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RECIPES
from some of our favorite kitchens


Faye's 2017
VEGETABLE CHILI
by Faye Marvell

                                                                                  

OK. it's a new year lets get 2017 started by listening to what our body's are telling us 
instead of what our heads are telling us to do and eat.

We all love to eat the things our heads are telling us to eat but what do our bodies need to keep us strong and healthy? A little more moving around, maybe walking or climbing stairs? Are we eating too many sweets, too much meat protein? Did you know that beans, lentils and green leafy veggies are full of protein and nutrients our bodies need to keep us lean and healthy. It's cold now so a steaming pot of chili with plenty of vegetable protein sounds good to me.

INGREDIENTS

                      1 tablespoons olive oil (or 3T water to save calories)               1 onion, chopped
                      2 teaspoon oregano                                                                3 tablespoon chili powder
                      1 teaspoon cumin                                                                   ½ teaspoon cinnamon
                      1 jalapeño pepper, seeded and diced (optional)                       2-3 cloves garlic, chopped
                      3 large carrots, sliced                                                              2 stalks celery, sliced
                      2 medium zucchinis, chopped                                                1 large red or orange bell pepper, seeded and diced
                      1 large sweet potato, peeled and cubed in small pieces            3 cans diced tomatoes
                      1 cup vegetable broth                                                            1 cup water (add more or less to desired thickness)
                      1/4 cup cilantro, extra for garnish                                          One small can tomato paste
                      3 cups cooked white beans (equivalent to three 15-oz cans) kidney or any combination of beans will work
                      1 teaspoon sea salt (or 2 T Ms Dash)                                      fresh ground pepper to taste

Toppings
Avocado, diced
Fresh cilantro, chopped

Directions

In a large stockpot, heat 1 tablespoon of olive oil or water and sauté the onion. Once the onion is translucent, add oregano, chili powder, cumin, cinnamon, jalapeño and garlic. Stir and cook for 1-2 minutes, add carrots, celery, zucchini, bell pepper, sweet potato, and tomatoes, and cook for 4-5 minutes. Add water, vegetable stock, tomato paste, salt, cilantro and cooked beans to the pot. Bring to a boil. Reduce to simmer and cover. Cook the mixture for approximately 35-40 minutes or until all vegetables are tender. Serve hot and top each bowl with avocado and cilantro. For a little heat, add a dash of hot sauce or crushed red pepper flakes.


                                                   
          
(If you would like to submit a recipe for our readers to enjoy, we invite you to do so. Just send to
                        cgchopestreet@comcast.net, and include your contact info in your email.)


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                                     HERE'S A GREAT "DIFFERENT"
PECAN PIE recipe for CHRISTMAS  

                                                                                  
Pecan-Cracker Pie
                                                                
from Mz. Micki's Kitchen
                                                                                                  


                          1 C Sugar
                          1/4 Cream of Tartar
                          3 Egg Whites (whipped Stiff)
                          1 C Chopped Pecans
                          10 Saltine Crackers (crushed finely)

Preheat oven to 325 degrees.  Buttered Pie Dish.
1. Beat egg whites, adding Cream of Tartar and Sugar while you are beating until stiff peaks form.
2. Fold in chopped Pecans and crushed Crackers.

Bake in buttered pie dish for 30 - 35 minutes.

This is a delightful addition to your Christmas dessert menu.

 

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Breakfast Crescent Casserole 


                          8 slices Bacon, chopped in 1" pieces (before cooking)
                          2 cans Crescent Rolls
                          5 Large Eggs, beaten slightly
                          1 C Milk
                          1 C Heavy Cream
                          1 tsp Salt
                          6 Green Onions, thinly sliced
                          2 C Grated Cheese Black Pepper 

Preheat oven to 375 degrees. Spray 9 X 13 dish with baking spray.
1.  Cook small pieces of bacon until crisp. Drain & set aside.
2.  Roll Crescent rolls and place side by side in dish.
3.  Whisk together eggs, milk, cream, scallions, salt & pepper.
4.  Pour over Crescent rolls.  Top with grated cheese.
5.  Bake 'til rolls are golden brown and egg mixture is set (20-25 min.).
6.  Sprinkle top with bacon and cheese.
Serve Warm.

