Wednesday, September 14, 2011

WHEAT SALAD

We used this recipe at our restaurant in Montana.  The original came from a cookbook (can't remember the name,) but I have tweaked it some.



Boil:  2 eggs in shell* (hard boiled) then chill.
Combine and bring to boil in heavy pan:
         2 cups water
         1 tsp. salt 

Add:  1 cup wheat
Cook uncovered on medium-high heat without stirring until moisture is almost gone.  The wheat is done when you start to hear some crackling.  Do not burn!  Drain any remaining water and cool wheat to  room temperature.  This takes approximately a half hour on my electric stove.


Chop into small pieces:
         2 cups celery
         1/2 cup onion
         1/2 cup green bell pepper
         1/2 cup pimentos or chopped red bell pepper
Add to wheat: 
         1/2 cup Larson dressing (or French or Catalina type) 
              See recipe for Larson Dressing on this blog.

Add chopped vegetables.
Dice eggs and add to above.

Add:  2 Tbsp. mayonnaise and mix well.
Garnish with radishes or tomato wedges

Options: Add leftover veggies, seafood, or cheese.

*A tip on cooking the eggs:  it works well to put the eggs in cold water and bring them to a boil.  Turn off the heat, cover and let sit for 20 minutes. Eggs will be hard boiled at this point.

Friday, September 9, 2011

ITALIAN CHICKEN

This recipe was given to me by my friend Ellie Tauaika.

Place in crockpot:
      4 Chicken Breasts (cut in large pieces or use whole)
         OR 8-12 chicken tenders
      8 oz. cream cheese
      1 can cream of chicken soup
      1 pkg. dry Italian salad dressing
      3/4-1/2 cup milk (to thin)

Cook 4 or more hours.

Serve with rice.

Sunday, September 4, 2011

BLONDIES

My daughter, Jennifer, sent this to me.  It came from the Better Homes and Gardens New Baking Book.


A saucepan and a spoon are all you need to mix up these butterscotch bars.

2 cups packed brown sugar
2/3 cup butter
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 6-ounce package (1 cup) semisweet chocolate pieces
1 cup chopped nuts (our favorite is pecans, but walnuts are good too)

  1. Grease a 9x13x2-inch baking pan; set aside. In a medium saucepan heat brown sugar and butter over medium heat until sugar dissolves, stirring constantly. Cool slightly. Using a wooden spoon, stir in 3 eggs, one at a time, and vanilla. Stir in flour, baking powder, and baking soda. Spread batter in the prepared pan. Sprinkle with chocolate and nuts.

2. Bake in a 350 F oven for 25 to 30 minutes or until done. Cool slightly in pan on a wire rack. Cut into bars while warm; cool completely in pan.

Thursday, September 1, 2011

GRANOLA

My friend, Valeta Schwab gave me this recipe.  She said she received it from our mutual friend, Irene Allred.  It works very well in my Oatmeal Raisin Cookies.


Mix well in large oven safe metal bowl or pan:
       6 cups quick or old fashioned oats 
          (can use half of each)
       1 cup nuts / seeds of choice (such as ground flax 
          seed, oat bran, raw sunflower,pumpkin seeds, 
          almonds, walnuts, sesame seeds)
       1/2 - 3/4 cup brown sugar
       1/2 cup coconut ( opt.)
       1-1/2 tsp. Cinnamon (opt.)

Pour over the top:
       1/2 cup vegetable oil ( safflower, canola, ,etc.)
       1 Tbsp. vanilla flavor 


Stir well then place bowl in pre-heated 300o oven (or spread on cookie sheets.)

Toast in 300o oven stirring about every 15 minutes until it is toasted the the way you like.

OPTIONS:
1. To make the mix more clumpy, drizzle 1-2 Tbsp. Honey
    over top of mix and use less brown sugar.

2. Add raisins or other dried fruit the last 5 minutes of toasting.

3. Instead of vanilla flavoring, use almond, maple or 
    coconut flavoring.  



OATMEAL RAISIN COOKIES

My sister, Nola, gave me this recipe many years ago, and it is my favorite oatmeal cookie.  The granola option is something I came up with.

Mix together:
          11/2 cups flour
          1 tsp. salt
          1 tsp. soda

Cream together:
          1 cup shortening
          1 cup brown sugar

Add and beat well: 
2 eggs
2 tsp. vanilla
Blend in sifted dry ingredients

Mix in:
3 cups oats
1 1/4 cups raisins
1 cup nuts (optional)

Shape in to single layer in gallon-size Ziploc bag.  Place on a flat pan to hold bag, and refrigerate a minimum of 2 hours or freeze.*                    


Remove bag from refrigerator an then pre-heat oven to 350o.
Bake on ungreased cookie sheet 350o for about 7-10 minutes, until light brown.

OPTION: Replace the oats with granola (a kind that has oats in it.)    

*Refrigerating the dough is important for a crisper cookie. If you want soft cookies, skip this step and scoop dollops of batter onto cookie sheet.