January 6th, 2010
I used leftover beef roast that Ken had smoked last summer. I had defrosted and used most of the roast and in this dish used the leftover beef. You could use any kind of beef including hamburger that you cooked, drained seasoned etc.
Put liberal amount of olive oil in fry pan (about 1/2 cup)
Saute
1/2 diced small onion
1/2 diced yellow bell pepper
1/2 diced jalapeno
Season with garlic herb, marjoram, sea salt and fresh ground pepper
Put several heaping tablespoons of brown rice flour in the oil until it is absorbed (as if making gravy with drippings)
Add 2 cups beef broth
1/2 can coconut milk
1 – 2 cups rice milk
STIR AND COOK ON MEDIUM TO LOW HEAT
As the gravy thickens add the meat.
Enjoy over cooked brown rice (or potatoes if you prefer)
I served it with the ‘Yummy Vegtables’
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January 6th, 2010
I used all fresh veggies on this.
Put couple of cups of sliced fresh carrots in fry pan with olive oil in the pan.
Add couple TBLS water.
Put on lid and let it start to cook (stirring occasionally)
PREPARE AND ADD 1/2 onion and some celery (diced) to pan
Season with marjoram, garlic herb seasoning, Canadian spice (basically garlic, sea salt & fresh coarse ground pepper)
STIR FAIRLY FREQUENTLY
Add
fresh cauliflower and
1/2 coarse diced yellow bell pepper
1/2 diced jalapeno
When almost done, add sliced zucchini (season zucchini). I cooked just until zucchini was hot.
Cook vegetables to personal preference and enjoy!!
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December 30th, 2009
IN BULLET
3 bananas
1/3 c coconut milk
1/3 c cashew butter
dash of vanilla
blend and freeze
VARIATIONS: Add cocoa for delicious chocolate flavor
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December 30th, 2009
Using a Bullet blend well
1 egg
1/3 c coconut milk
2 tsp olive oil
2 heaping Tablespoons brown rice flour
1/4 to 1/2 tsp salt
2 tsp (rounded) pecan chips
Put olive oil in preheated pan
Bake as pancake
Yummy with cashew butter and 1 tsp raw honey
Or mashed banana
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December 30th, 2009
SAUTE the following in 1/2 c olive oil
1/2 medium onion (chopped)
3 slices ‘hot’ pepper diced
1 garlic clove minced
6 basil leaves diced
ADD
Tablespoons of brown rice flour until liquid is absorbed
ADD
3/4 carton rice milk
1 can coconut milk
2 tsp. sea salt
SPRINKLE ON TOP OF LIQUID AND STIR IN
Rosemary garlic seasoning
Italian Seasoning
Pepper
ADD
2 or more cups deboned cooked white fish
ENJOY!!
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December 23rd, 2008
1 Cup Sifted all purpose flour.
¾ Teaspoon Soda.
½ Teaspoon Salt.
1 Teaspoon Cinnamon.
¼ Teaspoon Nutmeg.
¾ Cup Shortening, soft.
1-1/3 Cup Firmly packed brown sugar.
2 Eggs.
1 Teaspoon Vanilla.
1 Cup Raisins.
Sift together flour, soda, salt, cinnamon, and nutmeg into bowl.
Add shortening, sugar, eggs and vanilla.
Beat until smooth — about 2 minutes.
Stir in oats and rasins.
Drop by heaping teaspoon fulls onto a greased cookie sheets.
Bake in preheated moderate oven (350 degrees) 12 to 15 minutes.
Makes about 3½ dozen cookies..
Tags: by Ken C. Scott
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December 22nd, 2008
¾ Cup Soft Shorting (oleo).
1 Cup Brown Sugar.
1 Egg.
¼ Cup Molasses.
2 Cup Flour.
2 Teaspoons Soda.
½ Teaspoon Salt.
1 Teaspoon Cinnamon.
1 Teaspoon Ginger.
Mix well and Chill.
Roll dough in small balls & dip tops in sugar.
Bake sugar side up 10 minutes until set but not hard.
Do not press down.
375 for 8 minutes.
Depends on oven.
Tags: Came from Mrs. Cahoon
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December 22nd, 2008
1 Cup Powdered sugar.
1 Cup White sugar.
1 Cup Margarine.
1 Cup Oil.
Cream well and add 2 eggs and 1 teaspoon vanilla.
Sift, THEN MEASURE Flour, and then sift again and add:
4 Cup + 4 Tablespoons Flour.
1 Teaspoon Salt.
1 Teaspoon Soda.
1 Teaspoon Cream of tartar.
Chill dough.
Form in small balls.
Place on ungreased cookie sheet and press with sugared glass or fork.
Makes 1 Five quart pail of cookies.
Tags: by Ken C. Scott
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December 19th, 2008
1 c raw or white sugar
1 c butter
1 egg
1 cup pumpkin
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1/2 c chopped nuts
1 c dates cut up or raisins
Cream shortening and sugar. Add egg, pumpkin and vanilla. Beat well. Sift flour and add baking powder, soda, salt and cinnamon into creamed mixture. Add raisins or dates and nuts. Mix thoroughly. Drop by tsp into cookie sheet and back at 350 degrees for 12 to 15 minutes.
When cool, frost with following frosting:
1/2 c brown sugar
3 tbsp butter
4 tbls milk
1 Tsp vanilla
1 c powdered sugar
Boil brown sugar, milk and butter for 2 minutes. Add to powdered sugar and vanilla and beat. Frost when cold
Make about 5 dozen
Tags: by Dee Blau
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December 19th, 2008
Bake in a 9 x 13″ pan at 350 degrees for 25 minutes. (I have had to bake it 30 minutes sometimes)
1 cup cooking oil
1/2 c white or raw sugar
1 c brown sugar
2 c cooked pumpkin
MIX THESE FIRST 4 INGREDIENTS AND THEN ADD:
4 eggs
1 tsp vanilla
HAVE READY:
2 c flour
1 tsp soda
1/2 tsp salt
2 tsp baking powder
(Mom adds a little ginger)
1 tsp. cinnamon
OPTIONAL 1 c. raisins or chopped dates (mix a little flour with them and stir into batter)
1/2 c chopped nuts (I used pecans)
Add sifted dry ingredients. Mix in raisins and/or nuts into batter. Bake with above instructions.
FROSTING:
1 T cream or more for right consistency
3 oz cream cheese, room temp.
1 tsp vanilla
3/4 stick melted or soft butter
1 3/4 c powdered sugar
ENJOY!!
Tags: by Dora Grier
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