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Haystack aka Bird Nest Cookies

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Haystack aka Bird Nest Cookies
1 ½ cups Butterscotch or chocolate chips
3 cups Chow Mein noodles
1 Tbsp. butter
10 oz. cashews or macadamia nuts, optional

Melt butterscotch chips over low heat. Stir in noodles and nuts if using. Spoon onto waxed paper and let cool completely. Enjoy!

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Strawberry Shortcake Biscuits

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Strawberry Shortcake Biscuits

2 cups flour
3 Tbsp sugar
4 tsp baking powder
½ tsp salt
½ cup butter
1 egg, beaten
2/3 cup milk

Mix all and pat out on floured board. Cut ¾ inch thick. Bake on ungreased sheet at 450 degrees for 10 to 14 minutes. Serve with sweetened berries and whip cream.

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Granny’s Egg Rolls

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Granny’s Egg Rolls

 

1 lb. ground pork, chicken or beef

3 cups coleslaw mix, shredded cabbage and carrots

8 oz. can water chestnuts, chopped and drained

½ cup chopped mushrooms, I use shiitake

½ cup green onion, chopped

¼ cup soy sauce

1 tsp garlic powder

½ tsp ground ginger

3 finger pinch salt, about 1/8 tsp

3 finger pinch ground pepper, about 1/8 tsp

Dash of sugar

14 egg roll wrappers

1 egg, beaten

Oil for deep frying

Sweet and sour sauce

 

In a large wok or sauté pan, cook pork over medium heat until no longer pink; drain well.   Stir in cabbage and carrot mix, water chestnuts, onions, mushrooms, sour sauce, garlic powder, ginger, salt, pepper and sugar.   Sauté until cabbage is tender.  Drain any excess moisture and cool filling before rolling.

 

Unroll egg roll wrapper with point toward you.   Top with ¼ cup filling in the center.   Fold bottom corner over filling; fold sides toward center over filling.   Roll tightly towards the remaining point end.     Moisten top corner with beaten egg.     Press to seal.   Repeat with remaining wrappers and filling.

 

Heat oil, about 2 inches deep, to 350 degrees F. (175 C.) in a wok, skillet or deep fryer.   Fry egg rolls, a few at a time for only a couple of minutes on each side or until golden brown.   Drain on paper towel.   Serve with sweet and sour sauce.

 

Variations:

Use one inch grated fresh garlic and 2 cloves garlic, finely chopped in place of garlic and ginger powders.

 

Add 8 jumbo shrimp, peeled, cooked and minced to the filling.

 

Preheat oven to 400 degrees F. Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush egg rolls lightly with sesame oil or olive oil. Bake in the center of the oven, turning once, for 15 to 20 minutes or until golden and crisp.

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Homemade Hot Mustard

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Homemade Hot Mustard

 

4 tsp flour

2 tsp sugar

½ tsp dried mustard

pinch of Turmeric

Vinegar to thin

 

Mix ingredients.   Chill for 2 hours.   Serve over ham or other dishes where hot mustard is desired.   (Turmeric is of the ginger family)

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Granny’s Salmon Patties

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Granny’s Salmon Patties

½ cup flaked salmon
¼ cup bread crumbs
2 Tbsp. butter
¼ Tsp. lemon juice
1 Tbsp. flour
1/8 Tsp. salt
¼ cup milk
dash black pepper and red pepper

Drain salmon well. In small saucepan, melt butter and stir in flour. Gradually beat in milk, stirring constantly until thickened. Add salmon, bread crumbs, lemon juice, salt and both peppers. Let cook just enough to form into patties with hands. Sauté patties in melted butter or olive oil until lightly browned and heated through.

Try this recipe with other fish like Cod…another of our favorites, Granny makes her own bread crumbs and spices them according to her recipe.

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Banana Oatmeal Cookies, gluten free, egg free

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Banana Oatmeal  Cookies, gluten free, egg free

3 bananas, over ripe
1/3 cup apple sauce
2 cups oats
1/4 cup milk
1/2 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
1/2 cup raisins or chocolate chips, optional

Preheat oven at 350 degrees F. Line a cookie sheet with parchment paper.

Mash together over ripe bananas and applesauce until smooth. Add oats, milk, brown sugar, cinnamon and vanilla; blend in well. Stir in raisins or chocolate chips.

Drop by teaspoonful onto prepare cookie sheet and bake 15 to 20 minutes. Let cool then serve.

A wonderful gluten free, egg free cookie….enjoy!

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Italian Bread Bowls

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Italian Bread Bowls

Ingredients
6 tsp active dry yeast, 3 pkg. ¼ oz each
2 1/2 cups Luke warm water, approx. 110 degrees F
2 Tbsp white sugar
2 tsp salt, heaping
2 Tbsp olive oil
7 cups flour, all purpose
1 Tbsp cornmeal, optional
1 egg
1 Tbsp water

In small bowl add yeast, warm water and sugar; dissolve yeast; about 10 minutes or so.

In large bowl add salt, oil, additional spices if using and 4 cups flour. Add yeast to flour mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with wooden spoon or my hand after each addition.

Turn dough out onto lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in greased bowl, turn to coat.. Cover with a damp cloth; let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into 8 equal portions. Shape each portion into 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in size, about 45 minutes.

Preheat oven to 400 degrees F. In a small bowl, beat together egg and 1 tablespoon water; lightly brush each loaf with half of egg mixture.

Bake 15 minutes. Then brush with remaining egg mixture; bake 10 to 15 more minutes or until golden. Cool on wire racks.

To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

With bread you scoop out cut up for bread crumbs and let dry over night for later use.

Variation: Add 1 more Tbsp olive oil and 2 tsp each, Italian seasoning, garlic, black pepper or your own combination of spices.

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