Café Rio Chicken

1 16 oz bottle Italian Dressing

1 T chili powder

1 T cumin

2 t chicken bouillion

3 cloves garlic, minced

5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook an additional hour.

Cilantro Lime Rice

2 T butter

1 onion, chopped

4 cloves garlic, minced

6 2/3 C water

8 t chicken bouillon

½ bunch cilantro, chopped

2 t cumin

2 small cans diced green chilies

1 T lime juice

½ t pepper

3 ½ C rice

Saute onion, garlic, and butter until the onion is soft.  Add rice and water and all the other ingredients and bring to a boil.  Reduce heat to low, cover with lid and simmer for about 20 minutes.

Sour Cream Sloppy Joes/Janes

This recipe came from a good list of camp ideas. Click here to go there. 

Kids and messy foods go together like summer and watermelon eating contests. Sloppy Joes drip a bit around the bun, but that's fun in camp on a hot summer day where a swim in the lake sluices off spilled food and sticky fingers.

1 lb hamburger

1/2 C chopped onions 

2 T oil

2 T flour 

5 T catsup

1 T mustard 

1/2 t garlic powder

1/4 t salt 

1/4 t pepper

1 C sour cream

In a skillet, heat oil and cook onions until soft. Add hamburger and brown. Reduce heat and mix in other ingredients, cover and simmer 15 minutes. Serve on hamburger buns.

Serves four adults, three children, two 12 year olds or one teenager. (Ha ha!)

Lung Strengthening Tea

From our friend Miriam, this tea has been used for tuberculosis patients. She used for chronic bronchitis it with great success.

This tea acts as an expectorant, cleaning out your lungs from the inside out.

3 cups water, boiled

Steep with 2 tbsp mullein tea leaves for 10 minutes

Sweeten with stevia (to taste, up to 3 drops per cup) to make it palatable.

(May make in huge batch, as needed.)

Plan on drinking 1-3 cups a day, as you can.

IMPORTANT NOTE: You will probably feel worse off for usually one to three days, but then it your health will begin to return, and your immune system will be tremendously boosted. (So plan accordingly, for some down time at the beginning.)

Sugar-Free Apple Pie

Pastry Crust for 8" 2 crust pie

4 C sliced, peeled apples
½ C frozen apple juice concentrated, undiluted, (try raspberry versions for delicious variety)
½ - 1 T. Tapioca, cornstarch or flour
½ to 1 t cinnamon, nutmeg or apple pie spice
½ t Lemon juice (opt)

Divide pastry in 2 parts and roll thin to fit an 8-9 inch pie plate.  Set aside.  Mix apples, apple juice concentrate, thickener and spice and stir until apples are well-coated.  Add lemon juice, if desired, to keep apples lighter-colored.  Taste one piece of apple to check the spice.  Pour into pastry lined pie pan and top with the second crust or pastry strips.  Seal the edges and cut slits in the top crust to allow steam to escape.  Bake at 425 degrees for 40-45 minutes, until golden brown.  Serve warm or cold.

Note: Apples have some natural pectin, but a small amount of thickener seems necessary to “hold” the sweet concentrate of the apples for an even flavor.

Makes 8 servings.

Mom H's Stuffed Pork Chops

Season pork chops with salt & pepper, etc., as desired. 

Prepare Stuffing:

Bread cubes

water

Sage, etc. seasonings

Chopped celery

Raisins

Diced or wedged apples

Put 3 or 4 chops on a large piece of foil. Put stuffing in between and on top of chops. Wrap up foil tightly, place on cookie sheet. Bake at 450̊ for 1 hour 15 minutes.

Strawberry Spinach Salad

9 cups fresh spinach leaves
1 pint (2 cups) fresh strawberries, sliced
1/2 cups sliced almonds, toasted

Dressing:
2 Tablespoons sugar
1 Tablespoon finely chopped red or white onion
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1/4 teaspoon paprika
1/8 teaspoon Worcestershire sauce (a couple shakes of the bottle)
1/4 cup vegetable oil
2 Tablespoons cider vinegar
salt and pepper to taste

Toast almonds in a small skillet over medium heat for a couple of minutes to brown and bring out the flavor.

In a large bowl, combine the spinach, strawberries. and almonds. Place dressing ingredients in a blender; cover and process until combined. You can make the dressing ahead of time and store in the refrigerator. Pour over salad right before serving and toss to coat. Serve immediately. Makes 6-8 servings.

*Make it into a meal by adding some sliced grilled chicken.

From The Red Headed Hostess

Soft Pretzels

I don't like store bought pretzels - but I like these without added salt on the outside.

1 T yeast
1 C+ water
1 t salt
1 t sugar
3 ½ C flour

Mix, knead. (Dough is very thick and dry.) Roll out and cut into thin strips. Roll each and shape into desired shape. Glaze each finished pretzel with beaten egg yolk. Bake in 375 oven until light brown, about 15 minutes.

Snickerdoodles

1 cup butter (or half shortening, half butter)

1 1/2 cups sugar

2 eggs*

3 cups flour

1-2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

1 tsp pure vanilla extract

1 tsp pure almond extract (optional, secret ingredient)

2 tbsp sugar & 2 tsp cinnamon, mixed

 

Mix the butter and sugar together well. Add the eggs, vanilla, & almond, mix well. Sift in cream of tartar, baking soda, salt, and the flour.

Chill the dough for at least 1 hour.

Roll the dough into balls about the size of walnuts. Roll the balls in the mixture of Sugar and Cinnamon until completely covered. Place on baking sheet and press down gently with a fork. (I prefer to use the bottom of a glass - the fork makes it look like peanut butter cookies to me.)

Bake in a 400 degree oven for 8-10 minutes.

