Cooking with the Journal-Tamale Casserole

This casserole was a favorite of my children when they were growing up so I made it often.  It makes a lot so leaves leftovers for my husband to eat on the nights that I work. It is a perfect dish to take to a potluck or other get-together dinner.  The use of the tamales makes it different than many ground beef casseroles.  I use Nalley's Tamales, a brand available here in the northwest.  The casserole is quick, easy, and can be made with pantry shelf ingredients.  If you have already browned up ground beef in your freezer, this is a snap to make.  You may, in fact, make this without the ground beef and use two cans of tamales.  It works just fine.  I have also omitted the noodles from time to time.

Tamale Casserole

Family Favorites from Country Kitchens

Farm Journal Books, 1973

1 lb. ground beef

1/2 c. chopped onion

1/2 c. chopped red or green pepper (omit if you don't like this)

1 (15 oz.) can tamales, cut into 1-inch chunks

1 (1 lb.) can red kidney beans, drained or 1 (1 1b.) can chili beans, undrained

1 (1 lb.) can cream-style corn

2 (8 oz.) or 1 (15 oz.) can tomato sauce

4 oz. wide noodles, cooked and drained

2 T. Worcestershire sauce

1 T. chili powder

 1/2-1 t. cumin (not in original recipe, but I use it)

1/2 c. shredded Cheddar cheese

Brown ground beef in skillet until meat begins to turn color.  Add onion and pepper.  Saute' until meat is well browned.  Set aside.  Open the can of tamales, rinse the sauce from the tamales, and remove the papers that they are wrapped in.  Cut tamales into 1-inch pieces.  Combine the tamales, beans, corn, tomato sauce, noodles, Worcestershire sauce, and chili powder and cumin in a large bowl.  Add ground beef and mix well.   Turn into greased 3-qt. casserole or 9x13-inch baking dish.  Top with cheese.  Bake in 375 degree oven 35 minutes or until hot and bubbly.  Makes 6-8 servings.

I am sharing this recipe at Potluck Sunday at Mommy's Kitchen.

Tomorrow:  Ingredient Spotlight-half n' half/cream

Do It Yourself Groceries-Cornell Mix

This is a formula that everyone should know about, but most don't, I think.  It is called Cornell Mix, and its purpose is to fortify baked goods with additional nutrients.  This is especially important if you have a family that does not want to eat whole wheat items. It can be used in all baked goods.

This formula was developed by Dr. Clive Maine McCay at Cornell University back in the 1930's or 40's.  At that time, I believe, white flour was not yet required to be fortified.  I have been using this formula since the late 60's, and think it is still important to use it today.  I use Bob's Red Mill Organic Soy Flour.  Be aware that soy flour and wheat germ can go rancid quickly and should be kept in the refrigerator or freezer as should the Cornell Mix.

Cornell Mix
1 T. soy flour.
1 T. dry milk
1 t. wheat germ

Place ingredients in the bottom of a 1 cup measuring cup before measuring out flour.  Repeat for each cup of flour called for in the recipe.

Since measuring out the individual ingredients for each cup of flour is kind of a pain, I developed the recipe below and only have to measure out a mixture of the ingredients.

Cornell Mix-large quantity for 20 cups flour (about 5 lbs.)
1 cup plus 2 T. soy flour
1 cup plus 2 T. dry milk
6 T. plus 2 t. wheat germ

Mix ingredients together blending well.  Place in heavy-duty freezer bag and keep in the freezer.  Stir mix thoroughly before measuring.  When using this, I do a little math.  I multiply the number of cups of flour needed by 2 1/3 tablespoons and use that amount of Mix.  I then reduce the amount of flour by the amount of Mix that was added.  Let the measured out mix come to room temperature before using. You can also, do as above, and put 2 T and 1 t. of the mix in the bottom of the measuring cup before you add the flour.

If you make your own bread, you might be interested in these links for making Cornell Bread.  The university recipe is here, and a couple of other sites have it here and here.

Tomorrow we go Cooking with the Journal-Tamale Casserole

Steak Cubes with Butter Crumb Dumplings

This  recipe originally used 2 lbs. of round steak cut into 6 portions.  I  cube the meat instead and use 1 to 2 lbs. round steak, depending on how many people I am feeding. The meat seems to go further that way.  I also use the Cream Soup Mix that I posted on Monday and add vegetables to the original dish to make it a one-dish meal.  We like our dish saucy, so I double the gravy ingredients.

