1 16oz can italian-style stewed tomatoes
8-10 roma tomatoes, chopped
2 cloves garlic, minced
½ lg yellow onion, chopped
1 med/lg anaheim pepper (seeds included), chopped
⅓-½ green pepper (seeds removed), chopped
½-¾ t salt
1 T chili powder
6-8 sprigs fresh cilantro (leaves only)
½-¾ t fresh ground pepper
Juice from 1 lime
Blend stewed tomatoes with juice in blender until pureed. Add other ingredients and blend until pureed. Let sit overnight and serve.
Showing posts with label Dale Johnson. Show all posts
Showing posts with label Dale Johnson. Show all posts
Perfect Bread
2/3 C. water
1/3 C. sugar
3/4 t. salt
1 T. yeast
1/3 C. margarine or shortening
1 egg
2 1/4 C. white flour
Mix & bake according to bread maker instructions. Remove from pan & cool on rack for 10 min.
For wheat bread, substitute 1/2 C. wheat flour for 1/2 C. white flour. Optional: add 1/4 C. sunflower seeds for a change.
Makes 1 lb. loaf.
1/3 C. sugar
3/4 t. salt
1 T. yeast
1/3 C. margarine or shortening
1 egg
2 1/4 C. white flour
Mix & bake according to bread maker instructions. Remove from pan & cool on rack for 10 min.
For wheat bread, substitute 1/2 C. wheat flour for 1/2 C. white flour. Optional: add 1/4 C. sunflower seeds for a change.
Makes 1 lb. loaf.
Bread
1/3 C. dry milk
1/2 C. potato flakes
3 C. warm water
1/2 C. applesauce
1/2 C. sugar
1 T. salt
2 eggs, beaten
7 C. flour
1 pkg. yeast
Mix: dry milk, sugar, salt, potato flakes, yeast w/ water, and applesauce. Add eggs. Add 3 C. flour, beat well. Let set for 20 min. Add rest of flour; beat well. Dough should be soft. Shape & let raise. Bake at 400º for 10 min. then 350º for 20 min.
1/2 C. potato flakes
3 C. warm water
1/2 C. applesauce
1/2 C. sugar
1 T. salt
2 eggs, beaten
7 C. flour
1 pkg. yeast
Mix: dry milk, sugar, salt, potato flakes, yeast w/ water, and applesauce. Add eggs. Add 3 C. flour, beat well. Let set for 20 min. Add rest of flour; beat well. Dough should be soft. Shape & let raise. Bake at 400º for 10 min. then 350º for 20 min.
Dad's Salsa
1 16 oz can Italian-style stewed tomatoes
8-10 Roma tomatoes, chopped
1-1 ½ t. minced garlic
½ lg. yellow onion, chopped
1 med. Anaheim pepper w/ seeds, chopped
1/3-1/2 green pepper w/o seeds, chopped
½ t. salt or to taste
1 T. chili powder
6-8 sprigs fresh cilantro, leaves only
½ t. fresh ground pepper or to taste
Juice from 1 lime
Blend stewed tomatoes with juice in blender until pureed. Add other ingredients & blend until pureed, stirring & shaking blender jar if needed. Let sit overnight & serve. Use within 3-4 days.
8-10 Roma tomatoes, chopped
1-1 ½ t. minced garlic
½ lg. yellow onion, chopped
1 med. Anaheim pepper w/ seeds, chopped
1/3-1/2 green pepper w/o seeds, chopped
½ t. salt or to taste
1 T. chili powder
6-8 sprigs fresh cilantro, leaves only
½ t. fresh ground pepper or to taste
Juice from 1 lime
Blend stewed tomatoes with juice in blender until pureed. Add other ingredients & blend until pureed, stirring & shaking blender jar if needed. Let sit overnight & serve. Use within 3-4 days.
Clam Chowder
2 cans minced clams, 6.5 oz each
1 C. celery, chopped
1 med. onion, chopped
6-7 potatoes, cut into small cubes
2 C. half & half
2 C. milk
1 cube butter
¾ C. flour
1-2 t. salt
Pepper
Drain juice from clams into pot. Add celery, onions & potatoes. Cover with salted water & boil until potatoes are tender. Combine half & half, milk, butter & flour in a blender; puree & add to pot. Add clams. Add salt & pepper to taste. Simmer 20 min. or so. Serve. To thicken, add more flour; to thin, add more milk.