 

Found some ideas for this one online: http://www.bakenstein.com/2009/01/snickerdoodle-cookie-recipe.html

*Do NOT use powdered eggs for this recipe, (only baking recipe I've ever had that problem with!)

Printer friendly here.

Slow Cooker Garlic Mashed Potatoes

INGREDIENTS

2 pounds red potatoes, diced with peel

1/4 cup water

1/4 cup butter

1 1/4 teaspoons salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/2 cup milk, or as needed

DIRECTIONS

Place the potatoes, water, and butter into a slow cooker. Season with salt, 

garlic powder, and pepper. Cover, and cook on Low for 7 hours, or High for 4 

hours.

Mash potatoes with a masher or electric beater, adding the desired amount of 

milk to achieve a creamy consistency. Keep warm on low until serving.

~~~

I've done potatoes in the slow cooker, but they weren't boiled.  More like 

steamed.  Simply put them in, cut into chunks if not baby potatoes.  Add a 

small amount of broth or water, some butter or olive oil, salt, pepper and a 

bit of parsley.  They come out very nice. 

These notes were found in a google search at: http://bigspud.com/files/pboiledslowcooker.htm 

Sunday Crock Pot Beef/Pork

Beef or pork or any meat, cut up in bite sized pieces
2 cans cream of mushroom soup
1 can cream of chicken soup
1 T Worcestershire sauce
½ can milk or water
1 pkg Lipton onion soup

Place all ingredients in crock pot. (No need to brown meat.) Mix gently.  4 hours in on high  (or 275◦ in casserole dish in oven,) or 6+ on low.  Serve over rice or pasta.

BIG favorite.  I've even made this with venison, mmm!

(Jell-O makes a great side dish.)

Super Soft Sugar Cookies by Frieda

INGREDIENTS

1 ½ c. sugar
1 c. shortening
2 eggs
2 t. vanilla
1 t. soda
¼ c. hot water
1 c. milk
1 t. baking powder
1 t. salt
5 c. flour (stir and level w/knife)

INSTRUCTIONS
Mix shortening and sugar until creamy.  Add eggs and vanilla.  Mix completely.  Dissolve soda in hot water.  Pour into mixture, blending well.

In a separate bowl, combine flour, baking powder and salt.  Alternate milk with dry ingredients, mixing thoroughly each time.

Cover and chill at least an hour

*Roll out on floured surface ¼” thick and cut into desired shapes.  Place on greased baking sheet.

Bake in 375° oven for 7-10 minutes until set, but not overly brown.  (Touch tops with finger; if indent stays, bake 1-2 min. more)

*Can use med. cookie scoop; flatten tops w/floured drinking glass to make quick round cookies with no rolling!

Sugar Cookie Glaze

2 ½ c. powdered sugar
3 T. water
1 T. butter
2 T. corn syrup
½ t. vanilla or almond extract
¼ t. salt

Combine ingredients in mixer bowl and mix until smooth and shiny.  Place in decorator bag or squirt bottle and pipe onto cookies.

Glaze recipe from:  Mary Jarvis, Bakers C&C

From my HS/college best friend's collection. See her full color photo-instructions!

http://friedalovesbread.blogspot.com/2008/12/super-soft-sugar-snowflake-cookies.html

Super Spaghetti Sauce by Susan

Cooked hamburger*
1 chopped onion
2-3 cans tomatoes (1 crushed, 1 diced, some mixture, can use tomato sauces too.)
2-3 crushed garlic cloves

1/2 to 1 chopped green pepper (if available)
1 tsp each, salt, oregano, and basil
Pepper to taste
2 c zucchini sauce (blended zucchini - add when it's in season, don't when it's not)
grated carrotIf you have time to cook this a long time, add some

Simmer as long as you want (I usually do as long as it takes the pasta to cook al dente,) then serve. Quick, easy, and nutritious...mmmm!

*I fry all my hamburger up when I buy it -with or without onions- and pkg it for individual meals (1/2-1 lb sizes) & freeze - very quick to thaw, and makes meal prep VERY fast.

Mom H's Sweet & Sour

Cut up meat (pork, beef, or chicken) into bite-sized pieces, and brown.  Remove from pan to plate.

Cook together:

#10 can pineapple, drain juice in pan
¼ C vinegar
1 T soy sauce
¼ C cornstarch - mixed with water
½ t salt
3/4 C sliced green pepper
¼ C sliced onion
½ C sliced carrots
Water as needed

Add meat to mixture after it has thickened.  Warm thoroughly.  Serve with egg rolls or rice.

Taco Soup

To one pound browned hamburger & oninos, mix one pkg of taco seasoning mix*.  Add 1 can (16 oz) diced tomatoes, 1 can (16 oz) kidney beans undrained, 1 can (17 oz) corn undrained, 1 can tomato sauce.  (I have to double or triple that for my family.)

Cook on medium heat about 15 minutes to blend flavors.  Serve in bowls, top with cheese.  Eat with tortilla chips.

(Makes great dutch oven camping recipe - use chips instead of spoons!)

*I never buy taco seasoning mix.  I make my own by adding chili powder, cumin, garlic powder or fresh minced garlic, and salt & pepper. 

Teriyaki Marinade

¼ C cooking oil
¼ C soy sauce
¼ C vinegar
1 tsp ground ginger
1 clove garlic, minced
2 Tbsp molasses

Pour marinade over meat.  Cover, chill for 4-6 hours or overnight.  Turn or spoon marinade over meat occasionally to coat evenly.  Drain, reserving marinade. Use to baste meat during last 10 minutes barbequing.  Makes about 1 cup.

 

I usually just turn the meat and sauce onto a baking dish and bake until the meat is done.  Serve with rice or potatoes.

Texas Sheet Cake

Cake: 
2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
½ tsp salt
1 cup butter
4 Tb unsweetened cocoa powder
2 eggs
½ cup buttermilk (can substitute sour milk*)
1 ½ tsp vanilla
1 cup water