If you choose to cut the steak into larger pieces, coat the meat with some seasoned flour, then pound it with a meat mallet, and coat it with the flour again before browning it.  This will help to get some flavor into the meat.  Round steak is inexpensive, and I use it a lot; but sometimes it does not have much flavor..

You can make this without rolling the dumplings in the buttered crumbs, but it is much better if you take the time to do it.  You may omit the poultry seasoning in the dumplings or use another herb.

Steak Cubes with Butter Crumb Dumplings
1-1 1/2 lb. round steak, cut into 1-inch cubes
2 T. salad oil
1/3 c. flour
salt or seasoned salt
pepper
1 can cream of chicken soup or 1/3 c. Cream Soup Mix and 1 1/3 c. water
1 can water
1/2 t. salt
1/4 t. pepper
1 (10 oz.) pkg. frozen vegetables (mixed vegetables, peas and carrots, broccoli, California blend, carrots, etc.)

Heat salad oil in a skillet.  Combine flour, salt and pepper in a plastic bag.  Shake steak cubes in the flour to coat.  When oil is hot, add steak cubes and cook until well browned on all sides.  Transfer to a 9x13-inch baking dish that has been sprayed with cooking spray.  Add the frozen vegetables to the meat.  Combine the soup or soup mix and 1 1/3 c. water, with the 1 c. water and the salt and pepper in the skillet in which the meat was browned.  Heat until boiling.  Pour over the meat and vegetables.  Cover.  Bake at 350 degrees for 30 minutes or until meat is tender.  Remove from oven; increase oven temperature to 425 degrees.

Butter Crumb Dumplings
1 c. fine dry bread crumbs
1/2 c. melted butter, divided
2 c. flour
1 T. baking powder
1 t. poultry seasoning (omit or use other seasoning if you want)
1/2 t. salt
1 c. milk

Mix 1/4 c. melted butter into the bread crumbs combining until all the crumbs are well coated.  Combine flour, baking power, poultry seasoning, and salt.  Stir well.  Combine 1/4 c. melted butter and the milk.  Stir into the flour mixture.  Stir until dry ingredients are moistened.  Mixture will not be smooth.  Spray a kitchen tablespoon with cooking spray.  Drop dough by rounded spoonfuls into the buttered crumbs; roll dough in the crumbs until coated.  Place on top of meat and vegetables.  Bake 20 to 30 minutes until lightly browned on top.  Makes  6-8 servings.

You will probably have buttered crumbs left over, put in a freezer bag, freeze, and use later.

I am linking this recipe to Potluck Sunday at Mommy's Kitchen.

Monday:  DIY Groceries-Cornell Mix

Friday Finds and Frugal Tips-Celery

Before we get to the business of the day, I must tell a little story on myself.  Yesterday I took some photos for today's post (see below) and for some posts to come.  I transferred the photos from my camera to my computer.  Then I decided to delete all of the photos that were in my camera since they were in my computer.  Well, you all know where this is going.  I then proceeded to open the new photo folder on my computer, didn't like the first photo, clicked on it to delete it and lost the whole folder.  Then I had No Photos in my camera and No Photos in my computer.  Oh well, off to shoot them all again.  Lesson learned--Do Not Delete Photos from Camera Until You Have Photos Just The Way You Want Stored In Computer!

On to the business of the day.  I am joining Friday Finds at Finding Joy in My Kitchen, and here are the "finds" I'm sharing this week.

Homemade Vegetable Stock

 Simple Bites

A great way to use many of those vegetable trimmings that most people just throw away, and an almost "free" food.

Mama's Potato Cakes

Southern Plate

My Mom made these, also, and I still do today.  Best use of leftover mashed potatoes in my opinion.

Sauteed Corn, Bacon, and Green Onions

Steak and Potatoes Kinda Girl

I make this all the time, and do the same with other vegetables.  I'm glad to know that there is an "official" recipe.  You can't go wrong if there is bacon in it.

Greek Seasoning

 Food for My Family

I love gyros and want to try this seasoning with some thinly sliced round steak to see if I can come close to what is served at a Greek restaurant in my town.

            

Homemade Whipped Topping aka Make Your Own Cool Whip

Eat at Home

Disclaimer here.  This is a recipe that I posted at Tiffany's blog, but she tried it and was pleased.  This is a great recipe if you want to avoid the chemicals in the commercial stuff, but don't want the fat in using real whipped cream.

