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Apple and Cinnamon Pancakes Submitted by Jim Goff, Lomira
Ingredients:
1 Can ~ "Wilderness Premium" "MoreFruit" "Cinnamon'n Spice Apple" 21oz can
5 cups ~ "Bisquick"
4 dashes ~ "Durkee" Ground Cinnamon (Can use Cinnamon Sugar for sweeter pancakes)
4 eggs
2 cups milk (You get some liquid from the can of "Cinnamon'n Spice Apple" mixture)Makes: About 23 pancakes. Depends on pancake size
Equipment needed:
Wisk
spatula (Pancake Turners)
Large pan or grill
Spray cooking oil for pan or grill (Used for sticky free cooking) or cooking brush for oil. Warning: Spray Cooking oil can catch fire if sprayed near fire or on a very hot pan.Directions:
Combine all ingredients in a large mixing bowl. Hand mix. Mixes easily in about 3 minutes with a Wisk.
Spray pan or grill with oil or brush with oil.
Heat pan on medium heat.
Pour mixture into pan to make about 3" round pancakes
Turn when pancake stops bubbling on edges (firm) and turn over until light brown.Storage:
Store un-used finished pancakes in a plastic bag. You can also freeze until you need.Reheating:
You can reheat in microwave oven. About 30 to 60 seconds for each cake heated.
Baked Haddock with Tomatoes
1 lb frozen haddock fillets, thawed
2-3 Tbsp. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 lb can tomatoes, chopped plus juice
2 tsp. arrowroot powder
3 Tbsp. fresh parsley, chopped (or 1 Tbsp. dried, but fresh is better)
1/2 tsp. dried basil
1/8 tsp. black pepper
2 tsp. lemon juice (optional if tomatoes are acidic)
Sauté onion and pepper in oil about 5 min until soft. Stir in everything
else except fish and lemon juice and cook over medium heat 5-10 min until
it thickens. Spread half the sauce in the bottom of a 9x9" baking
dish. Layer the fish on top and sprinkle with lemon juice. Top with rest
of sauce. Bake uncovered 375F 10 min until flaky (test the fish with a
fork).
Baked Salmon
Preheat oven to 350F
Arrange salmon fillet in baking dish srayed with olive oil.
Blanch, peel, seed and slice tomatoes.
Arrange tomatoes on fish.
Add garlic, ginger, chopped fresh dill, salt and pepper.
Bake until fish is cooked but still moist.
From: MS Dietary Home Page www.2x2.co.nz/ms/
Cherokee Fry Bread Vegetable Shortening, or Cooking Oil
2 Cups (unbleached) flour
4 tsp. Baking powder
1 tsp. Salt
2/3 Cup (or more ) warm water
Heal enough oil in deep fry pan to reach at least 2 to 3 inches. Heat to 400 degrees. Mix flour, baking powder and salt. Add 1/2 cup warm water. Keep adding water until the consistency of bread dough. More water may be added if needed. Tear off balls of dough. Flatten out to about 1/4 inch thick. Punch hole in center of bread. This is a traditional mark of fry bread. Some say it is to let the evil spirits out. Fry one at a time, turning as soon as it becomes golden. Drain on paper towel. Serve hot with honey and or powdered sugar. Makes 12.
Strawberry Banana Loaf
Bananas and strawberries make this a delicious homemade bread.INGREDIENTS:
- 2 eggs
- 1 3/4 cups flour (2 cups if needed)
- 1/4 cup cooking oil
- 1/2 cup rolled oats
- 1 cup sugar
- 2 tsp baking powder
- 1/2 cup mashed strawberries
- 1/2 tsp baking soda
- 1/2 cup mashed banana
- 1/2 tsp salt
PREPARATION:
Beat eggs until frothy. Stir in oil, sugar, strawberries and bananas. In separate bowl combine flour, oats, powder and soda and salt. Stir. Add all dry ingredients to wet ingredients. Stir to moisten. Turn into two greased loaf pans.Bake at 350 degrees for about 45 minutes to 1 hour, until toothpick comes out clean. Cool 10 minutes before removing from pans. Let cool on rack. Tastes better if allowed to “ripen” for 24 hours.
Lipton is changing their name to Knorr
www.liptonfavorites.com or www.us.knorr.com
Haddock Fiesta Casserole From 
From: Paule, Georgia, USA Comments: Also good with cod, pollock or turbot.
Preparation time: 15 minutes
Cooking time: 25 minutesServings: 4 [1-cup / 250-mL each]
Ingredients Preparation
- 1 pound [454 g] frozen haddock fillets
- 1/2 cup [125 mL] chopped onion
- 1/2 cup [125 mL] chopped green pepper
- 1 garlic clove, crushed
- 2 tablespoons [30 mL] olive or vegetable oil
- 1 [19-ounce / 540-mL] can tomatoes
- 1 [7 1/2-ounce / 213-mL] can tomato sauce
- 1 cup [250 mL] diced potatoes
- 1 small bay leaf
- 1/4 teaspoon [1 mL] oregano
- Pinch salt
- Pinch pepper
- Partially thaw fish fillets; cut fillets into 1-inch [2.5-cm] chunks.
- Melt together chopped onion, chopped green pepper and minced garlic into hot olive or vegetable oil.
- Mix in tomatoes, tomato sauce, potato dices, bay leaf, oregano, salt and pepper.
- Simmer slowly for 15 minutes.
- Mix in fish chunks; simmer for 5 to 7 minutes, until thicker fish chunks have turned opaque at the center.
