INTRODUCTION

I didn’t know much about cooking when I got married in 1967. My mom could make her specialties like the German food we all loved but on most dishes, she was a little creatively challenged. My dad knew how to cure meat and make killer sausage or a great vegetable soup but mostly he didn’t do that much family style cooking. Being the youngest in the family meant that I wasn’t required to do too much to help so, when I left home, I had to learn to cook on the job, so to speak.
There were many times early on that my culinary concoctions went into the garbage pail and we went out for a hamburger or when we got our first dog, a beagle named Jake, he would eat all my mistakes as long as I put them into a pancake batter and made him “Jake cakes”. (If I remember right, he eventually ran away!)
By the time our sons were old enough to eat solid food, I was well on the way to educating myself in the art of cooking, not to mention, gardening, canning, dehydrating, and the all-around concept of self-sufficiency. I found out about healthy eating and cooking by reading books by Adele Davis and Euell Gibbons and subscribing to Organic Gardening. I agreed with the “you are what you eat” concept because it seemed logical. I could see in my garden plants that they would grow, be healthy and produce good harvests if they were nurtured with healthy soil, homemade compost and a lotta love. So, I thought, why wouldn’t that work for me and my family?


I devoted the next 35+ years to my family and our health. Don’t get me wrong, I still made bloopers in the kitchen, but with a little luck and a lot of cheese and Tabasco sauce, I could either salvage them or I knew (with some exceptions) my compost pile would love the fuel. I became a ‘left-overs’ expert partly out of economics but mostly because it was a personal challenge to make good eats out of what I had on hand...and my frugal German upbringing would never let me throw something out until all the possibilities were exhausted!

This cookbook represents a lot of trial and error and a lot of satisfaction. It is a work in progress as our tastes as well as our likes and dislikes have changed over the years but these recipes are the ones that are always a sure bet.

I didn’t realize how hard it was going to be to sit down and try to quantify the amounts of ingredients that make up a recipe. I have always been a ‘stick my finger in and taste’ kind of a cook so if those who try my recipes want to season them differently, have at it. I figure these recipes are a starting point not the last word.

Finally, I want to dedicate this cookbook to my husband, Denny. He has always encouraged my creativity, in the kitchen or in anything that I am doing. He knew that I would be happier, (and he and the kids too) if our meal times were filled with great food and good memories. Also, to my sons, Abe and Nate who didn’t fuss much about food and paid me one of the highest compliments by eating a chocolate cream pie that had slipped from its pan onto the grass before I made it into a family gathering. Now, that’s ‘Just Plain Good Eatin’!

INDEX OF JUST PLAIN GOOD EATIN'

ABCDEFGHJKLMNOPRSTV
WYZ

NOTE: Many of the items in this index will be found at the bottom of the recipe under: VARIATIONS. Thanks-Annette












A
American Tacos
Apple Pie
Apple Strudel
Applesauce Cake
Arroz con Pollo(Chicken & Rice)
Asian Marinade
Asian Noodle Cake











B
Bagels
Baked Turkey
Baking Powder
Baking Powder Biscuits
Banana Bread
Banana Cream Pie
BBQ Chicken
BBQ Pork
BBQ Sauce
Bean Soup
Beef Pot Roast
Beef Stew
Beets - Pickled
Beet Slaw Salad
Blueberry Muffins
Braised Duck
Bran Muffins
Bread & Butter Pickles
Bread Pudding
Bread Stuffing
Brined Veggie Pickles
Brownies
Burritos
ButterCream Frosting
Butter Sauce








