Author: Julie

Basic White Bread

 

Basic White Bread

All Recipes
Based on the Blue Ribbon Bread recipe
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Course Breads
Cuisine American
Servings 24 slices
Calories 164 kcal

Equipment

  • 1 Stand mixer whisk, kneading attachments
  • 2 loaf pans
  • 2 pyrex cup to melt shortening and butter
  • 1 cake/brownie pan for water under the loaves in the oven

Ingredients
  

Yeast mixture

  • 1 package active dry yeast .25 ounce
  • 1 tsp sugar
  • 1/2 cup warm water 110ºF (microwave for 23 seconds)

Bread dough

  • 12 oz evaporated milk
  • 1/4 cup warm water
  • 1/4 cup shortening melted
  • 1/4 cup honey
  • 1/2 tbsp salt
  • 1/2 tsp salt
  • 6 cups flour bread flour preferred

Wash

  • 2 tbsp butter melted

Instructions
 

Yeast mixture

  • In a large stand mixer bowl, dissolve yeast and sugar in 1/2 cup warm water.
  • Let stand until foamy, usually 10 minutes.

Mix dough

  • Melt the shortening.
  • Add evaporated milk, warm water, melted shortening, honey, salt, and 2 cups flour. Mix at speed 2 until combined.
  • Add the remaining flour no more than a cup at a time kneading well between each addition.

Knead dough

  • When the dough has pulled together and it trying to escape the bowl, turn it out onto a lightly floured surface.
  • Knead until smooth and elastic, about 8 minutes.

Let dough rest

  • Wash the mixing bowl and dry thoroughly. Coat with oil.
  • Place dough in bowl.
  • Cover with a damp towel and set aside in a warm place to rise until doubled in volume. About 1-2 hours.

Proofing

  • Once the dough has doubled in size, turn it out onto a countertop.
  • Punch the dough down.
  • Divide the dough in half.
  • Roll each half into loaf shapes. Seal the seams by pinching.
  • Melt the butter and use to coat the bread pans.
  • Place shaped dough into pan and cover loosely with plastic wrap.
  • Place in a warm area and let rise until the loaf is about an inch over the top of the pan, about 30 minutes.

Baking

  • Fill the cake/brownie pan with about 1/2 inch of hot water and place in the oven on the bottom rack.
  • Preheat the oven to 375ºF.
  • Uncover the loaves and place on the top rack in the oven.
  • Bake until tops are golden brown, about 25-35 minutes.

Cooling

  • When finished, brush the tops with butter and allow to cool a bit in the pan.
  • When cool enough to touch, turn out of the pan and enjoy the first still-warm slice!
  • When fully cool, wrap with bees wrap or place in plastic bag. Can be frozen.

Nutrition

Calories: 164kcalCarbohydrates: 29gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gCholesterol: 3mgSodium: 219mgPotassium: 85mgFiber: 1gSugar: 5gVitamin A: 85IUVitamin C: 0.2mgCalcium: 47mgIron: 2mg
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Sausage, Mushrooms, and Spinach Rice

 

Sausage, Mushrooms, and Spinach Rice

Grit
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Keyword one-dish, potluck
Servings 6
Calories 344 kcal

Equipment

  • 1 large baking dish or skillet cast iron dutch oven or skillet works great

Ingredients
  

  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 small onion chopped
  • 2 cups white mushrooms chopped
  • 12 ounces smoked sausage cut into thin slices
  • 8 ounces spinach fresh, chopped
  • 1 cup long-grain rice uncooked
  • 2.5 cups low-sodium chicken stock
  • 1 tsp chicken bouillon granules
  • .5 tsp salt to taste
  • .5 tsp pepper freshly ground, to taste

Instructions
 

  • Heat olive oil in dutch oven or skillet over medium-high heat.
  • Add onion, garlic, mushrooms, and smoked sausage. Cook for 5 minutes or until onion softens and sausage beings to brown.
  • Add spinach, rice, chicken stock, and chicken bouillon and stir well. Season with salt and pepper to taste.
  • Cover and continue to cook for 15-20 minutes or until rice is cooked through and all stock has been absorbed by the rice.

Nutrition

Calories: 344kcalCarbohydrates: 31gProtein: 13gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 817mgPotassium: 566mgFiber: 2gSugar: 2gVitamin A: 3546IUVitamin C: 13mgCalcium: 62mgIron: 2mg
Print Recipe

Grandma Nan’s Potato Salad

 

Grandma Nan's Potato Salad

Print Recipe
Course Salad, Side Dish
Cuisine American, German
Keyword potluck
Servings 10 servings
Calories 493 kcal

Ingredients
  

  • 8 eggs hard boiled
  • 5 lbs red potatoes peeling optional
  • 2 stalks celery diced
  • 1 onion diced
  • 1-1/2 cup mayonnaise
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • salt to taste
  • pepper to taste

Instructions
 

In advance

  • Hard boil 8 eggs.

