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Hamburger Steak

May 22, 2015
  • 1Untitled-1/2 chopped onion
  • 1/2 cup minced green pepper
  • 1/3 cup chopped celery
  • 4 tbs butter, divided
  • 2 lb ground beef
  • 2 tbs minced chives
  • 1 tsp parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dry mustard
  • Dash each marjoram, thyme and paprika, opt.

Saute’ onion, peppers and celery in 2 tablespoons butter. Add to remaining ingredients and mix well. Shape into six 1-inch thick patties. Fry in remaining butter on both sides until done.

Mrs. Ray (Elsie) Hoover, Stratford, WI

The Basics and More Cookbook

Baked Potato Salad

May 14, 2015
  • IMG_6274-595x4465 strips bacon
  • 3/4 cup chopped onion
  • 2 ribs celery, chopped
  • 3 tbs flour
  • 2/3 cup vinegar
  • 1 1/3 cups water
  • 1/4 cup sugar
  • 1 tsp salt
  • 1/8 tsp pepper
  • 8 cups sliced cooked potatoes

Fry bacon. Drain; reserve drippings. Cook onion and celery in drippings. Stir in flour slowly; add vinegar and water. Cook till thick. Add sugar, salt and pepper; simmer 10 minutes. Add potatoes and bacon. Heath through.

Mrs. Luke Hoover, Goshen, IN

The Basics and More Cookbook

Pineapple Muffins

May 7, 2015
  • OLYMPUS DIGITAL CAMERA2 cups flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 8 oz undrained crushed pineapple

Combine dry ingredients. Beat egg; add remaining ingredients. Stir into dry ingredients. Bake at 400 degrees approximately 20 minutes.

The Basics and More Cookbook

Big Batch Potato Bread

April 30, 2015

exps15220_RDS1338202D53APotato water giver bread a moister, if somewhat coarser, texture. Potato water, as well as milk, gives bread a little long shelf-life.

  • 9 cups water, including potato water
  • 3 1/2 tbs yeast
  • 1 cup sugar
  • 1 cup lard
  • 1/4 cup salt, scant
  • 4 cups cooked mashed potatoes
  • 2 1/2 lb whole wheat flour
  • 8 lb flour

Dissolve yeast in 2 cups lukewarm water. In a 13-quart bowl dissolve sugar, lard, salt and potatoes in 3 cups hot water. Add 4 cups cold water; add yeast to cooled mixture. Add flour gradually till dough can be handled easily. Knead dough 10-15 minutes. Cover; set in warm place; let rise 1 hour. Knead several minutes; let rise another hour. Shape into 18 one pound loaves. Allow to rise til double size. Bake at 400 degrees for 10 minutes, then reduce to 350 for 25 minutes or till done. Brush tops with lard or butter.

Nancy Kilmer, California, MO

The Basics and More Cookbook

Omelet Sandwiches

March 24, 2015
  • omelet-gt-1816 slices bread, buttered
  • 8 slices cleese
  • 1 lb. shaved ham
  • 6 eggs
  • 3 cups milk
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 1/2 cup butter or margarine
  • 1 cup crushed cornflakes

Make eight sandwiches using cheese and ham. Put in a greased 13×9 pan. Mix eggs, milk, mustard and salt; pour over sandwiches. Refrigerate overnight. In the morning melt butter, mix with cornflakes; put on top. Bake at 350 degrees for 1 hour.

Ginger Cookies

February 19, 2015

gingerbread-cookies-R118342-ssWinter is the time to bake since we’re all cooped up in the house because of the weather. Why not spend your inside time by making cookies with your family? The kids will love make theses cookies and cutting them our in unique shapes with cutters. You can even ice them once they’ve cooled for some color.

  • 1 cup lard
  • 1 1/2 cups sugar
  • 1 cup molasses
  • 1/2 cup strong coffee
  • 3 eggs
  • 2 TBS vinegar
  • 1 TBS baking soda
  • 1 TBS each ginger, cinnamon and cloves
  • 1 tsp salt
  • 7 cups flour

Cream shortening and sugar. Mix in eggs, molasses, liquid coffee and vinegar. Mix in dry ingredients from first card, when that is well mixed start adding flour 1 cup at a time. Roll out and use cookie cutters. Bake 350 for 8-12 minutes.

Million Dollar Fudge

February 12, 2015

Everyone loves that melt in your mouth, chewy, delicious piece of fudge. Here’s a phenomenal recipe to try! You’re bound to love it.

million-dollar-fudge1-638x350

  • 4 1/2 cups sugar
  • 1 can evaporated milk
  • 2 sticks of butter
  • 1 tsp vanilla
  • 1 7 oz jar of marshmallow creme
  • 1 12 oz bag chocolate chips
  • 1 8 oz bar German chocolate (baking)
  • 1 cup chopped pecans (optional)

Mix sugar, milk and butter and bring to a boil. Boil 6 minutes. Remove from heat. Pour over chocolate chips, baking chocolate, marshmallow creme and nuts in a bowl. Stir until completely blended. Pour into 9×13 pan that has been buttered.

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