*I reduce milk to 1 C, butter to 4T, and flour to 1/2 C. I also add a dash of garlic and parsley, and 1-2 T red wine or apple cider vinegar (Erin)
1 C. celery, chopped
1 med. onion, chopped
6-7 potatoes, cut into small cubes
2 C. half & half
2 C. milk
1 cube butter
¾ C. flour
1-2 t. salt
Pepper
Drain juice from clams into pot. Add celery, onions & potatoes. Cover with salted water & boil until potatoes are tender. Combine half & half, milk, butter & flour in a blender; puree & add to pot. Add clams. Add salt & pepper to taste. Simmer 20 min. or so. Serve. To thicken, add more flour; to thin, add more milk.
*I reduce milk to 1 C, butter to 4T, and flour to 1/2 C. I also add a dash of garlic and parsley, and 1-2 T red wine or apple cider vinegar (Erin)
Broccoli-Cheese Soup
In a 6 qt. pot, shred 1 lg. bunch broccoli (leaves & upper stems). Add 2 quarts water, 3 cubes butter & 6 chicken bouillon cubes. Cook until broccoli is tender and bouillon cubes are dissolved. Add 1 lb. Velveeta cheese, cubed. Simmer & stir over low heat until cheese melts. Add 1 quart half & half. Add salt & pepper to taste. May be thickened with flour or cornstarch if desired.
8 servings.
8 servings.
Dad's Famous Rolls
2 C. hot water
¾ C. sugar
2 T. yeast
2-2 ½ t. salt
1 C. butter or margarine
4 lg. eggs
7 C. flour
In a large bowl, add sugar, then yeast to hot water. Add softened butter & 1 C. flour. Mix until flour & butter are well blended. Add salt. Add rest of flour, stirring thoroughly every 2-3 cups. Stir thoroughly & knead.
Cover & place in a warm spot & let rise until double.
Knock down dough & turn onto floured breadboard. Sprinkle generously w/ flour & knead vigorously for 10 min. Add extra flour if needed until dough isn’t too sticky. Dough needs to look shiny & have a springy texture. Form rolls, place on lightly greased baking sheet, cover & let rise until double. Bake at 350° until golden brown. Recipe may be halved or dough may be frozen for later use.
¾ C. sugar
2 T. yeast
2-2 ½ t. salt
1 C. butter or margarine
4 lg. eggs
7 C. flour
In a large bowl, add sugar, then yeast to hot water. Add softened butter & 1 C. flour. Mix until flour & butter are well blended. Add salt. Add rest of flour, stirring thoroughly every 2-3 cups. Stir thoroughly & knead.
Cover & place in a warm spot & let rise until double.
Knock down dough & turn onto floured breadboard. Sprinkle generously w/ flour & knead vigorously for 10 min. Add extra flour if needed until dough isn’t too sticky. Dough needs to look shiny & have a springy texture. Form rolls, place on lightly greased baking sheet, cover & let rise until double. Bake at 350° until golden brown. Recipe may be halved or dough may be frozen for later use.
Dale's Biscuits
3 C. flour
¾ C. shortening
1 ½ t. salt
4 ½ t. baking powder
1 C. milk
Mix dry ingredients together. Cut in shortening. Add milk & mix thoroughly. Roll out ¾ in. thick. Cut in 2 inch circles. Bake at 400° for 10-12 min.
¾ C. shortening
1 ½ t. salt
4 ½ t. baking powder
1 C. milk
Mix dry ingredients together. Cut in shortening. Add milk & mix thoroughly. Roll out ¾ in. thick. Cut in 2 inch circles. Bake at 400° for 10-12 min.
World's Best Carmel-Apple Pie
Peel, core, quarter & slice 6-8 Golden Delicious apples (3 ½ -4 C. sliced apples). Place in a 3 qt. saucepan with ¾ C. water and bring to a boil over med. heat. While the apples are heating, add ½ t. salt, 1 t. vanilla, ½ t. cinnamon, & 1 ½ C. brown sugar. Cook until apples become soft, then remove from heat and stir in a mixture of
2 T. cornstarch in ¾ C. cold water. Reduce heat to low & cook, stirring constantly, until the juice around the apples becomes clear & thick. It should be about the same consistency as honey. Remove from the heat, add 1 T. of maple extract & stir to mix thoroughly. Place in unbaked pie crust, cover with top crust & bake as directed.
