These are a healthier choice because I have used applesauce and whole wheat flour ... but then I add the canned cream cheese frosting ....... oh well ... enjoy!
1 - 15 oz can pumpkin
1 - cup brown sugar
1/3 - cup applesauce
3 - cups oatmeal
2 - cups wholewheat flour
1 - tsp baking soda
1/2 tsp each: nutmeg, ginger, cinnamon, ground cloves
Preheat oven to 350 degrees. Mix pumpkin, brown sugar and applesauce, then add the spices and soda an mix well. Add the oatmeal and flour.
Drop by spoon on to baking sheet (then I flatten a bit). Bake 13-15 minutes.
Remove and slightly frost each warm cookie.
Makes about 4 dozen.
MOM'S HOT MUSTARD
I had to ask my sisters how to make this ... it is HOT and I am not a real fan of hot. However, Dick is so I will make it for him. As I tried to remember I came up with another mustard, similar but not so hot ... I will post that too :
4 TBS dry mustard
Hi everyone ... today I am making summer sausage rolls! If I have wild meat like Elk or Deer, I prefer to use that ... but, since we do not hunt and have had no offers of meat ... I am using lean hamberger and ground turkey! These are a lean and healthy choice to what is available in the stores. I will freeze the rolls after I am finished. They make very wonderful snacks or presents!
Here is the recipe I am using today. It often depends on what spices I feel like adding!
HAMBERGER/TURKEY SUMMER SAUSAGE
3 pounds hamberger
2 pounds ground turkey (breast)
4 tsp black pepper (1 tsp. can be whole peppers if you like)
1 TBSP sugar (I used one packet of stevia)
1 3/4 tsp Salt Cure
1/2 tsp cayenne (red pepper)
1 tsp whole mustard seeds
2 tsp garlic salt (you can used minced if you prefer - 1 tsp)
1 cup water
Place meats in a large mixing bowl, combine spices and mix well before adding to meat.
Add spices to meat and 1 cup of water. Mix all well together ... get your hands in there
and mix! Cover and refrigerate 12 hours or over night.
Divide the mixture into 5 balls. Shape each ball into a roll.
Place on a broiler pan so the grease drips off. Bake at 200 degrees for about 8 hours.
Let cool. I always papertowel off the outside a bit to remove any grease that might have
accumulated. Place in individual freezer bags, leaving one out to slice up and eat!
Yield 14 cups
3 med Onions, chopped
3 cloves garlic, minced
2 cups chopped celery
1 large green pepper, chopped
¼ cup vegetable oil
4 lbs ground beef
28 ozs tomato ketchup
11 oz can tomato sauce
¼ cup Worcestershire sauce
2 tablespoons salt
1 teaspoon pepper
1. Saute first 4 ingredients in hot oil until
2. Add beef.
3. Cook until brown.
4. Drain fat.
5. Stir in last 5 ingredients.
6. Simmer uncovered for 20 minutes.
7. Spoon 2 or 3 cups into freezer containers.
8. Label and Freeze for use in the following
just brown the meat do not over cook. At this point
put in hot jars and pressure cook for 75 minutes at
10 lbs pressure (sea level - adjust to your area)
Ground Beef Stroganoff
3 cups beef mixture
1 can cream of mushroom soup
2 (4 oz)cans sliced mushrooms
½ cup sour cream
Hot egg noodles
1. Cook noodles.
2. Add first 3 ingredients to a pan.
3. Bring to a boil.
4. Stir in sour cream.
5. Pour mixture of hot noodles.
Beef and Noodle Casserole
2 cups beef mix (thawed)
2 cups cooked egg noodles
1 (8½ oz) can mixed vegetables, drained
½ cup shredded cheddar cheese
½ teaspoon parsley flakes
1. Combine first 3 ingredients.
2. Spoon into lightly greased one-quart casserole
3. Sprinkle with cheese and parsley.
4. Bake 350 degrees for 15 minutes
3 cups beef mix (thawed)
1/8 teaspoon dried whole oregano
1/8 teaspoon basil
dash garlic salt
1. Bring these 4 ingredients to a boil.
2. Serve over hot cooked spaghetti noodles
3 cups beef mix (thawed)
3 teaspoon chili powder
2 cans red kidney beans or cooked pinto beans
1. Bring first two ingredients to a boil.
2. Add beans and heat thoroughly
1. Heat 2 cups thawed beef mix and serve on
RITA'S SEAFOOD JAMBALAYA
COOK 1 BOX OF INSTANT BROWN RICE = 6 1/4 CUPS (2 POINTS)
CUT UP AND ADD TO CROCK POT