Cream Soup Mix

From Grandma Loy's Kitchen

OK, double Disclaimer.  This is a recipe I posted Monday on my blog.  I think that it is such a great mix to have on hand that I just had to include it in this list.  Sorry.

Well, that concludes my "finds" for this week.  Now let's store and use some celery:

In the photo above I am showing that I keep my bunch of celery wrapped in aluminum foil.  I like heavy-duty foil, but regular will work.  I was very skeptical when I first heard this tip, but was amazed at how much longer the celery stayed crisp without getting limp.  Try it.

If your celery does go limp, you can revive it by soaking stalks up to their leaves in water with a little lemon juice added.

Make your own celery flakes  On the cutting board are celery leaves that I am drying and some already dried ones.  I snip the leaves from my celery and just put them in a pie tin or on a cookie sheet in a single layer and just leave them on the counter for a few days until they are dried.  I sort of stir them around a bit every day.  When they are dry just store them tightly covered.  If you get enough, whirl the dried leaves in a coffee grinder and make celery salt. 

I add chopped celery, onion, and red peppers to ground beef when I brown it to put it in the freezer.  I chop and freeze celery if I do have a bunch that needs to be used up.  It can be used in soups and stews.

Don't forget to save your celery trimmings in the freezer to make the vegetable broth linked above.

Tomorrow:  Steak Cubes with Butter Crumb Dumplings.

Cream Soup Mix

Skipping through Blogland and Stopping at For the Love of Grub

A couple of months ago when I mentioned that I was thinking about doing a blog in the comments section at Eat at Home, Bethany from For the Love of Grub wrote a nice note encouraging me to go ahead and do it.  She pointed out her blog is like an on-line cookbook and doesn't contain pictures.  Her encouraging comments helped me get the courage to go ahead with a blog.

For the Love of Grub.  I just love the name.  Wish I had been as original.  There is a nice category list on the right side, that you can click on to get recipes in a specific category.  Bethany has hints added at the bottom of many of her recipes.  I have found several recipes that I want to try soon.

I have a lot of pepperoni on hand from a big amount that I purchased at Costco, and I am going to do these Pepperoni Muffins this weekend.  I think they would be great to have in the freezer for a quick snack.

I make a lot of soup and this Beef Chowder is really tempting.  I would, however, use the Cream Soup Mix I posted on Monday instead of the commercial Cream of Celery soup.

Of course, I have to include a cookie, and these Sour Cream Cookies would be just down my alley.  I would probably be doubling the recipe.

Whatever else you try, make the Cornbread.  This recipe is in the top 20 of all recipes on AllRecipes, and I can understand why.  I have made it several times.  It is my favorite cornbread now.  Just a note, use real buttermilk, either liquid or powdered,  for the best flavor.

I thoroughly enjoyed my stop at For the Love of Grub while I was skipping through blogland.

Tomorrow:  Friday Finds and Frugal Tips-Celery

Ingredient Spotlight-Festive Cranberry Salad

When Tiffany interviewed me over at Eat at Home, one of the questions was about my favorite meal.  This is the cranberry salad that I listed.  This salad has pretty much replaced the regular cranberry side at our Thanksgiving dinners.  I do make it throughout the year, tho.  The recipe was in a magazine ad for Jell-O back when Bill Cosby was Jell-O's spokesperson.  I have never done the molded version but am including the instructions for it.

Festive Cranberry-Pineapple Salad
1 can (20 oz.) DOLE Crushed Pineapple, undrained
2 pkgs. (4-serving size each) or 1 pkg. (8-serving size) JELL-O Brand Raspberry, Cherry or Cranberry Flavor Gelatin (regular or sugar-free)
1 can (16 oz.) whole berry cranberry sauce
1 medium  apple, chopped
2/3 cup chopped PLANTERS Walnuts

DRAIN pineapple, reserving liquid in 1-qt. liquid measuring cup.  Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to a boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)  Add pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.  Refrigerate 4 hours or until firm.  Store any leftover salad in refrigerator.  Makes 14 servings (1/2 c. each)

If you don't want the salad to take as long to set up as the instructions above take, you can freeze the cranberry sauce overnight.  I take it out of the can and put it in a heavy-duty plastic bag, seal it well, flatten the bag, and freeze.  Add the cranberry sauce to the warm pineapple/water mixture, breaking it up well.  This helps the Jell-O to set up faster.