Grease 15x10x1 inch or jelly roll pan or a 13x9x2 inch baking pan; set aside.  Place the dry ingredients in a large mixing bowl – except for the baking soda. In a medium saucepan combine butter, cocoa and water. Bring mixture to a boil stirring constantly. Remove from heat.  Stir the baking soda into the buttermilk. Then pour the hot cocoa liquid into dry ingredients. Beat with electric hand-held mixer on medium speed, and beat together until thoroughly blended. Pour the buttermilk and baking soda mix into the dry ingredients in mixing bowl. Add eggs and vanilla. Beat together until thoroughly blended.
Pour batter into the prepared pan. Bake in a 350° oven about 25 minutes for the 15x10x1 inch pan or 35 minutes for the 13x9 inch pan or until wooden toothpick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.

Frosting:
½ cup butter
3 Tb cocoa
6 Tb buttermilk*
1 tsp vanilla
2 ½ cups powdered sugar
½ cup coarsely chopped pecans (optional)
In a medium saucepan combine butter, cocoa, and buttermilk. Bring to a boil. Remove from heat. Add sifted powdered sugar and  vanilla. Beat until smooth. If desired, stir in pecans.

Makes 24 servings.

*Make sour milk by adding 1/2 tsp vinegar to 1/2 c milk and let sit 5 mins.

Printer friendly version here.

Mom H's Tuna Gravy

½  cube margarine
½ c flour
2 or 3 cups milk
1 can tuna fish
1/4 tsp curry
salt & pepper to taste
water, as needed for consistency

Melt margarine in large frying pan.  Add flour and stir well.  Slowly add cold milk while stirring fast.  Bring to a boil, stirring constantly until sauce thickens.  Add spices.  Add tuna and break into little pieces.  Serve over rice, potatoes, or toast.

Turkey Cranberry Wreath

I was a Pampered Chef Consultant for a couple of years, and very much enjoyed that.  This was one of my very favorite recipes from then, and it has become a tradition in our house after turkey dinner holidays!  Mmm! 

Click here to go to the Pampered Chef website 

Leftover Thanksgiving turkey? Create this season’s showcase recipe–an impressive braided wreath featuring a warm cranberry studded turkey filling.

2 pkgs (8 oz each) refrigerated crescent rolls
½ C mayonnaise
2 Tbsp honey Dijon mustard
½ tsp coarsely ground black pepper
2 C cooked turkey chopped (about 12 oz)
½ C celery, sliced
3 Tbsp fresh parsley, snipped
½ C dried cranberries
4 oz Swiss cheese, shredded (1 cup)
1/4 C walnuts, chopped
1 egg, separated

1. Preheat oven to 375 F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of Baking Stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Dough and Pizza Roller. (Points will overlap in center; do not seal.)

2. Measure mayonnaise, mustard and black pepper into Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef’s Knife. Snip parsley using Kitchen Shears. Add turkey, celery, parsley and cranberries to Batter Bowl. Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling using Mix ‘N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle.

3. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

4. Separate egg over Small Batter Bowl using Egg Separator. Beat egg white lightly; brush over dough using Pastry Brush. Bake 25-30 minutes or until golden brown. Cut and serve using Slice ‘N Serve®.

Yield: 10 servings.

Nutrients per serving: Calories 270, Total Fat 6 g, Cholesterol 40 mg, Carbohydrate 22 g, Protein 15 g, Sodium 520 mg, Fiber less than 1 g

©The Pampered Chef, Ltd., 2000

Fall/Winter 2000 Season’s Best Recipe Collection, Cover Recipe, p. 16.

Dad H's Turkey Stuffing & Turkey

Bread cubes 1/2 -3/4 loaf

1 onion, diced

3 inches of celery, chopped (chop the whole bunch together)

1/2 -3/4 tsp sage

salt & pepper to taste

giblets (except liver), boiled, boned and shredded

broth from the giblets

 

Mix the ingredients together and stuff the turkey just before baking.  Place turkey in an oven bag, do not pierce the bag, fasten and bake. Bake for 1/2 hour for each pound, at 250 degrees.

Ultra Easy Fudge

Originally called Frightfully Easy Fudge* 

Ingredients

1 can sweetened condensed milk

12 ounces chocolate chips (use your preference – milk chocolate, bittersweet, semi-sweet, dark – they are all good)

1 tsp vanilla extract

Equipment

A double boiler (or a heat-proof bowl and saucepan)

8″x8″ pan

Parchment paper

Spatula

Knife

Directions

1. Gather your ingredients and tools.

2. In your double boiler, melt the chocolate chips and sweetened condensed milk over medium heat.

3. Remove from the heat and stir in the vanilla extract.

4. Line an 8″x8″ pan with parchment paper, pour the mixture in the pan, and spread evenly. Place the pan in the fridge for 3-4 hours, or until firm.

5. Turn the fudge onto a cutting board. Peel the paper off and cut into squares.

6. Display on a spooky platter and you have quick, easy fudge that everyone will think you worked forever on!

*Find recipe & pics at: http://www.chickabug.com/blog/2011/10/frightfully-easy-fudge-recipe.html

See's Fudge

Combine in a large bowl, but don't mix:

2 large pkg. milk chocolate chips
2 large jars marshmallow cream (9 oz)
2 c chopped nuts (I prefer pecan)
1 tsp vanilla
2 cubes soft, but not melted butter

Cook 4 1/2 cups sugar and a large can of Sego milk, [I think that means evaporated milk?] bringing to a rolling boil.  Reduce heat and boil 11 minutes, stirring constantly,  Pour hot mixture over ingredients in bowl and blend well with wooden spoon.  Pour into well buttered pans.  (May be kept in refrigerator or cool place.) Makes 2 (9X12 inch) pans.

