Rhubarb Crisp

{ May 30, 2009 @ 3:54 pm } · { Uncategorized }
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1-1/2 lb (700 g) rhubarb, trimmed, cut in 1/2-inch dice (about 6 cups)

3/4 cup granulated sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

Topping:

1 cup all-purpose flour

3/4 cup packed brown sugar

3/4 cup rolled oats

1/2 cup butter, melted

DIRECTIONS

In large bowl, toss rhubarb, sugar, flour and cinnamon. Transfer to lightly greased 8-inch square baking pan.

For topping, toss together flour, sugar and oats. Drizzle in butter. Mix well with fork. Sprinkle over rhubarb mixture.

Bake in preheated 375F oven until golden brown, about 30 minutes.

Makes 8 servings.

Banana Bread

{ March 23, 2009 @ 10:18 pm } · { Uncategorized }
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1/4 cup margarine
1 cup white sugar
1 egg
3 large or 4 small bananas
1 tsp baking soda
1 tsp salt
1 1/2 cups flour

Cream together marg, sugar & egg.
Add remaining ingredients.
Pour into loaf pan or muffin pan.
Bake at 350. Cook loaf for 50 mins / muffins for 30 mins.

Pumpkin Bread

{ October 16, 2008 @ 12:31 am } · { Uncategorized }
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3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

3 teaspoons pumpkin pie spice

1 teaspoon salt

3 cups white sugar

1 cup vegetable oil

4 eggs

1 (15 ounce) can pumpkin puree

1/2 cup water

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

2. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.

3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Num, Num

Quick For A Couple Lunches

{ September 1, 2008 @ 11:57 pm } · { My Personal Recipes }
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2 1/4 cups       Minute rice

2 1/4 cups       Beef consume

1/4  tsp           Salt

1 1/4  tsp       Butter

Cook per instructions on rice substituting consume for water and put aside

1 lb               Breakfast sausage (1/2 inch pieces)

2 small         Cooking onions (sliced)

8 big            Mushrooms (all I had or would have been more, sliced)

4 pieces      Garlic (chopped)

A few dashes  Soy Sauce

I cooked the sausage first, adding the onions and rest of ingredients as I prepared them. Simer till cooked to your taste.

I refrigerate both the rice and the meat mixture separately. When I want to serve, put a bed of rice on the plate with a dip in the center, add a pile of the meat mixture to the dip and nuke for about 6 minutes.

Great for a quick lunch or snack.

Cheese & Bacon Thingy’s

{ August 10, 2008 @ 9:16 pm } · { My Personal Recipes }
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Something super simple and fast…

Bacon, bread, cheese slices.

The amounts will depend on how many you can eat and how many people.

Precook the bacon to your taste, we use a full pound, just the two of us but the kid, can eat like you would not believe.

We use  two slices of cheese and two slices of processed cheese per slice of bread.

Place bread slices on nonstick baking sheet. Put two slices of cheese on each and the lay the two slices of bacon on top of that. Place in oven set to broil. When the cheese starts to brown around the outside of the bacon, they are ready.

We eat 6 of these each but that is pretty much the meal for me that will last the whole day.

Enjoy.

One Of My Better Pasta Sauces

{ July 26, 2008 @ 12:15 am } · { My Personal Recipes }
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2 lb          Medium or lean groung beef

1 lb          Breakfast sausage, thinly sliced

1 lb          Bacon, sliced into 1/2 inch pieces

2 lb          Fresh, sliced mushrooms

1 bunch    Green onions, chopped

8 large       Fresh tomatoes, sliced into quarters

3 large       Cooking onions, thinly sliced

1             Whole head of garlic, very finely chopped

4 cans        Crushed tomatoes

2 cans       Tomato paste, small

Black Pepper, Crushed Chilli Peppers, Sage, Rosemary, Garlic Powder,

Start with 12 litre pot. Cook the ground beef till fully browned. Add each of the other ingredients one at a time, keeping the heat at the lowest possible, stirring constantly to prevent sticking or burning. Add as much of the herbs and spices as you like. Once all ingredients have been added, left simmer or less for at least two days before serving over any kind of pasta. I also like to just spread this over bread as a quick snack.

Any suggestions will be considered for future use.