You can also just go ahead and stir pineapple, apple, and walnuts into the pineapple juice/cranberry mixture right away.  This will cause the apple and the nuts to float at the top of the Jell-O.  If I am in a real hurry, I don't have a problem with that.

Variation - Molded Cranberry-Pineapple Salad
To serve as a molded salad, substitute a 6-cup mold for the serving bowl. Also, use 1 can (8-1/4 oz.) DOLE Crushed Pineapple, 1/3 cup chopped PLANTERS Walnuts and add enough cold water to the reserved pineapple liquid to measure 2 cups. Makes 10 servings, 1/2 cup each

Tomorrow-Skipping through Blogland to "For the Love of Grub"

Linking to:  Ingredient Spotlight

Cooking with the Journal-Indian Bars

Back in the late 60's and throughout the 70's, we subscribed to the Farm Journal magazine.  This was, and is, a magazine for farmers, and you had to prove you were one to subscribe.  At that time, the magazine had a section called "The Farmer's Wife."  The section included recipes sent in by cooks from all over the country.  The publisher of the magazine issued a series of cookbooks, most of which I purchased and still have.  This was the forerunner of the "Taste of Home" type magazines and cookbooks of today.  The Journal has a web site with many of the recipes here.  Right now many of their links are not working.

On Tuesdays, I am going to share my favorite recipes from that series of cookbooks here.  The first recipe is called Indian Bars and is from "Farm Journal's Homemade Cookies" published in 1971.  I know, I know, I just posted four cookie recipes last week.  However, these are one of my granddaughter's favorite cookie; and I send them to her at school in California.

Indian Bars
1 c. butter or margarine
2 sqs. unsweetened chocolate (may sub 6 T. cocoa and 2 T. additional butter)
2 c. sugar
4 eggs, slightly beaten
1 1/2 c. sifted flour
1 t. baking powder
2 t. vanilla
1 c. chopped walnuts or pecans, toasted

Melt butter and chocolate together in a saucepan over low heat or in microwave.  Add sugar.  Mix well and let cool slightly.  Add eggs and vanilla and blend well.  Combine flour and baking powder; stir into creamed mixture.  Add nuts.  Pour into greased 9x13-in. baking pan and bake at 350 degrees 35 to 40 minutes.  Cool completely in pan on a rack.  Frost if desired.  Cut into bars.  Makes 2-3 dozen.

These are good on-their-own; and that is what I send to my granddaughter.  I line the pan with foil, using enough so that the foil will fold back over the top of the bars when they are baked.  I let them cool, fold the foil over the top, tuck in on the sides, put the uncut bars in a heavy freezer bag; and ship them off.  The bars stay nice and fresh that way.

Sometimes to dress the bars up, I use this frosting:
Fudge Frosting
1 c. sugar
6 tbsp. butter (must be butter)
6 tbsp. milk
1/2 bag semisweet chocolate chips (must be real chocolate chips)

Combine ingredients in a saucepan, bring to a boil, stirring and boil for 1/2 minute, take off heat. Add chocolate chips and beat well.  Pour and spread over cooled bars.

Tomorrow I'm Skipping through Blogland.  Where will I stop this week?

Do It Yourself Groceries-Cream Soup Mix

Because I am posting a recipe on Saturday that originally called for Cream of Chicken Soup,  and I use this homemade substitute instead, I am beginning the "Do It Yourself Groceries" series with Cream Soup Mix.

This is an economical, low-salt,  gluten-free, almost additive-free substitute for any commercial Cream Soup.  For most casseroles, I use water with the mix to make up the soup, but milk or evaporated milk can be used for a creamier consistency.

There is a range to the amount of cornstarch and instant bouillon.  Experiment until you get the amount you like best. I actually do not put dry bouillon in the mix. I prefer Better than Bouillon Organic Paste to regular bouillon, and I just use the required amount of that when I make up a recipe. That way I can use beef flavor with beef and chicken flavor with chicken or pork. My husband does not like mushrooms, but there is a mushroom flavor available. To me, the mix, made up with water, is very similar to the commercial low-fat  cream soup.

This mix is very economical, costing under $2 to make, whereas the equivalent in commercial cream soup would be $8 or so, even on sale.

