion, sliced thin

1 can black olives                               
150 g. feta cheese

Canola oil                                           
Couple drops vinegar, optional

Salt and pepper

Joan's Salad

Joan’s Salad

1. Prepare 2 small (or 1 large) burgundy grape Jello using water as called for on package.

2. 1 lemon pie filling made as directed on package.

3. Add hot jello to hot pudding, stirring constantly until well blended. Pour into large bowl. Chill for 2 hours. 5. Add sliced bananas. Takes a long time to set. Garnish with whipped cream.

   Other flavours of jello also taste good.

Layered Overnight Salad

Seven Layer Overnight Lettuce Salad

1 head Iceberg lettuce

2 stalks celery                        

2 green onions
1/2 cup sprouts

1½ cups frozen peas               

2 cups Miracle Whip

2 tablespoons sugar                              

1 cup grated cheddar cheese

½ lb. bacon, chopped and crisped

1. In a 9 x 13 glass pan break lettuce into bite size pieces. 
2. Finely chop celery and green onions and sprinkle over lettuce. 
3. Slightly cook peas by bringing to a boil only, then quickly drain and shock in cold water. Add to pan. 
4. Sprinkle the sprouts next.
5. Combine Miracle Whip and sugar. spread over veggies being sure to seal along edges of pan.
6. Cover and let sit in refrigerator overnight or even longer. 
7. Add cheese and crumbled bacon. Cut in serving size squares and serve with a pancake turner. 
(if it doesn’t sit that long enough, it will not hold together and will be just like a tossed salad)

Harvest Salad

Harvest Salad – Linda Edey

3 cups uncooked rotini pasta              
2 large ripe tomatoes

½ large pepper                                    
1 small onion, chopped

1 long cucumber, diced

Dressing:         2/3 cup sugar              
                        1/3  cup canola oil

                        ¼ cup vinegar            
                        1/3 cup ketchup

                        1 teaspoon paprika              
                        ¼ teaspoon pepper

                        1 teaspoon salt

Cook and drain rotini. Set aside to cool. 
Combine ingredients for dressing, mixing well. Pour over veggies and pasta 1 - 2 hours before serving. Refrigerate. Stir occasionally.

Broccoli Salad

Broccoli Salad

4 cups broccoli flowerets

2 cups cauliflower flowerets

¾ cup golden raisins or grapes or craisins

½ cup salted sunflower seeds or slivered almonds or cashews, chopped

some red onion, chopped fine, optional

10 strips bacon, chopped and fried crisp

Dressing:         1 cup Miracle Whip

                        3 – 4 tablespoons sugar

                        2 teaspoons white  vinegar (or mustard)
                        1 teaspoon Salad Supreme

Prepare dressing and refrigerate until 15 minutes before serving. 
Pour over salad, toss and serve.

Carrot Soup

Cream of Carrot Soup

1 tablespoon butter

1 medium onion, chopped

2 stalks celery, chopped

4 cups grated carrots

2 cans chicken broth

2 cans water                

1/8 teaspoon pepper

1 can evaporated milk

½ teaspoon thyme

1. In large saucepan, cook onion and celery in butter until soft. 
2. Add carrots, broth, water and thyme. Bring to boil. Cover, reduce heat and simmer about 25 minutes. 
3. Pour small batches into blender and process until smooth. Return to pan. 
4. Add pepper, milk and salt to taste. Reheat, stirring. 
Makes 6-8 servings.

Homemade Chicken broth

Homemade Chicken Broth

3 lbs. chicken necks and backs

½ cup chopped onion

2 carrots

1 celery stick and leaves

1 clove garlic

6 peppercorns

1 bay leaf

½ teaspoon dried thyme

20 cups water

Place all in large kettle. Bring to boil. Simmer slowly 4 hours. Strain. When broth is cold remove hardened fat.

Zucchini Vichyssoise

Zucchini Vichyssoise - Barefoot Contessa

1 tablespoon butter and 1 tablespoon olive oil

5 cups chopped leeks, white and light green parts (4 to 8 leeks)

4 cups chopped potatoes (about 8 small)

3 cups chopped zucchini                                

6 cups chicken broth

½ teaspoon freshly ground pepper             

2 tablespoons heavy cream

fresh chives for garnish

1. Heat the butter and oil in large pot, add the leeks and sauté over medium heat for 5 minutes. 
2. Add the potatoes, zucchini, chicken stock and pepper. Bring to boil, then lower heat and simmer for 30 minutes. 
3. Cool for a few minutes, mash the vegetables or use a Braun stick to puree.

4. Add the cream and add salt to taste.

    I like to add ½ to 1 can (500ml) of evaporated milk for a creamier soup.

Serve either cold or hot.