Cooking - for a new lifestyle (Our Test Kitchen)

The first good thing about this recipe is that it is easy. It's made in the slow cooker, so once you do the initial prep you don't need to do anything else until about three hours later, at which time you just puree and store. Anyway, the next good thing about this recipe is that it makes your house smell AWESOME while it's cooking. Imagine the best, cinnamon-y-est apple pie you've ever had, and then imagine that smell wafting through your house all day. Delicous! And the final good thing about this recipe is that it makes delicious apple butter. Since it's apple season, you probably already have all of the ingredients in the house to make this. OK, so here goes: 14 cooking apples, peeled, cored and roughly chopped (it doesn't matter how you chop them, they turn to mush in the slow cooker anyway) 2 cups sugar (I used brown sugar because I think it tastes better) 1/2 tsp cloves (ground, not the kind you stick in a ham!) 1/2 tsp allspice 1 1/2 tsp cinnamon ...

I found this recipe in the Company's Coming Easy Entertaining Hardcover 1998 edition page 59. 1/3 cup oil 1 cup brown sugar 1 large egg 1 tsp vanilla 2/3 cup sour milk (milk plus 1 tbsp lemon juice) 2 1/2 cup fresh rhubarb cut to 1/4" (if frozen thaw completely and drain) OPTIONAL: 1/3 cup walnuts 1 2/3 cup flour 3/4 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt Beat together oil, brown sugar and vanilla. Add egg and milk. Mix. Stir in flour, soda, powder and salt. Stir just to moisten. Add rhubarb and nuts. Stir lightly to mix. Fill paper lined cups to almost full. Bake at 350 for 20 minutes. As soon as removed from oven, sprinkle with baking sugar crystals (decor only). Let stand for 5 minutes. Remove from pan and cool on a rack. Makes 2 doz medium size muffins. Judy and I liked them. They are light and fluffy. Not a lot of rhubarb flavour, but the rhubarb was the last picking of the year. (a lot of green) 1 muffin= 238 calories, 3g proten, 9.6g total fat, 35g carbohydr...

This is a great freezer recipe.....because I can NEVER just cook small, I have given in and accepted my overcooking issues. So now I prepare one to eat and one to freeze. Step #1 2 flank steaks (fast fry is fine) cut into small bite size pieces 6 (breakfast) sausages cut into small pieces flour salt and pepper garlic powder Mix dry ingredients in a large ziploc bag. After the meat is cut up, dredge in flour mixture, remove from bag and set aside. Step #2 Prepare these items and set aside, ready for step #4 6 medium potatoes peeled and diced 1 red onion sliced into pieces appropriate to family tastes 1 cooking onion sliced into pieces appropriate to family tastes 1 cup corn (frozen or canned) **creamed corn will work in a pinch 1 cup green beans (frozen) or peas (frozen) 2 cups of thinly sliced carrots 1 cup of diced turnip 1/2 of a diced green pepper 2 celery stalks sliced into pieces appropriate to family tastes OPTIONAL: 1 cup mushrooms (fresh or canned) Make this stew your own...ad...

First this could be chicken tortilla soup just as easy. I made our tortilla soup with leftover turkey breast from our weekend meals. Shred or dice up turkey 1 can corn 1 quart tomatoes (canned by me) 1 can tomato paste plus 3/4c water 1/2 quart jarred salsa (or small jar) 2 cups beans (I used navy beans but you can use canned ones too) I put in all ingredients in the slowcooker added some cumin and garlic to taste. Cooked on high for 5 hour. I served it with shredded cheese, dollop of sour cream on top with tortilla chips (homemade) but you can use store bought. UPDATE: Since I am getting asked about the chips in the soup... I thought I would let you all know how I did them... I took a tortilla and cut it into slices with my pizza cutter... put some oil in a pan... and put the tortilla in the oil to brown them up... I think it might be easier to brown the tortilla up first before cutting next time... but is turned out well and EVERYONE at my house loved this soup! it was even better t...

If you peel and core an apple too early for a recipe, put it cut up in a bowl of 7up, canada dry or any clear pop and it will not GO BROWN!

This recipe is perfect to use up damaged, aged or over ripe apples. (or fresh!) (Base recipe that can be doubled if you'd like! We always double the topping.) 6-8 apples 1/2 tsp cinnamon 1/2 tsp nutmeg 3 tbsp soft margarine/butter 1/2 cup rolled oats (oatmeal) 1/4 cup flour 1/2 cup brown sugar **1/2 cup raisins are optional Step #1 Grease one casserole dish (according to how much you want) Step #2 Peel, core and slice apples and drop into greased dish. Step #3 In a bowl mix the rest of the items until crumbly. Pour over top of the apples. Step #4 Bake at 350 for 30-35 minutes. Until apples are tender and topping is golden brown. Serve this dish warm with whip cream or ice cream. Farm kids will remember being served this with milk over it! (John) Again Judy(12) made this dish for us. It was awesome! We used about 8 Ginger Gold apples and we doubled the topping. The result was delicious. "Bon Appetit!"

Judy(12) wanted to try making breaded raviolli. We had an abundance of chinese eggplant and zuchinni as well. 2 eggs milk bread crumbs flour salt & pepper seasonings assorted veggies or raviolli Using 2 eggs with a bit of milk, whisk together a base coat. Mix together 1 cup flour, 2tbsp flour, salt & pepper, and Italian seasoning. Dip thin slices of veggies into egg mixture and then into bread crumbs. Set aside. Throw pasta (in bulk) into egg mixture that is left. Pour leftover breadcrumb mixture into a plastic bag. Drop coated pasta into bag and then shake until all bread crumbs are used up. (shake and bake) Drop items into deep fryer, leaving room for them to move a bit. (Not too many at once) Remove when golden brown. Serve with spaghetti sauce or marinara sauce. This is a nice appetizer and a good use for leftover pasta (we never cook the whole bag of raviolli/tortellini anymore, so we can make these with any italian meal). John, Judy and I liked the deep fried eggplant and...