Page101,Babylove's

1 Page101,Babylove's PAGE 101

CHOCOLATE ECLAIR

1 box(3.5 oz.) vanilla instant pudding
1 box(3.5 oz.) chocolate instant pudding
3 cups milk
16 oz. non-dairy whipped topping
1 box(16 oz.) graham crackers
1 can(16 oz.) chocolate frosting

Mix each pudding with 1 1/2 cups mil. Fold 8 oz. whipped topping into each pudding. In a 9 x 13 inch glass pan, layer graham crackers, 1/2 vanilla pudding mixture, more crackers, 1/2 chocolate pudding mixture, crackers, remaining vanilla pudding, crackers, and remaining chocolate pudding. Top with layer of crackers and frost with chocolate frosting. Refrigerate. Best if made 8 hours before serving. Refrigerate any leftovers.

TWO CORN CASSEROLE

Ingredients:

1 small can of whole kernel corn
1 small can of cream style corn
1 stick of butter (melted)
1 box Jiffy cornbread mix
3 eggs
1 package of shredded cheese
1 small onion finely chopped (sautéed in skillet for 1 or 2 min.)

Preparation:

Place all ingredients in a bowl stir well. Pour mixture into a baking dish and bake at 350 for 40-45 min.

BEEF AND RICE FIESTA

Ingredients:

1 lb of ground sirloin beef
1 Can of GOLDEN mushroom soup
1 Can of corn
1 Green pepper, half diced, half sliced
1 "Can" of instant rice
1 "Can" of water
Dash of salt and pepper

Preparation:

Brown beef with diced pepper, salt and pepper, drain fat. At 1 can of Golden mushroom soup, with the same can, add 1 can of rice and 1 can of water. Add corn and mix well. Top with remaining green pepper and cover.
Let simmer over low to medium heat for 10 minutes. Serve with buttered bread.

ANOTHER CHICKEN AND DUMPLINGS

1 hen
1-1/2 tsp. pepper
1 tsp. salt
3 cups flour
1 cup water (chilled)

Cover hen with water. Add pepper and salt. Boil until the meat is tender and falling off bones. Remove chicken from cooking broth, saving broth. Debone chicken and cut into bite sized pieces. Measure broth and add water or canned chicken stock to make 8 Cups total liquid. Add chicken back to broth. Bring the 8 cups of broth to a boil.
Combine flour and water. Stir until soft dough is formed. Place dough on floured board and knead dough until firm. Cut off section of dough and roll very thin. Cut into 1-1/2" squares. Drop squares of dough into boiling chicken and broth. Continue rolling and dropping dough into broth.
Stir lightly to prevent dumplings from sticking together. When all dough is in broth, reduce heat and simmer until dough is firm. About 10 minutes. Additional salt & pepper may be dded if desired.

SAUSAGE GRAVY

1 pound pork breakfast sausage (hot or mild)
2 Tbs. all purpose flour
salt & pepper to taste
Lots of milk...keep milk container next to skillet!
Cast iron skillet to do lots of whisking in!

Cook ground sausage on medium low heat, covered to render all possible juice from the sausage meat. Need all the drippings you can squeeze from that pig! Remove sausage from pan, set aside. Break up sausage into small or medium crumbles, whichever you prefer.
To the drippings in the pan, add the flour and stir until the flour just begins to bubble and look frothy in the pan. Add some salt and lots of pepper, whisking to blend well.
Whisking constantly, start to add little milk at a time. If it starts to get to thick to quick, pull pan off the heat and continue to whisk like crazy to avoid lumps, adding more milk. Continue to add milk and whisk until you get the amount of gravy you want. Will be thin but will thicken the more it cooks.
At this time, return your cooked sausage meat to the pan. You can ditch the whisk now and use a spoon to stir the gravy as it thickens. Add more salt and pepper to taste and continue to cook over med-low heat until consistency you desire.
Pour over some good hot biscuits...MMMMM You can use store bought biscuits or make your own. If you make your own, make them ahead of the gravy. You will be tending to the gravy constantly and won't be able to tend to biscuits at the same time.

SHORT'NEN BREAD

2 Cups flour
2 tsp. baking powder
pinch of salt
2 eggs
1/2 Cup butter
1 Cup Sweet milk
1 tsp. vanilla

Cream eggs and butter. Add remaining ingredients. Grease and flour a 9" loaf pan. Pour batter into pan. Bake @ 350*F for approximately 1 hour. Let cool and serve with jelly or preserves.

POTATO BISCUITS

1 cup flour
3 tsp. baking powder
1 tsp. salt
2 tbs. bacon drippings
1 cup mashed potatoes
1/2 cup milk

Sift dry ingredients, then add potatoes and bacon drippings. Add enough milk to make dough soft. Roll out on floured board 1/2" thick. cut with floured cutter or mouth of a glass. Place biscuits in greased pan. Bake @ 400*F 12-15 minutes. Makes 10-12 biscuits.

