Sweet and Sour Meatballs

2 pounds lean ground beef

1 cup quick oats

2 eggs, slightly beaten

2/3 cup onion, finely chopped (1/4 cup dehydrated onion)

1 1/4 teaspoon salt

Few grains pepper

1 1/2 teaspoon worcestershire sauce

2/3 cup milk

1 cup brown sugar

1/2 cup white vinegar

2 teaspoons prepared mustard

1/2 cup barbecue sauce

2 teaspoons worcestershire sauce

Combine ground beef, oats, eggs, onion, salt, pepper, 1 1/2 teaspoon worcestershire sauce, and milk. Form into balls about 1 1/2 inches and place in a casserole dish in a single layer.  In a bowl, combine brown sugar, vinegar, mustard, barbecue sauce and 2 teaspoons worcestershire sauce; pour over meatballs. Bake at 350 degrees for 30 minutes. Serve over rice.


Picture coming soon

Barbecue Chicken Taco Salad

1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips or cubes
1 tablespoon vegetable oil
1/4-1/2 cup barbecue sauce
1 (10-ounce) can corn, drained
1 (10-ounce) can black beans, rinsed and drained
1/4 cup diced red onion
1 medium tomato, diced 
Lettuce
Cheddar cheese, grated
1 bag tortilla chips
Ranch dressing and salsa
In a skillet, cook chicken for 6 minutes or until juices run clear. Once chicken is cool enough to handle, toss with barbecue sauce; set aside. In a bowl, mix together corn, black beans, onion, and tomato to make relish. On individual plates, layer the lettuce, barbecue chicken, cheese and relish. Crush chips over top. Serve with ranch dressing and salsa on the side.



Picture coming soon

Terrific Brownies

1 cup butter
4 eggs
2 cups sugar
2 teaspoons vanilla
1/2 cup cocoa
1-1 1/2 cups flour
1/2-1 cup walnuts (optional)
Dash of salt
Melt butter. Beat together butter, eggs, sugar and vanilla. Add cocoa, flour, nuts, and salt. Bake in a greased and floured 9 x 13-inch pan at 350 degrees for 35 to 40 minutes. While still hot, sprinkle powdered sugar over top or let brownies cool slightly, then spread chocolate icing on top and allow it to melt in. Makes chewy brownies.

Devil's Food Cake

1 cup sour milk*
2 cups flour
2 cups sugar
2/3 cup cocoa
1/2 teaspoon salt
2 eggs
1 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
1 teaspoon baking soda
For sour milk, mix milk and vinegar/lemon juice in a small bowl. Set aside for 5 minutes.
In a large bowl, mix together all ingredients except the water and baking soda. Mix until batter is smooth. Add baking soda to the boiling water. Add water mixture to batter. Mix well. Batter will be thin. Pour batter into a greased and floured 9 x 13-inch pan and bake at 350 degrees for 35 to 45 minutes or until middle is set.

*1 cup milk + 2 teaspoons white vinegar or lemon juice

Chicken Fajita Soup

1 pound boneless, skinless chicken breasts

1 medium onion                               

1 teaspoon butter

4 cups chicken broth                       

2 cups beef broth                              

1 (14.5-ounce) can diced tomatoes

1/4  cup chopped green bell pepper
1 to 2 tablespoons chili powder
1/2 teaspoon ground cumin
Salt and ground black pepper 

Tortilla chips
Grated Cheddar cheese
Avocado slices
Lime wedges

Cut the chicken into bite-size pieces. Chop the onion. Melt the butter in a large pot. Cook and stir the chicken and onion over medium-high heat until the onion is soft and the chicken is no longer pink. Stir in the chicken broth, beef broth, tomatoes, bell pepper, chili powder, and cumin. Bring to a boil, then decrease the heat and simmer for 20 minutes. Season with salt and black pepper to taste. Serve in bowls and top with the tortilla chips, cheese, and avocado slices. Pass the lime wedges. Makes about 10 cups

White Bread

4 cups warm (105-115 degrees) water
2 tablespoons active dry yeast
1 tablespoon salt
1/3 cup canola oil
1/3 cup honey or 2/3 cup sugar
10 to 12 cups all-purpose or bread flour
Pour the water into a very large mixing bowl or the bowl of a heavy-duty mixer. Add the yeast, salt, oil, honey, and 5 cups of the flour, and mix to combine. Gradually mix in an additional 5 cups flour, 1 cup at a time, until the dough is smooth. (Add still more flour, 1/4 cup at a time, if necessary.) Knead by hand on a lightly floured surface, or with the dough hook on low for 12 minutes. Cover with a dish towel and let the dough rise until doubled in bulk, 30 to 45 minutes. Generously grease three 9 x 5-inch loaf pans and set aside. Punch down the dough, turn it out onto a lightly floured surface, and knead it briefly to remove the air bubbles. Divide the dough in thirds, knead each section a few times, and shape into a loaf. Place the dough into the prepared pans. Cover with a dish towel and let rise 30 to 45 minutes. The dough is ready to bake when you press down slightly with your finger and the indentation remains. Meanwhile, preheat the oven to 350 degrees. Bake the loaves for 30 minutes. Immediately remove from the pans and cool on a wire rack. To freeze loaves, place in resealable plastic freezer bags and store up to two months in the freezer. Makes 3 loaves

Red-and-White Mostaccioli

1 pound uncooked mostaccioli or other ridged tubular pasta

Alfredo Sauce (see recipe below)

1 (26-ounce) jar meatless spaghetti sauce or 3 cups homemade sauce, divided

3 cups shredded mozzarella cheese, divided

Preheat the oven to 350 degrees. Cook the pasta according to package. Meanwhile, prepare Alfredo Sauce. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, half the Alfredo sauce , spaghetti sauce, and cheese. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly. Makes 10 to 12 servings

Serve with  a tossed green salad or French bread. 

Alfredo Sauce

1/2 cup butter 

1 (3-ounce) package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

1/2 cup grated Parmesan cheese

Salt and ground black pepper

Melt the butter in a medium saucepan over low heat. Mix in the cream cheese Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while preparing the mostaccioli. Cook and stir for desired consistency. When desired consistency is reached, stir in the Parmesan cheese into the sauce and season with salt and pepper to taste.