Recipes by Pine

7 Layer Salad

Ingredients:

4 cups iceberg lettuce (I slice it thin and use an entire head of lettuce.)
1 cup peas (boil pot of water, turn off stove and toss peas in for just a few minutes, no need to cook peas)
1 cup shredded carrots
2 hard-cooked eggs, sliced
6 slices or bacon, crisp-cooked and crumbled
¾ cup shredded cheddar cheese
2 green onions, sliced
¾ cup salad dressing (or mayo)
1½ teaspoons lemon juice
½ teaspoon dried dill weed (optional but I highly recommend it)

Layer in large bowl (about 8 inch in diameter) in this order ...

Lettuce (a little sea salt and fresh cracked peppered on lettuce tastes nice)
Peas
Carrots
Eggs
Bacon
Cheese

Mix the salad dressing, lemon juice and dill weed and spread over the salad. Make sure it covers entire salad.

Cover and refrigerate for 24 hours. This is the hard part. Waiting. But worth it. It's a great salad for Sunday lunch because you can prepare it on Saturday. I have served it when it's not sat the full 24 hours and it tasted fine, but it needs to set over night in the fridge.

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Almond Green Beans

A green vegetable I can get my husband and kids to eat! Then again the vitamins are cooked right out of these tasty green beans and it's not approved for the low fat menu 'cause of the butter.

⅔ c. slivered blanched almonds
Salt to taste
6 tbsp. butter
1 can green beans, drained

Melt butter in skillet. Add green beans and cook until nearly burnt! Cook the day lights out of them. Sprinkle with salt and almonds. Cook a few more minutes till almonds are slightly browned. Then Eat!

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Angel Biscuits

I am certain this is close to manna. Thus the name Angel Biscuits.

2 packages of active dry yeast
¼ cup warm water
2 cups of warm buttermilk
5 cups of all-purpose flour
⅓ cup of sugar
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. salt
1 cup of shortening
Melted butter

Dissolve yeast in warm water. Let stand 5 minutes. Stir in buttermilk; set aside.

In another bowl combine flour, sugar, baking powder, soda and salt. Cut in shortening with a pastry blender (If you don't have one, I use a fork) until the mixture is small crumbs. Stir in the yeast/buttermilk mixture; mix well. Turn onto lightly floured surface; kneed lightly 4 times. Don't over kneed. Roll to a ½ inch thickness. Cut with a 2.5" biscuit cutter. (Mom always used a cup) Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1.5 hours. Bake 450° F for 8-10 minutes. Lightly brush tops with melted butter. Yields: about 2.5 dozen.

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Baked Apples

I've served this to company and had raving reviews. Even my hubby loves these low fat treats.

Core apple and pare top half of skin, leaving bottom half unpeeled. Place apple upright, skin side down, in ungreased baking pan. Place 1 to 2 teaspoons brown sugar, ⅛ tsp. cinnamon, and a teaspoon of butter in the center of the apple. Where the core used to be. So you are stuffing the apple with the sugar, cinnamon, and butter. You can add a teaspoon of chopped nuts into the core of the apple if you wish. You can also substitute honey for the brown sugar. Do not cover. Bake at 375° F for 30-40 minutes. Time will vary depending on how small or big the apple is. Scoop sauce over top of apples and serve with whipped cream.

Quick, easy, and lower in fat than apple pie.

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Basic Yellow Cake With Fruity Touch

This is not as difficult as one may think.

If I can do it, you can do it!

Pre-heat oven to 350°F.

Grease bottom of rectangular pan, 13 x 9 x 2. Beat together 2 cups flour, 1½ cups sugar, 1 stick of margarine (can substitute butter or shortening if you'd like), 1 cup milk, 3½ teaspoons of baking powder, 1 teaspoon salt, 1 teaspoon vanilla, and 3 eggs. Beat on high for 3 min. Pour into pan. Bake for 40-45 minutes or until toothpick comes out clean.

To make a cake that will make people beg for seconds. Put a fruit in the bottom of the pan, such as blueberries, raspberries or sliced peaches. Do not beat the cake for 3 min. Just stir the mix until well mixed. Pour the mix over the fruit. Bake 40-45 min. No frosting necessary.

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Buttermilk Pancake Batter

A Saturday morning tradition at my house.

2 C. buttermilk
2 eggs
4 tbsp. Oil
2 C. all-purpose flour
2 tsp. baking power
1 tsp. baking soda
½ tsp. salt

Mix all ingredients. Grease heated griddle. To test griddle, sprinkle a few drops water on it. If bubbles skitter around, heat is just right.

Cook pancakes until puffed and dry around the edges. Turn and cook other side until golden brown.

