By Betty from NC Peach Ice Cream

My first memories of eating homemade freezer ice cream are on the back porch at Grandma's house. This was in the old days when the hand crank freezer was used. I was just the right size to sit on the freezer and hold it down while someone else did the cranking. It was a once in a while treat and getting to lick the dasher was a real privilege.

Now, with an electric freezer, we can enjoy homemade freezer ice cream whenever we want. Any that is leftover, I put into containers and stick it in the freezer. It does not stay there long.

Ingredients:

• 3 cups sugar
• dash of salt
• 2 Tbsp. flour (optional)
• 3 beaten eggs
• 6 ripe peaches, finely mashed
• 3 quarts of whole milk (approximately)

Directions:

1. As a precaution, I wash the eggs and wipe them dry before cracking them. If you are afraid of eating raw eggs, do not use this recipe.
2. Peel peaches and mash finely.
3. Add one cup of the sugar to the peaches and stir.
4. Mix the remaining sugar with the flour and salt.
5. Beat the eggs and add sugar mixture and beat well with mixer.
6. Stir peaches into egg mixture and add some milk stirring well.
7. Pour into freezer container and use the remainder of the milk to fill the container to the fill line.
8. Put container into ice cream freezer and freeze as directed for your freezer.

This makes a gallon plus one quart of ice cream.

By Betty from NC

Mushroom Recipe

Mushroom Wellington
Recipe Courtesy of the Mushroom Council and Le Delicieux


Yield: 3-4 servings
Ingredients
6 portabella mushrooms, stalks trimmed and cleaned
3 onions, peeled and chopped
2 tablespoons of olive oil
2 tablespoons of butter
100g of baby spinach
4 sprigs of thyme
1 sheet of frozen puff pastry, partially thawed
1 egg, beaten
1 tablespoon of dijon mustard
salt and pepper to taste

Directions
1. Preheat the oven to 200 degrees Celsius (390 Fahrenheit) and place a large frying pan over a medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelised, remove the onions from the pan and set aside.
2. Return the pan to the heat and add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and set aside.
3. Return the pan to the heat again and increase heat to medium. Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with salt and pepper, and cook for a 5 minutes or until golden, before turning over. Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the dijon mustard.
4. Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelised onions over the middle third of the pastry, making sure to leave 1 to 2cm at the edges. Top with half the baby spinach and then the mushrooms. Top the mushrooms with the remaining baby spinach.
5. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Tuck the edges under the pastry, ensuring the seam is facing the bottom.
6. Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.
7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.

Taco roll Ups

Ingredients

• 1 1/2 lb. browned hamburger
• 1 1/2 cup onions
• 1 package taco seasoning
• 4 oz. chives, opt.
• 8 oz. cream cheese
• 8 oz. sour cream
• 1 cup shredded cheese
• 9 - 10 flour tortillas

Directions

Fry hamburger with onions, then add rest of ingredients in order given. Spread a thin layer of meat mixture on tortillas and roll up. Refrigerate for 1 hour before cutting into slices. Serve with taco sauce or salsa. These work great at picnics and as finger foods.

By Robin from Washington, Ia

The way we eat it !

Ingredients

• 1 1/2 lb. browned hamburger
• 1 1/2 cup onions
• 1 package taco seasoning
• 4 oz. chives, opt.
• 8 oz. cream cheese
• 8 oz. sour cream
• 1 cup shredded cheese
• 1 Avocado
• zest of 1 lemon
• 9 - 10 flour tortilla

Directions

Fry hamburger  then add rest of ingredients in order given. Spread a thin layer of meat mixture on tortillas and roll up. Serve  !

Serve with taco sauce or salsa. 

Watermelon Granita

Instructions

• 2 limes
• 1 tsp. sugar + 1/3 cup sugar, divided
• 1/3 cup water
• 1 1/2 to 2 pounds cubed seedless watermelon
• Mint leaves, as garnish

Directions

Using a rasp or fine grater, zest the limes. Place the zest in a small bowl. Add 1 teaspoon of the sugar. With back of a teaspoon, rub the zest and sugar together until the mixture is pale green (1 minute). Juice the limes to equal 1/4 cup juice. Add the juice to the zest mixture, and set aside.

