First Day of New Diet

So today is the first day of doing the South Beach Diet.  I'm doing good so far.  I am so not hungry, which is a first for me.  Had breakfast egg scramble with onions, garlic, tomatoes and cheese, turkey bacon and tomato juice.  For snack, had some string cheese, a few almonds and some more tomato juice.  Now I'm making Chock-Full-of-Veggies Chili from the South Beach Diet Supercharged book.  Good thing I like veggies.  Looks good to me.  What do you think?

Ingredients for chili:

Vegetables (except for tomatoes) cooking.

Everything simmering.  Smells very yummy!

Finished product served with a salad and yummy homemade Dijon lemon garlic dressing.

The kids were not at all interested in this, but that at least gives me more to freeze and fewer meals to make later!

Just to give you warning, I will not be posted this much detail every day.  It's just because we are snowed in.

Even the carport did not protect the cars from getting covered in snow.

I think I'm staying in side, cuz Baby, it's cold outside.

Stay warm and safe.

G

Egg and Olive Sandwiches Recipe

EGG AND OLIVE SANDWICHES

6          Boiled eggs, minced

1 tsp.   Salt (Placed in boiling water, eggs will be easier to peel)

1-4oz. Can of chopped black olives

3-4 T.  Miracle whip

Dash   Salt to taste

Cover eggs with water and add 1 teaspoon of salt to boil.  After eggs reach the boiling point, boil eggs covered for 5 minutes. Drain immediately and run cold water over eggs until comfortable to handle to peel.  Approximately 2 minutes.  After peeling, mince eggs and place in a bowl.  Add olives and miracle whip and salt.  Stir well.  May be served as regular sandwiches or cut crust off of bread, then cut sandwiches in fours to make finger sandwiches.  Serve as an appetizer.

                                                Grandma Eleanor Lowe

This recipe is a favorite of Chuck and Susie’s

Note:  This one is for you Susie!  We just talked about these not too long ago.

Mom had these listed as Appetizers, but I've added it to sandwiches as well.

G

Prosage Rolls Recipe

PROSAGE ROLLS

Using the Refrigerator roll recipe, divide the dough in half and roll each dough out separately.  .    Brush with butter and sprinkle Prosage crumbs over dough.  Roll dough up making a long tube like roll.  Cut in 3/4" slices.  Place cut side up in a greased baking pan.  Let rise.  Bake for 15-20 minutes in a 425* degree oven.

Refrigerator Rolls Recipe

REFRIGERATOR ROLLS

(Yields 24 rolls)

2 T.      Dry yeast - (scant tablespoon)

1 cup   Cool water

½ cup  Sugar

3/4 c.   Shortening

1 cup   Scalded milk

2          Eggs, slightly beaten

1 cup   Whole wheat flour

4 cups White flour, may need more

3 tsp.   Salt

Scatter dry yeast on top of cool water to dissolve.  Set aside.  Using dough hook in mixer cream sugar with the shortening in mixing bowl.  Add scalded milk and cool yeast water.  Add eggs and mix well.  Mix whole wheat flour and salt together and slowly add to liquid mixture.  Next add white flour until dough is just past sticky stage.  May need a little more flour than recipe call for.  Dough should come away from mixing bowl yet be slightly sticky.  Now place dough in clean oiled bowl and place in refrigerator until ready to use.  When needed, oil surface and roll dough out and shape into desired shapes, dip in oil and place in pans.  Let rise twice their size.  (About 45 minutes to 1 hour).  Bake for 15 to 20 minutes or until brown in a  425* oven

Mexican Seven Layer Dip Recipe

MEXICAN SEVEN LAYER DIP

Layer 1

1-can  10 ½ oz - Refried beans of choice

            Spread in bottom of 9X13 glass dish

Layer 2

3 med. Ripe avocados, peeled and mashed

2 T.      Lemon or lime juice

1/4 tsp.Cayenne pepper

½ tsp.  Salt

            Garlic powder to taste

            Combine and spread over beans

Layer 3

1 cup   (8oz.) Sour cream

1 pkg. Taco seasoning mix

½ cup  Miracle Whip

            Mix together and spread over avocado mix.

Layer 4

1 cup   Green onions, chopped

            Sprinkle over sour cream mixture.