Cream Soup Mix
2 c. nonfat dry milk
3/4 to 1 c. cornstarch
1/4 c. minced dried onion
1/4 to 1/2 c. instant chicken or beef bouillon

Combine all ingredients and mix well. Store tightly sealed in a cool, dry place. I keep this in the fridge. This will make the equivalent of 8 cans of commercial cream soup.
To Use the Mix: Combine 1/3 c. mix with 1 1/3 c. cold water. Either place in a saucepan and cook over low heat until thickened or place in a microwave-safe container and heat on high for 2-3 minutes, stir, heat 2-3 minutes more until mixture thickens.

The amount of the additions below will add much more to the soup than the amount in a can of commercial soup.

For Mushroom Soup: add 3/4 c. fresh, cooked or 1/2 c. canned, drained mushrooms.
For Celery Soup: add 1/2 c. minced celery that has been cooked in a little butter
For Chicken Soup: add 1/2 c. diced, cooked chicken
Cream of Vegetable Soup: add 1 c. milk and 1 c. chopped, cooked vegetables to made-up soup. You can use fresh vegetables by cooking them in the 1 1/3 c. water, mixing the Cream Soup Mix with the milk and combining the two together.
Cream of Tomato Soup:  use 1 (8 oz. can) tomato sauce as part of the 1 1/3 c. water to make up the mix.

The original recipe called for dried basil and thyme.  The range to try is 1 t. to 1 T. added to the mix. I omit this since I prefer to choose the seasonings for the dish I am making.

Saturday I will be posting a one-dish recipe using this mix.

Tomorrow we will be Cooking with the Journal.

Next Monday:  Cornell Mix

 I am linking this post to I'm Lovin' It at Tidy Mom

Posting Plans for This Blog

First, I think of this as a cookbook blog.  By that I mean that I am creating an on-line cookbook of treasured recipes that I have collected over the years.  These are Tried and True, I have made them often, but I am not necessarily making them currently.  I do, however, want to save and share these recipes.  This will not be a picture-heavy blog.  If I post a dish I have recently cooked, I will try to post a picture.  Otherwise there probably won't be one.

There is just my husband and me, and I actually cook dinner only three times a week due to my work schedule.  I always make roasts, meat loaf, casseroles, etc, so there will be leftovers for my husband to eat on the nights I work.  I do make lunch just about everyday, but mostly make soup. 

I did decide that I wanted some plan of order for my posts and this is the schedule I plan to follow:
Monday:  Do It Yourself Groceries--I will share my extensive collection of homemade mixes, spice blends, convenience food and other items that can be made at home instead of purchased at the store.
Tuesday:  Cooking with the Journal--I will share favorite recipes from my large collection of Farm Journal Cookbooks..
Wednesday:  Ingredient Spotlight for Eat at Home.  I am participating in Eat at Home's Ingredient Spotlight series.  I will post a recipe using the ingredient that Tiffany is spotlighting and link up.  Now that I have a blog, I  need to quit hogging her comment space.
Thursday:  Skipping through Blogland.  I will highlight a blog that I have stopped at and  think others should know about.  I will particularly be looking for newer, smaller blogs like mine. Since I also sew and quilt, the blogs may not necessarily be food blogs.
Friday:  Friday Finds and Frugal Tips.  Links to a few other recipes I have found in blogland and a tip or two that I have collected over the years.  Most of the tips can save money if used.
Saturday:  Wild card day. My recipe collection is huge so whatever is on my mind
Sunday:  Day Off or Not?

On to Monday's real post.  DIY Groceries-Homemade Cream Soup Mix-gluten free

Eighteen Dozen Cookies-Part 4

Here I am back with the fourth cookie recipe from my 18-dozen, cookie-baking  day.  Above is a picture of the cookies all packed up and ready to take to the church.  Please know that I am a new digital camera user, photo editor, and photo poster, so don't expect perfection here.
My husband likes ginger snap type cookies.  Since I am a chocolate, butterscotch, vanilla, and any other flavor but ginger snap type of girl, that is what I usually make.  But, every-once-in-awhile, I remember to make some cookies just for my husband.   For this last cookie I made Molasses Cookies and kept out a dozen just for him.  This recipe came from Relish magazine.  The original recipe said to drop the dough, but I found the dough too stiff to drop.  I use a measuring tablespoon to measure out the dough and roll into balls.  The cookies can be formed and baked right away or shaped into a roll, frozen, then sliced and baked.