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Carmel Corn

1 c. sugar
1 c. brown sugar, packed
1⅓ c. unpopped popcorn
14 oz. can sweetened condensed milk
½ cup of butter

Pop popcorn using recipe above. Discard any unpopped popcorn.

Combine sugars, butter and condensed milk in a pan. Bring to a boil, stirring constantly. Boil for one minute. Remove from heat. Pour over popcorn, stirring to coat. Break into pieces. Devour.

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Chicken Soup With Homemade noodles and Chicken and Dumplings

5 pounds of chicken pieces. (giblets and neck can be used as well)
½ cup of celery with leaves
1 medium carrot, sliced thin
1 onion, chopped into small pieces
1 sprig parsley
2 tsp. salt
½ tsp. pepper
2 bay leaves

Place chicken in pot and cover with water.
Add rest of ingredients.
Vegetables and spices can be tied in cheese cloth.
Boil for 2-3 hours, until chicken falls off bone.
(Remove the vegetables and spices, optional.)

Remove chicken from bone.
Dispose of neck if used.
Return to broth. Heat to a boil.

Noodles:

Mix 3 C. all-purpose flour and 2 teaspoons of salt. Make a well in the middle of the flour, to this well, put 3 egg yolks and 1 whole egg. Mix well. Add ¼ to ½ cups of water, one tablespoon at a time. Dough should be stiff but easy to roll. Divide dough into 4 parts. Generously flour surface of counter top or large cutting board. Roll out dough 'til paper thin. Cut dough with a pizza cutter (or knife) into ⅛ inch strips. Drop strips of noodles into boiling chicken and broth. Continue these steps with remaining 3 portions of dough.

Dumplings:

Same recipe can be used to make Chicken And Dumplings
Instead of noodles Mix 1.5 cups of all-purpose flour, 2 tsp. baking powder, ½ tsp. salt, cut in 3 tbsp. shortening. When mixtures resembles small crumbs add ¾ cup of milk.

Drop by large spoon fulls into boiling chicken broth. Cover and cook 10 minutes with out lifting lid. Dumplings should be soft and flaky.

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Chocolate Fudge

Butter loaf pan 9x5x3.

In a pot mix:

1 C. Sugar
¼ C. cocoa

Stir in:

¼ cup of butter (margarine can be substituted)
⅓ C. milk
1 tbsp. corn syrup

Heat to a boiling, stirring frequently. Bring to a boil and stir 1 minute.
Remove from heat and let cool for 45 minutes.

Stir in 1 teaspoon of vanilla
2 to 2.5 cups of powdered sugar

Will be a stiff mixture. Press into a pan. Cut into 1 inch squares.

Can stir in ⅓ cup of nuts with the vanilla.

To make a peanut butter fudge omit cocoa and margarine. Stir in ½ cup of peanut butter with the milk. If using nuts with peanut butter fudge use salted peanuts.

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Creamy Fruit Salad

⅓ C. orange juice
⅓ C. unsweetened pineapple juice
¼ C. sugar
1 egg, beaten
1 tbsp. lemon juice (used in the dressing)
¼ C. lemon juice (used to keep apples from browning)
1 C. whipping cream, whipped or 2 cups whipped topping
6 red apples
6 firm bananas
3 cups green grapes
¼ cup chopped pecans

In a saucepan combine both juices, sugar, egg and 1 tbsp. lemon juice. Bring to a boil over medium heat, stirring constantly. Remove from the heat. When cool, fold in the whipped cream.

In a large bowl mix apples with ¼ cup lemon juice. Mix in rest of fruit.

Stir in dressing. Refrigerate. Fold in pecans just before serving.

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Easy Strawberry Freezer Jam

Directions are in every box of Sure Jell.

I'm going to add my own findings of how to have better success.

I found the yellow box of Sure Jell works the best for setting up the jam. Others are to runny. Sure Jell can be found in the canning section in the grocery store. Usually near freezer wrap. Or in big grocery stores they usually have a section of canning jars near the kitchen section. Where you'd find canners.

Prepare the jars. I've seen many use jars that they have recycled. Such as pickle jars, plastic margarine tubs, and the like. After many years of messing with finding the right lids to fit the right jar/tub I invested in pint jars and just use them. For a smaller family or a family that enjoys other jams and jellies I'd use a smaller jar.

This has been the favorite jam in my family for many years so we use a lot. Otherwise I'd use a ½ pint jar.

Wash and dry the jars.

I set the clean jars upside down on a clean towel on the counter until I'm ready for them. If they are upside down it keeps them clean and ready for when the jam is ready. When the jam is ready you don't want to be messing around with trying to find a container to put the jam in as it will be setting up (thickening) rather quickly.