Layer 5

3 med.Tomatoes, chopped (2 cups)

            Sprinkle over green onions

Layer 6

1 can   Ripe olives, sliced or chopped

            Sprinkle over tomatoes

Layer 7

8 oz.    Cheddar cheese, shredded

            Sprinkle over top

Charlotte's Cabbage Slaw Recipe

CHARLOTTE’S CABBAGE SLAW

Cabbage Mixture:

1-2 pkg. of prepared slaw plus ½ to 1 chopped green pepper and thin sliced green onions.  Chop or thin slice pepper and onion as desired. 

Add to prepared slaw-

Dressing:

1 cup   Olive oil

2/3 cup Sugar

½ cup Rice wine vinegar

1-2pkg. Seasoning mix from Raman Noodles

Mix well.

Crunchies:

2pgs.  Raman noodles (crushed)

3/4 c.   Almonds, sliced

½ cup Sesame seeds

Brown in small amount of oil.  This could be browned under the broiler.  Browns very quickly!

Combine three mixtures just before serving.

                                                        Charlotte McKey

Note:  I've made this changing the Cabbage mixture to 1 bag of prepared cabbage slaw and 1 bag of prepared broccoli slaw.  I've also added some chopped pecans in with the sliced almonds.   Very good...

G

Indian Fry Bread Recipe

INDIAN FRY BREAD

4 cups Flour

2 T.      Baking Powder

2 tsp.   Salt

1 cup   Powdered milk

1/4 cup Shortening

2 cups Water

Mix all flour, baking powder, salt, powdered milk and blend.  Add warm water and shortening and mix.  Add more flour if needed.  Dough should resemble biscuit dough.  Turn out in floured surface and knead well for about 15 minutes.  Let dough rest for 1 hour so it will rise.  Make dough into balls.  Roll out to 1/4" inch thick.  Make hole in middle.  Fry in hot oil.  Drain on paper towel.  Serve immediately.

Dad's Mexican Corn Bread Recipe

DAD’S MEXICAN CORN BREAD

1½ c.   White Flour

1½ c.   Yellow Corn Meal

3 T.      Baking Powder

1 T.      Salt

½ cup  Brown sugar

3          Eggs, slightly beaten

1 can   Cream corn

1 can   Water

1 cup   Cheddar cheese, shredded

1 T.      Jalapenos, chopped

Place flour, corn meal, baking powder, sugar and salt in mixing bowl and mix well.  Add slightly beaten eggs, creamed corn, water, and jalapenos and stir until well blended.  Pour into baking dish or pan that has been sprayed with Pam.  Bake for 25 to 30 minutes in a 425* degree oven.

                                                     Stanley Buckmaster

Special K Loaf Recipe

                           SPECIAL  K  LOAF

½ cup  Margarine or butter

1 cup   Onions, minced

1 cup   Pecans, chopped, may use half pecan meal

3 tsp.   McKay’s Chicken Seasoning

6          Eggs, slightly beaten

1 can   Worthington FriChik, shredded

½ cup  Milk or juice from FriChik

1 qt.     Cottage cheese, small curd

4 cups Special K cereal (original)

Mix all ingredients together and bake uncovered in a well greased baking dish for 1 to 1 ½ hours until brown on top in a 350*F oven.

NOTE:     This recipe can be adjusted to use any left over meat substitutes in substitution of Fri Chick.  Also left over vegetables can be added such as shredded raw potatoes, carrots, very dry drained spinach etc.  Just increase your eggs as binder accordingly.

This is Kathy’s favorite recipe along with

fresh fried corn

I finally remembered to take a picture of the finished product:

OK, so I actually forgot to take the picture until it was almost totally finished.  It's half gone!

Maybe next time I'll remember to take the picture before we eat half of it.  It's just so good, I couldn't wait!

Mexican Fried Okra Recipe

                     MEXICAN FRIED OKRA

2 lbs.               Okra, sliced

3/4 cup           Flour

                        Salt to taste

1 med.            Sweet Bell Pepper, minced

1 med.            Sweet onion, minced

1                      Jalapeno pepper, minced

3                      Fresh tomatoes, chopped

Roll sliced okra in flour and place in hot skillet with oil to fry.  Add salt.  Add bell pepper, onion, and Jalapeno

pepper.  Cover. Turn occasionally until almost done.  Add tomatoes just before okra is done.  Finish cooking.

