| MY FAVORITE COUNTRY RECIPES |
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| CINNAMON SOURDOUGH BREAD 2 cups of sourdough starter 2 Tablespoons oil 1 teaspoon salt ½ cup milk ½ cup water (less if starter is not thick) 3/4 cup sugar¤ 1½ teaspoons cinnamon¤ 3-3½ cups bread flour (I used all purpose) 2 teaspoons Vital Wheat Gluten 1½ teaspoons baking yeast Combine per bread machine instructions and bake on basic bread setting. ¤when I make regular raisin bread, I reduce cinnamon to ¼ teaspoon and sugar to 2 Tablespoons then mix in a separate dish: ½ cup raisins ½ cup of sugar ½ teaspoon cinnamon 1 Tablespoon butter Melt and mix together. When the bread machine beeps for the add fruit, I pour this over dough and let it swirl thru the dough. Depending ont he dough I may have to use a plastic spatula to help this process along. Serve with butter. Yummy! |
| BEER & CHEESE BREAD 1-1/3 cup flat beer 3¼ cups bread flour 1½ Tablespoons sugar 1½ teaspoons salt 6 teaspoons powdered milk 1½ cups grated cheddar cheese 2 Tablespoons Vital Wheat Gluten 2 teaspoons yeast Place in bread machine per instructions and bake on basic setting. |
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| FRESH BLUEBERRY COBBLER 1/2 cup sugar 1 Tablespoon cornstarch 4 cups fresh blueberries 1 teaspoon lemon juice 3 Tablespoons butter 1 cup all-purpose flour 1 Tablespoon sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch ina saucepan. Stir in berries and lemon juice. Cook, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour into ungreased 2-quart oven-safe cassarole dish. Set aside in a warm location. Cut butter into flour, 1 T sugar, baking powder and salt until it resembles fine crumbs. Mix in milk. Drop mixture over warm fruit in dish. Bake for 25 to 30 minutes until golden brown. Double for larger cobbler. If using fresh cherries, increase sugar to 1-1/4 cups and cornstartch to 3 Tablespoons; for peaches or apples add 1/4 to 1/2 teaspoon cinnamon. |
| YUM-YUM PIE 1 (12 oz.) can evaporated milk 3 eggs 1 cup sugar 1 cup flaked coconut 3 Tablespoons all-purpose flour 3 Tablespoons vegetable oil 1 teaspoon vanilla 1/2 teaspoon Butter-Pecan flavoring Combine all ingredients in a blender and blend on medium for 2 minutes. Pour into a greased and floured 9-inch pie dish. Bake at 350 degrees for 1 hour or until center is set. Let cool before serving. TOPPING 2 cups of thawed whipped topping 1 Tablespoon Vanilla coffee flavoring or creamer Whip together and spread on pie. Sprinkle with cinnamon and nutmeg. |
| WACKY CAKE Sift into ungreased oblong pan. 1 1/2 cups all-purpose flour 1 cup sugar 3 Tablespoons cocoa 1 teaspoon baking soda 1/4 teaspoon slat Make 3 holes in dry ingredients and putin each hole 1 teaspoon vanilla 3/8 cup vegetable oil 1 Tablespoon vinegar Pour 1 cup water over cake and stir with a fork until mixed. Cook at 350 degrees for 30 minutes. ICING 1/2 stick of butter, softened 1 cup coconut 9 Tablespoons brown sugar 1/2 teaspoon vanilla 4 Tablespoons evaporated milk Mix together and spread on cake while still warm. |
| DAVID'S POTATO SOUP 1/2 stick butter 3 very large potatoes, peeled & chopped into large chunks 1/2 to 1/2 cup flour 1/2 cup chicken broth 1 to 2 cups milk 1/2 teaspoon season salt 1/4 to 1/2 teaspoon onion powder 3 to 4 slices of crisp hickory smoked bacon, crumbled up 5 dashes of black pepper Cook potatoes to done but still firm and drain. In skillet melt butter. Add flour and stir until thick; add milk and chicken broth. Stir until thick like gravy. Combine with potatoes in a large soup pot. Add remaining ingredients. Simmer for 10 minutes or more before serving. Potatoes should be soft. |
| BEA PENNY'S MACARONI & TOMATOES 1 large can cooked whole tomatoes 1 to 2 tablespoons Bacon drippings (needed for flavor) 1/4 teaspoon garlic powder 1/2 onion minced (or 1/4 t. onion powder) salt & pepper to taste 1/2 cup milk 1 large package of macaroni noodles 1/2 cup water Grated cheddar cheese Cook tomatoes, drippings, garlic, onion, salt & pepper for 5 minutes. Slowly pour in milk, stirring constantly to keep it from clabbering. Pour in macaroni noodles & water and cook until noodles are done. Add cheese just before serving. |
| PEAS & CUCUMBER SALAD 1/4 teaspoon tarragon 2 tablesspoons hot water 1 10-ounce package frozen sweet peas 1 medium cucumber, peeled and sliced 1/2 cup water 2 teaspoons season salt 1/2 cup mayonaise 1/2 cup sour cream 1 tablespoon lemon juice Sprinkle tarragon in hot water and let stand 10 minutes. Drain water off tarragon. Combine tarragon, peas, cucumbers and season salt. Add 1/2 cup of water and bring to a boil; cover and simmer 5 minutes. Drain water. In a samll saucepan combine mayo, sour cream and lemon juice. Heat thoroughly. Poiur over pea mixture and serve salad hot. Serves 6. |
| PAW'S COOL WHIP PIE 1 graham cracker crust 1 can of Eagle Brand Milk 1/3 cup of lemon juice 1 small can crushed pineapple, drained 1 large container of Cool Whip topping Blend milk and lemon juice well. Add pineapple and stire well. Add Cool Whip and fold in evenly. Poiur into pie crust and chill well. |
| RED'S HOMEMADE CHILI 1 pound hamburger meat cooked and drained 1 pound ground sausage cooked and drained 1 onion chopped up 2 cloves of garlic chopped up 1 to 2 tablespoons chili powder 1 teaspoon paprika 1/2 teaspoon ground cumin 1 teaspoon salt 2 quarts whole canned tomatoes 2 cans Ranch Style beans Combine all in large cast iron soup pot and simmer all day over open fire as in a fireplace or in a large crockpot on medium. Serve over oyster crackers or saltines. |