2 T. cornstarch in ¾ C. cold water. Reduce heat to low & cook, stirring constantly, until the juice around the apples becomes clear & thick. It should be about the same consistency as honey. Remove from the heat, add 1 T. of maple extract & stir to mix thoroughly. Place in unbaked pie crust, cover with top crust & bake as directed.
Peach Pie Filling
1 qt. peaches w/ syrup
¾ C. packed brown sugar
2 t. maple flavoring
½ t. vanilla
½ t. cinnamon
1 C. water
½ C. flour
Mix all ingredients except water & flour together in a saucepan & bring to a boil. Dissolve flour in the water & make sure all lumps are gone. Mix into boiling fruit mixture & stir constantly until thick. Pour filling into unbaked pie shell & cover with top crust. Bake as directed.
¾ C. packed brown sugar
2 t. maple flavoring
½ t. vanilla
½ t. cinnamon
1 C. water
½ C. flour
Mix all ingredients except water & flour together in a saucepan & bring to a boil. Dissolve flour in the water & make sure all lumps are gone. Mix into boiling fruit mixture & stir constantly until thick. Pour filling into unbaked pie shell & cover with top crust. Bake as directed.
Dale's No-fail Pie Crust
1 C. butter flavor shortening
1 egg
1 T. white vinegar
1 t. salt
1/4-1/3 C. water
2 ¼ C. flour
Cream shortening, egg & vinegar in mixer until fluffy. Add salt, water & flour. Mix well. You do not need to worry about how much you handle this crust dough, it will turn out light & flaky every time. Split the dough in half & form a ball. Roll out on a floured board until 1/8 in. thick. Place dough in a 9 in. deep-dish pie pan that has been lightly sprayed with Pam spray. Press dough well into the bottom of the pan & up the sides, making sure all areas of the pan are covered completely. Trim excess dough with a knife. Fill crust with desired filling. Roll out second ball of dough & place over the filling. Flute edges of crust to seal. Make a dozen small cuts in the top crust. Brush with a mixture of 1 egg white & 1 T. water, then sprinkle with cinnamon & sugar. Bake at 400° for 25-30 min. or until dark golden brown. For unfilled crusts, flute the edge of the bottom crust and bake 15-20 min. or until golden brown.
Makes 1 double crust or 2-3 single crusts.
1 egg
1 T. white vinegar
1 t. salt
1/4-1/3 C. water
2 ¼ C. flour
Cream shortening, egg & vinegar in mixer until fluffy. Add salt, water & flour. Mix well. You do not need to worry about how much you handle this crust dough, it will turn out light & flaky every time. Split the dough in half & form a ball. Roll out on a floured board until 1/8 in. thick. Place dough in a 9 in. deep-dish pie pan that has been lightly sprayed with Pam spray. Press dough well into the bottom of the pan & up the sides, making sure all areas of the pan are covered completely. Trim excess dough with a knife. Fill crust with desired filling. Roll out second ball of dough & place over the filling. Flute edges of crust to seal. Make a dozen small cuts in the top crust. Brush with a mixture of 1 egg white & 1 T. water, then sprinkle with cinnamon & sugar. Bake at 400° for 25-30 min. or until dark golden brown. For unfilled crusts, flute the edge of the bottom crust and bake 15-20 min. or until golden brown.
Makes 1 double crust or 2-3 single crusts.
Beef Stroganoff
1 lb. cubed stew meat. Cook over med. heat in 1 T. oil until browned. Add 1 med. onion, diced & 2 t. minced garlic. Add 1 t. salt and ½ t. freshly ground black pepper. Continue cooking until meat is tender. Add 2 reg. cans Campbell’s cream of mushroom soup & ¾ can water. Cover & simmer over low heat for 1 hour, stirring occasionally. Remove from heat & stir in 1 ½ C. sour cream just prior to serving. Serve over flat egg noodles. Enjoy!
Serves 4
Serves 4
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