                                                 Grandma Eleanor Lowe

Baked French Toast Recipe

BAKED FRENCH TOAST

1stick  (½ cup) margarine or butter

6          Eggs

½ tsp.  Salt

1 cup   Brown sugar

2 cups Milk

1 tsp.   Cinnamon

1loaf    French bread

Cut bread into 1" slices.  Melt butter.  Mix in sugar.  Beat eggs, add milk, salt, and cinnamon.  Add to butter and sugar and mix.  Put cut French bread in large pans.  Pour mixture over the bread in pan.  Cover and let sit overnight.  The next morning bake in 325* degree oven at least 1 hour

Potato Pancake Recipe

POTATO PANCAKES

4          Potatoes, grated

4          Boiled, potatoes, mashed

2          Eggs

1 T.      Flour

2 sm.   Onions, grated

1/4 c.   Milk

½ cup  Oil

½ tsp.  Pepper

            Salt to taste

Mix potatoes in a bowl and add eggs and bat with a spoon.  Add flour, salt, pepper, onion and milk and stir until all the ingredients are well mixed.  Heat oil in a frying pan.  Drop 2 large spoonfuls of mixture and spread them.  Cook for four minutes on each side till the pancakes are brown and crisp.  Serve hot with sauce.

Ruth's Granola Recipe

RUTH’S GRANOLA

1-3 lb.             Box of Old fashioned oats

½ tsp.              Salt

1 jar                 Wheat germ

1 lb.                 Unsweetened coconut

5 oz.                Sunflower seeds

2 ½ lbs.           Variety of nuts such as sliced almonds, chopped pecans and walnuts.

1 1/3 c.           Water

3/4 c.               Honey

2 cups             Vegetable oil

2 T.                  Vanilla flavoring

6 T.                  Maple flavoring

Mix all dry ingredients thoroughly by hand.  In another container mix together, water and honey until honey is dissolved.  Add oil (may want to reduce this amount of oil) and flavorings to water/honey mixture.  Stir.  Begin pouring liquid ingredients onto dry ingredients; one half at a time.  Mix thoroughly, best by hand.  Finish pouring liquid on and mix thoroughly.  Spread on cookie sheets and bake for 3 to 4 hours in a 225* degree oven.  DO NOT STIR!  Store in sealed containers.

This recipe is a favorite of many.   

Squash With Cheese Sauce

SQUASH WITH CHEESE SAUCE

1med              Onion, slivered, separated

½ med            Green Bell pepper, in chunks

½ med            Red Bel pepper, in chunks

1 sm.               Zucchini squash, sliced

2 sm.               Yellow summer squash, sliced

1can                Water chestnuts, slivered

2 tsp.               Garlic, minced (Gina likes lots of garlic)

! can                Mild Rol Tel Tomatoes or 1 chopped jalapeno pepper and  plain diced tomatoes.  If too hot use just the plain diced tomatoes.

½ lb.                Velveeta cheese

½ cup              Sour cream.

Sauté onion, peppers and squash and chestnuts in order given.  DO NOT OVERCOOK.  Vegetables still need to be crisp.  While squash is still crisp, add garlic, tomatoes, cheese and sour cream.  Simmer for a few minutes longer or until cheese is melted.  Watch carefully to keep from scorching.       Ruth Buckmaster

This recipe is one of Gina’s and many others’s favorite. I first ate this squash dish at a Lubby’s Cafeteria while dining with Mother.  We sat there until I had figured out what all was in it and the rest is history.

Candied Sweet Potatoes

CANDIED SWEET POTATOES

1-1/4 lb           Sweet Potatoes ( 2 or 3)

1 ½ c.              Water

½ cup              Brown Sugar

2 T.                  Cornstarch

½ cup              White Karo syrup

2 drps             Red food coloring

1/4 cup           Butter, melted

½  tsp.             Salt or to taste

Partially bake sweet potatoes in a conventionally oven for 15 to 25 minutes or microwave for about 5 minutes.. Cool.  Peel and slice and place in oiled baking dish.  In separate small container mix cornstarch  with the brown sugar.  Mix well.  Add water and syrup and food coloring and salt and melted butter. Mix well.  Pour over potatoes and bake uncovered in 350*F degree oven for 1 hour.

                                          Ruth Buckmaster

    

This recipe is one of BJ’s favorite.

Eggplant Parmesan Recipe

EGGPLANT PARMESAN

2 med.            Eggplants

2                      Eggs, slightly beaten

½ cup              Milk, add to egg

1½ cup           Shake or bake or bread crumbs of choice.