Chop veggies

  • Cut potatoes into small bite-sized pieces.
  • Slice celery stalks lengthwise into four strips then chop into 1/4"pieces.
  • Dice onion.
  • Slice and chop hard boiled eggs.

Boil potatoes

  • Put chopped potatoes in a pot and cover with at least an inch of water.
  • Boil until "al dente".
  • Drain water and allow to cool.

Mix ingredients

  • In a small bowl, combine mayonnaise, sugar, vinegar.
  • In a large bowl, add potatoes, celery, onion, and eggs.
  • Pour mayo mixture over potato mixture and stir to coat.
  • Add salt and pepper to taste and stir.
  • Refrigerate at least 2 hours, overnight is even better.

Nutrition

Calories: 493kcalCarbohydrates: 50gProtein: 9gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 145mgSodium: 352mgPotassium: 1169mgFiber: 8gSugar: 17gVitamin A: 43834IUVitamin C: 46mgCalcium: 114mgIron: 2mg
Print Recipe

Ground Beef and Wild Rice Casserole

 

Ground Beef and Wild Rice Casserole

GRV-Gibbs Wild Rice
Print Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American
Keyword potluck
Servings 4 servings
Calories 437 kcal

Equipment

  • 1 casserole dish large
  • 1 small frying pan for veggies
  • 1 large frying pan for ground beef
  • 1 saucepan for boiling water

Ingredients
  

Prepare wild rice

  • 4 cups water boiling
  • 1 cup wild rice uncooked

Other ingredients

  • 1 can cream of chicken soup
  • 1 can sliced mushrooms drained
  • 2 cubes beef bouillon
  • 1 cup water boiling
  • 1 bay leaf crumbled

Seasonings

  • 1/4 tsp celery salt
  • 1/4 tsp garlic salt
  • 1/4 tsp pepper
  • 1/4 tsp onion salt
  • 1/4 tsp paprika

Veggies

  • 3/4 cup celery chopped
  • 6 tbsp onion chopped
  • 1 tbsp butter

Ground beef

  • 1-1/2 pounds ground beef

Optional

  • 1/4 cup slivered almonds

Instructions
 

Preparation

  • Bring 4 cups of water to a boil.
  • Chop 3/4 cup celery.
  • Chop 6 tbsp onion.
  • Dissolve beef bouillon in 1 cup boiling water.

Prepare the wild rice

  • Pour boiling water over 1 cup wild rice.
  • Let stand 15 minutes.
  • When finished, drain.

Saute veggies

  • While, the rice is standing, sauté celery and onion.

Brown ground beef

  • Brown ground beef.
  • Drain.

Assemble casserole

  • Add cream of mushroom soup, sliced mushrooms, beef bouillon, bay leaf, and seasonings to casserole dish.
  • Add wild rice after draining.
  • Add sautéed vegetables.
  • Add ground beef.
  • Optional: sprinkle with slivered almonds.

Refrigerate (optional)

  • Refrigerate until time to bake.

Bake

  • Bake, covered, for 1-1/2 hours at 350ºF.
  • Optional: If the casserole becomes dry while baking, add more dissolved beef bouillon.

Nutrition

Calories: 437kcalCarbohydrates: 41gProtein: 20gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 54mgSodium: 1213mgPotassium: 529mgFiber: 5gSugar: 3gVitamin A: 331IUVitamin C: 2mgCalcium: 73mgIron: 3mg
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Corn on the Cob

 

Corn on the cob

Char Mountain
The easiest way to make corn on the cob imaginable.
Print Recipe
Cook Time 15 minutes
Resting time 15 minutes
Course Side Dish
Cuisine American
Keyword garden
Servings 4 servings
Calories 77 kcal

Equipment

  • 1 large stock pot, with cover The bigger the pot, the less the chance it will boil over.

Ingredients
  

  • 4 ears corn on the cob
  • butter to taste
  • salt to taste

Instructions
 

Prepare corn

  • Peel the husks off the ears of corn and rub to get the silk off.
  • Place in stock pot.

Cook the corn

  • Add water to the pot until the ears are covered.
  • Place on stove over high heat.
  • Bring to a boil.

