News

GUMBALAYA - LOW CARB 1/2 c. coconut oil or bacon fat 2 1/2 pounds boneless chicken, cubed 2 minced garlic cloves 1 yellow onion, sliced 1 green bell pepper, slices 3 celery stalks, chopped 3 1/2 c. crushed tomatoes (1 large can 1/2 c. water 2 c, beef broth 1 t. salt 1 t. cajun seasoning 12 oz. kielbasa, thinly sliced 1 lb. shrimp, peeled and deveined 1. Melt oil in skillet. Add chicken and garlic. Saute until chicken is browned. 2. Add onion and bell peppers and stir until vegetables are soft. 3. Add salt and cajun seasoning, Stir and cook for 1 minute. 4. Add kielbasa, celery, crushed tomatoes, water, and beef broth. Stir until well mixed. 5. Turn pan to a low boil and continue stirring as the sauce thickens. Let simmer at least 15 minutes. The longer the greater the flavor. 6. When vegies are tender and sauce has thickened, add shrimp and simmer for 2-3 minutes until shrimp is pink and cooked through. If sauce does not thicken enough, add some corn starch mixed with water or beef broth until sauce is thickened to your liking.

CINNAMON PICKLES requested by Jackie D 2 gallons large cucumbers - about 15 Peel, seed and cut in strips of rings 2 c. dehydrated !one 8 1/2 quarts of water Put cukes in lime water and let soak for 24 hours. Drain and wash in cool water to remove lime. Pour cold water over cukes, soak for 3 hours and drain. Add 1 c vinegar, 1 T. alum, 1 bottle red food coloring and enough water to cover cukes. Heat and simmer for 2 hours. Drain. SYRUP 2 c vinegar 2 c water 3 c sugar 8 cinnamon sticks 1 package red hots candies Bring to a boil and pour over cukes. Let stand overnight. Drain syrup and reheat syrup 3 mornings and pour over cukes. Third morning heat cukes and syrup to boiling. Pack in sterilized jars and seal. Remove cknnamon sticks. Makes 4 - 5 quarts. I usually make a double batch of syrup because I don't find one batch to be enough.

Requested by Lynette and Sally CHOCOLATE PEANUT BUTTER BANANA BREAD 1 box chocolate cake mix 1/4 c. oil 4 ripe bananas, mashed 1/2 c. water 2 large eggs 1 1/2 c. peanut butter chips 1. Preheat oven to 350. Spray 2 9x5 inch loaf pans with nonstick cooking spray. 2. Mix together first 5 ingredients until well blended, about 2 minutes. 3. Fold in peanut butter chips. 4.Divide batter evenly between the 2 loaf pans. 5. Bake until a toothpick inserted in center comes out clean, 40 to 50 minutes 6. Let cool in pans for 10 minutes then remove and let cool on cooling racks. FOR GLAZE 1 c. confectioners sugar 2 T peanut butter 3 to 4 T warm milk or water 1. Combine in small bowl until smooth. It should be about the consistency of pancake batter. If too thick add a little more milk or water. 2. Pour some of glaze over each loaf and let set for 10 minutes. 3. Slice and serve.

Pinwheels (served after Christmas Cantata) 8 oz. cream cheese (softened) 1 pack Hidden Valley Fiesta Ranch Dressing (Wal-Mart) 1 can (4.25 oz)chopped black olives 1 can (4.5 oz)chopped green chilies 1 tablespoon lemon juice About 8 drops of Tabasco 1 pack of Flour Tortillas (medium size) Mix first six ingredients together and refrigerate several hours or overnight so flavors meld. Then let it soften to be spreadable. Spread some on a tortilla, roll up and cut. I got about six from each tortilla. I also cut off the ends but you can use them if you want or snack on them as you go! 😀 Enjoy! I got this recipe from Renee Noah. She had made them for an event and I liked them so much she made them for our wedding!