(Recipe by Mary Ann Isaksen, as found in the Salt Lake Wasatch Stake Relief Society Cookbook, p. 156, which we got from a cousin as a wedding gift in 1989). 

Sauted vegetables

I wanted some good vegetables to go with our chicken and pasta dinner last night, and found a suggestion on the pasta box. I tweeked it and  came up with this:

2+ tbsp olive oil

1 onion, sliced thin and cut slices in half (for long thin pieces)

Several small zucchinis sliced (probably could have cut these differently to match too)

Salt & pepper to taste

2 tomatoes, cut into 16th pieces (lengthwise, not diced - looks nicer)

In a large skillet, heat oil, and saute onion until just turning transparent. Add zucchini pieces, and turn occasionally until just beginning to soften. (Use lid between turnings to speed cooking process.) Add tomato pieces and heat turning occasionally about two minutes. Add salt & pepper, and turn into serving bowl. Serve hot. Mmm!

Roasting Pumpkin

You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.

To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375< for 1 ½ to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.

To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.

To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

 

(From Tawra Kellam.  Her article includes recipes for Pumpkin Smoothies, Pumpkin Pancakes, and Pumpkin Syrup!  Click on her name to take you to the link.)

Roasted Pumpkin Seeds

(Pumpkin or squash seeds may be used.)

 

Method 1:

 

Soak unwashed seeds  in a heavy salt brine overnight.  Bake in 280 degree oven until crisp.

 

Method 2:

 

Boil seeds in water for 5 minutes.  Drain well.  Sprinkle with salt or seasoned salt.  Place a thin layer on a cookie sheet.  Bake at 250 degrees.  Stir after 30 minutes.  Bake 1/2-1 hour more or until crunchy. (From Tawra Kellam.)

Rice Crispy Treats - original & chocolate

Ingredients:

3 tbsp butter
1 pkg or 4 C marshmallows
6 C rice crispy cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool. Best if served the same day.

VARIATION - Chocolate Rice Crispy Treats:
Add 1 tsp vanilla and 1/4 C cocoa in with the butter and marshmallows.

Low Sugar Quick Orange Chicken

2 tbsp frozen orange juice concentrate
1 tbsp no-sugar-added orange marmalade
1 tsp Dijon mustard
1/4 tsp salt
4 boneless chicken breasts (about 1 lb)
1/2 c fresh orange sections
2 tbsp chopped parsley

Microwave Instructions:
1. For sauce, combine juice concentrate, marmalade, mustard and salt in 8-inch shallow round microwavable dish until juice concentrate is thawed.

2. Add chicken, coating both sides with sauce.  Arrange chicken around edge of dish without overlapping.  Cover with vented plastic wrap.  Microwave at HIGH (100%) 3 minutes; turn chicken over.  Microwave at MEDIUM-HIGH (70% power) 4 minutes or until chicken is no longer pink in center.

3.  Remove chicken to serving plate.  Microwave remaining sauce at HIGH (100%) 2-3 minutes or until slightly thickened.

4.  To serve, spoon sauce over chicken; top with orange sections and parsley.

Makes 4 servings.

Dietary Exchangees:
3 Lean Meat, 1/2 fruit

Found in "Diabetic Cooking", May/June 2004, p. 18.

I make this when it's just Nels and me - like when we went away for a week in Park City, or the kids are away, and it's just us at home.  Love it, he does too!


Printer friendly version here.

Pumpkin Roll

This was served at my baby shower for my oldest in 1993, by BYU 93rd Ward Alumni. It was the first time I liked a pumpkin recipe, and I've loved this ever since!

Mix together in blender for 3-5 minutes on high speed:
3 eggs
1 tsp lemon juice
1 c sugar
2/3 c pumpkin

Add to dry ingredients, well blended:
3/4 c flour
½ tsp nutmeg
1 tsp baking powder
1 tsp ginger
½ tsp salt
2 tsp cinnamon
(3/4 c nuts, optional)
Spread on greased cookie sheet. Bake in 350̊F oven 15 minutes. Dust dish towel with powdered sugar.; Lay cake on dish towel and dust cake with powdered sugar. Roll up in towel and cool rolled up so that it will keep shape.

Filling:
1 c powdered sugar
8 oz cream cheese
4 tbsp soft margarine
½ tsp vanilla (or ¼ c lemon juice, to taste)

Spread on cooled, unrolled cake, and roll it back up. Freeze in plastic wrap. When ready to serve, remove from freezer and slice to desired thickness.

Sliced 1 inch, yields about 12 pieces.

Printer friendly version here.

Pumpkin Chocolate Chip Cookies

2 ½ c flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp salt
½ c softened butter
1½ c canned pumpkin
1 egg
1 tsp vanilla
1 ½ c sugar

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a bowl.  Set aside. Cream butter, sugar, together.  Add pumpkin, egg and vanilla.  Beat until light and creamy.  Add dry ingredients until blended.  Drop rounded tablespoons onto greased cookie sheet.  Cook at 350 F for 15-20 minutes.

EZ Pumpkin Chocolate Chip Cookie Recipe
1 box spice cake mix
(Duncan Hines is recommended, since it is dryer than others)
1 can Libby pumpkin
(soup can size - I just use the big can and use half of it)
1 cup chocolate chips

Mix together, and spoon onto a cookie sheet. Cook at 350F degrees for 15-20 minutes.

Printer friendly version here.

Popovers

Start with a cold oven

 

Prepare 12 muffin pans by greasing generously. 

 

In mixing bowl combine:

 

3 eggs

1 c milk

1 c flour

1/2 tsp salt

 