Resting

  • Once it reaches a vigorous boil, turn the heat off and cover.
  • Allow to sit at least 15 minutes.

Serve

  • Remove from pot and allow the water to drain off as you do so.
  • Serve.
  • (Optional) Add butter and salt to taste.

Nutrition

Calories: 77kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 14mgPotassium: 243mgFiber: 2gSugar: 6gVitamin A: 168IUVitamin C: 6mgCalcium: 2mgIron: 0.5mg
Print Recipe

Apple Pie

 

Apple Pie

Cuisinart Food Processor User's Guide
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Keyword pie
Servings 8 slices
Calories 391 kcal

Equipment

  • Food processor metal blade
  • Apple peeler rotary or peeler
  • Pie plate

Ingredients
  

Bottom Crust

  • 1-1/2 cups all-purpose flour
  • 1 stick unsalted butter very cold, cut into 1" pieces
  • 1/2 tsp salt
  • 1/4 cup water ice water
  • 2 tbsp all-purpose flour for rolling surface

Top Crust

  • 1-1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 stick unsalted butter very cold, cut into 1" pieces
  • 1/4 cup water ice water
  • 2 tbsp all-purpose flour for rolling surface

Filling

  • 2 pounds apples peeled and cored (Granny Smith)
  • 1/2 cup sugar
  • 3/4 tsp cinnamon
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • 3 tbsp all-purpose flour

Instructions
 

Make the dough for the bottom crust

  • In the food processor, use the metal blade to process flour, butter, and salt until mixture is like coarse meal, about 8 seconds.
  • Add ice water and pulse until dough begins to clump together. Do not let it form a ball.
  • Put dough in a Ziploc bag and work through bag to press dough together into a ball and then make a flat disc.

Make the dough for the top crust

  • In the food processor, use the metal blade to process flour, butter, and salt until mixture is like coarse meal, about 8 seconds.
  • Add ice water and pulse until dough begins to clump together. Do not let it form a ball.
  • Put dough in a Ziploc bag and work through bag to press dough together into a ball and then make a flat disc.
  • Refrigerate top and bottom crust for at least 1 hour.
  • Clean the food processor bowl.

Roll the dough

  • Roll dough on lightly floured surface to a circle about 1/8-inch thick.
  • Lay in bottom of pie pan and smooth.
  • Roll second disc of dough on floured surface to a circle about 1/8-inch thick.

Prepare the apples

  • Preheat the oven to 375ºF
  • (Optional) Peel the apples

Mix the filling

  • In food processor, use the metal blade to mix sugar, cinnamon, salt, nutmeg, and flour.
  • Change to slicing disc and slice the apples into the sugar and spice mixture.

Assemble the pie

  • Transfer sliced apples into the waiting pie crust.
  • Spread sugar and spice mixture evenly over the apples.
  • Place the second crust over the apple filling.
  • Pinch crust edges together and trim off excess.
  • With a sharp knife, make 4-8 small cuts in top crust to allow steam to escape.

Baking

  • Bake for 45 minutes until juices bubble.
  • Allow to cool before serving.

Notes

Peeling the apples is optional.
You can also use a "cookie" cutter to cut designs into the top crust rather than slitting it with a knife.
If you want to dress up the crust a bit, brush it with water and sprinkle with sugar. Raw sugar is especially fun.

Nutrition

Calories: 391kcalCarbohydrates: 45gProtein: 3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 333mgPotassium: 153mgFiber: 3gSugar: 24gVitamin A: 768IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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Overnight Buns

 

Overnight Buns

Carol Erbele, in memory of Florence Erbele in the Streeter, ND American Legion Auxiliary Centennial Cookbook 1905-2005
Print Recipe
Course Breads
Cuisine American
Servings 48 buns
Calories 112 kcal

Ingredients
  

Boiled ingredients

  • 1-1/2 cup sugar
  • 4 cups water

Liquids

  • 4 eggs beaten
  • 1 cup oil
  • 1 pkg yeast
  • 1 tsp sugar
  • 1/2 cup water warm

Dry ingredients

  • 12-1/2 cup flour
  • 3 tsp salt

Instructions
 

Mix ingredients

  • Bring 1-1/2 cups sugar and 4 cups water to a boil.
  • Cool to lukewarm.
  • Beat eggs and add 1 cup oil then add to sugar water.
  • Soften one package yeast and 1 tsp sugar in 1/2 cup warm water until foamy.
  • Mix flour and salt.
  • Pour liquids over flour and salt.
  • Oil hands and knead, adding slightly more flour if needed, until dough is no longer sticky.

