MY FAVORITE RECIPES
To be completely honest, I haven't tried all of them. Most of them, but not all.
Shelby Heritage Cookbook, p. 41
1 lb. ground beef
1 tablespoon mustard
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
1 ½ tablespoon brown sugar
⅔ cup ketchup
Brown hamburger; drain off fat or place meat on paper plates and soak grease with paper towels. In small bowl, mix the rest of the ingredients. Add this to beef and simmer.
Peaches and Cream
1 peach, chopped in small chunks into a bowl
8 drops of almond extract
cream to partly cover
Sally Fallon combines almond extract with peaches for a nice flavor combination. Here, we add raw cream for nutritional balance. Stir well to mix in the strongly flavored almond extract.
Dates and Pecans
1 or 2 dates
1/3 cup of pecans
cream to partly cover
Pit and chop dates into small pieces. Add pecans and stir till date pieces are well distributed. Add cream.
Chocolate and Banana
Approximately a 1x2-inch rectangle of dark chocolate (at least 70%)
In the baking section of the supermarket, you'll find unsweetened chocolate for baking. (This isn't exactly whole food, but at least it doesn't have added sweeteners or synthetics, and it's as close as we temperate clime folks can get to the cacao pods.) Ghirardelli's is the most convenient for this, but any kind of unsweetened "baking chocolate" will do. Simply alternate bites of the chocolate with bites of banana, pear or another not-too-acidic fruit. That's it, other than just alternate bites to balance flavors.
Chocolate From Marz
1 frozen banana (first peeled and cut into chunks)
A 1- to 2-inch square of unsweetened (baking) chocolate
A dash of nutmeg
1/4 teaspoon of vanilla
1 tablespoon of flaxseeds
2 tablespoons of walnuts
2 tablespoons of water
Naturopathic physician Russell Marz, ND agreed to share this recipe with me, which is especially helpful for the high-quality omega-3 fatty acids contained in the flax and walnuts as well as the antioxidants that have been found in chocolate. Mix all ingredients in a high-powered blender till consistent. This dessert has a chunky ice cream-like texture. For birthday celebrations it would make a good substitute for cake and ice cream.
The Simplest Recipe of All: Whole Fruit Popsicles
Peaches, plums, nectarines, watermelon, honeydew or cantaloupe
Don't forget about the kids altogether. The whole fruit that you may give them for a snack is all the yummier on a summer afternoon when frozen on a popsicle stick. Any of the above fruits works quite well. Cut the fruit into small chunks, and stuff them into popsicle molds. Kids enjoy making their own popsicles, so let even the little ones do this job. Just make sure you pack the fruit in tight, eliminating air pockets. Freeze for at least a few hours.
Cheesy Farmer’s Cabbage
Shelby Heritage Cookbook, p. 25.
This is one of my favorite recipes and it’s a great way to use up that cabbage that’s been sitting in your fridge.
1 cabbage, chopped
1 ½ cup milk
2 ½ Tbs. butter
3 Tbs. flour
1 cup milk
salt and pepper to taste
Cheddar cheese, shredded
Cook cabbage 2 minutes in hot milk. Melt butter. Add flour, then 1 cup milk. Add to cabbage and cook rapidly for 5 minutes, stirring constantly. Add however much cheese you want last.
Basic White Sauce
2 tablespoons butter
2 tablespoons flour
¼ teaspoon salt
dash of white pepper
1 cup milk
Melt butter and blend in flour with fork. Add salt and pepper. (If you are using this for macaroni and cheese, add about a teaspoon of dry mustard with the flour.) When this mixture is smooth and bubbly, add cold milk all at once. Cook quickly, stirring constantly.
Variation: use chicken broth instead of milk.
Preheat oven to 375oF
2 eggs, beaten
1 1/3 cup butter, very soft
1 t. vanilla extract
1/4 cup brown sugar or turbinado
1 1/2 cup flour
1 t. cinnamon
1 t. baking powder
1/2 t. salt
1/8 to 1/4 t. powdered stevia extract
3 cups oats (regular or quick)
2 cups shredded cheddar cheese
1 cup raisins (or other chopped dried fruit)
1/2 cup chopped nuts (I use almonds)
1 cup chopped apple (diced small)
Up to 1/3 cup applesauce
Beat eggs, butter, and vanilla. Add sugar. Mix dry ingredients—flour, cinnamon, baking powder, salt, and stevia. Incorporate the dry ingredients into the wet ingredients. Add oats, cheese, raisins, and nuts; mix well. At this point, you can add some applesauce until the cookie dough will hold together well enough to make balls. Then add chopped apple. Make balls and flatten just a little. They like to fall apart so try to keep them together. Bake on ungreased cookie pans (I use a stone) for about 20-25 minutes. Store tightly covered in refrigerator or loosely covered on the countertop. These cookies freeze well.
