Waffles Plus
(I've been told that I could put Waffle House out of business with this one)
Makes about 5 plate sized waffles


Ingredients:

1/4 cup, (1/2 stick) Land O Lakes Sweet Cream Butter, melted
2 large pasteurized eggs, separated
1 cup whole milk
1 teaspoon Mexican Molina Old Fashioned Vanilla extract
1 cup King Arthur Unbleached All Purpose Flour
2 teaspoons Clabber Girl Baking Powder
1 pinch Sea Salt
5 strips of bacon cut in half (Optional. See PLUS)
And some real maple syrup to top 'em off


Instructions:

1. While melting the butter on low heat, separate the eggs and beat the whites stiff. Set this in the fridge till later.
2. Preheat your iron.
3. In a separate medium small bowl, beat yolks, milk, and extract together till frothy.
4. In a large bowl, whisk the flour, baking powder, and salt together well.
5. Add all ingredients to this large bowl, including the melted butter but NOT the egg whites yet,
     and beat till smooth and creamy.
6. NOW, fold those stiffened whites into the batter leaving it lumpy & chunky. (See photos below.)
7. Pour this lumpy chunky batter onto the waffle iron, close the lid and bake until done.
8. PLUS: For bacon waffles, my absolute favorite, and for the above recipe,
     cut 5 strips of bacon in half then place two half strips of bacon onto the batter you've poured in your iron.
     Close the lid then bake until done.




Enjoy!

**************************


Baked Macaroni Shells and Cheese
Note: This is not the runny boxed kind but the real baked kind like grandma used to make.
It's far better then any elbow mac & cheese I've ever eaten. You can eat it with a fork.

Ingredients:

2-1/4 cups medium shells (I use Barilla but Ronco will work, too)
3 cups Kraft Mild Cheddar Finely Shredded Cheese
(I've discovered that Bordens cheeses taste a little better.)
2 cups Kraft Sharp Cheddar Finely Shredded Cheese
(I've discovered that Bordens cheeses taste a little better.)

The Roué:

1 12oz. can of Pet Evaporated Milk plus another 1/2 cup of any milk later
1 Tablespoon Argo 100% Corn Starch
1 Tablespoon Land O Lakes Sweet Cream Butter
A little salt and pepper to taste

(If you don't like little black pepper spots throughout your dish, you can use white pepper.)


Instructions:

1. Under cook the shells a minute or two per box instructions then immediately rinse, drain, and set aside to cool a bit.
2. The Roué: (sauce)
2a. In a small sauce pan add the milk, cornstarch, butter, salt & pepper then bring to a slow boil stirring constantly
     until thickened some.
2b. Remove from heat and let stand to cool down a little.
3. Now, start preheating your oven to 350 degrees F to bake for 40 minutes.
4. In a large bowl or the pot you cooked the shells in,
     mix the 3 cups Mild Cheddar Cheese to the shells with a wooden spoon very well.
     (Try to fill all the shells with cheese)
5. Now, add the Roué and that additional 1/2 cup of milk and stir everything together well.
     (Again, try to fill all the shells.)
6. When all is well blended, pour this soupy concoction into a 1.5 or 2 qt casserole dish
     then cover the top with the 2 cups of Sharp Cheddar Cheese.
7. Bake, uncovered at 350 F, about 40 minutes or until the edges start to turn a golden brown.
8. When done, remove to cool a bit then serve.






Enjoy!

**************************



Chicken Vegetable Soup with Rice
Slow cooker and stove top directions provided

Ingredients:
                                                  1-1/2 skinless boneless chicken breasts or 3 cups any chicken, chopped
                                                  5 cups chicken broth, (home made, see below) or plain ol' water
                                                  1/4 cup (1/2 stick) Land O Lakes Sweet Cream Butter
                                                  1- 29 oz. can of Veg-All or 2 small 15oz. cans, drained or about 2 cups frozen veggie soup mix or a fresh veggie mix
                                                  1/2 teaspoon Italian Seasoning
                                                  1/2 teaspoon garlic powder
                                                  1/2 teaspoon onion powder
                                                  Salt & Pepper to taste
                                                  1 large or two small bay leave(s), discarded when done
                                                  1/3 cup rice, uncooked