Place the remaining 1/3 cup sugar in a small saucepan. Add 1/3 cup water. Over medium-high heat, bring the mixture to a boil. When the hot syrup is clear, add the zest and sugar mixture. Off the heat, stir well, then set aside to cool to room temperature.

In a blender, puree the melon to make 3 cups pulpy liquid. Place the melon in a metal pan that is 9 inches square or larger. Mix in the cooled lime syrup. Cover with plastic and place in the freezer. The mixture should be no more than 3/4-inch deep.

Freeze until just hardened, about 6-8 hours, then stir the mixture. To serve, scrape well and mix with a fork, then mound the granita into 6 small, clear bowls or glasses. Garnish with mint and serve immediately. It is best served the day it is made, but the granita can hold in the freezer for 24 hours. Scrape well to loosen it before serving.

Makes 3 1/2 cups, (4 servings.)

Per serving: 123 calories, 0 g. total fat (0 g. saturated fat), 32 g. carbohydrate, 1 g. protein, 0 g. dietary fiber, 2 mg. sodium.

Recipe provided by AICR

Really old Family Fritter Recipes

These come from the turn of the century.
And everyone disagrees with the temp to cook in .
I use 350 heated oil.\
Mom uses 375 degrees.
I guess you use whatever you like for the browness you like.
So here are a few yummy fattening recipes
Oh yea. A dover beater is a hand beater.
Electric is fine.
Soda cracker crumbs are the best  cracker crumbs but you can use ritz .

Portabello mushroom Recipe

Large portabello mushroom stuffed with chicken and sauces. It's delicious, healthy, and a bit exotic.

Ingredients:

• 1 medium to large portabello mushroom per person
• olive oil as needed, or use salt free butter
• 2-3 Tbsp. water, plus a little extra
• about a half tsp. Worcestershire sauce per mushroom
• about 1/3 tsp. Kitchen Bouquet per mushroom
• enough Mrs. Dash Garlic and Herb sauce to fill the stem area recess (the hollow left after snapping the stem off) of the mushroom
• some green onion
• some steamed fresh broccoli, chopped fairly fine
• some shredded chicken
• some blue cheese dressing brought to room temp or a little cooler
  It is though OK to use cold, but it cools the meal if you do.

Directions:

Trim the end of the stem very slightly, then gently pop the remainder stem off. Lay the mushroom's underside facing up on a shallow baking tray or pan. Slice the stem up and return it to the center of the mushroom. Add some olive oil and the 3 Tbsp. of water to the pan.

Put Worcestershire sauce, Kitchen Bouquet, and Mrs. Dash in the hollow of the stem, stir lightly, making it spread into the gills of the mushroom. Add some water, just a little.

Slice up the green onion, shred the chicken, and steam the broccoli to al dente ( I microwaved it for about 1 minute 45 seconds) and put on top of the sauce in the mushrooms. Drizzle with olive oil to taste.

Cook until meat, broccoli, and edge of mushroom are lightly toasted.

I baked the mushroom caps at 300 degrees F in my toaster oven, for one cooking cycle (it auto-shuts down after cooking at the chosen temperature for about 20-40 minutes, I've never actually clocked it). Then I sent the mushrooms through a second cooking cycle for about half the cycle. The second one seems shorter, I think because by then the oven is heated up. You will need to watch for doneness if cooked in a conventional oven.

When finished cooking, as you are about to serve the meal, add about a tsp. of blue cheese dressing to each mushroom.

I served it with a plain (small amount of salt free butter and pepper) baked potato, and had orange-pineapple angel food cake for desert. A really yummy dinner!

Cooking time is for mountain time, sea level will be shorter.

Servings:1 mushroom per person

Prep Time:about 30-45 min for 2 med mushrooms Minutes

Cooking Time:about 30-45 min for 2 med mushrooms Minutes

By Cornelia from OR

Middle-Eastern Pita Sandwiches

Delicious and healthy, too. I usually double the dressing ingredients. You can use parsley or fresh mint instead of cilantro. You can also add some well drained, diced cucumber to the salad.