Beat vigorously until just blended; do not worry about lumps. (I prefer the blender because we don't like lumps.) Fill each muffin pan 3/4 full. Place in cold oven. Set oven control at 450 degrees and turn oven on.  Bake for 30 minutes, without opening oven to check. Serve immediately. (Jam, honey, etc.)

 

(I always at least double this recipe.)

Polish Sausage & Potatoes by Anne

Place the following in a large dutch oven pan in order:

 

6+ potatoes, washed and quartered

3-4 carrot cut into chunks

1 pkg Beef Polish Sausage (I prefer to cut them in chunks too)

1/2-1 head cabbage, cut in larger pieces

 

Steam together 15-20 minutes until potatoes are done and carrots are crispy tender.

 

Serve with sour cream, (and red wide vinegar, if you like).

Pizza Soup

3/4 cup acini di pepe macaroni, uncooked

3/4 cup chopped onion

1 cup sliced fresh mushrooms

½ cup chopped green pepper

2 cloves garlic, minced

1 tsp olive oil

2 cups beef broth

2 cups tomato sauce

1 tsp dried basil

1 tsp ground fennel (I often leave this out too, not my favorite spice)

2 oz mozzarella cheese, shredded (optional)

Dried basil for garnish (optional)

In large pot, saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, and fennel and bring to a boil. Add macaroni and simmer for about 10 minutes or until macaroni is tender. Ladle into bowls, top each serving with 1/4 of the cheese and a pinch of basil. Our family loves pizza bread sticks with this. Note: This soup freezes well.

Pie Crust (2 recipes)

Roommate, Stephanie Matthews' 4 crusts

In a cup mix:
1 egg, beaten
1 T vinegar
1 T sugar
½ C water

Measure and cut until mixed well:
4 C flour
1 ½ C lard (3/4 lb)
1 tsp baking powder

Stir wet ingredients in gently, taking car not to stir any more than necessary.

Neighbor, Melissa Ladow's 2 crusts

In a cup mix:
1 egg, slightly beaten
1 ½ tsp vinegar
2 ½ T cold water

Measure and cut until mixed well:
1 ½ C flour
3/4 C shortening
1/4 tsp salt

Stir wet ingredients in gently, taking car not to stir any more than necessary

Favorite Pancakes

This recipe came from the cookbook that came with our VitaMix Blender.

(This is for a SMALL batch.)

1 1/4 C milk

1 egg

2 tbsp oil
2 tbsp sugar
1/2 tsp salt

1 C flour

2 tsp baking powder

Mix liquid ingredients plus salt and sugar in a blender on medium for 5 seconds.  Add flour and baking powder and run for 5-10 seconds.

Pour 1/4 C mixture into hot prepared griddle.  Cook until bubbles begin to pop, turn over, cook until done.

Low Sugar Oatmeal Spice Cookies

2 egg whites

½ C granulated sugar

2 T skim milk

1 C dry rolled oats

1 C sifted cake flour

1 t cinnamon

t nutmeg

t soda

½ t baking powder

½ C margarine

½ C chopped walnuts

½ C  raisins

Beat egg whites, add sugar and milk. Mix well, then add the oats. Mix the spices, soda and baking powder with the sifted flour. Sift this dry mixture into the liquid mixture. Melt margarine and add. Add the walnuts and raisins and stir until well mixed. Drop by teaspoon on oiled baking sheet and bake in 375˚ oven 12-15 minutes.Makes 30 cookies. One cooky equals 3/4 bread unit and 1 fat unit.

(From Diabetes Control Cookery, by Dorothy Revell, 1975, Berkley Publishing Corp., p. 132.)

No Bake Cookies

2 c sugar

½ c cocoa

½ c butter or margarine

½ c milk

Cook in medium size saucepan and stir until sugar is dissolved. Bring to a rapid boil and cook for an additional 3 minutes, stirring constantly. (The full three minutes on hard boil is the most important step - I tested it! If you double the recipe, you'll need to cook it for LONGER still.)

 

Add the following:

3 c oatmeal

½ c coconut, optional

½ c chopped nuts, optional

While still hot, drop by spoonfuls onto waxed paper.

Neiman Marcus Cookies

2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.

Makes 112 cookies.  (Recipe may be halved)

See the story behind this recipe

Mom B's Artichokes

Fill a large pot with 1 1/2 inches of water.  Add one tbsp canola oil for each artichoke.  Add one slice lemon or 1 tbsp ReaLemon for each artichoke.  Remove lower leaves. Slice stem 1/2 inch from lower leaves.  Add to water. Bring to a boil, then simmer for 40-75 minutes (depending on the size of the artichokes,) until heart is tender. Grab with tongs and stick a fork in the bottom of stem. If easily pricked or stabbed, the choke is done.

Mama's Potato Soup

5-6 white potatoes, diced
1 small white onion
3 stalks celery, diced
2-3 quarts milk
Salt, pepper and butter

Dice potatoes, onion and celery.  Cover with water and bring to a boil and cook till tender, yet firm.  Drain.  Bring milk to a boil (or may heat in microwave to speed cooking time) and add vegetables.  After boiling, add by teaspoon, dropping dumplings in.  Cook 10-15 minutes, then salt and pepper to taste.  Add 1/2 cube of butter.

Dumplings:
4 eggs
About 2 cups flour
1-2 tsp salt

The dumplings make the difference.  Beat eggs; sift flour and salt into beaten eggs (continue to add till dull appearance).  You may cut or add to this recipe.  It's great!

(Recipe by Judy Halversen, as found in the Salt Lake Wasatch Stake Relief Society Cookbook, p. 16, which we got from a cousin as a wedding gift in 1989).

Jacob's Howlett's Guacamole

It's pretty simple. You take 6-8 avocados and mash them with a fork or potato masher then add about half a bottle of Pace Picante Salsa. Use what ever heat level you like. Then add cubes of sharp cheddar unless you prefer different cheeses. Lastly you need to add some tapatio until it hot enough for you. Good luck. Call if you have any questions. Jake

