3/4 cup flour plus 2 Tbs.
1/2 tsp. salt
1/4 tsp. poultry seasoning
1 tsp. baking powder
1 egg
If the dough does not make a ball, you can add just a touch of milk, like one or two tsp. Flour area roll out real thin let stand for 20 minutes, roll and cut thin. Place in boiling chicken broth and simmer until tender. Add the deboned chicken for Chicken Noodles.
Cooked Noodles Drained
Large Can Tuna
12 ounce can Cream of Mushroom Soup
Salt and Pepper
Combine Noodles, Heated Soup, Tuna, season to taste and serve.
Toast some white bread, spread on some Mayonnaise or Miracle Whip, add some slices of Canadian Bacon, a Slice of Pineapple, top with a slice of American Cheese and a sprinkle of Parmesan Cheese. Place in broiler for a few minutes until cheese is well melted and starting to brown. Remove and eat!
1 lb. Lean Stewing Beef, cut into one inch cubes
1 Large Potato peeled and diced
1 Tablespoon Flour
1 medium Onion quartered
8 oz. Baby Carrots
6 Stalks of Celery un-string and cut into 2-3 inch pieces, add some of the
celery leaves too!
1/4 Cup Pinto Beans
3 Banana Peppers seeded and cut into one inch pieces
1 small Green Pepper seeded and cut into one inch pieces
1 Dozen Cherry Tomatoes, or substitute a 16 oz. can whole Tomatoes
16 oz. Fresh Mushrooms Sliced
1 Tablespoon of Fresh Chopped Basil
1 Tablespoon Dried Parsley
1/2 teaspoon Thyme
1/4 teaspoon Black Pepper
1/8 teaspoon Red Pepper (if you want it a bit more spicy)
1/2 Tablespoon Bullion Beef Base (optional)
Brown beef in skillet with half of the black pepper and a sprinkle of salt and flour until well browned. Combine with all other ingredients in crock pot or large pan and cook on low for about 5 hours.
4 ripe Hass Avocados
1 Large ripe red Tomato, or 2-3 small or medium Tomatoes
1 small chopped white onion
2-3 Cloves of Fresh Garlic
1/2 teaspoon Salt
1 Tablespoon Lemon Juice, Squeezed Lemon, or half Lime and half Lemon.
1/4 teaspoon black pepper
Chop Onions and Tomatoes first, place in a large bowl. Puree Garlic and Salt with knife blade, add to bowl. Peel and seed Avocodos in quarters, top with Lemon and Lime Juice and the Pepper. Smash it all up well with the bottom of a plastic drinking cup. Eat or cover and chill for later use. Serve with corn tortia chips, a condiment for tacos or fajitas, or on half of a toothed sliced tomato.
2 Cups Frozen Cut Leaf Spinach
2 Tablespoons Water
1 teaspoon Butter
1/2 Cup Velveeta Cheese (Cubed)
* salt
* black pepper
* lemon pepper
* garlic powder
* cayenne pepper
Place spinach, water, and butter in a microwave safe dish. Add about a pinch of each seasoning to your preferred taste. Cover and microwave four minutes on hight or until hot.
Remove cover, add cubed cheese, continue to microwave in one minute incraments on high, stir and repeat until cheese is melted. Recipe can be multiplied for more servings.
Variations: Add one tablespoon finely choped white onions, green onions, red bell pepper, or green chili. Finalize with a half teaspoon of worstershire sauce. May also be made
with fresh spinach.
1 Package of Lipton Butter Noodles
+ 1 Tablespoon Butter
+ 2 Cups of Water
1/8 Cup Freshly Chopped Basil Leaves
3/4 Cup Velveeta Cheese
* Lemon Pepper
Follow the directions on the package for microwave cooking the butter noodles. Add most of the basil and about half of the cheese in cubes. Continue to microwave in one minute incraments on high, stir and repeat until cheese is melted. Then top the dish with the rest of the cheese in 1/8 to 1/4 inch slices of Velveeta with a bit more of the chopped basil and lemon pepper on top. Continue to microwvae on high without stiring until cheese is throughly melted and starting to brown around the edges. Let rest five to seven minutes until cheese starts to slightly congel again, slice into pie shape and serve.
3/4 Cup 80°F Water
4 teaspoons Unsalted Butter (* melted in microwave)
1 1/2 Tablespoons of Sugar
1/2 teaspoon Kosher salt
1 Tablespoon Carnation Nonfat Dry Milk
2 Cups Bread Flour
1/4 Cup All Purpose Flour
1 teaspoon Fleischmann's Active Dry Yeast
* Melt about 3 (three) Tablespoons of unsalted butter in a pyrex measuring cup in the microwave (about 30 seconds on high), measure out 4 teaspoons of butter into the bread machine along with the other ingredients. Set the machine for 1 pound basic white loaf (the 3 hour cycle). When timer reaches 1 hour remaining, just before the baking begins and the last rise is over, pour the remaining warm butter over the loaf. Heat the butter in the microwave again if it was stored in the refrigerator during the rise time, works best if the butter is really hot.