Options I have tried:
Omit sugar and increase stevia to 1/3 t.
Use agave syrup instead of sugar.
Used applesauce in place of some of the butter.
Mary said this is the best hummus she ever had. I always use the fresh garlic cloves. It’s better the next day.
1 - 15 ounce can Garbanzo beans
4 tablespoons lemon juice
¼ cup tahini
½ teaspoon onion powder
2 small garlic cloves, minced
¾ - 1 teaspoon salt
Mix in blender until smooth. Serve with pita bread or tortilla chips and hot sauce.
BEEF BURGER WITH FETA AND TOMATO
Nutritional Information Per Serving:
Net Carbs: 1.3 grams | Fiber: 0.5 grams | Protein: 24.0 grams | Fat: 13.4 grams | Calories: 230
Makes: 4 servings | Prep Time: 0:10:00 | Cook Time: 0:12:00
1 pound ground beef
1 green onion
½ cup baby spinach
¼ cup tomato
¼ cup feta cheese, crumbled
1½ teaspoon fresh dill weed
½ teaspoon salt
½ teaspoon pepper
1. Combine ground beef, scallion, spinach, tomato, feta, dill, salt and pepper. Form into 4 patties.
2. Grill or pan-fry over medium-high heat for 6 minutes per side for medium doneness.
7 to 8 cups chopped apples (peeling is optional)
3 tbsp lemon juice
1 tsp vanilla
1 to 1 1/2 tsp powdered stevia leaf or 1/2 tsp powdered stevia extract
2 tbsp whole wheat flour
3 tbsp natural peanut butter (optional)
1 tsp cinnamon
1/4 tsp salt
2/3 cup apple juice or blend
1 cup rolled oats
2/3 cup chopped nuts and seeds
1/4 tsp powdered stevia extract
3/4 tsp stevia concentrate
2 tablespoons oil
Preheat the oven to 350 degrees F. Butter a 9 x 13" baking dish.
Place the apples in a large mixing bow. Stir in the lemon juice. Mix the vanilla, stevia leaf or stevia extract, flour, peanut butter (if using), cinnamon, and salt into the apples.
Pour the fruit juice into the bottom of the dish. Spoon in the apple mixture.
Mix the oats, chopped nuts and seeds, stevia extract, and stevia concentrate together in a bowl.
Sprinkle and stir in the oil. Spread the topping over the apples so it is evenly distributed.
Bake for 50 minutes to 1 hour. If the topping gets done before the apples, cover pan with foil the last 15 minutes of baking.
Option: Topping substitute: 1 1/2 cups of granola. Mix 1/2 cup of the granola into the apples, and spread the rest on top. No need to add stevia sweetener or oil from topping recipe above - granola already has sweetener and oil.
Easy Enchilada Casserole
My whole family loves this recipe!! Servings: 12, if 6 don’t eat.
½ to 1 pound ground beef or turkey
1 onion, chopped
2-4 cloves garlic, minced
1 16-oz. jar medium salsa
1 can 16-oz. refried beans
1 can 10-oz. enchilada sauce (or use 13/8 cups of recipe below)
1 can 2.25-oz. sliced ripe olives or about ½ cup corn (opt.)
10 6-inch corn tortillas, sliced in half
2 cups (12 oz.) shredded cheese of choice
PREHEAT oven to 375ºF.
COOK meat, onion, and garlic in large skillet until beef is browned; drain. Stir in salsa, beans, enchilada sauce and olives. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.
Spread a small about of meat mixture in the bottom of the dish. (This prevents the first layer of tortillas from sticking.) LAYER half of corn tortillas on bottom of 13x9-inch baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese. Repeat layers. Bake, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted. Garnish with green onions before serving, if desired. Serve with salad and tortilla chips. Sour cream or plain yogurt is good on this.
