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Side dishes
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1 Can tomato Soup
2 tbs butter
1 12 oz can evaporated milk
1 14 oz can Stewed tomatoes
1 Cup of cheese more if needed.
2 tbs Basil
Salt and Pepper to taste
Drain the stewed tomatoes, cut them down to bite size chunks. Pour the tomato soup into your pot and add the butter. Put in half the evaporated milk and heat to a low boil. Then add the stewed tomatoes, cheese and basil. Salt and pepper if needed.
Add the rest of the evaporated milk until the soup reaches your desired consistency.
Serve with crackers!
Enjoy
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Tomato Soup from
The 4 B's restaurant in Miles City, Montana.
This recipe yields 1/2 gallon
Use double boiler method to cook.
1 Tbs chicken base (paste form)
1 Cup of water
1 oz butter
1/2 tsp baking soda
2 Tbs sugar
1 Tbs chopped onion
16 oz can diced tomatoes in puree
16 oz can crushed tomatoes
8 oz heavy whipping cream
8 oz liquid coffee creamer
1- Combine chicken base, water, butter, chopped onion and sugar.
2- Simmer until onions are clear.
3- Add tomatoes, baking soda and stir well.
4- Add cream, liquid creamer and heat to serve.
Enjoy!
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3/4 c. mayonnaise
2 tbsp. vinegar
1 tbsp. prepared mustard
1 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
8 oz. elbow macaroni, cooked & drained
1 c. sliced celery
1 c. chopped green or sweet red pepper
1/4 c. chopped onion
In large bowl stir together mayonnaise, vinegar, mustard, sugar, salt and pepper until smooth. Add macaroni, celery, green pepper and onion; toss to coat well. Cover; chill. Makes 5 cups.
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2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream
Preheat oven to 500 degrees F.
In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.
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INGREDIENTS:
5 potatoes, peeled and quartered
3 tablespoons butter
1/8 cup milk
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DIRECTIONS:
Fill a medium size saucepan half full of water, and add a pinch of salt. Bring to a boil. Add potatoes to pot; the water should cover the potatoes. Simmer for 10 minutes, or until potatoes are easily pierced by a fork. Drain.
Transfer potatoes to a large mixing bowl. Add butter or margarine and milk, and mash with a potato masher. When well mashed, whip for a minute or two with an electric mixer set on medium speed.
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INGREDIENTS:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
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DIRECTIONS:
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency
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You'll find hard-boiled eggs in many composed salads. There are few ingredients that are simpler, but there are few that bewilder cooks more. Theories about how to cook them abound, but, like the eggs themselves, the answer is deceptively simple.
Perfect Hard boiled eggs
Perhaps the most common problem with hard-boiled eggs is overcooking. That's what happens when the yolks are pale yellow with that familiar green band around the outside. There is frequently the odour of sulphur.
This is due to a reaction between traces of iron in the yolk and sulphur in the white. It happens only when the eggs have been overcooked. Perfectly cooked yolks are moist and deep orange. Needless to say, there is no chemical smell.
The second-biggest problem is cracked shells that leak yolk and white out into the cooking water. This is caused by too-rapid heating. All eggs contain an air pocket at the base (the wide, rather than the pointed, end). When this air pocket is heated, it expands. If it is heated too quickly, it more like explodes, cracking the shell.
How do you avoid these problems? There's one very simple method. Place the eggs in a pan just big enough to hold them in a single layer. Cover them with cold water and bring them to a rolling boil. Cook for seven minutes, then remove them from the heat. When the water has cooled enough that you can put your hand in (about 20 minutes), the eggs will be perfectly cooked.
How does this work? It's actually a neat bit of science. The eggs don't overcook because you're taking advantage of a heating curve. Rather than holding them at 100?C (the temperature of boiling water), you start them towards that temperature and then, before it reaches the interior, you remove them from the heat. The inside doesn't get hotter than the perfect temperature of 160?F before the water cools enough to stop the cooking.
