Pancakes (Mix and prepare)

Pancake Mix
10 cups flour (we did half white & whole wheat)
1/2 cup sugar
1/4 baking powder
2 Tbsp salt
2 1/2 cups powdered milk

Mix together & store.

To use:
1 1/2 cups Pancake Mix
1 egg, slightly beaten
1 cup water
3 Tbsp cooking oil

Put dry mix in bowl. Add wet ingredients. Mix together. If too thick add more water. Let stand for 10 minutes. Cook on hot oiled griddle about 3 minutes, until brown on both sides. Makes ten 4 inch pancakes.

(We used powdered egg also to keep it rotated in our food storage. Then no need for egg to cook, and slightly more water.
I'm sure you could leave out powered milk, and then use milk instead of water when you mix it up.)

Also makes a good tempura batter for onion rings, etc. Dip and deep fry.


Addendum:
For a more whole grain pancake, I use the following recipe.

1c white flour
1c wheat flour
1c rolled oats (three way split on grains)
1 Tbsp brown sugar
1 Tbsp baking powder
1/4 tsp salt
2 eggs
2 Tbsp cooking oil
2 cups milk

Very flavorful and more whole grain. 🙂

I mix up batches of dry ingredients, then add 3 cups dry with the milk, oil, & eggs.

Rice Krispies Treats

The Original Rice Krispies Treats™ Recipe

This classic, delicious snack has been making memories for kids and parents alike for generations.

Prep Time: 10 min

Total Time: 30 min

Servings: 12

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows

-- OR --

• 4 cups JET-PUFFED Miniature Marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note

- For best results, use fresh marshmallows.
- 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
- Diet, reduced calorie or tub margarine is not recommended.
- Store no more than two days at room temperature in airtight container.
- To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

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Cheesy Ham Chowder

Ingredients

• 10 bacon strips, diced
• 1 large onion, chopped
• 1 cup diced carrots
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1-1/2 cups water
• 2-1/2 cups cubed potatoes
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 2 teaspoons chicken bouillon granules
• Pepper to taste
• 3 cups shredded cheddar cheese
• 2 cups cubed fully cooked ham

Directions

• In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Nutrition Facts

1 cup: 418 calories, 28g fat (14g saturated fat), 76mg cholesterol, 1056mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 19g protein.

Originally published as Cheesy Ham Chowder in Quick Cooking September/October 2000

Tzatziki (cucumber sauce / dip)

Say what?!? No matter how you pronounce this HEALTHY Tzatziki Greek dip, one thing’s for sure – everyone is gonna LOVE it!

Ingredients:

2 cups low-fat plain Greek yogurt
4 garlic cloves, peeled and minced
1 large cucumber, seeded and grated or finely diced
1 tablespoon chopped fresh dill
1-2 tablespoons fresh lemon juice, to taste
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly-ground black pepper

Directions:

Stir all ingredients together until combined. Taste and adjust seasoning if needed. Serve immediately, or refrigerate in a sealed container for up to 2 days.
Enjoy!

Lou's Mashed Potatoes

Lou's Mashed Potatoes

10 pounds potatoes
24 oz sour cream
1 pound of butter
8 oz cream cheese
milk, as needed
Salt, as needed

Boil potatoes in salted water until soft.  Mash with a potato masher.  Add sour cream, butter, cream cheese, and mix (whip) until desired consistency.  Add milk to thin as necessary to desired consistency.  Add salt and pepper as desired.

Serve.

From Louis Oliphant, Thanksgiving tradition 1998-2006

Monkey Bread

Monkey Bread

3/4 cup granulated sugar
2 Tsp ground cinnamon
4 cans Pillsbury biscuits (the cheap ones)
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar

Grease or spray 12 cup bundt cake pan.

Mix granulated sugar and cinnamon in gallon plastic bag.  Cut each biscuit into quarters.  Shake quarters in bag to coat.  Place in pan.  Mix butter and brown sugar , pour over biscuit pieces.

Bake at 350*F for 40-45 minutes or until golden brown.  Cool 5 minutes.  Turn upside down.  Serve warm.

Mock Lasagna

Mock Lasagna

1 small onion
16 oz pkg lasagne noodles
1 cup sour cream or nonfat plain yogurt
2 3-oz pgks cream cheese
1 lb ground beef
4 8oz cans tomato sauce
1 tsp salt
1 tsp sugar
1-2 cups grated cheddar cheese

Brown ground beef with chopped onion until cooked through, drain.  Stir in tomato sauce, salt and sugar, simmer for 1/2 hour.

Boil noodles as directed on package, breaking noodles as you place in water.  Drain.  Place back in pan, add sour cream and cream cheese, stir until noodles are coated well.

Layer in 9x13 pan: 1/2 noodles, 1/2 sauce, noodles, sauce, Cheese.

Bake at 350*F for 1/2 hour.

From Lisa Phillips, 1989, El Segundo California