Friday, October 30, 2009

Beef Burritos

Beef Burritos by Rose Clawson

1 – 1 ½ pounds beef cubes
¼ cup taco seasonings
1 cup water

In a pressure cooker add meat, taco seasoning, and water. Bring pressure cooker to rocker stage and cook 10 minutes. After 10 minutes remove from heat and let pressure drop. Carefully open and let the meat sit for a few minutes. When cooled enough to handle, cut the meat into small pieces.

Dice a large onion
1 can refried beans, heated up in a microwave for 2 minutes
Shredded Cheese (your favorite – cheddar, Mexican blend, taco cheese)
10 Large flour burrito shell – place in the microwave for 1 minute to heat them up so they will roll better.
Take one burrito shell, spread some refried beans on it, place small about of meat toward one end, and then add onion and cheese. Fold the sides in the roll up. To serve - warm them up in the microwave oven. Enjoy!

Wednesday, October 28, 2009

Pumpkin Pie

This is a recipe I got from my 8th grade Home Ec. teacher, and is the only Pumpkin Pie I make to this day. It's spicy and full of the best flavor!

Makes 2 pies

I recipe Pie crust
1 1/2 c. Brown sugar
3 1/2 c. pumpkin ( may substitute Butternut Squash or Sweet Potatoes if desired)
4 eggs
3 Tbsp. melted butter
2 Tbsp molasses
1 Tbsp. cinnamon
3/4 tsp. Ginger
1/2 tsp. nutmeg
1 1/4 tsp. salt
1 1/2 c. milk

Roll out pastry, line two pans.Add sugar to pumpkin.Beat eggs until thick, add melted butter,molasses, seasonings,and milk to pumpkin mixture, stir well. Pour pumpkin mix into two pastry lined pans. Bake at 425 for 10 min,; reduce heat to 325 and bake for 25 min. more. Cool and serve with whipped cream. Mmmmm!

Linda Foster--PrairieRose

Thursday, October 22, 2009

Stuffed Cabbage Rolls

by Rose of basketsbyrose

1 Large head of cabbage washed well
2 lb hamburger
2 eggs
1 cup cooked rice
1 – 2 large onions
1 cup chopped fine celery
2 tablespoons parsley

Cut the core form the cabbage, place in a large pot filled with water. Boil till the leaves start to fall off. Place the leaves in a large bowl and keep cooking to all the leaves are removed. You may have to re-cut the core to get more leaves off. The leaves should be soft enough to roll. While the cabbage is cooking, cook the rice and let cool. Mix the hamburger, eggs, rice, celery, onions together. Take one cabbage leave add some meat mixture and roll up, place in a large roaster pan. After all the cabbage leaves are rolled up, add some tomato juice, can tomatoes, or soup. Use what you have in the house. Cook in the oven at 350 for about 2 hours, or simmer on the stove for 3 to 4 hours. Check to make sure they are done. Serve with fresh rye bread and butter. According to my husband very cold beer!

Saturday, October 17, 2009

Double Decker Pineapple Upside Down Cake

WARNING!! Just looking at this picture can make you gain 10 pounds!

Melt 3/4 Cup of butter
Divide and pour into two two round cake pans
Rotate pans so melted butter coats bottom and sides of pans
Divide 1 1/2 Cups Packed brown sugar and sprinkle evenly over pan bottoms and smoosh some up the sides of the pans as well.
Arrange Drained canned Pineapple rounds (save some juice) with cherries in the center, all over pan bottom.

Make one Yellow Cake according to manufactures instructions (from your favorite cake mix.) Divide and carefully pour into each cake pan. Try not to disturb sugar coated sides of pan.
Bake according to manufacturers instructions. Cool cake thoroughly in pans. Carefully, remove from pan. When cool, carefully remove from pan place one layer on plate. (pineapple side up)

Pineapple Buttercream Frosting
1/2 Cup Butter Softened
2 Tablespoons Reserved Pineapple Juice from can
3 1/2 Cups Confectioners Suger
In a medium Bowl, beat butter and Pineapple Juice with an electric mixer until creamy. Gradually beat in confectioners Sugar until smooth
Spread a thin layer over top of pineapple-topped caker layer.
Carefully remove second cake layer from pan and place on top of first layer again, with pineapple side up. (I use a very large spatula)
Frost sides of cake with Pineapple Buttercream Frosting.

Serve only when you have several people to help you eat this!

Monday, October 12, 2009

Lemon Zucchini Bread

By Kimberly of Sugar Creek Hollow
This has been a family favorite for years now! I recently bought a rather large zucchini at the local farmer's market and baked EIGHT loaves of bread from it.
Fortunately, this recipe also freezes well!
3 cups All-purpose Flour
1-1/2 cups Sugar
1 cup chopped Walnuts
4-1/2 teapspoons double-acting Baking Powder
1 teaspoon Salt
4 Eggs
2/3 cup Vegetable Oil
2 cups grated Zucchini
2 teaspoons grated Lemon Peel
1. Preheat oven to 350 degrees F. Grease two 8-12" by 4-1/2" loaf pans. In large bowl with fork, mix flour, sugar, walnuts, baking powder, and salt.
2. In medium bowl with fork, beat eggs slightly; stir in vegetable oil, zucchini, and lemon peel
3. Stir liquid mixture into flour mixture just until flour is moistened; spread evenly in pans.
4. Bake bread 1 hour. Cool in pans on wire racks 10 minutes; remove from pans. Serve warm or cold.