The cracking problem is avoided by heating the egg gradually by starting it in cold water. Though egg shells are remarkably fragile, they are also porous. When the air pocket is heated gradually, it expands slowly enough that the air can escape through the microscopic holes in the shell (look closely: you'll see a trail of tiny bubbles coming from the base).
Another problem is peeling eggs. Again, the solution is simple: use older eggs, such as those stored for as little as a week in your refrigerator. Two things happen while an egg sits around. First, it becomes more alkaline, which results in an increase in the thin part of the egg white.
Also, the air pocket gets bigger as air is absorbed through the porous shell. The combination of these things makes the egg shell easier to remove.
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1 cup starter
2 cups warm water
1 Tablespoon yeast
1 Tablespoon salt
2 Tablespoons sugar (white or brown)
2 Tablespoons olive oil
3 - 4 cups flour
In a large mixing bowl combine starter, water, yeast, salt, sugar and oil. Stir in 2 1/2 cups flour. Add flour 1/2 cup at a time until dough is manageable. Turn out onto a floured surface and knead well. Place dough in a bowl and cover. Set in a warm place to rise.When double, punch dough down and form into rolls.Place in oiled roll pan and roll so all sides are lightly coated. Let rise until doubled.
Bake approximately 20 minutes in a 375 degree oven
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1 1/2 cups long-grain, converted rice
Flavor Packet (See below)
3 tablespoons butter
3 1/2 cups hot water (try chicken broth instead for a different flavor)
2 eggs scrambled to pea sized clumps
Melt the butter in a heavy saucepan over medium heat. Saute the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat, mix in eggs and let stand for 10 minutes before uncovering and serving.
Flavor packet:
- 4 chicken bouillon cubes, crushed
(the ones that are supposed to be mixed with 8oz of water)
- 1/2 tablespoon parsley flakes
- 1/2 teaspoon pepper
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Nine Flavored Rice Pilaf Mixes
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1 cup long-grain, converted rice
Flavor Packet
2 tablespoons butter
2 1/2 cups hot water (try chicken broth instead for a different flavor)
Melt the butter in a heavy saucepan over medium heat. Saute the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat and let stand for 10 minutes before uncovering and serving.
Each recipe makes one flavor packet. Also, these recipes are meant for bouillon cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that mix with 6 oz. of water, or powder, you will need to figure the differences accordingly. Three 8 oz. cubes equal four 6 oz. cubes.
Chicken:
3 chicken bouillon cubes, crushed
1/4 teaspoon parsley flakes
3 dashes pepper
Beef:
3 beef bouillon cubes, crushed
3 dashes pepper
Onion:
3 onion or beef bouillon cubes, crushed
2 teaspoons dried minced or chopped onion
3 dashes pepper
Mushroom:
3 chicken or beef bouillon cubes, crushed
2 tablespoons dried mushroom slices, in bits
3 dashes pepper
Celery:
3 chicken bouillon cubes, crushed
3 tablespoons dried celery flakes
3 dashes pepper
Curry:
3 chicken bouillon cubes, crushed
1 teaspoon curry powder
Saffron:
3 chicken bouillon cubes, crushed
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| Potato Latkes - Breakfast
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2 potatos shredded
1 egg
1/4 cup of diced onion
2 tbs of flour
Salt
pepper
Peel and microve 2 medium potatos for 2 minutes. Then shred.
put potatos, onion and whipped egg in a mixing bowl and stir together. Add flour to thicken the mixture. Season with salt and pepper to your taste. Feel free to use any other seasonings you want. heat soe olive oil in a sauce pan, about a 1/4" deep. Then drop golf ball size clumps of the mixture into the hot oil. Cook until brown, drain on a paper towel and serve.
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2 pounds Yukon Gold potatoes, large cubed
Salt (if desired) and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons chopped parsley leaves
Preheat oven to 400 degrees F.
Put the potatoes on a baking sheet. Season with salt and pepper. Drizzle the olive oil and sprinkle the parsley. Toss the potatoes to coat. Roast in the oven, until golden and crispy on the outside, tender and cooked through on the inside, about 30 minutes.
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