Rise and knead

  • Set aside in a warm room.
  • Work down (knead) again several times over the next few hours (up to eight hours).

Shape dough

  • Shape into buns.
  • Set aside in a warm room for 7-8 hours.

Baking

  • Bake at 350º F for 20 minutes.

Notes

Mix about 3 p.m. and work down the dough during the afternoon and evening. Then shape into buns about 11 p.m. and bake in the morning.
Alternatively, mix early in the morning and bake in the evening.

Nutrition

Calories: 112kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 152mgPotassium: 23mgFiber: 1gSugar: 2gVitamin A: 20IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Print Recipe

Slow Cooker Santa Fe Chicken

 

Slow Cooker Santa Fe Chicken

Print Recipe
Prep Time 10 minutes
Cook Time 10 hours
Course Main Course
Cuisine Mexican
Keyword potluck
Servings 8 servings
Calories 217 kcal

Equipment

  • 1 slow cooker

Ingredients
  

  • 15 ounces black beans canned, drained and rinsed
  • 14.5 ounces chicken broth canned, fat-free
  • 14.5 ounces diced tomatoes with green chili peppers canned
  • 8 ounces frozen corn
  • 1/4 cup cilantro chopped
  • 3 scallions chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1.5 pounds skinless, boneless chicken breasts

Instructions
 

  • In the crock pot, combine all ingredients except the chicken.
  • Season the chicken breasts with salt and lay on top of the beans mixture.
  • Cook on low for 9-1/2 hours.
  • Remove chicken and shred into strands, then return to slow cooker.
  • Cook for 30 minutes more.

Notes

You can also cook this on high for just 6 hours. Once again, shred the chicken 30 minutes before it's done and return it to the slow cooker.
Also, you may be able to shred the chicken right in the slow cooker as it can fall apart trying to remove it. 

Nutrition

Calories: 217kcalCarbohydrates: 23gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 54mgSodium: 414mgPotassium: 759mgFiber: 6gSugar: 1gVitamin A: 276IUVitamin C: 9mgCalcium: 45mgIron: 3mg
Print Recipe

Sweet and Spicy Shrimp

 

Sweet and Spicy Shrimp

eMeals
An odd mix of ingredients makes for an amazingly easy and delicious meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Chinese
Servings 2 servings
Calories 754 kcal

Ingredients
  

Rice

  • 3/4 cup jasmine rice white or brown

Sauce

  • 1/3 cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 clove garlic minced
  • 1 tsp Sriracha hot sauce
  • 1 green onion thinly sliced

Shrimp

  • 1 tbsp olive oil
  • 3/4 pound shrimp large raw, peeled and deveined
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

Rice

  • Cook rice in rice cooker ahead of time.

Sauce

  • Stir together mayonnaise, chili sauce, garlic, and Sriracha and set aside.

Shrimp

  • Sprinkle shrimp with salt and pepper.
  • Add olive oil to skillet and use medium heat.
  • Cook for 3-4 minutes or until the shrimp turn pink.
  • Remove from heat and stir shrimp into mayonnaise mixture.
  • Serve shrimp mixture over rice sprinkled with green onion.

Nutrition

Calories: 754kcalCarbohydrates: 65gProtein: 40gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 18gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 290mgSodium: 958mgPotassium: 565mgFiber: 1gSugar: 9gVitamin A: 89IUVitamin C: 3mgCalcium: 140mgIron: 2mg
Print Recipe
turkey ballotine meal

Ballotine of Chicken with Roast Potatoes, Carrots, and Cabbage

 

turkey ballotine meal

Ballotine of Turkey with Roast Potatoes, Carrots, and Cabbage

Print Recipe
Servings 1 serving
Calories 2106 kcal

Ingredients
  

Fresh Food Ingredients

  • 4 oz chicken breast turkey works too
  • 1 bratwurst
  • 4 strips bacon
  • 2 tbsp bacon grease (olive oil can substitute)
  • 8 oz chicken stock
  • 3 med potatoes red or other roasting potatoes
  • 2 cloves garlic
  • 1 sprig rosemary
  • 1 large carrot
  • 1 lemon
  • .5 head cabbage green cabbage preferred
  • 2 tbsp butter
  • 1 small onion
  • 1 clove garlic
  • 1 tbsp butter

Dry Store Cupboard Ingredients

  • salt
  • pepper
  • 1 tbsp olive oil
  • 2 oz maple syrup
  • 1 tbsp flour
  • 1 tbsp cranberry sauce
  • 2 oz red wine optional