                        (May need more crumbs)

1 can               Hunt’s (no sugar added) Spaghetti sauce or you may want to make your own spaghetti sauce.  See the Sauce section.

1 cup               Parmesan cheese. shredded

1 cup               Mozzarella cheese, shredded

Peel and slice eggplant in half inch pieces, salt lightly and stack.  Then dip each slice in egg and milk mixture and then into crumbs.  Either fry in hot oil or bake in a 350* degree oven for 15 to 20 minutes until tender and brown, turning once.  Place eggplant slices into a  9x12 baking dish, alternating with the spaghetti sauce and Parmesan cheese and mozzarella cheese saving some of the mozzarella cheese for topping the last 10 minutes of baking.   Bake for 20 to 30 in a 350* degree oven.

                                                          Ruth Buckmaster

Dad's Potato Salad Recipe

DAD’S POTATO SALAD

5-6lbs.            Potatoes

2 lg.                 Onions, minced

½ cup              Salad Green Olives with pimientos, chopped

3/4 cup           Sweet relish

2 tsp.               Salt

½ cup              Celery, minced, optional

½ cup              Green peppers, minced, optional

½ tsp.              Celery seeds

1 cup               Miracle Whip

                        Paprika

Peel, chunk and boil potatoes until done.  Add all other ingredients and mix well.  Top with paprika.  Chill overnight in refrigerator before serving.

                                                     Stanley Buckmaster

This recipe is all the children’s favorite!  

Fresh Corn Salad Recipe

FRESH CORN SALAD

4 cups             Fresh or frozen corn

1/4 cup           Vegetable oil or olive oil

1/3 cup           Cider vinegar

1½ tsp.           Lemon juice

1/4 c.               Minced fresh parsley

1 tsp.               Salt

2 tsp.               Sugar

½ tsp.              Basil

2 lg.                 Tomatoes, seeded and coarsely chopped

½ cup              Onion, chopped

½ cup              Green pepper

1/3 cup           Sweet red pepper

Cook fresh or frozen corn for 5-7 minutes or until tender.  Drain.  In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt, if desired, and basil.  Add corn, tomatoes, onion and peppers to the oil mixture.  Mix well. Cover and chill for several hours or overnight.

Vegetable Cheese Soup Recipe

VEGETABLE CHEESE SOUP

6 cups Water

7 cups Potatoes, diced

1 cup   Carrots, diced

1 cup   Onions, diced

6 tsp.   McKay’s Chicken Seasoning

10 oz.  frozen broccoli, chopped

2 cups Milk

1 cup   Sour cream

1 ½ lb  Velveeta cheese spread

8 oz.    Rol-Tel tomatoes & chilies or canned diced tomatoes.

            Salt to taste

Cook potatoes, carrots, onions in the water with McKay’s chicken seasoning.  After they have cooked, add the chopped broccoli that has been thawing while vegetables cooked.

Cook for a few minutes longer until broccoli is tender; then add milk, sour cream, Velveeta cheese and Rol-Tel  tomatoes and chilies.  (If you think the Rol-Tel would make it too hot for some people then use plain canned diced tomatoes.)  Refrigerate overnight and warmed the next day makes it more flavorful.

                                                                                      Linda Knutson

 

This recipe is a favorite of many friends and family.

Vegeburger Recipe

MOM’S VEGEBURGERS

10 lg.               Hamburger buns          

1 can                Worthington vegeburger

3                      Eggs, maybe a fourth

1 med.            Onion, minced

1/4 tsp.           Garlic powder

1 tsp.               Sage, maybe more, depending on taste

3 drops           Liquid Smoke. To much will ruin this recipe,

                        but it is the secret for a good vegeburger.

1 tsp.               White pepper, optional

½ cup              Flour, approximately more or less, enough to have a sticky consistency

Combine all ingredients except buns and mix well.  You might want to drop just a small amount of mixture on hot grill or skillet and cook to see if patty holds together well.  If not, add the extra egg or more flour.  Then cook rest of patties by forming patties on hot grill or skillet.  Turn over after top of patty is almost dry.  Do not overcook.  Serve hot on toasted buns with mayonnaise, (Dad says Miracle Whip), mustard, lettuce, sliced onions, tomatoes, sliced dill pickles or sweet relish.                                  Ruth Buckmaster

This recipe is a favorite of all the family

AuntG's Note:  This is the most requested recipe.