BACON CORNBREAD MUFFINS

12 slices of bacon
3 eggs
1 cup milk
2 tbs. bacon drippings
1 cup flour
1 cup cornmeal
2 tbs. sugar
3 tsp baking powder
1/2 tsp salt

Fry bacon until crisp, drain and set aside. Mix eggs, milk and fat(drippings). Beat mixture with small fork until well mixed (more milk may be added if needed). sift dry ingredients and add to liquid mixture. Crumble bacon and stir into mixture ( do not overbeat). Pour into greased muffin pan. Bake @ 425*F for 20 minutes. Makes 12 muffins.

SUGAR PUFFS

1 cup self rising flour
milk
1 egg
1 tbs. sugar
grease for frying
1/2 cup sugar put into a Brown sack

Mix self rising flour with enough milk to make a thin batter. Add egg and the 1 tbs. sugar and beat until thoroughly mixed. Drop from a spoon into medium hot grease. The mixture will puff out and turn brown in seconds, turn immediately and remove from grease; putting them into the sack and shake as you drop cooked puffs into sugar.

SIMPLE MACARONI AND CHEESE

3/4 box of elbow macaroni (12 oz)
2 cups cheddar cheese
1 1/2 cups mozzarella cheese (monterey jack cheese is good, too)
2 cans evaporated milk
seasoned salt (to your taste)
pepper (to your taste)
1 egg

1. Boil macaroni according to box directions.
2. Preheat oven to 350 degrees.
3. Pour cooked pasta into a baking pan (aluminum is best).
4. Add evaporated milk, egg, and seasoning, and mix.
5. Add cheese to mixture and distribute evenly.
6. Place in oven covered for 25 minutes, then uncover and bake for 15 minutes or until the moisture is absorbed. Enjoy!

CHOCOLATE CAKE MIX COOKIES

1 box chocolate cake mix
1/2 cup oil
1 egg
1 cup chocolate chips

Preheat oven to 350. In bowl, combine first 3 ingredients, mix well. Stir in chocolate chips. Drop by spoonfuls onto greased baking sheets. Bake for 8 to 10 minutes.

EASY BRUNSWICK STEW

2 teaspoons vegetable oil
1 medium onion, chopped
1 10 oz. can barbecued beef
1 10 oz. can barbecued pork
1 6 oz. can boneless chicken
1 15 oz. can lima beans
2 15 oz cans creamed corn
2 15 oz. cans diced tomatoes
1/2 cup barbecue sauce

In a large cast iron Dutch oven (or other heavy pot), heat the oil. Add the onions and sauté until tender. Add the rest of the ingredients and bring to a simmer. Cook on low for ten to fifteen minutes, or until heated through. For a little spicier stew, substitute a can or two of Ro-Tel Tomatoes w/ Green Chilies for one of the cans diced tomatoes.

BLUEBERRY-STUFFED FRENCH TOAST

Ingredients:

8 Ounces cream cheese
12 Slices white bread
1-1/2 Cups frozen blueberries
12 Eggs
2 Cups milk
1/3 Cup maple syrup

Preparation:

Thickly spread cream cheese on 6 slices of white bread.
Place bread (cream cheese side up) on the bottom of a greased 9 x 13 inch baking dish.
Evenly distribute blueberries on top of the bread.
Cube the remaining 6 slices of white bread and sprinkle over the blueberries.
Combine eggs, milk, and maple syrup and mix well.
Pour this mixture over bread cubes. Refrigerate overnight.

Bake at 350 degrees for 1 hour (1/2 hour covered with aluminum foil, 1/2 hour uncovered). Serve with maple syrup.

PECAN PATTIES

Ingredients:

1 Cup of breadcrumbs
1 Cup of pecan meal
1 Cup of milk
1/2 Cup of cheese (shredded sharp cheddar or parmesan cheese)
1/2 Cup of finely chopped onions
1 Prepared can of cream of mushroom or celery soup
Worchestire sauce (optional)
Seasonings to taste

Preparation:

Mix all ingredients together in a bowl. Mix well. Form into patties. Brown the patties in a skillet on each side.
Prepare 1 can of soup. Place patties in baking dish and pour the soup over them. Bake at 350' for 25-30min.

ANOTHER POTATO PANCAKES

Ingredients:

3 Cups of raw potatoes; cubed
2 Eggs
1/4 Cup of flour
1 Small onion; cut in quarters
1 Teaspoon of salt
1/4 Teaspoon of baking powder

Preparation:

Wash, peel and cut up potatoes. Pat dry with towel.
Put all ingredients into a blender, cover. Press chop button for 20 seconds. Use spatula to push potatoes down, if necessary. Stop motor when using spatula.
Pour batter onto hot, greased griddle, about 1/4 cup for each pancake. Brown and turn once to brown other side. Excellent with baked stuff pork chops.