This easy recipe makes enough sauce for two batches of Enchilada Casserole.
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.
16 ounces pink salmon, canned
1/3 cup onion, minced
½ cup flour
1 ½ teaspoons baking powder
1 ½ cups vegetable oil, for frying
Drain salmon. Set aside 2 Tablespoons juice in mixing bowl. Mix together salmon, egg, and onions until sticky. Stir in flour. Add baking powder to juice, then stir into salmon mixture. Form into small patties. Fry until golden brown (about 5 minutes).
1 14.75 oz can of traditional style salmon
½ cup all-purpose flour
2 eggs beaten
salt and pepper to taste
Drain salmon. Pour into bowl and flake it with a fork. Add beaten eggs, flour, salt and pepper. Mix thoroughly. Make into small patties. Heat one inch of vegetable oil in a skillet. Fry patties on each side until brown. Drain on paper towels.
Serve warm with tartar sauce or dip in ranch dressing.
Preparation Time: 7 mins.
Cooking Time: 15 mins.
6 hard-cooked eggs, shelled
4 tablespoons mayonnaise
1 teaspoon mustard
1/8 teaspoon white pepper
Cut hard-boiled eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix together in a bowl mayonnaise, mustard and pepper. Fill the yolks with the mixture, mounding slightly. Refrigerate until ready to serve.
Serving Size: 3
Submitted By: Marnie Diem from Michigan
Comments: This is one of the only ways I like my eggs. To add a twist, I only use half of the mayonnaise, and replace the other half with ranch dressing. It gives a nice kick without adding too much punch!
By: Annette from Connecticut
Comments: This recipe is perfect to make the classic deviled egg. I spiced it up a bit with about 2 Tbs of Horseradsih sauce and added some paprika into the recipe and I've never seen them go so fast!
1/2 -1 pound lean ground beef
4 cups water; I use part beef broth if I have it.
1 onion, chopped finely with a chopper so the kids can’t pick it out
1/2 cup chopped celery
1/2 teaspoon salt or less if using celery salt
1/8 teaspoon ground black pepper
1 bay leaf
2 cups peeled, cubed potatoes
1 cup sliced carrot
Sprinkle in some dried parsley, cilantro, and basil. Use fresh if you have it.
Brown the ground beef, breaking into small chunks as it fries. Kids like it better this way. (If you don’t have kids around, of course, you can leave the beef in bigger chunks.) When meat is fully cooked remove from heat; drain excess fat.
Put the meat and all the other ingredients into a pot. Bring to a boil, reduce heat; simmer slowly. You can keep this on low heat for a couple hours if need be, but it’s going to be ready to eat in 20-30 minutes. Remove bay leaf before serving. If you like, you can add a couple pats of butter to melt in the soup before serving.
One of the nice things about this soup is, you don’t really have to measure anything. (I never measure anything in this recipe.) And if you don’t have all the ingredients, use something different. It always seems to turn out. I put in a couple of chopped fresh tomatoes and that’s good too. If you love carrots, use more than the recipe calls for. If you hate celery, use celery salt, or leave it out. I hate cooked celery but if I have it on hand I put in a whole stalk of it (not chopped) and then remove it before serving. It adds good flavor. Even the kids love this soup!
Serving Size: 8-10
Slow Cooker Italian Pasta Sauce
www.bettycrocker.com Prep Time: 15 min
Please note: I, Heather, make this on the stove top. It doesn't cook down in the crock pot sufficiently for pasta sauce. Also, I think I add a can of water at the recommendation of Lydia's friend, Rose. She said otherwise it's too tomatoey.
1 pounds bulk Italian sausage or ground beef
2 medium onions, chopped (2 1/4 cups)
2 cups sliced fresh mushrooms (6 ounces)
4-6 garlic cloves, finely chopped
1 can (28 oz) petit diced tomatoes, undrained
1 can (29 ounces) tomato sauce
1 can (12 ounces) tomato paste
¼ cup chopped fresh parsley
Sprinkles of salt and pepper
½ teaspoon crushed red pepper
Chopped veggies, opt. (celery, green pepper, carrot)
1. Cook meat, onions, mushrooms and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until meat is no longer pink; drain.