You need 2 pints of strawberries. We make up 10 batches a year so we purchase strawberries by the lug. I find 2 pints at times isn't enough for a batch.

Crush the berries. Don't puree. Jam has lumps of fruit in it.

In a bowl measure 2 cups of crushed berries. While stirring slowly add 4 cups of sugar. Yes it's a lot of sugar. I found if you cut back on the sugar you get a runny jam. I don't like fighting to keep my jam on my toast so I don't cut back on the sugar. Because this is such an important part of the process I measure the sugar into a separate bowl first. When making a lot of batches you can pre-measure the sugar into zip lock bags.

I allow the berries to sit over night in the sugar and stir when I can. Directions call for letting them sit for 10 minutes and stirring often. I find the sugar is grainy if you don't allow the strawberries to sit and combine with the sugar for at least a few hours. The colder the berries the longer they need to sit with the sugar.

In a small pot add the pectin (Sure Jell) to ¾ cups of water. When it begins to boil stir for one minute. Then add to the strawberry/sugar mixture. Stir for about 3 minutes. You should see the jam begin to thicken. If not the jam may not set up well. Which is ok. It will just be a runnier batch. Still will taste delicious. We've used the runny batches for ice cream topping. You are looking for it to start to thicken. As it cools it will continue to get thicker.

If you wish you can continue to stir a few more minutes. If it still does not begin to thicken you can re-do this step. Just boil another ¾ cup of water with another box of pectin (Sure Jell) for one minute and add to the batch of jam.

As soon as you see it thickening or the 3 minutes is up poor into the jars. The jars should be upside down on a towel nearby, just flip them over and leave them on the towel it will catch any spills. I leave an inch of room at the top so it doesn't spill over in the freezer. Sure Jell directions say ½ an inch. But I have found at times this isn't enough and I hate cleaning up the sticky frozen mess out of the freezer. Since I've started not filling the jars as full I've not had a problem with the sticky mess in the freezer.

Wipe any jam off the rim of the jar with a clean damp towel or wash cloth before putting on the lid.

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Farmhouse Pork and Apple Pie

I think this is my husband's favorite meal. At least when I make it, the old saying; The way to a man's heart is through his stomach, seems to be correct. Unfortunately with the apple cider I can only make it in the fall. Which may be a good thing because it is not low in fat. I've tried apple juice and it's just not as delicious.

1 pound sliced bacon, cut into 2-inch pieces (Note: fresh bacon tastes best in my opinion)
3 medium onions, chopped
3 pounds boneless pork, cubed
¾ cup all-purpose flour
Cooking oil, optional
3 tart cooking apples, peeled and chopped
1 teaspoon rubbed sage
½ teaspoon ground nutmeg
1 teaspoon pepper
1 cup apple cider
½ cup water
4 medium potatoes, peeled and cubed
½ cup of milk
5 tablespoons butter, divided
Salt and pepper
Snipped parsley, optional

Cook bacon in ovenproof 12 inch skillet until crisp. I use cast iron. Remove bacon with slotted spoon to a paper towel to drain. In bacon drippings, sauté onions until tender; remove with a slotted spoon and set aside. Dust pork lightly with flour. Brown ⅓ of the pork at a time. Add additional oil if needed. Remove from the heat and drain. To the pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. cover and bake at 325° F for 2 hours or until pork in tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons of butter. Add salt and pepper to taste. Remove skilled from over and spread potatoes over pork mixture. melt remaining butter; brush over potatoes. Broil 6 inches from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired.

Yield: 10 servings.

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Guacamole

Been having a craving for guacamole and avocados are on sale this week. So I gave making my own guacamole a try. Turned out pretty good. Just missing something. If you have a better recipe, please share. I found this one on the net except I added a few things.

3 ripe tomato, peeled
6 avocados
1 onion, minced
2 tablespoon vinegar
3 cloves garlic minced
Salt and pepper to taste

Remove skin and seeds from tomato and avocados.
Mash together the tomato and avocados. Stir in remaining ingredients.

Eat with tortilla chips.

Would be wonderful on fajitas.

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Hard Salad

This salad recipe was given to me by an elderly woman in my community. She shared how in the winter time many we can tire of green leafy veggies.

Recipe is simple. Any hard vegetable you would use in a salad such as broccoli, cauliflower, radish, carrots, peppers.

Soft vegetables would be green onion, lettuces, cucumbers, and tomatoes. Those are examples of what you would not use in this salad.

Chop all the vegetables you are using in this salad into tiny pieces. Toss together. Add you favorite dressing. I prefer a ranch. And you're ready to enjoy.

I like to make a big bowl and eat it through out the week wrapped in a tortilla with bits of chicken.

Broccoli, cauliflower, onion, radish, and carrots chopped in small pieces for the Hard Salad.