Instructions:
                                  1. Homemade broth;
                                     Add 6 cups water to a large pot and throw in the chicken.
                                     Add salt & pepper to taste then bring it to a slow boil, covered, for about 30 minutes or so.
                                  2. When done, remove from heat and remove the chicken and cut it up into small bite sized pieces.
                                  3. I think it's called pot liquor in the south but the broth in the pot needs to be strained.
                                     Go ahead and taste it to check for the right amount of salt to your taste.
                                     The other spices we'll add in a minute. That's it, homemade chicken broth with NO added chemicals.
                                  4. Add 5 cups of this strained broth, the chicken, and the drained vegetables to your slow cooker,
                                     turn it on high, and slow cook for 2 hours.
                                     (You may add tap water to make up the 5 cups if you're a little short and,
                                     give it a stir occasionally)
                                  5. After 2 hours, toss all the spices, the butter, and the bay leave(s) in and cook another hour.
                                     (Give it a stir about half way through.)
                                  6. It's time for the rice and your done. Add it and slow cook for another 30 minutes.
                                  7. That's it. Remove those bay leaves and grab a BIG spoon 'cause you're gonna love this soup.

NOTES:
                                  1. I'm single and put the leftover soup in individually covered bowls then freeze it.
                                      I then steam it to reheat it again, right in the bowl.
                                  2. This can be made on the stove top as well. Takes about half as long to make.
                                      Just let it simmer on very low heat for about an hour.
                                      Add your spices about 30 minutes into simmering then add the rice when the hour is up.
                                      Then let it simmer another 30 minutes.
                                  3. If you don't like rice, try any macaroni product or leave it all out but cut the liquid by one cup.


Enjoy!

**************************




Chocolate Chip Cookies

Makes about 24 cookies
These are great cookies, too!
Not quite as sickening sweet as normal recipes nor as greasy either.

Ingredients:
                            
                             1-1/4 cups King Arthur All Purpose Flour (Any UNBLEACHED will do)
                             1/2 teaspoon Arm and Hammer Baking Soda
                             1/2 teaspoon Sea Salt
                             1 large pasteurized egg
                             1/4 cup Florida Crystals Organic Sugar or granulated white sugar
                             1/2 cup packed C&H Brown Sugar
                             7 Tablespoons softened Land O Lakes Sweet Cream Butter (1 Tbs. short of a stick)
                             1 teaspoon Mexican Molina Old Fashioned Vanilla extract
                             1 cup Hershey's Semi-Sweet Chocolate Chips
                             2/3 cups walnuts, more or less (Optional)

Instructions:

             Preheat oven to 350 F to bake for 10 minutes.
             1. In a small bowl, whisk together the flour, baking soda, and salt well.
             2. In a large bowl, cream sugars, butter, and vanilla. (A few minutes)
                 Then add the egg and beat again till creamy.
              3. With a wooden spoon, stir in the flour than stir in the chips and nuts.
                 You can also add nuts here if you wish. (Walnuts are best.)
                 (I use dough hooks instead, here. They're perfect for making cookie dough.
                 Add flour mixture, use hooks, add chips, use hooks, add nuts, use hooks.)
             4. Use a small scoop, (#50), or drop heaping teaspoons full of
                 dough about 2 inches apart on an ungreased cookie sheet then flatten them a little.
                 (I use parchment paper to keep the bottoms from burning.)
             5. Bake about 10 minutes at 350 F. or until the edges just start to turn brown.
                 Remove from oven immediately. Let cool 2 minutes to set than transfer
                 cookies to cooling rack.
             6. If you like crispier cookies, bake another minute or so but, don't burn 'em!





Enjoy!

**************************


Split Pea Soup, Anderson Style
Slow cooker and stove top directions provided

If you've never been to Anderson's Pea Soup Restaurant in

Buellton, California, you don't know what you're missing.