You can also use all bread flour if you do not have the all purpose flour for the last quarter cup. Also try half and half or cream (same amount 1 Tablespoon) if you do not have the dry milk on hand. The cream will add even more butter flavor.
1/8 Bushel of Fresh Ripe Peaches (not too ripe though, soft to the touch, not mushy ripe, to make about 10 Cups of Peach Slices)
Fill a pot with water to about just over the height of a peach, and bring to a boil to blanch the peaches one at a time. When the water comes to a boil turn down the heat; as it does not have to be a rapid boil, just a simmer. Place the first peach in the pot of hot water for about twenty to thirty seconds, remove it and put in the second peach. While the second peach is blanching peal the first one under a stream of cold water. Take a pearing knife as to slice the peach in half and the skin should come right off, remove the pit and set aside the sliced peach half. Just continue repeating this process until you have a big bowl of sliced peaches.
Make the Filling:
2 Tablespoons of Fresh Lemon Juice (optional)
2 Cups of Sugar
1/4 Cup of All Purpose Flour
1/2 teaspoon Powdered Nutmeg (optional)
1/2 teaspoon Powdered Cinnamon (optional)
1/3 Cup of Unsalted Sweet Butter (melted, same as 5 1/3 Tablespoons,
or approximately 2/3 of a butter stick)
Combine the Sliced Peaches, Lemon Juice, Sugar, Flour, Nutmeg, and Cinnamon in a large cooking pot or Dutch Oven (use the same one that you used to blanch the peaches if it is big enough, pour out the hot water, I used a giant bowl for the mixture, then poured the mixture into the pot). Let it rest for about twenty minutes or so until the sugar is dissolved and a syrup has formed. Make the crust while you are waiting. Then over medium heat, bring the mixture to a boil, reduce the heat to low and cook the Peach Filling mixture for 10 minutes. Remember to stir it so that it does not burn on the bottom or stick to the pot. When it's all cooked turn off the heat, and then stir in the melted butter.
The Crust:
3 Cups of Pioneer Brand Original Biscuit & Baking Mix (or use Bisquik
if you don't have this)
1 1/2 Cups of Sugar
3/4 Cup of Unsalted Sweet Butter (Room Temp., 12 Tablespoons, same
as 1 1/2 butter sticks)
3/4 Cup of Half and Half (Cream)
3/4 teaspoon of Adams Double Strength Vanilla Extract
Mix: In a Plastic Mixing Bowl (with a cover) Measure the in the Baking Mix and Sugar, Cut in the Butter, Mix in the Cream, then the Vanilla. Form in to a large dough ball, put the cover on the bowl and place it in the freezer for about 30 minutes, no longer. A good time to go back and finish the filling now, and preheat the oven to 400°F (bottom crust only).
Putting the Cobbler Together:
Remove the dough ball and separate it into three equal portions. Roll out the first portion on a floured surface to line the bottom of a buttered 10 by 14 inch Pyrex Baking Dish, you can put some of the dough around the edge too if you want. Brush the dough with melted butter. Place it in the oven for about five minutes, just until it gets light brown. Roll out the next crust while it's baking. Remove the crust from the oven, turn up the oven to 475°F, and spoon in half of the Peach Filling Mixture. Top with the next layer of crust, brush with melted butter, and return it to the oven for about 10 to 15 minutes, or until it starts to get light brown. Roll out the Top Crust while it's baking. I like to do the Top Crust with Criss-cross strips, so cut the dough into 1 inch strips after it's rolled out. Remove the pan from the oven once again, and spoon the remaining Peach Filling Mixture over the previous layers. Arrange the Top Crust in a Criss-cross Lattice Pattern on the Top Crust, then brush it with melted butter, (you can also sprinkle it with some course 'kosher' sugar if you want, for that special effect), and return it to the oven for an additional 15 to 20 minutes, or until golden browned, remove and let it cool.
Serve warm with a scoop Bluebelle Homestyle Vanilla Ice Cream.
Serves about 12 people, or cover and place in the refrigerator, reheat portions in the microwave as needed. If you have found you have made too much Peach Filling, place it in a plastic container with a lid and freeze it for the next time. The frozen cooked Peach Filling Mixture is also great added to Homemade Peach Ice Cream, or just to make Peach Sorbe' later. When I have been in a hurry I have also just put the whole cobbler together at once, with just the bottom and a top crust, without baking the individual layers. It turned out just as good, nobody could tell the difference. Some people might say it is a peach pie with just the bottom and top crust. So I made a batch in round pie pans once, and added a corn starch slurry to the Peach Filling so that it would thicken up a little more. This same recipe made three peach pies. Another variation is with no bottom crust and that also saves a step. Lastly, if you are not fortunate enough to live in a great place that has lot's of fresh peaches like I do, you can always substitute canned peaches (don't use as much sugar), or unsweetened frozen peaches for the fresh peaches. I know this recipe turned out pretty long, and it takes me about two hours to make, but it's worth it!
The Solar Cooking Archive
Beef Recipes