Garden Fresh Lasagna
Ingredients
1 can (1 lb. 12 oz.) whole peeled tomatoes 1 can (8 oz.) tomato sauce 1 can (6 oz.) tomato paste 1 cup chopped onions 1 1/2 cups sliced, fresh mushrooms 2 cloves garlic, finely chopped 1 tablespoon chopped parsley 1 tablespoon basil 1 teaspoon oregano leaves 1/4 teaspoon pepper 1 container (16 oz.) part-skim ricotta cheese 1 1/4 cups All-Bran (Flakes) cereal (divided) 1/3 cup non-fat dry milk powder 2 packages (10 oz. each) frozen, chopped spinach, thawed 8 ounces lasagna noodles, cooked and drained 1 package (8 oz., 2 cups) shredded, part-skim Mozzarella cheese 3 tablespoons grated Parmesan cheese Directions
1. In 3-quart saucepan, cut up tomatoes with spoon. Add tomato sauce, tomato
paste, onions, mushrooms, garlic, parsley, basil, oregano and pepper. Bring to boil, stirring occasionally. Reduce heat and simmer uncovered, 15 minutes.
2. In small bowl, combine ricotta cheese, 3/4 cup of KELLOGG'S ALL-BRAN cereal
and dry milk powder until well blended. Set aside.
3. Squeeze spinach in paper towel to drain thoroughly. Set aside.
4. In 13 x 9 x 2-inch baking pan coated with cooking spray, assemble lasagna by
arranging 1/3 of the noodles on bottom of pan. Using 1/3 of each, layer ricotta
cheese-cereal mixture, spinach, tomato sauce and Mozzarella cheese. Repeat
layering ingredients 2 more times, ending with Mozzarella cheese. Sprinkle top with a mixture of the remaining 1/2 cup ALL-BRAN cereal and Parmesan
cheese. Cover loosely with foil.
5. Bake at 375° F for 35 minutes or until thoroughly heated. Remove foil and bake an additional 10 minutes or until filling is bubbly and cheese is melted. Remove from oven. Let stand 15 minutes before serving. Yield: 12 servingsRecipes for Eye of Round Roast
The eye of round is a cut from the round steak section of a beef hind quarter. A round steak actually has 3 different "cuts" in it that you can buy at the grocery store. The bottom round , the top round (usually a steak, but which can be labeled a London Broil roast ), and the eye of round (sold either as a roast or a steak). Of the 3 parts of a round steak, the eye of round is the most tender.
3 to 5 lb. eye of round roast
Place roast in 9 X 13 inch baking dish, pour marinade aver roast and refrigerate for 1 to 2 hours
Preheat oven to 350 degrees
Heat 2 tbsp of vegetable oil in large skillet over medium high heat. Place roast in skillet and sear meat, browning well on all sides
Place eye of round roast back into baking dish and bake at 350 degrees for 1 and one-half hours
Remove from oven and let rest 5 minutes before slicing
3 to 5 lb. eye of round roast
Preheat oven to 375 degrees.
Place roast in oven, uncovered. Roast 1 hour, shut oven off and let it set for 2 1/2 to 3 hours.
1/2 eye roast. Roast 3/4 hour and let it set for same amount of time.
If you have one of those rotisserie ovens place in the rack or on the skewer and follow above directions. Comes out medium.
Turkey Items ...
Turkey Chili Recipe
A Delicious, fast, Turkey Chili recipe. The turkey makes the chili lighter and less fatty then beef chili, but it still has plenty of flavors.
Serves: Six
Serving size: 1 ¼ cups
Preparation Time: 60 minutesIngredients:
1-Tablespoon vegetable oil
1 Medium onion, chopped
1 Medium red bell pepper, cored, seeded, and diced into ½-inch pieces
1 Medium green bell pepper, cored, seeded, and diced into ½-inch pieces
2 Celery stalks, thinly sliced
1 Pound ground turkey
4 Cloves of Garlic, minced
¼ Cup mild chili powder
1 28-ounce can of crushed tomatoes
1 15-ounce can of pinto beans, drained
1 Teaspoon dried oregano
1-Tablespoon salt
1 9-ounce box of frozen corn
Directions:1 Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
2) When the oil is hot, add the onion, red and green bell peppers, celery, and turkey and cook, stirring often, until the turkey has lost its pinkness and is cooked though-about two minutes.3) Add the garlic and cook one minutes.
4) Add the chili powder and cook, stirring continuously, for one minute.
5) Add the tomatoes, beans, oregano, and salt and stir well to combine.
6) Bring the chili to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
7) Add the frozen corn, stir to combine, ands cook 10 minutes more
Jennie-O Turkey store Amazing Thanksgiving recipes. Try something different from . http://www.jennieoturkeystore.com
Butterball Thanksgiving Recipes and Tips
Find delicious recipes perfect for Thanksgiving and Christmas, cool tips, trivia and favor ideas at Butterball. Also find helpful a helpful checklist, leftover recipes, checklist and more. http://www.butterball.com
Reynolds Kitchens www.reynoldskitchens.com for Turkey ideas Nov-Dec
Zucchini Muffins
- 1 1/2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups bran
3 small zucchini
2 large eggs
1/4 cup vegetable oil
1 1/2 cups milk
2 tablespoons white distilled vinegar
1/2 cup honey
1/4 cup molasses
1/2 cup raisins
- In a food processor, process for 5 seconds, whole wheat flour, salt, baking soda, cinnamon, nutmeg, and bran. Pour into a large mixing bowl.
- Process zucchini until pureed and stir into dry ingredients.
- Process eggs and oil for 2 to 3 seconds and add to flour mixture with milk, vinegar, honey, molasses, and raisins. Stir until just blended.
- Spoon into paper-lined muffin tins.
- Bake in a 375*F. oven for 20 to 25 minutes, or until center is set. Remove from oven. Let cool completely on wire rack.
Makes 1 dozen muffins