The secret to this home version is the blender and it comes out pretty good, too.
Makes 4 servings


Ingredients:

4 cups water
8 ounces dried split peas (1/2 bag), sorted and rinsed
1/4 teaspoon garlic salt
3/4 teaspoon Sea Salt
1/8 teaspoon black pepper or less
1/4 cup red onion , chopped
1/4 cup celery, destrung and chopped (1/2 rib or so)
1 small carrot, cut up
1 small bay leaf


Instructions:

1. Throw all ingredients into a slow cooker, (Crockpot), as you prepare them
     including the peas and turn it on high.
2. Cook till all items are soft and tender and cooked through. 3-4 hrs. is good. Stir occasionally.
     Remove bay leaf and discard.
3. Now, here's the real secret between all other pea soups and Anderson's:
     Once all ingredients are cooked and tender, fill your blender about half full and blend well.
     Pour this mixture into a separate bowl than repeat until all is blended.
     Now, re-blend all again assuring all ingredients are thoroughly blended well.
     That's it. A creamy rich split pea soup, Anderson's style. (Man, this stuff is good, too.)

NOTES:

DON'T over fill your blender or you'll be cleaning up pea soup for weeks. Trust me on this one.

Stove top is easy.
Just use a pot that'll hold about 6 cups then let everything simmer about an hour or so.
Don't forget the crackers and a grilled cheese sandwich.
Leftovers freeze quite well in separate bowls for a later date.

Enjoy!

**************************



Oyster Stew

This is one of my favorite dishes
Makes 2 to 4 servings (Really only two. This stuff is good.)


Ingredients:

1 pints shucked oysters with their liquor or 1 - 8oz. can of Whole Oysters
4 Tablespoons 
Land O Lakes Sweet Cream Butter (1/2 stick), divided
2 cups Half & Half milk
1/4 cup red or white onion minced (I like red)
1/8 teaspoon garlic powder or less (Just a smidgen)
1/4 teaspoon parsley flakes
Salt and pepper to taste (Watch the salt, though)

Instructions:
The three most important factors in preparing Oyster Stew are,
Do Not boil the milk,
Do Not brown the butter and Do Not overcook the oysters.


1. Drain the oysters reserving their juice.
2. In a sauce pan over medium heat, slowly heat the milk (Do Not boil).
     (I use a Pyrex measuring cup in a pan of water. It's like a double boiler when heating the milk. See pic.)
3. In another sauce pan over medium heat, melt half the butter then add
     the minced onions, garlic powder and, parsley flakes, then sauté till soft. (Do Not brown.)
4. When onions are translucent and soft, add the oyster juice, salt and pepper then bring to a boil.
5. Now, add the oysters and simmer very gently for about 4 - 5 minutes or until the edges start to curl.
     (Overcooked oysters are tough and chewy)
6. When the oysters are cooked, slowly add the hot milk and that other half of the butter to the stew,
     stirring gently bringing it back to almost boiling.
7. Remove immediately then serve.

Enjoy!

**************************

Vanilla Puddin' Plus

It's just gotta be the easiest homemade vanilla pudding recipe in the world.
No eggs used but, still delicious.

Makes about six, 1/2 cup servings (I use 3 cereal bowls)

Ingredients:

3 Tablespoons Corn Starch
1/2 cup Organic Sugar
1/8 teaspoon Sea Salt
3 cups whole milk
1 Tablespoon Land O Lakes Sweet Cream Butter
1 teaspoon Mexican Molina Old Fashioned Vanilla extract

Optional:

1/4 cup Sweetened Coconut Flakes (See NOTE 2)
1 Banana (See NOTE 3)
3 Tablespoons Hershey's Cocoa powder (See NOTE 4)
Real whipped cream

Instructions:

1. In a small bowl, whisk the cornstarch, sugar, and salt WELL.
2. In a medium sauce pan, add milk then dry ingredients and stir constantly over medium heat until it starts to boil.
     (About 10 minutes or so.)
3. Lower the heat some, add butter and continue to stir and boil 2-3 minutes longer. (It will get nice and thick)
     (Watch your heat, don't burn it)
4. Now, remove from heat and stir in the extract until dissolved.
5. Immediately pour into desert cups and chill. (If you're single as I am, use 3 cereal bowls.)
6. Garnish with Real Whipped Cream to serve.
     (Don't skimp here with that chemically manufactured imitation stuff, treat yourself.)

