Category: Recipe of the Week

I worked in various pizza kitchens as a youth, and now make it at home regularly. We like to add a few extra ingredients to the crust for flavor and nutrition.They are optional, so experiment and find the mixture that best suits your tastes. Total “Flour” component should be about 3-cups, but make sure at least 2-cups are a quality bread-flour, or else you get more of a granola-bar than pizza-dough. Ingredients: Approximately 1.5 cups warm water (100-110 F degree’s; use a thermometer as too hot/cold matters.) 2 tsp. Salt 1 package dry yeast (live yeast also suitable, vary instructions …

Polenta: 1 c. cold water 1 c. medium grind cornmeal 1/2 tsp. salt 3 c water, boiling in saucepan 2 TBS butter In a small bowl, whisk the cornmeal and cold water together with salt. Add mixture into boiling water and simmer at least 5 minutes. Add butter. Cook another 3- 5 minutes, adding a little water at a time if you want to keep a creamy consistency. If you prefer a drier texture, like mashed potatoes, add no extra water. Serves 4 Over Easy Eggs: Preheat a skillet over medium heat with 2 TBS of olive oil for every …

Here is a recipe I invented using leftovers from baked potatoes to make tacos: After scrubbing well and baking, slice the top of the potato with a sharp knife lengthwise end to end. Eat all of the baked potato, scraping excess potato from the skin. (Not too hard, you don’t want holes in the skin.) The skin is now ready to be used as a tortilla, thereby cutting back on tortilla carbs, if dieting, or gluten, if sensitive. Holding the skin of the potato in one hand, you are now ready to apply a filling. Being a girl from Texas, …

Ingredients: 1 quart chicken broth 1/2 cup rice 2-3 tablespoons dehydrated onions 1 15.5-oz. can white beans 1 13-oz. can chicken 3/4 cup dehydrated spinach Directions: Cook first three ingredients, until the rice is done. Add the next three ingredients (including liquid in cans) and cook about 10 more minutes. Salt and pepper to taste. Notes: We grow Malabar spinach, dehydrate it, and store in quart jars in the pantry. We also make homemade chicken broth, reduce it, and freeze in ice cube trays, then just use about 5-6 cubes with water. Homemade broth tastes better than store canned, and …

B.M. answered the summons for scrumptiousness with this delectible dish: All of these ingredients may be made fresh or dehydrated/freeze dried, and both will be delicious. If making from dehydrated/freeze dried, reconstitute per package instructions. Ingredients: 1 Deep 12-inch Camp Dutch oven (DO) 1 23 oz. jar of your favorite Spaghetti sauce 2 8 oz. cans of tomato sauce 1 14.5 oz of diced tomatoes (with Italian seasonings, if available) 1 pound of hamburger or Italian sausage (omit or replace with TVP, for a vegetarian version) 1 1 pound box of lasagna noodles (dry) 1 cup of shredded cheddar cheese …

Ingredients: 2 cans chicken broth 14.5 oz (chicken or vegetable) 1 cup lentils (uncooked) 2/3 cup brown rice,or rice medley, and I’ve used white. (Not instant) 1/3 cup chopped onion 1/2 chopped celery and carrots (Optional) 1 teaspoon Italian seasoning 1/4 teaspoon garlic powder (or to taste) 1 cup grated cheese (cheddar or a blend is preferable)Use more if you like. Directions: Preheat the oven to 375 degrees. Mix all ingredients EXCEPT cheese in a baking dish. (I use an 11 x 7 pan) Cover with foil and bake for 50 minutes. Then remove the foil, add the cheese, and …

Hugh, I saw the biscuit recipe posted on the blog, and I suppose for a survival situation it’d make do, but here’s a recipe that I developed, which has critical customers telling me these are the best biscuits they ever ate. I usually serve this with my scratch recipe sausage gravy. Anyway, here’s my biscuit recipe. (In Texas, biscuits either have to have buttermilk or sourdough in them to be considered authentic, but then Texans don’t put beans in their chili either. LOL) Big Ben’s Buttermilk Biscuits Everyone’s got a traditional biscuit recipe these days. The ingredients aren’t nearly as …

Ingredients: 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 1/4 cup butter or margarine 3/4 cup milk Directions: Combine all dry ingredient and blend well with whisk. Cut in butter until resembles coarse bread crumbs. Stir in milk until all comes together to form a dough ball. Turn out dough ball onto a heavily floured surface. Let set for a couple of minutes and then knead for about a minute and then re-flour surface and pat out to about 1/2? thick. Cut biscuits with floured biscuit cutter or thick drinking glass or a …