Per Request...Cranberry Orange Bundt Cake 2 3/4 cup flour 1 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 cup butter 1 3/4 cup sugar 4 eggs zest from an orange 3/4 cup buttermilk 1/3 cup orange juice 2 tsp vanilla 1 1/2 cup dried cranberries Glaze: 1 cup powdered sugar 2-3 Tbs orange juice Instructions: 1. Preheat oven to 350 and grease and flour a 10 cup bundt pan...set aside 2. In bowl whisk together your flour, baking powder, baking soda and salt. 3. In another bowl, whisk together your butter and sugar until light and fluffy. 4. Add in your eggs one at a time until blended. 5. Add in your orange zest and vanilla and beat until combined. 6. Into your egg mixture add 1/3 of your flour mixture and mix until blended. 7. Add half you buttermilk, again blend to combine, then repeat with remaining flour and buttermilk. 8. Lastly add in your orange juice and beat until just incorporated. Lastly fold in dried cranberries. 9. Spread into prepare bundt pan and bake for about 50-55 minutes...just until well golden and toothpick comes out clean. 10. Remove from oven and let cool in the pan for at least 5 minutes before inverting onto the serving plate. 11. Prepare glaze by whisking together orange juice and powdered sugar until you get your desired consistency. (Secret: if you make it up while cake is baking and you allow the glaze to set the lumps from the powdered sugar will dissolve. ) 12. Pour glaze over cake once completely cooled. Note: I like to do two rounds of glaze. I do one while the cake is warm so that it soaks into the cake and then a second when it is cool...for a double glaze. :)

This is the soup I brought to the Choir dinner. It fills my Dutch oven to the top so you might want to consider a half recipe if you aren't feeding a bunch. “BARN” BROCCOLI SOUP   ½ stick margarine 1 c. chopped onion 6 cups water 8 oz. fine egg noodles ( I found these at Publix.) 6 cubes chicken bouillon 4 10 oz. pkgs. chopped broccoli 6 c. milk 1lb. Velveeta cheese 1 large chicken breast, cooked and cubed 1 scant T. St. Elmo’s steak seasoning   In large pot fry margarine and onion until done. Add water and bring to a boil   Add fine egg noodles, St. Elmo’s seasoning and bouillon cubes. Cook 14 minutes   Add chopped broccoli and cook for 4 minutes   Add milk and cook 6 minutes   Add Velveeta cheese and chicken and simmer for 10 minutes St. Elmo's seasoning comes from a steak house in Indianapolis. You can buy it from Amazon but you could use your favorite steak seasoning. I couldn't find chopped broccoli, so I brought florets and chopped them myself.

Applesauce bread from Saturday morning 1 3/4c all-purpose flour, or 2 1/3c freshly milled flour(that is what I used) 1 1/4 c sugar 1 1/2 tsp cinnamon 1 tsp nutmeg 1/2 tsp each ginger, clove, baking powder, baking soda, and salt 2 eggs 1c applesauce 1/2c canola oil 1/4c apple juice 1/2 c golden raisins topping (optional) 2 Tbsp quick oats 2 Tbsp Turbinado cane sugar drizzle (optional) 1/4c butter 1/4c light brown sugar 1 Tbsp heavy cream Place dry ingredients in a large bowl. Mix remaining in a medium bowl. Add that mixture to the dry ingredients and mix just until moistened. Pour into bread pans( 3 mini loaf or 1 regular loaf pan, sprayed with baking spray that has flour in it ,or line the pans with wax paper. Sprinkle with topping mixture Bake in preheated 350 degree oven 37-39 min for mini loaves, or 50-60 min for regular loaf pan Cool 10 min on wire rack, then take out of pans and let finish cooling on rack. Melt the butter, brown sugar, and cream in a small saucepan. Let it boil and stir continuously for about 3 min. Let it cool about 10 minutes before drizzling on bread

Mulligatawny Soup Brown: 1/2 cup butter 3 chicken breasts Sauté: 2 onions chopped 9 stalks of celery 1 lb carrots diced Add and cook: 1/4 cup flour 1 1/2 Tbsp curry powder Then add: 14 cups of chicken broth 1 1/2 Tbsp salt 3/4 tsp thyme 2 cups rice Chicken Add and cook: 3 Granny Smith apples, chopped Finish with: 2 cups heavy cream Directions: 1. Brown chicken in butter in soup pot. Remove and add veggies. Sauté until tender. 2. Add flour and curry, mix and add chicken stock, mix well, and bring to a boil. Add chicken breasts, spices, and rice and simmer about 15-30 minutes, until chicken is done. Remove and debone. Simmer until rice is soft. 3. Add apples. Simmer 10 minutes, until apples are tender, but not mushy. 4. Add cream just before serving.