This is a collection of recipes from people in my life, from discussions, and from my own notes. Any inclusion of any that are similar to or the same as previously published recipes is accidental or coincidental.
Meal times were always important in my life. It was, like many families I knew, the one time when anybody that could possibly make it home would be there. Sometimes even friends of mine or my brothers would be there.
Breakfast was always split up over time, since we all started the day differently, and it varied as we each grew up... from getting ready for school to getting ready to leave for work. So as important as breakfast was – we always had some kind of breakfast – it was only a family thing on the weekends for most of us because of our schedules.
Lunch was also sometimes fractured, especially during the school or work week. But we did eat together as much as we could.
Supper was the main meal for us during the week. Almost everybody was home, and there was time to make a good meal. We generally pitched in with the preparations, and somebody always had to set the table.
Sandy Blue: Very easy and good. Bisquick 1/2 cup 2 eggs 1 cup of milk 1 can of pumpkin I use splenda but I think its a half cup of sugar. Pumpkin pie spice about a teaspoon. I always addsome extra cloves. 1 Teaspoon vanilla. Mix it well and pour in a pie plate. 350 degrees for 35 to 40 minutes. Makes its own crust.
Lois Uhl: I like homemade puddings. The most simple is a cornstarch base pudding. Two cups milk 3-4 tsp cornstarch sugar (see below for amount) I like custard pudding so I add several beaten large eggs. I warm the milk then add the corn starch slowly off the heat, then the beaten eggs, stirring constantly over a med flame. When pudding starts to bubble turn heat down and cook at least two minutes and pudding thickens. Flavoring is added after pudding thickens & is off the flame. The amt of sugar depends on if your adding other ingreidents. When making pumpkin pudding (using a small can ) you will add sugar, eggs & spices to the pumpkin. Add mix to the thickened pudding base stirring constantly. Turn flame back to med. When the pumkin pudding starts to bubble turn down heat and cook several minutes. It take two minutes for eggs to cook through after reaching the boiling temp. Milk and eggs will scorch easily if you keep flame too high. If you like a really creamy pudding you can substitute part of the milk with cream. I was out of reg. milk and used sweetened almond milk to make the pumpkin pudding. It's less calories 80 per cup, and it took less sugar. It took more cornstarch to thicken (2 tsp). The homemade pudding doesn't get watery like the boxed kind. If you like chocolate pudding you can use pkgs of hot coco mix to flavor your base. Just adjust your sugar amounts. I learned lots of tricks to make things over the years to save money.
Lisa Dopking on Facebook: Peanut Butter Cookies Ingredients : 1/2 cup butter 1/2 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 1/4 cups sifted flour 3/4 teaspoon baking soda 1/4 teaspoon salt Directions : Preheat oven to 375 Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet.
Published on Jan 20, 2008 Grandma Chicken Curry: Curry recipe cooked my grandmother style Ingredients: 1 chicken 1 tsp chilli powder 1/2 cup coconut powder 2 tsp coriander powder 1 tsp cumin powder a few curry leaves a few garam masala(whole) 2 tsp ginger garlic paste enough to fry - oil 1/2 cup onion a few peppercorns 3 tbsp poppy seeds salt to taste Directions: 1. Take whole chicken & do not remove the skin, as the taste is enhanced with the skin on. 2. Take little water & turmeric mixture. Apply it to the entire raw chicken. 3. Roast it on the stove top on the flame until it gets evenly colored from outside. Note 1 4. Cut roasted chicken in pieces to add later in the curry. 5. For the curry, take a pan add poppy seeds & allow it to splutter. Add coconut powder to it & cook well on low heat. Once done, blend the mixture which will be later added in the curry. 6. In another pan, put oil, whole garam masala, onions, ginger garlic paste, turmeric powder & saute well. 7. Add the poppy seed & coconut powder blended mixture to the onion masala. Add coriander powder, chilli powder & curry leaves to the curry & mix well. 8. Add chicken pieces in the mixture & mix gently. Add little water if the mixture dries out. Put the lid & allow chicken to cook. 9. Grind fresh pepper corns.Add to the curry when it is 3/4th cooked.Continue cooking. 10. Garnish the curry with fresh coriander leaves & add salt if required. 11. Switch off the gas & let the curry settle for 5 mins so chicken absorbs the rich flavors from the curry. 12. It's ready to be served with rice/ roti/ naan. Note 1 From Mike: If you have an electric stove, you can probably broil the chicken until the skin turns brown and get the same taste! Watch the video on YouTube for all the details. Reach VahRehVah @ Website - http://www.vahrehvah.com/