NOTES:

NOTE 1: If you don't like the skin that forms on the top of your puddings, cover the surface with plastic wrap.
     When chilled, it will peal right off when you remove the plastic wrap.
NOTE 2: This simple recipe can be varied by adding 1/4 cup coconut flakes in step 4. Mmm, coconut pudding.
NOTE 3: How about 3-5 slices of banana to the bottom of your bowls before pouring in the hot pudding?
     (As pictured. The heat from the pudding causes the banana flavor to come out. It's my favorite.)
NOTE 4: How about chocolate pudding? Add 3 Tablespoons Hershey's Cocoa powder in step 1. (My second favorite.)

Enjoy!

**************************

Hot Chocolate or Cocoa

Homemade with the real stuff
(What's in your packaged mix? I'll bet there isn't any cocoa in it. Then what are you drinking? Yuk! My ingredients say cocoa.)


Makes one mug/serving (About 12 ounces)

INGREDIENTS:

4 teaspoons Unsweetened Natural Hershey's Cocoa
4-5 teaspoons organic sugar (to taste) (I use 4)
1/4 teaspoon Land O Lakes sweet cream butter for hot chocolate
2 to 3 drops of vanilla extract (Optional)
1 cup whole milk
Dollop of Real whipped cream or mini marshmallows (Optional)


DIRECTIONS:

1. In a small pot, heat the milk on medium to medium low heat.
     Don't boil it or burn it on the bottom of the pot. (Takes a few minutes is all.)
     (I use my index finger to test it. When it's hot and burns a bit, it's ready.
     You'll also notice some steam raising when ready.)
2. In a mug, add the sugar, cocoa, and butter.
3. When the milk is hot, slowly pour it into the mug while stirring.
4. Add the vanilla then stir once more and enjoy a wonderful cup of real hot chocolate/cocoa.

NOTES:

The difference between cocoa and chocolate is the oil content. Cocoa has none.

Now, go toast a couple pieces of bread, butter them well, cut 'em in half then dip 'em in your hot cocoa.
(I think it may be better then sex.)
Here's how I really do it. Keeps the milk from scalding or burning. (See pix)

Enjoy!

**************************

What to do with those extra shells

Here's a couple of recipes I throw together for utilizing those medium shells I bought for making my Mac & Cheese recipe.
You can put 'em in my Chicken Vegetable Soup with Rice recipe instead of the rice. (About 2 cups should do it.)

**************************

Shrimp and Pasta Delight
Serves 1
This simple dish can be made into a full meal if you add French bread or garlic toast and a salad to it.

                         1. I cook up 3/4 cups medium shells in a small sauce pan for 10 minutes. (I use Barilla but Ronco will do)
                         2. Then I drain the water off but don't rinse 'em.
                         3. In goes 3 tablespoons of real butter. (Just a pad less then a 1/4 stick)
                         4. Then I add 13-15 precooked medium small shrimp.
                         5. Stir it all together until the butter has melted. (I put the pot back on the burner set on low to do this)
                         6. Top it off with grated 'stinky cheese' (Parmesan).
                         7. You could add a pinch of parsley flakes and or a little garlic salt and or onion powder but, I like it 'plain'.

That's a couple more things you can do with those medium shells.

Enjoy!

**************************

Taco Meat

Ingredients:
1 lb Lean Ground Beef, browned (80/20)

Taco Mix:
2 rounded teaspoons Cornstarch
2 teaspoons Chili Powder
1-1/2 teaspoons Brown Sugar
1 teaspoon Paprika
3/4 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Cumin
1/4 teaspoon Oregano
Salt & Pepper to taste

Additions:
    1/3 cup Red Onion, chopped
3/4 cups water

     Instructions:
     1. Whisk, all of the seasonings together in a small bowl along with the cornstarch=(The Taco Mix.)
     2. Brown your meat with the onion then toss in
The Taco Mix and stir fry a bit till completely combined.
     3. Now, add that water and stir fry to completely incorporate everything. Mix well.
     4. Bring the mixture to a low simmer covered for 5 minutes.
     5. Then uncover and cook down for another 5 minutes or until thickened to your liking for taco meat.
         (I like mine barely moist and not runny.)
     6. That's it, so don't forget the guacamole when serving. (Avocados are extremely good for you.)
     NOTE: I just happen to use a wok for almost everything but you can use a large skillet.

Enjoy!

**************************




More to come...