Ingredients:

• 1 lb. ground lamb
• 3/4 cup fresh bread crumbs
• 1/2 cup raisins
• 1 egg
• 1/4 cup chopped cilantro
• 3 cloves garlic, minced
• 1 Tbsp. lemon juice
• 1/2 cup water
• 4 pita breads
• 2 cups torn salad greens
• 1/2 cup grated carrot
• 1/2 cup thinly sliced green onions
• 1 large tomato, diced

Dressing:

• 1 (8 3/4 oz.) can garbanzo beans, drained
• 1/2 cup plain yogurt
• 2 Tbsp. chopped parsley
• 1 Tbsp. lemon juice
• 1 clove garlic, crushed
• 1/4 tsp. dillweed

Directions:

Preheat oven to 400 degrees F. Mix well the lamb, bread crumbs, raisin, eggs, cilantro, garlic, lemon juice, and water. Shape into 16 meatballs and bake, uncovered, for 20 minutes. I use my broiler pan so that the meatballs drain into the bottom pan, and don't sit in the grease.

Meanwhile, mix the salad greens, carrot, scallions, and tomato in a bowl, and make the dressing: mix all the ingredients for the dressing in a blender or food processor. Cover and process until smooth (or mash the beans thoroughly with a fork, add the remaining ingredients, and mix well). Set aside.

To assemble: A few minutes before the meatballs are browned and well done, put the pitas in the oven. Use one pita for each sandwich. This is also very good with na'an, wraps, or squaw bread. Put 4 meatballs on each piece of bread. Drizzle with 1 Tbsp. dressing, top with salad mix, and drizzle with another Tbsp. dressing. If you have fresh mint, it is a delicious garnish.

Servings:4

Prep Time:30 Minutes

Cooking Time:20 Minutes

Source: The Sun-Maid Cookbook, 1980

Tuna Melts for Two

In tough economic times like these, I always keep cans of tuna in my pantry. Rather than just making the regular boring tuna sandwich, tuna melts are still cheap and tasty.

Ingredients:

• 2 cans of tuna
• 2 Tbsp. mayonnaise
• 2 Tbsp. onion
• 2 Tbsp. relish
• splash of Tabasco sauce
• splash of Worcestershire sauce
• 4 slices of bread
• Cheddar or Mozzarella cheese

Directions:

Preheat oven to 375 degrees F. Put tuna, mayonnaise, onion, relish, Tabasco and Worcestershire in a bowl and mix well using a fork. Lay your bread out on a baking sheet, spread mixture evenly on each slice. Generously grate cheese over each. Bake for 10 minutes.

Servings:2 to 4

Prep Time:5 Minutes

Cooking Time:10 Minutes

By Patricia from Maple Falls, WA

Tuna Melts For Two From Daughter Dusty

Ingredients:

• 2 cans of White tuna
• 3 Tbsp. mayonnaise
• 1/2 of a Chopped Walla Walla onion
• 1 Tsp. garlic Crushed
• 4 Chopped Sweet Pickles
• splash of Worcestershire sauce
• 4 slices of bread
• Cheddar or Swiss cheese
• 2 tablespoons butter

Directions:

Preheat Skillet on med heat.  Mix  tuna, mayonnaise, onion, pickles, garlic and Worcestershire in a bowl and mix well using a fork. Lay your bread out and butter one side of each piece. Spread mixture evenly on each slice. Generously grate cheese over each. Fry slowly each side until brown and crispy.

Serve Hot

Servings:2 to 4

Prep Time:5 Minutes

Cooking Time:10 Minutes

By Dusty from Washougal Wa

Italian Beef Sandwiches

 Delicious!

Ingredients:

• 8 lbs. rolled beef roast
• 7 1/2 cups water
• 4 beef bouillon cubes
• 1 Tbsp. oregano
• 8 Tbsp. Worcestershire sauce
• 2 Tbsp. basil
• 2 pkg. dry Italian dressing mix
• 1/3 cup oil

Directions:

Bake the roast and slice thin. Mix remaining ingredients in saucepan, bring to boil and pour over sliced beef. Marinate for 2-4 days in refrigerator. Heat before serving. Serve on hoagie-style buns.