Ingredients: 2 cans chicken broth 14.5 oz (chicken or vegetable) 1 cup lentils (uncooked) 2/3 cup brown rice,or rice medley, and I’ve used white. (Not instant) 1/3 cup chopped onion 1/2 chopped celery and carrots (Optional) 1 teaspoon Italian seasoning 1/4 teaspoon garlic powder (or to taste) 1 cup grated cheese (cheddar or a blend is preferable) Use more if you like. Directions: 3Preheat the oven to 375 degrees. . Mix all ingredients EXCEPT cheese in a baking dish. (I use an 11 x 7 pan) .Cover with foil and bake for 50 minutes. 3Then remove the foil, add the …

7 chicken breasts, diced into bite-sized pieces 1 whole garlic, cloves separated & crushed 1 teaspoon oregano, crushed 4 teaspoon cumin, ground 1 teaspoon sage, crushed 2 onions, either sweet and/or purple, finely chopped (Remember, purple onions are stronger flavored.) 2 bell peppers, finely chopped (For added color, use bell peppers of different colors.) 2 bunches fresh cilantro, VERY well washed and finely chopped 6 large cans posole or hominy, drained & washed 2 small cans niblet corn, drained & washed 1 jar chunky salsa, mild or medium (Old El Paso brand is a good choice.) 2 large cans (1 …

Arizona Cowgirl’s Potato Sausage Skillet Recipe. We really enjoy this dish, and it’s a delicious ‘comfort’ food on a cold wintry day! Ingredients are: 4 large baking potatoes, peeled & sliced thin. 1/2 diced sweet onion 1/4 Red or green Bell Pepper, diced Combine the above veggies in a large 12″ skillet with cooking oil. Cook covered on low heat, stirring occasionally. While these cook, add the following ingredients as you prep them: 1 whole smoked kielbasa sausage, sliced thin. 1 small can of diced green chilies. Fresh cut Broccoli, as much as you like. Salt and pepper to taste. …

This is a recipe for Comfort Food that is simple and yummy. 1 Rump or Chuck Roast Lawry’s Seasoned Salt 2 Onions, sliced 1/2 cup water Roasting pan Aluminum foil Place the roast in roasting pan. Sprinkle the seasoned sale heavily over the roast. Lay onion slices on top of roast. Pour water into the pan (not over the roast). Tight cover the roast and roasting pan with foil, sealing the edges around the pan. Place in an oven at 300 degree Fahrenheit. Cook all night (at least 8 hours). Peeled potatoes, halved Carrot pieces, large chunks In the morning, …

This bread freezes beautifully in a freezer ziploc bag. (I recommend storing without the icing. Just defrost the bread and make the icing before serving.) It’s yummy! 1 cup sugar 8 ounces sour cream 2 eggs 1 Tbsp. vanilla extract Pre-heat oven to 350 degrees. In large mixing bowl, beat above ingredients on low speed until thoroughly combined. 2 cups flour (I use half whole wheat and half bread flour) 1/2 tsp. ground cinnamon 1 tsp baking soda pinch cream of tartar 1/2 tsp salt Combine the dry ingredients in a separate bowl. Gradually add dry ingredients into large mixing …

A few years ago I spent months experimenting with various online recipes for “Soup in a Jar,” wanting to perfect something for holiday gifting. I think I was entirely successful with the following recipe. It fits in a pint jar, serves four people, doesn’t require much more in the way of ingredients to have on-hand, and is pretty tasty! I now make a point of doing up a batch of these jars every fall for our home pantry. I “dry can” them (look for instructions online) and seal them with an oxygen absorber packet inside. I have every confidence that …

In response to requests for the Sweet, Southern Cornbread recipe Mrs. HJL makes to season our cast iron skillet, here’s her recipe: Pour about 1/3 cup of vegetable oil into a cast iron skillet. (It should be enough oil to cover the skillet with roughly 1/4 inch of oil.) Place skillet and oil in the oven and turn oven on to 425 degrees. 1 cup freshly ground corn meal 1 cup bread flour (or use finely ground Hard White Wheat flour for a healthier, but heavier cornbread) 1 tsp. salt 1/3- 1/2 cup sugar (Yes, we like it SWEET!) 1 …