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                               "Homemade" VANILLA WAFERS (Yum-m-m-m)


1/3 C  Crisco (use 1/2 butter                   1 C Sugar
                       for good flavoring)            1 Egg
1/4 C Milk                                                 2 Tsp vanilla
2 Tsp vanilla                                              2 C Flour
3 Tsp Baking Powder                               1/2 Tsp salt


Cream Crisco (& butter), sugar and eggs. Add milk & vanilla.  Beat together.  Mix Flour, baking powder & salt. Sift into liquid mixture.  Mix 'til dough forms.  Chill for three hours.

Roll out thin.  Bake on greased and floured cookie sheet at 400 - 425 degrees 'til brown.

Place on wire rack to cool.  Makes six dozen cookies.


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                                                            CRANBERRY CHICKEN (Serve over Rice or Noodles)

6 - 8 Chicken Breasts
1 Can Whole-Berry Cranberry Sauce
1 Pkg Lipton Onion Soup Mix
1 bottle Russian Dressing

Mix all ingredients in medium sauce pan. Place chicken in 9 X 13 baking dish. Pour sauce over chicken and marinate for 3 hours or more.  

Cover chicken with aluminum foil and bake at 350 degrees for 45 - 55 minutes.  Uncover and bake an additional 15 minutes.

Delicious!!

 

 
                                                                                     
FRESH CORN ON THE COB - (Cooked in the Microwave)

With HUSKS on -- wrap each ear in papap towels.  
For 2 ears:  Cook on high for 4 minutes.  Remove from paper towel & wrap corn in cloth towel for 5 minutes.
For 1 ear: Cook on high for 1.5 minutes.  Remove from paper towel & wrap corn in cloth towel for 5 minutes.

Remove from cloth towel and take off husts and silks (it's simple) - and they're ready to eat --

YUM YUM and SO EASY!!

 


                                                                     CREAM CHEESE POUND CAKE (Southern)

1 1/2 C soft butter               1 8-oz pkg cream cheese, soft
3/ C sugar                            3 C plain flour
6 large eggs                         1 1/2 tsp vanilla
1/2 tsp salt

Beat butter and cr. cheese for 2 minutes. Add sugar beating
5-7 min. Add eggs, one at a time beating after each. Add 
vanilla - mix well.  

Combine flour & salt and gradually add to butter mixture, 
beating on low speed after each addition. Pour batter in greased and battered tube pan.

Fill 2-cup glass measuring cup with water and put in over
with cake. (Will keep cake moist) Bake at 300 degrees for
1/1/2 hr or until toothpick inserted in middle comes out clean. 
Cool in pan on rack for 15 min. Remove from pan
and cool completely.  

Drizzle with GLAZE: 1 C Confectioner's sugar
                                      1/2 tsp vanilla
                                      1 T milk


                                                                         SOPAPILLA CHEESECAKE

1 8-oz pkg cream cheese
1 tsp vanilla
1/2 C melted butter
1 C white sugar
12 pkg crescent rolls
1/2 C white sugar
1 tsp cinnamon

Heat oven to 350 degrees. Spray 9X13 dish

1. Beat cream cheese w/ 1 C sugar and vanilla til' smooth.
2. Unroll crescent rolls.  With a rolling pen, roll out sheets to 9X13. 
3. Press one sheet in bottom of baking dish.
4. Evenly spread cream cheese mixture on top of crescent roll sheet.
5. Cover with remaining crescent roll sheet.
6. Stir together 1/2 C sugar and cinnamon. Sprinkle evenly over top of cake.

Bake for 30 minutes, or until golden brown.
Cool 10 minutes before serving.

Editor's Note: This is a "never fail" recipe and is ALWAYS a hit. It's
absolutely delicious!!


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                                                                                POUND CAKE IN A JAR

1/2 pound (2 sticks) unsalted butter, softened
1 1/3 cups sugar
3 large eggs, plus 3 large egg yolks, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons water
1/2 teaspoon salt
1 1/2 cups plain cake flour

1. Adjust oven rack to middle position; preheat oven to 350 degrees. Grease eight or more pint-size Mason jars, reserving the two-piece lids.