Note from Susan: This is the BEST guacamole I've EVER had - I don't usually like guac, but I LOVE this. Serve it with some corn chips and you're in heaven! sb

Homemade Flour Tortillas

4 c white flour
2 tsp salt
2 tbsp baking powder
1/2 c shortening or lard
1 1/2 c warm water

Mix dry ingredients, then cut in shortening.  Add water and mix; if dough is sticky, add more flour till firm, yet soft and pliable.  Knead a little to smooth out dough if needed.  Make medium round pieces and roll out in circle.  Cook on both sides twice on medium heat.  Cast iron skillets are great for this (do not grease man).  They may be frozen for later use.  Makes about 18.

Make them bigger, smaller, fatter, thinner; it's okay.  Top with cheese, then melt.  Try tomatoes, refried beans and lettuce.  Use your imagination.

(Recipe by Pamela Wyceskalla, as found in the Salt Lake Wasatch Stake Relief Society Cookbook we got from a cousin as a wedding gift in 1989).

Mom Howlett's Homemade Chicken Noodle Soup

This is a major favorite at our house.  I even use the leftover meaty turkey carcass that I saved in the freezer.

Boil one whole chicken (or cut up pieces, whatever*) in plenty of water, with a couple of bay leaves and 1-2 tsp salt and 1/2 tsp black pepper.  Boil until meat is thoroughly cooked.

Remove the meat, and debone, and dice, return meat to soup.  Add additional water as needed.

(If you want vegetables, add them now, and boil for 15 minutes - we just eat the veges raw on the side.)

Add homemade noodles one at a time to boiling soup.


Homemade Egg Noodles
(Don't cheat on these - they are the most important part of this recipe!)

4-5 whole eggs
2 tsp salt
Flour, 1/2 C at a time

Stir the flour into the eggs and salt, adding as needed so that you can handle it.  Spray counter with cooking spray, then roll out the dough.  Cut into strips (as thin as you can get them) with pizza cutter, and drop one at a time into boiling soup.  Cook for an additional 5 minutes or until noodles test done.

*Note: Using skinless, boneless breasts will not taste as good since there is less fat on them to make the flavorful broth. Better to discard the skin and other undesirable parts when dicing the meat.  Or use dark meat tenders - they're flavorful!

Granulated Sugar Icing

- from Mom H's friend in Tonga, Marilyn Felt -

1/4 lb (1 cube) margarine (or butter) 

(or? 8 tbsp shortening)
½ C milk
1 t vanilla
1 C sugar
3 T flour

Cream the butter and the sugar.  Add flour one tbsp at a time.  Add the milk and the vanilla.  Beat VERY WELL with electric mixer.

Fresh Corn Salad

Ingredients

5 ears of corn, shucked

1/2 cup small-diced red onion (1 small onion)

3 tablespoons cider vinegar

3 tablespoons good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup julienned fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

 

My sister-in-law Molly shared this with us when we stayed at their home in Idaho for a day.  My daughter liked it so much we HAD to have the recipe!  From the FoodNetwork.com:  http://www.foodnetwork.com/recipes/ina-garten/fresh-corn-salad-recipe/index.html

Favorite Crock Pot Chili

½ lb dry pinto or kidney beans, softened*
2 14 ½ oz cans tomatoes
2 lbs coarsely ground chuck browned and drained
2 medium onions, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, crushed
2-3 tbsp chili powder
1 tsp pepper
1 tsp cumin
Salt to taste


Completely soften beans. Put all ingredients in Crock-Pot in order listed. Stir once. Cover and cook on Low 10-12 hours (High: 5 to 6 hours).


Note: Two 16 oz cans red kidney beans, drained, may be substituted for dry beans.

*See Jane Martin's Bean Softening Recipe for easy overnight instructions.

Fantasy Fudge

3 cups sugar
3/4 c (1 1/2 sticks) butter or margarine
1 small can (5 oz) evaporated milk (abt 2/3 cup)
1 1/2 pkg (12 squares) baker's semi-sweet baking chocolate, chopped*
1 jar (7 oz) Jet-Puffed Marshmallow Creme
1 c chopped walnuts (optional)
1 tsp vanilla

Prep: 10 minutes  Total: 25 minutes

LINE 9-inch square (I prefer 9X13) pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.


*I use 1 1/2 bags semi sweet chocolate chips


Recipe from Kraft.com. See picture there!

Darcee's Granola Bars

Mix together in a large bowl:
2 cups oatmeal
2 cups Rice Krispie cereal
1 cup wheat germ
1/2 cup flax seed; ground (I use the blender)
1 1/2 cups sunflower seeds
2 cups coarsely chopped nuts
2 cups dried fruit

Mix together in a sauce pan and cook until it's bubbly on the sides of the pan (near boiling):
1 1/3 cups brown sugar
1/2 honey
1/2 corn syrup (you can do all honey, but I don't like them that sweet)
1/2 cup butter
4 tsp. vanilla
1 tsp. salt
Pour over dry ingredients and mix well. Pour onto a cookie sheet lined with parchment paper. When set, take out of pan with parchment paper and flip over back into the pan. Remove the paper and cut into bars.

From my dear neighbor, Darcee Waddoups. I tasted them at a ward party, mmm!  Her tips include this gem: "The original recipe says to toast the dry ingredients in the oven, but with the exception of coconut, I couldn't really tell a difference from a toasted/non-toasted version."

Cowboy Cookies