Instructions
 

Preparation

  • Potatoes: Peel the potatoes and cut into large pieces and rinse. Place cut potatoes in a larege saucepan and cover with water. Add a dash of salt and bring to a boil. Cook potatoes until just tender, about 15 minutes. Drain and allow potatoes to cool. Cover and refrigerate until needed.
  • Carrots: Peel carrot and cut into small batons. Cover and refrigerate until needed.
  • Cabbage: Cut cabbage head in half, then quarters, and then into 1cm-wide strips. Cover and refrigerate until needed.
  • Onions: Dice one small onion. Cover and refrigerate until needed.
  • Garlic: Smash and chop garlic clove. Cover and refrigerate until needed.

Ballotine

  • Fill a large saucepan with water and bring to a boil
  • Tear off a sheet of aluminum foil, approximately 12 x 20 inches (cover with cling film on both sides?)
  • On large cutting board, lay a sheet of parchment paper. Place the chicken breast on one half and fold the parchment paper over the top of it. Use a rolling pin to bash the chicken breast until it is less than 1/4-inch thick and about 4 x 6 inches in size.
  • Uncover and season the chicken breast with salt and pepper.
  • Remove the casing around the bratwurst and then place it down the center of the chicken breast.
  • Using the parchment paper, carefully fold the chicken breast around the bratwurst, ensuring it is completely covered. Set aside for a moment.
  • On the cutting board, lay the strips of bacon so that they are slightly overlapping. Then place the chicken/bratwurst log at the bottom and roll the bacon around the log.
  • Place the meat roll onto the foil/cling wrap and roll up tightly and twist both ends like a Christmas cracker.
  • Carefully place into the boiling water. You may have to put a small plate on top of it to keep it submerged.
  • Lightly boil for 20 minutes or until the meat reaches 150ºF.
  • Remove from the boiling water (and dump the water) and let the meat rest for 5 minutes.
  • Remove meat from foil/cling wrap and drain off any excess moisture.
  • In a frying pan, heat a bit of oil and then add the ballotine and turn regularly to add color. When it starts to brown, add a tablespoon of butter to the pan.
  • When it is golden brown on all sides (and 160ºF internally) remove from the pan and let it rest for 5 minutes before carving.

Roast Potatoes

  • Peel the potatoes and cut into large pieces.
  • Place in a large saucepan and cover with water and add a bit of salt.
  • Bring to a boil and then turn down to simmer. Cook until the potatoes are tender when pricked with a fork (~15 minutes).
  • Drain carefully and allow to cool and dry.
  • Heat a roasting tray in the oven (375ºF) with a couple of tablespoons of butter.
  • When the pan is warm and the butter melted, place the potatoes, garlic, and rosemary in the tray. Turn the potatoes to make sure they are covered with the butter.
  • Place back in oven and turn every 10 minutes until golden brown.
  • Remove from oven and drain on a paper towel. Serve immediately.

Slow Roasted Carrot

  • Preheat the oven to 375ºF and line a baking tray with parchment paper.
  • Cut the carrot(s) into 5cm batons.
  • Place batons in a bolw and lightly coat with olive oil and seasonings. Toss to coat.
  • Place onto the lined tray and put into the oven.
  • Bake for about 30 minutes or until tender.
  • Remove from oven and either drizzle or toss with maple syrup (or honey).
  • Bake an additional 5 minutes.
  • Remove from the oven and drizzle with a bit of fresh squeezed lemon juice.

Buttered Cabbage

  • Cut cabbage into 1cm strips.
  • Place butter in a medium sized saucepan and melt over a medium heat.
  • When the butter is fully melted, add the cabbage strips.
  • Stir and cook until tender.

Sauce

  • Melt the butter in a small saucepan.
  • Add the onion and garlic and sweat until lightly golden.
  • Add the flour and cook for a couple of minutes.
  • Combine the stock and the wine and add a portion to the saucepan and cook until it begins to thicken. Repeat until you have added all the liquid.
  • Continue to cook on a low heat until it is reduced by half.
  • Add the cranberry sauce and cook until it is combined.
  • Drizzle the gravy over the ballotine and plate.

Notes

First made as part of Sendible's (remote) Christmas party 2020.

Nutrition

Calories: 2106kcalCarbohydrates: 226gProtein: 62gFat: 107gSaturated Fat: 45gCholesterol: 250mgSodium: 1555mgPotassium: 5031mgFiber: 32gSugar: 72gVitamin A: 13538IUVitamin C: 363mgCalcium: 417mgIron: 10mg
Print Recipe