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Blueberry Cobbler, Gluten Free

Blueberry Cobbler, Gluten Free

4 cups blue berries
1 ½ cups brown sugar, packed
½ cup gluten free flour
¼ cup butter, room temperature

Preheat oven to 400 degrees F. Wash and place blueberries in a pie plate.

Mix together brown sugar and gluten free flour. Measure out ½ cup of this mixture and add to blueberries, toss to coat. Add butter to remaining brown sugar flour mixture by hand into a crumble. Crumble over blueberries.

Bake for 40 minutes. Remove from oven and let sit for 10 minutes. Cover until ready to serve. Serve warm.

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Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

 

3 lbs. potatoes

4 + 1 Tbsps. butter

1 small sweet onion, peeled and sliced thin

1/2 tsp salt

1/4 tsp pepper

1 cup heavy cream

1 cup milk

3 cups Pepper Jack Cheese, grated

Cilantro, parsley or dill weed for garnish, optional

 

Preheat oven to 375 degrees F.    Grease up a 3 quart casserole dish.

 

Peel and slice potatoes, set aside.

 

Melt butter in a skillet over low heat and sauté onions about 12 minutes or until soft and translucent, but not browned.   Remove from heat and set aside.

 

Mix together cream and milk.   Cover the bottom of the prepared casserole dish with a little of the cream mixture.   Place 1 lb. sliced and peel potatoes over creamy covered bottom casserole dish.   Sprinkle half of the sweet onions over potatoes.   Add salt and pepper.   Top with 1 cup of grated cheese.   Repeat this for another layer.

 

For top layer use last of the potatoes, cream mix and finally the last of the cheese.   Season with more salt and pepper.   Cut up the last Tbsp. butter and dot around to top of the casserole.

 

Cover with foil and bake for 30 minutes.   Remove foil and bake for about 30 minutes more or until top is lightly browned, cream is bubbling up and potatoes are tender when inserted with a knife.   Remove from heat, garnish with cilantro or parsley if desired.   Let rest about 15 minutes then serve.

 

Variation:   if you want to add some ham to the mix, we have done that as well.  Have fun now!

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Mackerel Patties

Mackerel Patties

 

15 oz. can Mackerel fish, un-drained

2 eggs

3/4 cup mashed potatoes

3/4 cup cracker crumbs, 21 saltine crackers

1/4 cup vegetable oil

 

Put the mackerel in a medium bowl.   Crush whatever little bones you find by pinching them, leave them in. They add calcium, flavor, and you won’t notice them!

 

Add eggs, mashed potatoes, and cracker crumbs and mix together well.

 

Form 6 patties 2 1/2 inch width by 1/2 inch thick.    In a fry pan heat oil to the point where it sizzles if a drop of water hits it.   Fry patties for a few minutes until golden on each side.

Serves 6

 

Variation: If you do not have any Mackerel, Tuna or Salmon will do here.

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All in One Salad

All in One Salad

 

1 1/2 cups cherry and pear tomatoes, sliced in half

1 cup sweet peppers, red, green or yellow, chopped

1 cup avocado, chopped

1 cup cucumber, chopped

1 cup sweet onion or green onions, chopped

1 cup canned corn, drained

1 cup canned black beans, drained and rinsed

1/4 cup cilantro leaves, torn

2 Tbsps. apple cider vinegar

1 Tbsp. olive oil

1 Tbsp. lime juice

Salt and pepper to taste

 

Toss together sweet pepper, avocado, cucumber, sweet onion, and tomatoes in a salad bowl.

 

In another bowl mix together corn, black beans, cilantro, vinegar, olive oil, lime juice and salt and pepper to taste, let sit about 10 minutes or so for the best flavor.   Pour over salad, chill for a while and serve.

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Granny’s Chocolate Pudding

Granny’s Chocolate Pudding

3/4 cup bakers cocoa powder
1 cup fine granulated sugar
1/2 cup plus 2 Tbsp butter
2 large egg yolks

16 oz. whipped cream or…..the following
1 ½ cups heavy cream
2 Tbsp superfine sugar
1 tsp vanilla

Mix together bakers cocoa, sugar and butter, melt over medium low heat until just melted, stir often. Remove from heat, let cool a bit. Whisk in egg yolks and set aside to cool completely.

Beat cream until it thickens. Add sugar and vanilla; whisk until cream forms stiff peaks. This will make about 16 oz. of whipped cream…….you may substitute 16 oz of whipped cream instead of making it from scratch.

Carefully fold whipped cream into cooled chocolate. Chill until ready to serve. Serves 8 to 10

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Chili Cheese Dog Bake

Chili Cheese Dog Bake

 

14 to 15 oz. can chili, heated

1 can refrigerated classic pizza crust or Crescent roll dough

4 Cheddar cheese sticks or slices of cheddar cheese

4 hot dogs

1 Tbsp. butter, melted

¼ tsp. garlic powder

¼ tsp. parsley flakes
Heat oven to 375°F.    Butter up a 9×9 or any 2 quart baking dish.

 

Heat chili and pour hot chili into prepared baking dish; spread evenly.

 

Unroll dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 hot dog, if using slices of cheddar cheese just wrap one around each hot dog.    Wrap dough strip around cheese and hot dog, overlapping slightly in center.    Repeat with remaining dough strips, cheese sticks and hot dogs.     Place wrapped hot dogs on top of hot chili.    Bake 15 to 20 minutes or until dough is light golden brown.

 

Mix together melted butter with garlic powder and parsley.   Remove baking dish from oven.    Brush on top of each cheese dog with butter mixture.    Serve immediately.    A Pillsbury meal the whole family will enjoy!

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Granny’s Kitchen Conversions

Granny’s Kitchen Conversions

 

1 Gallon equals:

4 quarts

8 pints

16 cups

128 ounces

3.8 liters

 

 

 

1 Quart equals:

2 pints

4 cups

32 ounces

.95 liters

 

1 Pint equals:

2 cups

16 ounces

480 ml

 

1 Cup equals:

8 ounces

250 ml

 

1/4 Cup equals:

4 Tbsps.

12 tsps.

2 ounces

60 ml

 

1 Tbsp. equals:

3 tsps.

12 fluid ounces

15 ml

 

Have fun baking and cooking for those you love!

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