Molasses Cookies
from Relish Magazine

1 1/2 c. all-purpose flour
1 c. sugar
1 t. soda
1/2 t. each allspice, nutmeg, cloves, kosher salt
1/2 shortening, melted and cooled
1 large egg
1/4 c. unsulfured molasses
3/4 c. old fashioned oats

Sift together flour, sugar, soda, spices, and salt.   Add shortening, egg and molasses; mix well.  Stir in oats.  Mix well.   Measure out the dough using a level measuring tablespoon and roll into balls.  Place on ungreased cookie sheet.  Flatten with bottom of a glass that has been dipped in sugar.  Bake at 375 degrees 8-10 minutes.  Makes 3 dozen.

To make ahead:  form dough into a roll, wrap in parchment paper and plastic wrap and freeze.  To cook, slice frozen dough into 1/4-thick slices and bake 13 minutes.

Tomorrow I will explain the idea and plan for this blog and start a series:  Do It Yourself Groceries.

Eighteen Dozen Cookies-Part 3

The third cookie I made was a peanut butter cookie.  I don't remember where I got the recipe.  The original title was Rich Peanut Butter Cookies, but I added the chopped peanuts and call them Triple Threat Peanut Butter Cookies because they have peanuts in them three ways.  The texture of these cookies is less dense than regular peanut butter cookies.

Triple Threat Peanut Butter Cookies
1 c. packed brown sugar
1/2 c. peanut butter, creamy or crunchy
1/2 c. butter or margarine, softened
1 egg
1 1/4 c. flour
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
1 c. peanut butter chips
1/2 c. chopped peanuts
granulated sugar

In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium heat until creamy.  On low speed, beat in flour, baking soda, baking powder, and salt.  Stir in peanuts and peanut butter chips.  Shape dough into 1 1/2-inch balls.  Dip tops of balls into granulated sugar.  Place balls onto ungreased cookie sheet about 3-inches apart (do not flatten).  Bake at 375 degrees 9-10 minutes or until light brown.  Cool on sheet 5 minutes.  Remove to cooling rack.  Makes about 6 doz.

Enjoy.  Back tomorrow with the fourth recipe.

How to Print or Make a PDF from Any Blog or Web Site

We interrupt your regularly scheduled program for this news flash! PrintFriendly.com is a web site that lets you print or make PDFs from any blog or web site.  The process is quick and easy, and can be accomplished in several ways.  When you find something:  a recipe, tutorial, article, that you want to print, open a new tab and put http://www.printfriendly.com/ in the address bar.  When the PrintFriendly page comes up, paste the URL of the page you wish to print or save to PDF in the box indicated.  Second, if you print or save PDFs from a lot of blogs or web sites, put the bookmarklet in your browser.  Click "Instructions" in the box on the lower left of the page, and there will be instructions for the different browsers. Just follow them.  Third, many web sites or blogs now sport a PrintFriendly button, that you can just click to print.  Note:  On blog's, be sure that you are on the post's page, not the blog's main page.

Once the page you want to print comes up on PrintFriendly, you will see the following at the top: Print, PDF, email, text (the default is 12 pt, but you can change it from 9-15 pt) a check box for no images, and an undo icon.  If you do not want any of the images on the page, click the no images check box.  If you want to delete selected images hover the cursor (hand) over the image and click to delete that image.  Hover the cursor (hand) over any text and it will turn yellow and a "Click to Delete" message comes up.  Click to delete the text that you do not want.  If there are links in the text, you may have to delete the text in sections.   I have found that italics sometimes does not delete.  When you have the document the way you want it, you can chose to print it, make a PDF to print or save or email it.  I generally use PDF and save it to my computer.  There will be information at the top of the PDF or printed page on where the document came from.

When you save the PDF, the title of the document usually starts with the name of the blog or web site.  Since this info is embedded in the document, I delete it and save the document under the rest of its title.  For recipes, I have a file on the computer for each blog that I save recipes from, and I save a recipe in the blog's file.  There is a nice video on PrintFriendly's web site showing the process I described above.  One last thing, you can use PrintFriendly even if the blog or web site has some other method for printing set up.

Sorry this is so long, but this information has been so valuable to me that I want to share it.

Eighteen Dozen Cookies-Part 2

I first tasted this cookie at one of our after-church coffee hours.  I loved it so much that I tracked down the lady who brought the cookies and hounded her for several weeks until she gave me the recipe.  She did not have a name for the recipe.  I have since found this same cookie recipe under different names, such as Pantry Cookies, on the internet.  I also found this recipe in a Taste of Home cookie book, and that is the name I used.  This is kind of a cross between a crispy and a chewy cookie.  I think that is due to the Rice Krispies and the coconut.  I sometimes toast the coconut and the walnuts together for a slightly different flavor cookie.  That takes about 8 minutes in a 350 degree oven.  Watch carefully, checking at 5 minutes.  Warning:  these are very addictive.