These YUMMY oversized cookies combine favorite trail mix ingredients with a classic oatmeal cookie. The precise flavor--from M&M's to dried fruit--is the chef's choice.

Ingredients

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup butter, at room temperature

3/4 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp. vanilla extract

2 cups rolled oats

2 1/2 cups total mix-ins: semisweet chocolate chips, M&M's, chopped walnuts or other nuts, and/or raisins or other dried fruit

Kids' Cooking Skills: Use this recipe to teach your child how to customize cookies with favorite ingredients, use a spatula to fold in ingredients, and flatten cookies with a wet glass.

Directions

1. Heat the oven to 350̊ F. In a large bowl, mix together the flour, baking powder, baking soda, and salt.

2. In a separate bowl, cream together the butter and both sugars, then beat in the eggs. Stir in the vanilla extract. Finally, stir in the flour mixture.

3. Using a spatula, fold in the rolled oats until thoroughly combined. Pour the desired mix-ins into separate small bowls and ask your child to select and measure 2 1/2 cups total of her favorites. She can then fold her choices into the dough.

4. Use a 1/4-cup measuring cup to transfer the cookie dough onto an ungreased baking sheet (you'll be able to fit about 6 on a sheet). Wet the bottom of a wide glass and press it onto each cookie to flatten it (alternatively, you can flour the bottom of the glass). Bake for 13 to 15 minutes or until lightly brown. Transfer the cookies to a cooling rack and let cool. Makes approximately 22 cookies.

TIP: To Prevent the dough from sticking to the glass, wet or flour the bottom of the glass frequently.

Printer friendly version here.

Corn Cakes with Tomato Avocado Relish

Ingredients:
For the corn cakes:
3 large ears of corn, shucked
1 cup all-purpose flour
½ cup cornmeal
¼ cup red onion, finely diced
¼ cup thinly sliced fresh basil
1 tsp. baking powder
½ tsp. baking soda
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
2 tbsp. buttermilk
2 tbsp. unsalted butter, melted
Canola or vegetable oil, for frying


For the relish:
1 large tomato, cored and chopped
1 scallion, minced
1 tbsp. minced fresh basil
1 clove garlic, minced
Juice of half a lime
1½ tsp. olive oil
1½ tsp. white wine vinegar
Coarse salt and freshly ground pepper
1 ripe avocado, pitted and diced
Ranch dressing, for serving (optional)


Directions:  
Cut the corn kernels off of the cobs and place in a large bowl.  Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky.  Scrape the mixture into the bowl with the remaining corn kernels.  Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl.  Season with salt and pepper to taste.  Stir to mix well.  Add the eggs, buttermilk, and butter, and stir just to combine.  


To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine.  Cover and refrigerate until ready to serve, up to 2 days.  Just before serving, mix in the avocado.


Place a large skillet over medium heat.  Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot.  Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching.  Fry 1-2 minutes per side, until golden brown.  Transfer the cooked cakes to a wire rack and repeat with the remaining batter. 

Serve immediately topped with the relish and drizzled with ranch dressing, if desired.


Yield: 12 cakes

Recipe and pictures at Annie’s Eats.

Mom H's Cocoa Brownies

This was from Mom's 1955 Meta Given's Modern Encyclopedia of Cooking. I used this recipe all growing up.

3/4 C flour
1 C sugar
½ tsp salt
1/4 C cocoa
½ C soft butter
2 eggs
1 tsp vanilla
½ C chopped nuts, opt.

Grease an 8x8x2 inch pan.  Start oven 10 minutes before baking; set oven to 350F.  Sift flour, measure, resift 3 times with next three ingredients, the last time into a 3 qt. mixing bowl, or the large mixer bowl.  Add butter, eggs, and vanilla.  Mix together ingredients until well combined.  Use wooden spoon and beat 100 strokes per minute for 3 minutes by hand or 2 minutes medium speed on mixer.* Stir in nuts with a wooden spoon until just distributed.  Turn into prepared pan and spread out to even thickness.  Bake 20-22 minutes or until barely done.

*For fudge-like brownies, mix only until all ingredients are just blended. The instructions above are for cake-like brownies.

Classic Tuna Casserole

1 pkg 8 oz pasta, cooked according to instructions.
1 cup chopped celery
1/2 cup chopped onion
4 tbsp butter
4 tbsp flour
2 11-oz can condensed cream of mushroom soup
3/4 c milk
2 cans tuna, drained and flaked
1/4 cup grated Parmesan
1/2 cup broken potato chips

In a saucepan, cook celery and onion in butter till tender but not brown.  Stir in the flour; stir in condensed soup.  Gradually stir in milk.  Cook and stir til mixture is thickened and bubbly.Carefully stir in the tuna and the cooked and drained pasta.

Turn noodle mixture into a 9X13 pan.  Sprinkle Parmesan cheese over the top, and the broken potato chips over that. Bake, uncovered, in a 375 degree oven for 30 minutes.  Makes 12 servings.

Karen Lenore's Garlic Salad Dressing

3/4 cup buttermilk

1 cup mayonnaise

Salt to taste (1/4-1/2 tsp)

3-4 cloves garlic, pressed or chopped

Add all ingredients then mix well and let it sit for a few hours in the fridge. It's better that way!

Karen Lenore's Chicken and Mushrooms

Cynthia Klein/Karen Lenore Felt

3-5 lbs boneless, skinless chicken (pref breasts)

1 shallot diced

½ lb mushrooms, sliced

