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.

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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.