New cookbook

I did a food column on a church in Monroe County, New Center Point Free Will Baptist, on April 15.

The cookbook is one of the best bargains around.  There are around 400 recipes in the spiral-bound black and white cookbook.  The cost is only $5.  They can be obtained by  calling Haley Puckett at 662-315-8154 or Linda Price at 662-257-1111.

They will make great gifts and at this price everyone on your list can receive one.

 

Cinco de Mayo

Does anyone have any Mexican recipes they would like to share?

I will be posting some new ones the last of the week.  Also, I am working on having a Cinco de Mayo food column in the April 29th paper.

 

On-hand mixes and quick meal starters

Make up batches of these three mixes when you have spare time; then on extra-busy days, you can quickly prepare main courses, breads, or cakes.

Ground Beef Mix

1/4 cup vegetable oil

4 medium onions, peeled and chopped

4 cloves garlic, peeled and finely chopped

4 stalks celery, chopped

2 to 3 carrots, peeled and chopped

5 lbs. lean ground beef

1 Tbsp. salt

2 tsp. pepper

3 Tbsp. Worcestershire sauce

1 jar (26 oz.) marinara sauce or any other type spaghetti sauce

Divide the oil between two large skillets.  Add half the onions, celery, and carrots to each skillet.  Cook over moderate hear for 10 minutes, stirring occasionally.  Divide the meat between the two skillets.  Break up the meat with a large spoon, then stir and cook until the meat is no longer pink. Divide the salt, pepper, Worcestershire sauce, and marinara sauce between the two skillets.  Cover and simmer about 20-25 minutes.  Spoon off all the fat.  Cool thoroughly. Spoon the mixture into seven 1-pint freezer containers, leaving 1/2-inch space at t top.  Seal tightly and label containers.  Freeze.  Use within 3 months.  Makes about 7 pints.

Hamburger-Noodle Skillet

1 pkg. (10 o.) frozen mixed vegetables

1 pt. ground beef mix, thawed (above)

2 cups cooked egg noodles

1 can (8 oz.) tomato sauce

1 cup grated Cheddar cheese

In a 10-inch skillet, add the mixed vegetables and cook according to package directions.  Stir in the beef mix, cooked noodles, and tomato sauce.  Cover and cook over moderate heat for about 10 minutes, stirring occasionally.  Add a few tablespoons of water if necessary to prevent the mixture from sticking.  Sprinkle the grated cheese evenly over the top.  Do not stir. Cover and heat just long enough to melt the cheese. Serve from the skillet.  Makes 4 to 6 servings.

Chili Con Carne

1 pint ground beef, thawed (above)

2 tsp. or more chili powder

2 cans (15-1/2 oz.) chili beans

Combine ingredients in a medium saucepan. Cover and cook over moderate heat for about 10 minutes. Makes 6 servings.

Speedy Pizza

1 pint ground beef mix, thawed (above)

6 English muffins, split

1 cup grated mozzarella or sharp cheddar cheese

1 tsp. or more dried oregano

Thinly sliced pepperoni, mushrooms, green peppers, and olives (optional)

In a small saucepan, simmer beef mix for about 5 minutes until heated through.  Toast English muffin halves. Spoon meat mixture over the muffins. Sprinkle with the cheese and oregano.  Add pepperoni and other toppings, if desired.  Broil for about 3 to 5 minutes until cheese is bubbly.  Makes 12 individual pizzas.

Biscuit and Pancake Mix

6 cups sifted all-purpose flour

2 Tbsp. plus 1 1/2 tsp. baking powder

1 cup nonfat dry milk

2 1/2 tsp. salt

IN a large mixing bowl, combine the flour, baking powder, dry milk, and salt. Spoon the mixture ito a 2-quart glass or plastic container.  Cover tightly and store in the refrigerator. Mix will keep for about 1 month.  Yields:  7 cups

Baking Powder Drop Biscuits

Preheat oven to 400 degrees.  In a mixing bowl, stir 2 cups mix and 1 1/4 cups heavy cream (or 1 cup  heavy cream plus 1/4 cup milk) with a fork until just enough to moisten the mix.  Drop the dough by heaping tablespoons onto a lightly greased baking sheet.  Bake for 8 to 10 minutes.  Makes about 20 biscuits.

Variation: Stir 1 teaspoon of your favorite herb into the mix before adding the cream.

Pancakes:

In a mixing bowl, beat 1 egg lightly with a fork, then add 1 cup mix, 3/4 cup cold water, and 2 Tbsp. melted butter, margarine, or vegetable oil. Stir just enough to moisten the mix–the batter should be lumpy.  Makes about 12 pancakes.  Variations:  Just before cooking, stir in 1/2 cup blueberries or chopped apple.

 

Slush Punch

This recipe is wonderful for wedding receptions, bridal teas, anniversaries, etc.

I know the white grape juice, Fresca is popular, but nothing beats good old-timey punch.

3 cups sugar

23 cups hot water

1 pkg. – 3 oz. strawberry jello

3 cups cold water

1 large can pineapple juice

1 small can (6 oz.) frozen lemonade

1/2 oz. (1 bottle) almond extract

1 to 2 bottles ginger ale

Dissolve sugar in 2 cups hot water.  Dissolve jello in 1 cup hot water. (Hey, save time and do it all together, I do).

Combine all ingredients except ginger ale.  Freeze.  It’s good to freeze in plastic ice cream buckets or something similar because you are going to thaw to slush stage when ready to use (I use a knife, etc. to get it slushy.  Be careful and don’t punch a hole in the plastic container.)

Put in punch bowl and add ginger ale when ready to serve.

**Note:  To change color of punch use the jello flavor desired.  Strawberry makes a light shade of pink.

 

Chicken Marinade

My daughter in Georgia gave me this recipe. She said it was wonderful.  The chicken was very moist and tender.

 

3/4 cup Ranch dressing

1/2 cup Zesty Italian dressing

1/8 tsp. cayenne pepper

Mix and marinate the chicken at least 2 hours or longer.  Grill outside or on a Foreman’s grill.

 

Sugar Free Punch Bowl Cake

1 sugar-free angel food cake

1 sugar-free pkg. strawberry jello

1 can sugar-free fruit cocktail

3 bananas

1 – 16 oz. container Lite Cool Whip

Cut angel food cake to fit into bottom of punch bowl, set the other half aside. Mix jello according to directions on package; drain fruit, pour over the cake in bowl. Slice bananas over the fruit. Take the other half of the cake and put over the bananas. Pour the liquid jello over top of cake. Punch holes in cake so jello will run through. Chill in refrigerator for 30 minutes. Then top with Cool Whip

 

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