Tuesday, July 24, 2007

Pumpkin Pudding Cake

6 eggs slightly beaten .
1 large can pumpkin
1 ½ c. sugar
1 can evaporated milk .
1 tsp. salt
2 stp. Cinnamon
1 tsp. ginger
½ tsp. cloves

1 cube butter
1 egg
1 yellow cake mix
Nuts (optional)

Mix all but last 4 ingredients till smooth. Pour into 9 x 13 inch pan.

Cut butter into cake mix with pastry blender and add egg . Add chopped nuts if desired. Crumble on top of custard mixture in pan. Bake 350 degrees for 1 hour. Serve warm or chilled with whipped cream.

SALSA

14 cups pureed Tomatoes
3 lg Onions chopped
1 green Pepper chopped
1 ½ cups vinegar
2 Tbsp. Sugar
3 Tbsp. Salt
1 Tbsp. Garlic Powder
½ tsp. Marjoram
1 tsp. Cumin
1 tsp. Oregano
½ cup Parsley
1 Tbsp. ground Red Pepper
Fresh or Dried Cilantro
½ cup Cornstarch

Mix all ingredients except cornstarch in large pan and simmer on stove for about 45 minutes un-
covered. Add cornstarch to enough cold water to make liquid. Stir a few Tbsp. Salsa mixture into paste and then slowly add to remaining salsa stirring to thicken. Salsa may be stored in fridge or canned. To can: Pour salsa into clean pint size jars and seal with new lids. Cover jars with hot water and boil for 35 minutes to seal. Carefully remove and cool.

Scrambled Eggs Made Yesterday

8-9 slices bacon or ¾ lb. sausage
10 oz can golden mushroom soup
1 cup sharp cheese grated
1 cup jack cheese grated
18 eggs slightly beaten
3 Tbsp milk
1 tsp parsley flakes
1/8 tsp pepper
1/2 tsp thyme
½ tsp paprika
1 small can chilies diced
¼ cup chopped green onion
¼ lb. sliced mushrooms
¼ cup green pepper chopped
½ cube butter

1. Fry drain and crumble meat
2. Heat & stir soup till smooth
3. Grate cheese, mix and set aside
4. Beat eggs, milk and spices
5. Sauté vegees in butter till limp
6. Add chilies, eggs and meat
7. Stir & cook till eggs are soft set
8. Layer ½ egg mixture with ½ soup and cheese
9. Repeat egg soup and cheese layer.
10. Cover and refrigerate overnight
11. Bake uncovered in 325 degree oven for 1 hour.

Key Lime Pie

Crust:
2. vanilla wafers finely crushed
1 c. slivered almonds (I crushed these in the food processor too)
1/3 c. butter melted
Mix well and bake at 350 degrees for 10 min.
Filling:
2 3 oz (small) pkg cream cheese
1/4 cup butter softened
1 can sweetened condensed milk
1/2 cup key lime juice
Process cream cheese and butter till fluffy. Add milk and lime juice and processs till well blended. Pour into cooled crust. Cover and refridgerate 4 hours.
Serve with whipped cream.
Yum!

Randy’s Famous Hot Fudge Sauce

1 1/2 cup of heavy cream
2/3 cup of Karo syrup
1 large bar Trader Joe Belgian chocolate

Mix together cream and corn syrup in covered saucepan over medium high heat to boil. Remove and add chocolate. Whisk together. Cool.
Store in fridge. Mixture will be gooey.

Egg Cheese Burritos

Fry together in butter:

10 med potatoes (baked and peeled)
¾ lb turkey bacon or sausage cooked and crumbled
1 cup finely chopped onion

Season with Salt Pepper or Lawry’s season salt

Scramble:
2 ½ dozen eggs

Add: 
12 slices American cheese

Mix potato and egg mixture together
Fold one cup of mixture with grated cheddar and salsa into 24 flour tortillas
Wrap in foil to bake, store in fridge or freeze.
Bake about 1 hour at 350 when defrosted.

Serve warm with sour cream and salsa.

Grandpa’s Turtles

Purchase:
Whole Pecans
Dipping Chocolate (Trader Joe's Belgium is the best milk chocolate!)

To Make Caramel:

2 cups cream
2 cups sugar
2 cups karo
1/2 tsp salt

Cook to soft ball stage
Add:

2/3 cup evaporated milk
6 Tbsp butter

Continue cooking to firm soft ball stage. Rolling and darkened.

Spoon over 3 pecan halves on buttered pan. Let set and then dip in chocolate barely warmed and set on waxed paper.

Apple Muffins

3/4 cup vegetable oil
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups sifted flour (I use part whole wheat flour)
3/4 tsp cinnamon
1/2 tsp salt
3/4 tsp baking soda
1/2 c raisins or fresh diced cranberries or fresh raspberries or craisens
1 1/2 cup diced apples (tart like Granny Smith)
1/2 cup chopped pecans or walnuts

In a large bowl beat oil and sugar. Add eggs and vanilla and beat one minute. Add dry ingredients and stir just to combine. Stir in apples, craisens and nuts. Spoon batter into greased muffin cups and bake 20 minutes at 350 degrees. Cool on rack. Serve warm or cool and store in airtight container. Muffins freeze well. Yield about 12 muffins.

Taco Soup

Brown in Pan:

1-2 cups chicken or 5 bouillon cubes
1 chopped onion
1/2 tsp garlic powder


Add and Heat:

2 cans Mexican style diced tomatoes
1 can black beans
1 can pinto beans
2 cans sweet corn
1 med.can salsa
1 tsp. chili powder
1 pkg taco seasoning
2 Tbs. brown sugar
Salt and Pepper
4 Cups water
Cheese to taste