2. Cream butter in bowl of electric mixer at medium-high speed until smooth, about 15 seconds. Gradually add sugar and beat until light and fluffy and almost white, 4 to 5 minutes, stopping occasionally to scrape down sides of bowl.

3. Mix whole eggs, egg yolks, vanilla and water in a measuring cup with a spout. With mixer running on medium-high, slowly drizzle in egg mixture until well incorporated. Beat in salt.

4. With a spatula, gently fold in 1/2 cup of the flour by hand until incorporated. Repeat twice, using 1/2 cup flour at a time, until all flour is incorporated.

5. Place 1 cup of batter in each jar (filling each jar halfway). Be sure to keep rims of jars clean, wiping batter off them as needed. Place jars on a baking sheet, spaced an inch or two apart and not touching. Carefully transfer to the oven. Bake 30 to 35 minutes, or just until a toothpick inserted in the center comes out clean. Meanwhile, sterilize jar lids in boiling water.

6. To each baked cake, screw on the two-piece lid. Jars will seal as they cool, producing a 'ping' sound. To check the seal, press on the top of a lid after the jars have completely cooled. If the lid doesn't move, it's sealed. Once cooled, the cakes will pull away from the sides of the jar, and be ready to eat.

7. Sealed jars can be stored at room temperature with other canned goods. Cake should be safe to eat as long as the jars remain vacuum-sealed and free from mold. Unsealed jars should be refrigerated and eaten within two weeks.

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COTTAGE CHEESE & TOMATO SALAD

1 large container small-curd cottage cheese.
1 large tomato, diced
1 sweet onion, diced
2 T mayonnaise (to taste)
salt & pepper (to taste)

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HOMEMADE BISCUITS


3 C All-Purpose (plain) flower                           1/2 tsp Baking Powder
2 T sugar                                                             1/2 C Crisco (Lard)
2 1/2 tsp baking powder                                     1 C Buttermilk

Mix all dry ingredients.  Cut in lard (will be crumbly).  Gradually pour in milk, stirring in.  Kneed 
dough on floured board (flour hands).  Kneed lightly in order for biscuits to NOT 
be hard.  Roll out and cut with biscuit cutter.  Spray baking pan with non-stick spray and
place biscuits on pan.  Press down the center of each biscuit with two fingers, add melted
butter to top.  Bake at 450 degrees for 14 min.  DELICIOUS!

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SOUTHERN FRIED CHICKEN

Steep two family-size teabags in large bowl with hot water for 30 minutes.  Add
1 1/2 C sugar and stir to dissolve.  Add 1/2 C salt and stir to dissolve.

Cut chicken in serving size pieces. Wash and drop in bowl with tea and salt mixture. Cover and store in refrigerator for several hours..

In small bowl, beat two eggs and 1/2 cup water 'til frothy.

Remove chicken from tea mixture.  Dip each piece (starting with meaty pieces) in egg mixture, then into flower mixture of 1 C flour (or spelt flour), 1/4 T pepper, 1 T baking powder and 1 T sugar.

Place in heavy skillet in at least 1/2-inch hot fat. Lightly salt (sea salt) each piece of chicken. Turn to brown, reduce heat to med-low, cover tightly and cook slowly until tender.

Uncover the last 5 to 10 minutes 'til browned.

Take up chicken on paper towels or brown paper bags to drain grease.

Serve with honey and biscuits.


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                                                                        MINI-CHEESE-CAKE SQUARES 

1 box yellow or butter cake mix
1/2 C melted butter (one stick)
1 egg, beaten.

Combine all ingredients. Mix well and press in bottom of 9" X 13" pan.

8 oz cream cheese, softened
2 T lemon juice
2 eggs beaten
1 box powdered sugar

Beat soft ingredients for five minutes with electric mixer.  Pour over cake mix and bake at
350 degrees for 30-35 min.

Cool completely.  Cut in small squares and roll in powdered sugar.


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CHOCOLATE CHESS PIE
 


1 unbaked pie shell

2 eggs, beaten
1 cup sugar
Mix together and set aside.

2 squares semi sweet chocolate
1 stick butter
Melt together in double boiler.  Let cool to slightly warm.  Add egg & sugar mixture.  Mix
well.  Pour in pie shell and bake at 300 degrees for 1 hour.




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