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Banana Bread

Combine; (mix with beater)

3 eggs
1/3 cup Crisco
2 ripe bananas
2/3 cup sugar

Sift; (mix together)

1 3/4 cups flour
3/4 tsp. baking soda
1 1/4 tsp. cream of tartar
1/2 tsp. salt

Mix the two together, and pour into a greased loaf pan.  Bake at 350" for about 45 min. or until a tooth pick, or a knife in the middle comes out clean.

Optional - fold in chocoloate chips

1 pound(s) cooked 95% lean ground beef
16 oz Wegmans Kidney Beans, Dark Red
4 cup(s )no salt added diced tomatoes
1 cup(s) green pepper(s)
1 cup(s) uncooked onion(s)
1 Tbsp chili powder


Next time, use 1-2 tsp more chili powder

Take half of a pork loin roast.

Rub with a little vegetable oil.

Place in baking dish fat side up.

Sprinkle generously with salt, black pepper, paprika and dried thyme.

Roast in a 375 oven for one hour, or until the temp is about 165.

2 egg whites
1/4 tsp. cream of tarter

1/2 cup Trader Joe's gingerbread pancake mix
1/2 cup flour
1 tsp baking powder
3/4 cup milk
2 egg yolks
1/4 cup melted butter

Beat egg whites and cream of tarter until stiff.

Combine dry ingredients. Stir in milk and egg yolks, then the melted butter.

Fold in egg whites.

Cook according to waffle maker directions.

Potato & Ham Soup

8-10 medium red potatoes
3 Tbs. butter
1 onion, minced
1 dash red pepper flakes
1 lb. ham
3 Tbs. flour
3 c. 2% milk
1 c. grated cheddar cheese

Peel the potatoes, cut into 1” pieces, place in a large saucepan or stockpot, and cover with water until just covered. The pan should be about 1/3 full (so one pan will cook the whole recipe.)

Bring to a simmer over high heat, then reduce heat to medium and simmer for 10 minutes.

While the potatoes cook:

Set a colander inside a large Pyrex dish in the kitchen sink. This will allow you to drain the potatoes and save the cooking water.
Mince the onion.
Cut the ham into 1 cm cubes.

When the potatoes are done, drain them into the colander, catching the water in the Pyrex dish.

Melt the butter in the pan which the potatoes cooked in. Add the onion, and cook over med-low heat until the onion is clear.

Add the red pepper, let cook 1 minute, then the ham, and stir to coat.

Add the flour, and cook, stirring, for 3-4 minutes, until the flour is mixed evenly with the onion and ham, and has cooked slightly.

Gradually add in the potato water, stirring.

Bring back to a simmer over high heat.

Add the potatoes back to the pan, and bring back to a simmer.

Gradually add the milk, stirring, and stir in the cheese. Bring back to a boil, turn heat to med-low, and cook for 5 more minutes.

1 cup brown rice
3 cups water
1 tsp. salt

2 med. onions - diced
1 green pepper - large chunks
olive oil
1 lb. ground beef
2 pints home-canned tomatoes
salt and pepper to taste

Boil brown rice, water and salt together for 30 minutes. Drain well.

While that is cooking, saute onion and pepper in a little olive oil. Add the ground beef, brown well, breaking it up.

Add tomatoes and drained rice, simmer for `5-20 minutes, until well cooked.


For next time - try splitting the recipe in half, it makes a lot for one person.

Try browning stuff first, then add rice and water, cook the whole thing together, to make it a 1 pot meal?

Use white rice instead?

1 pkg crescent rolls (8)
grated mozzarella cheese
stick pepperoni, cut into
sauce - fresh from a jar, not leftover spaghetti or meat sauce, use either jarred spaghetti sauce or jarred pizza sauce

assemble on unrolled crescents, fold over, bake at 375 for aprox 17 min.

3 large cans peaches in heavy syrup
a generous shake of cinnamon
a small shake of nutmeg
3 Tbs. flour
1/3 cup sugar

1 batch shortcake biscuits from the strawberry shortcake recipe on the Bisquick box

2 eggs, separated
a pinch of cream of tarter
1 c. flour
3/4 c. milk
1/4 c. melted salted butter
3 T. dark brown sugar
2 t baking powder
1/4 t. vanilla

Beat the egg whites with the cream of tarter to stiff peaks.

Combine dry ingredients.

Combine wet ingredients, including egg yolks.

Mix wet and dry ingredients until smooth.

Fold in beaten egg whites

Preheat the waffle iron to highest setting, and let it sit a few minutes even after the "ready" light is on, so it is properly hot.

Cook waffles two minutes on first side, then one minute on the second side.

Check to see if they are nicely done, if needed, cook longer.

Take a whole chicken. Cut off the leg quarters, bone in, skin on, and the breasts as boneless halves, removing the skin. Freeze those separately for individual meals.

Take the skin, carcass, neck and wings, etc. - all that's left. Freeze until ready to use, if necessary.

Step 1: The broth and meat

In a large pot, saute half an onion, minced, in a little butter. Season with Poultry Seasoning and black pepper. Once the onion is tender, add the chicken parts. Cover with water, measuring the water as you add it. Add one teaspoon chicken stock powder for each cup of water. Add more pepper and poultry seasoning if desired.

Simmer several hours, until the meat is falling off the bones, and the broth has cooked down a bit. Add water if needed to keep it from getting too dry - the stuff should remain submerged.

Turn off the heat and let cool a bit.

Place the large strainer in the large plastic bowl. Pour everything in, then lift the strainer and let the broth drain out of the meat and bones. Set aside the broth, put the meat and bones in a large bowl.

Let cool completely.

Carefully separate the edible meat from the skin, bones, cartilage, etc.

Discard the skin, bones, etc. Keep the broth and meat.

Step 2: The Filling

Measure the broth. For each cup of broth, you want to use 1 Tbs. butter or chicken fat, and 1 Tbs. flour.

Melt the butter in the pan that the broth was simmered in, which should have fond on the side, and other yummy flavors from the broth cooking. Add the other half of the onion, minced fine. Cook until tender, seasoning with poultry seasoning and black pepper. Add the flour, cook to make a pale roux.

Slowly add the broth, starting just a spoonful at a time, stirring until completely incorporated into the roux, so that no lumps form. (This will take a while.) It should start to bubble and cook after each addition of broth, before you add more.

Once all of the broth is incorporated, add the meat in, and bring to a simmer.

The biscuits:

Make the recipe for four biscuits.

The finished dish:

Preheat the oven to 450.

Transfer the simmering-hot chicken mixture to individual baking dishes. Don't overfill, leave room for biscuit dough!

Refrigerate what you aren't eating today.

Top each baking dish with spoonfuls of biscuit dough.

Bake until the biscuits are cooked through and brown on top.

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