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Hot Fudge Cake

My son MonkeySJ's favorite dessert ...

Ingredients:

1 C. Flour
¾ C. Sugar
6 tbsp. Cocoa, Divided
2 tsp. baking powder
¼ tsp. salt
½ C. Milk
2 tbsp. vegetable oil
1 tsp. vanilla
1 C. Brown Sugar
1¾ C. Hot Water

Directions:

Combine flour, sugar, 2 tbsp. of the cocoa, baking powder and salt. Stir in milk, oil and vanilla until smooth.

Spread mixture in an ungreased 9" square baking pan.

Combine brown sugar and remaining cocoa; sprinkle over batter.

Pour hot water over all; do not stir.

Bake 350°F for 35-40 minutes.

While warm top with whipped topping or ice cream.

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Kettle Corn

¼ cup oil for popping
½ cups unpopped popcorn
3 T. sugar (I use less)

Heat oil in a heavy pan. Add popcorn. Sprinkle on sugar; cover with lid and shake until popping stops.

Makes about 3 quarts.

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No Bake Cookies

My favorite cookie and no baking needed.

½ stick of butter
2 cups sugar
½ cup milk
4 tablespoons cocoa
½ cup peanut butter (Gotta be Jif in my opinion)
1 teaspoon vanilla
3 cups quick oats

Bring sugar, milk, butter, and cocoa to a boil for 1½ minutes. Till sugar is melted. Should be smooth. Remove from heat and add rest of ingredients. Mix and scoop by teaspoons full onto wax paper. Let cool and enjoy. We have been known to not wait till they are cooled to eat.

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Pork Chops With Scalloped Potatoes

3 tbsp. butter or margarine
3 tbsp. all-purpose flour
1½ tsp. salt
¼ tsp. pepper
1 can (14.5 ox) chicken broth
6 rib or loin chips (¾ inch think)
2 tbsp. cooking oil
Additional salt and pepper
6 Cups thinly sliced peeled potatoes (about 4 pounds)
1 medium onion, sliced

In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minute; remove from the heat and set aside. In a skillet, brown pork chips in oil; season to taste with additional salt and pepper if desired. In a greased 13x9x2" baking dish, layer potatoes and onion, Pour broth over top of potatoes. Place pork chops on top. Cover and bake at 350°F for 1 hour. Uncover and bake 30 minutes longer or until potatoes are tender.

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Texas Sheet Cake

1 C. Butter
1 C. Water
¼ C. cocoa
2 C. Sugar
2 C. Flour
½ tsp. salt
2 Eggs
1 tsp. baking soda
½ C. sour cream
1 tsp. vanilla

Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1 inch pan. Bake at 350°F for 20 minutes.

For frosting:

½ C. Butter
¼ C. Cocoa
¼ C. plus 2 tbsp. milk
1 Box (1 lb.) confectioners' sugar, sifted (4¼ C. Sifted)
½ tsp. vanilla

Combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.

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Tropical Carrot Cake

3 eggs
¾ C. Vegetable oil (I use canola)
¾ C. buttermilk
2 C. all-purpose flour
2 C. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. salt
2 tsp. vanilla extract
2 C. shredded carrots
1 C. Raisins
1 C. (8 oz.) crushed pineapple, undrained
1 C. Chopped walnuts

In a large mixing bowl, beat eggs, oil, and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13x9x2 inch baking pan. Bake at 350°F for 45-50 minutes.

Frosting

1 package (8 oz.) cream cheese, softened
4 C. Confectioners sugar
1 tbsp. milk
1 tsp. vanilla extract

Beat cream cheese, milk and vanilla until smooth. Gradually beat in powdered sugar, one cup at a time until smooth. Frost cooled cake.

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Stuffed Zucchini

Ingredients

1 medium zucchini
⅛ teaspoon salt
¼ cup soft bread crumbs
1 lb. ground lamb
4 tablespoons shredded Cheddar cheese
Fresh garlic

Directions

1. Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving ¼-in. shells. Place zucchini shells, cut side down, in a skillet. Add water. Bring to a boil; reduce heat. Cover and simmer for 5-6 minutes or until tender; drain.

Option: Cook zucchini in the oven by placing cut side down in a square pan. Bake at 350°F 'til tender. Approx. 15 min.

2. Turn shells cut side up; sprinkle with salt. Chop zucchini pulp; sauté in a small saucepan with ground lamb until tender and lamb is browned. Drain any liquids off. Sauté garlic and add to lamb. Stir in bread crumbs and cheese. Spoon into the zucchini shells; sprinkle with cheese if desired. Cover and cook over medium heat (with no added water) for 5 minutes or until cheese is melted.