Servings:12-18

Prep Time:2-4 Days

Cooking Time:varies - long enough to cook roast

By Robin from Washington, IA

Leek Casserole

Ingredients

• 4 lbs. potatoes, mashed
• 1 lb. bacon, cooked and chopped
• 4 medium leek
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1 1/2 cups milk
• 3 cups grated cheddar
• salt and pepper

Directions

Slice Leek into thin rings and cook in water with salt until tender. Drain the leeks well and set aside.

In a pan melt the butter, then stir in flour. Once it's blended well, stir in the milk a little at a time, making a white sauce. Remove from heat and stir in 2 cups of cheddar. You could add spices of your choice at this point, such as nutmeg. Add the cooked leeks to the sauce and stir well.

Take 1/2 of the mashed potatoes and make a layer in a 9X13 inch pan. Next layer in the leek, then the rest of the potatoes. Cover with last cup of cheese, and sprinkle with bacon.

Bake in 350 degree F oven for 30 minutes or until bubbly.

Source: This is one of my Mom's standby recipes that her family of 9 children enjoyed without complaining!

By LovingLynden from Lynden, WA

Onion Potato Pie

Onion Potato Pie

Ingredients:

• 4 cups shredded hash browns (it calls for frozen, but I use boiled, grated potatoes)
• 5 Tbsp. melted butter (You know me, low fat. I used 3 Tbsp. light olive oil.)
• 1/2 tsp. salt.
• 1 large onion, diced
• 1/2 cup sweet pepper (red or green)
• 1 cup diced ham - optional (It didn't call for any meat, but I had some leftover ham to add.)
• 1 cup shredded cheese (any kind you like cheddar, Swiss, or low fat *smile* Mozzarella)
• 3 eggs slightly beaten together with 1/3 cup of milk

Directions:

Mix hash browns and 5 Tbsp. melted butter (or 3 Tbsp. olive oil), and salt. Press this mixture into the bottom and around the sides of a greased 9 inch pie pan.

Bake at 425 degrees F for 25-30 or until edges are browned. Cool to room temperature. Reduce the oven to 350 degrees F.

Saute onion, pepper and ham in remaining butter or oil until pepper and onion is tender. Spoon into potato crust. Sprinkle the cheese over the onion mixture.

Pour the egg-milk mixture over the top. Bake 20-25 minutes at 350 degrees F or until knife inserted near the center comes out clean.

Let stand 5 minutes before serving. 6-8 servings.

Very good leftovers to heat in the microwave. This could be started earlier in the day, and refrigerated. You could even bake the crust ahead, then just pour in the ingredients and bake as directed. If the ingredients are cold from the fridge, it might take a few minutes extra to bake it.

By Harlean from Hot Springs, Arkansas

Banana Split on a Stick

Banana Split on a Stick

It's a frozen banana split made in a cup. So easy to make.

Ingredients:

• 8 Tbsp. strawberry topping
• 4 bananas, peeled and halved crosswise
• 1 1/2 cups strawberry ice cream, softened
• 8 Tbsp. pineapple topping
• 1 1/2 cups vanilla ice cream, softened
• 1/2 cup chocolate-fudge topping
• 1 1/2 cups chocolate ice cream, softened
• Whipped cream
• 1/4 cup chopped walnuts
• 8 maraschino cherries (drained and patted dry)

Directions:

Divide strawberry topping among eight 6-ounce plastic or paper cups. Insert a wooden stick into each banana half; place one in each cup, stick side up. Place a square of aluminum foil with a slit in the center over each cup, cover and freeze for an hour.

Divide strawberry ice cream among cups, spooning it in around bananas; repeat with pineapple topping. Freeze for 15 minutes. Spoon vanilla ice cream, fudge topping, and chocolate ice cream into cups until full. Place a square of aluminum foil with a slit in the center over each cup. Freeze overnight or until firm.

When ready to eat, peel off the cups. Top each pop with whipped cream, walnuts, and a cherry.

Servings:8

Prep Time:2 days Minutes

Cooking Time:none Minutes

Source: I saw it on Pinterest.

By Sharon from Vian, OK

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