Coconut Krispies
1 c. sugar
1 c. brown sugar
1 c. butter or margarine, softened
1 c. vegetable oil
1 egg
1 t. vanilla
1 t. salt
1 t. baking soda
3 1/2 c. flour
1 c. Rice Krispies (can be generic brand)
1 c. oatmeal (quick or regular)
1 c. coconut
1/2-1 c. chopped walnuts

Preheat oven to 350 degrees.  Cream sugar, brown sugar, butter and oil together until well blended. Add egg and vanilla.  Combine flour, salt, and baking soda.  Add to creamed mixture. Add remaining ingredients.  Drop onto ungreased cookie sheet and bake for 12-15 minutes.  Makes about 6 dozen.


Wisdom Gained from Experience:  This dough cannot be stored to bake later.  The oil separates from the rest of the dough and is difficult to mix back in.

Enjoy.  Back tomorrow with the third recipe

Eighteen Dozen Cookies-Part 1

I love, love, love cookies.  I can generally take or leave most other types of desserts, but put a cookie in front of me, and I am a goner.  I think I may have been Cookie Monster's mother in another life.  I don't mind then, once or twice a year,  making a large batch of cookies.  This time it is for our church's annual Highway Rest Stop, Coffee Break Weekend.  This is a fund raiser for the youth group.  I made four kinds and will share the recipes over the next four posts.

This first recipe is a favorite cookie from my childhood.  It is a Betty Crocker recipe from somewhere in the late 40's to early 50"s.  It is a soft chocolate, cake-like cookie.  The original recipe called for shortening, and I still use that; but you can use butter or margarine.  You can use melted chocolate or cocoa.  I use cocoa.  The dough needs to chill at least an hour and can be refrigerated longer.  I generally double the recipe and put half in the freezer so I can bake some at another time.  I either use liquid buttermilk or Saco Dry Buttermilk which keeps a long time in the refrigerator.  I like the flavor these give, but you can do the milk and lemon juice or vinegar substitute.  You can use dried cranberries, candied cherries, other nuts, or any flavor chips instead of the walnuts.

Chocolate Drop Cookies
1/2 c. shortening, butter or margarine
1 c. sugar
1 egg
2 sqs. unsweetened chocolate, melted or
6 T. cocoa and 2 T. more shortening, butter, or margarine
1 t. vanilla
3/4 c. buttermilk
1/2 t. salt
1 t. soda
1 3/4 c. flour
1 c. chopped walnuts (I toast them)

Cream shortening and sugar until creamy.  Beat in egg.  Stir in melted unsweetened chocolate and buttermilk.  Combine flour, salt and soda.  Stir into mixture until blended.  Stir in nuts.  Chill 1 hour or overnight.  Drop by teaspoonfuls onto greased baking sheet.  Bake at 375 degrees F. 8-10 min.  Makes 4 dozen

If using cocoa, add it with dry ingredients.  If using dry buttermilk, add the needed water to the egg/sugar mixture and the dry buttermilk with the dry ingredients.

Enjoy.  Back tomorrow with the second recipe.

Linking to Ingredient Spotlight

A Beginning and a Thank You

Well, here I am.  I'm blogging.  Ever since I discovered blogs I have been thinking about doing a blog to save and share the Tried and True recipes I have collected over the years.  Then I would go and visit all the beautiful food blogs out there and feel that I just would not be able to complete with them.

For the last few months I have been leaving recipes in the comment section of Eat at Home when Tiffany has "Ingredient Spotlight" on Wednesdays.  Guess what?  She liked my recipes and even published a couple.

So I have decided that I don't have to compete with anyone.  I will save my recipes here; and if someone comes by and likes one Great.  If not, that is OK. I owe a big Thank You to Tiffany for giving me the encouragement to finally "get off the fence" and start this blog.  If you have never been to Eat at Home, go there now.  She has great recipes, does a wonderful service providing menus and shopping lists weekly for free, and has "Ingredient Spotlight" which links to great recipes on other blogs.  What are you waiting for"  Go Now!  And, Tiffany, THANK YOU, THANK YOU, for taking an interest in me.

P.S. Come back tomorrow.  There will be cookies.