flour to coat chicken

BUTTER

Cut chicken to double-bite-size pieces (finger thickness). Sauté mushrooms and shallots in butter till tender. Add more butter to fry chicken. Coat chicken with flour and fry and stir in shallot mixture till white all through chicken. Serve with rice. (A great side dish is salad with Karen Lenore’s Garlic Buttermilk dressing!)

Carrot-Oatmeal Muffins

1/2 cup shreds of wheat bran cereal (or flakes)
1 cup nonfat buttermilk*
1 cup finely shredded carrot
1 tbsp vegetable oil
2 eggs, beaten
1 cup quick-cooking oats, uncooked
3/4 cup all-purpose flour
1/3 cup firmly packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt

Combine wheat bran cereal and buttermilk in a medium bowl; stir well.  Let stand 2 minutes.  Add carrot, oil and eggs; stir well.  Combine oats and next ingredients; add to cereal mixture stirring just until dry ingredients are moistened.

Place 2 paper cupcake liners in each muffin cup, (makes cleaning up the muffin pan a cinch!)  Spoon batter into cupcake liners, filling two-thirds full.  Bake in 350 degree oven for 20 minutes.  Remove from pan immediately; place in bowl with dishtowel covering.

*I usually "make" buttermilk (or rather, sour milk) by adding 1/2 tsp vinegar to 1 cup milk.

Yield: 12 muffins (I find it makes more like 18, but maybe mine are on the smallish side.)

From "Cooking Light", Mar/Apr 1990 issue, p 108.


Printer Friendly version here.

Butter Pecan Bars

A recipe from Stephanie Matthews, one of my roommates when I was a freshman in college.  Mmm, we loved making these and taking them to the boys' dorms! These bars are TO DIE FOR!

2 C sifted flour
1 C brown sugar
1/2 C butter

Cut these together, and press into a 9X13 ungreased pan.

Sprinkle 1 C chopped pecans on top.
1 1/3 C butter
1 C brown sugar

Cook over medium heat until boiling, then boil for one minute.

Pour over pecans.

Bake at 350 degrees for 20 minutes (or until bubbly).  Sprinkle with 1 C chocolate chips and smear around.  Allow to cool completely, then cut into small squares.

Mmmmmmmmm!

Broccoli Salad

2 bunches broccoli
1 medium red onion
10 slices bacon
1 c roasted sunflower seeds

Break broccoli into flowerlettes.  Chop onion finely.  Fry bacon until crisp; crumble.  Combine all salad ingredients, including dressing.

Dressing:
1 c mayonnaise
1/2 c sugar (or less)
2 tbsp apple cider vinegar

Mix dressing ingredients well; put on salad just before serving.

Jane Martin's Bean Softening Recipe

1 tbsp salt

4 c dried beans

13 c water

Sort and wash beans. Bake in a large covered pot overnight at 250 degrees. When they are done, you can remove some of the water and add a can of Rotel tomatoes. Extras can be frozen for later use. I haven’t tried halving this recipe, but I suspect you could do it.

This recipe works even with the very old beans from your food storage. I have used some from my grandmother that were at least 50 years old. They were very good.

(From Cousin Jane Martin.)

Basic Bread Recipe

One hour, start to finish, honest!
Pantry Secrets (http://www.pantrysecrets.net/)

10 1/2 C unbleached (bread) flour
1/2 C white sugar (or other sweetener)
1 tbsp salt
3 heaping tbsp Saf-Instant yeast (instant yeast - not active)
3 tbsp lecithin* (instead of oil)

Mix dry ingredients together.
Add 4 C hot tap water (may use powdered milk instead.)

Mix 1 minute in mixer; check consistency. Add water as needed. Mix 5 minutes in mixer, do not add any more water after that. You want the dough to be as moist as possible.

Spray counter with cooking spray. Knead dough a few times. With knife, cut into 4 equal pieces. Shape each in to loaf, spray pan, and place in pan. Cover wish dish towel to keep in moisture.

Let rise for 25 minutes, bake 25 minutes @ 350. Makes 4 loaves.

*Available in liquid or powder. Guestimate liquid amounts; it’s too sticky, (3 quarter-sized puddles). I only found the powder, so measuring it in with dry ingredients is easy.

For whole wheat bread, substitute white flour with whole wheat flour. Instead of the 4 cups of water, add 3 cups of water and 1 cup applesauce to help it maintain moisture.   I find that if I use saved potato water in place of the water, it adds lots of moisture, so I save it for my wheat breads.

A few of their 50 variations:
French Bread
Baguettes
Mini loaves
Bread sticks
Buns/rolls
Pizza/calzones
Cinnamon twists
Focaccia Bread
What to do with old bread

Buy their DVD here. Find tools and baking ingredients at their Amazon Store.

Banana Bread

5 large very ripe bananas
4 eggs
1 c margarine or butter, softened
1 c sugar*
4 c flour
2 tsp soda
1 tsp salt
1 cup chopped walnuts (optional)

Blend bananas and eggs in blender until smooth.  Add to creamed butter and sugar.  Add mixed dry ingredients.  Fold in walnuts.  Pour in wax paper lined regular size bread pans.  Bake at 350 F for 50 minutes

*The sugar in this recipe is half of what the original recipe usually called for.  It works better for my diabetic husband, and everyone really likes it, so we go with it!

Italian Dressing Mix - homemade

Ingredients

• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon white sugar*
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons salt

Directions

1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

*With a diabetic in the house, I leave out the sugar.

Original recipe at:  http://allrecipes.com/Recipe/italian-dressing-mix/detail.aspx