2. Spoon meat mixture into 5-quart slow cooker. Stir in remaining ingredients.
3. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
Notes and Tips:
Serve with penne pasta, Caesar salad and Italian bread. Use as a sauce for spaghetti, manicotti, stuffed shells, lasagna, etc. If this doesn’t cook down enough to use as a sauce, add a can of black beans, serve in bowls and eat as chili.
Special Touch: Stir about ¼ cup of chopped fresh parsley into the sauce during the last 5 minutes of cooking.
If you have fresh parsley left over that you can’t use before it spoils, try this. Rinse and chop all the parsley and what you don’t use for the recipe freeze in water in ice cube trays. Very slick!
Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen spaghetti sauce, place container in the refrigerator about 8 hours.
Comments from readers:
I made this on the stove instead of the slow cooker and it turned out great. I only used one can of tomato sauce and paste and added red wine. We ate every bite and I will make it again.
Loved, loved, loved this sauce. It's a big hit with everyone and I am often asked to make it for functions. They think I slave in the kitchen, but if they only knew. Thanks for the great recipes!
This sauce didn’t cook down enough in the slow cooker. It made great chili. I will make it on the stove top for pasta sauce.
1 16 oz. package Ricotta cheese
8 oz. package mozzarella cheese
1 egg (Some recipes don’t call for egg.)
½ cup shredded deli parmesan cheese
¼ cup fresh parsley
¼ cup parmesan cheese
½ tsp salt and pepper
Italian Pasta Sauce
24 jumbo shells
Mix ricotta cheese, mozzarella cheese and ½ cup of parmesan cheese. Add salt pepper, parsley flakes and eggs together. Boil shells 4 at a time in salted water for 6 min. Remove from water, and stuff with cheese mixture. Cover bottom of baking dish with sauce. Place stuffed shells in sauce. Put remaining sauce over top of stuffed shells. Bake at 350o for 30 minutes. Remove from oven. Add remaining parmesan.
Another option to try:
Cook and stir 3 boneless, skinless chicken breast halves, cut into small pieces, until no longer pink. Add onion and garlic, carrots, zucchini, and mushrooms, basil, oregano, and parsley. Cook for 3 more minutes. (Note: It’s easier to cut the chicken when slightly frozen.) Add to filling mix. Use pasta sauce made without meat.
Notes: It's easier to stuff the shells if they're slightly undercooked. This also makes them less likely to tear. Drain the cooked shells and rinse them with cold water to stop the cooking process and to keep them from sticking together. Use a teaspoon to stuff them. If you prefer, you can substitute lasagna noodles in this recipe and make lasagna roll-ups, or you can use a dozen manicotti shells.
This recipe seems to be from the Nov-Dec 2001 Reminisce magazine. It must be good because my mother-in-law wrote it out for me by hand.
1 cup sugar
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
1 cup chopped dates
1 cup chopped nuts
3 eggs, well beaten
Combine all ingredients and put into 8-in. square greased baking dish. Bake for 25 to 30 minutes at 350º. Dust with powdered sugar. Cuts easier when warm, not hot, with serrated knife.
Finnish Christmas Cookies
This recipe is so easy you won’t believe it! And it tastes even better!! I changed it a bit based on what I had in my kitchen and will share that at the end of the recipe as it is written in the 1999 Taste of Home Annual Recipes cookbook. Yield: about 6 dozen
2 cups butter (no substitutes), softened
1 cup sugar
4 cups all-purpose flour
1 egg, beaten
⅔ cup finely chopped almonds
Colored sugar, optional
Cream butter and sugar until fluffy. Beat in flour. Cover and refrigerate for 1 hour. Roll out on a well-floured surface to ¼-inch thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Bake at 350º for 10-12 minutes or until lightly browned. Cool on wire racks.
This cookie has three main ingredients—butter, flour, and sugar. I didn’t have any almonds for the top but I had a little amaretto flavoring in my cabinet left from a long time ago. I think it was for the purpose of flavoring coffee. Anyway, I dumped that in. Now that it’s gone I’d buy and use almond flavoring. Vanilla would suffice, if it be pure and not artificial. This cookie is going to scream fake at you if you dare use anything unnatural. I cut the dough with a pizza cutter. The cookies were certainly an unusual shape but that was no deterrent. Just don’t ever use a substitute for the butter! I tried butter flavored Crisco once when I had a craving for this cookie and didn’t have any butter in the house—it was not good.