C
Caramel Corn
Caramel Custard(Flan)
Carrot Cake
Cheese Cake
Cheese Crackers
Chicken Soup
Chilaquiles(Spicy egg hash)
Chili
Chilis Rellenos(Stuffed Spicy Peppers)
Chinese Sweet/Sour Sauce
Chinese Mustard Sauce
Chocolate Cake
Chocolate Chip Cookies
Chocolate Cornstarch Pudding
Chocolate Cream Pie
Chop Suey(Stir Fry)
Cinnamon Roll Biscuits
Cinnamon Rolls
Clam Chowder
Cobbler Topping
Cocktail Sauce
Coconut Cream Pie
Coffee Cake
Coleslaw Salad
Cooked Salsa
Corn Bread in a Skillet
Corn Tortillas
Corn Meal Muffins
Crab Louie Salad
CrackersWheat and Cheese
Cream Cheese Frosting
Cream Gravy
Cream Puffs
Crepes
Crullers
Cucumber Riata Sauce
Cucumber Salad
Custard Pudding








D
Damper Bread
Date Bar Cookies
Deep-Fry Batters
Deviled Eggs
Dinner Rolls
Doughnuts
Dry Rub Mix
Duck Dishes
Dumplings








E
Egg Foo Yung
Egg Nog
Eggless Batter
Enchilada Sauce
Enchiladas








F
Filled Doughnuts
Fish 'n Chips
Fish Curry
Flan (Caramel Custard)
Flautas (Fried Tortilla Rolls)
Flour Tortillas
Freezer Jam
French Bread
French Toast
Fresh Dill Pickles
Fresh Salsa
Fried Chicken
Fried Green Tomatoes
Fritter Batter
Frostings
Fruit Cobbler
Dark Fruitcake
Fry Bread
Fudge







G
German Chocolate Cake
German Chocolate Cake Filling
Ginger Snap Cookies
Gingerbread
Glossary
Graham Cracker Crust
Graham Crackers
Granola












H
Ham Stew
Hamburger Sauce
Hamburger SOS
Hardy Greens-Chard, Collards, Kale, Mustard
Hash
Hawaiian Potato Salad
Haystack Cookies
Herbed Cheese Dip
High Gloss Glaze
Hints
Horseradish Sauce
Hot Cocoa Mix
Huevos Rancheros (Tortillas and Eggs)
Hummus Dip









J
Jam or Jelly- Using low sugar
Jam for the freezer
Jerky (Beef)








K
Ketchup
Kielbasa Stew
Kim Chee (Korean Pickled Veggies)








L
Lasagna
Lemon Pie
Liverswurst
Low Sugar Jelly or Jam








M
Macaroni & Cheese
Macaroni Salad
Malted Cocoa Mix
Manhattan Chowder
Marshmallow Treat Cookies
Marshmallows
Mayonnaise
Measurements
Meat Gravy
Meat Loaf
Mexi-Dip
Mincemeat Pie
Minestrone Soup
Mocha Cocoa Mix

Muffins
Mustard








N
Naan Bread
No Knead Bread
No-Roll Pie Crust
Noodles al Pesto








O
Oatmeal Cookies
Oatmeal Hash
Oatmeal Pie

Oatmeal-Sesame Pancakes
Onion Quiche
Oven Temperature Guide
Oysters









P
Pancakes
Pasta
Peanut Brittle
Peanut Butter Cookies
Perfect Brown Rice
Pickled Beets
Pickled Peppers-Hotties and Sweeties
Pie Crusts
Pineapple Upside Down Cake
Pita Bread
Pizza
Pizza Dough
Poppyseed Cake
Poppyseed Muffins
Potato Salad
Potato Soup
Potica (German Cinnamon Roll)
Puffy Egg Batter
Pumpkin Pie








R
Ranch Salad Dressing
Ricotta Cheese
Roasted Pumpkin Seeds
Rocky Road Fudge
Rose Hip Concentrate
Rye Bread









S
Sauerkraut
Sausage & Sauerkraut
Scalloped Potatoes
Scrambled Omelette
Seafood Stew
Shortbread Cookies
Shortcakes
Sourdough Bread
Sourdough Starter
Spaghetti
Spanish Rice
Spätzle (German Dumplings)
Spice Cake
Spiced Yogurt Sauce
Split Pea Soup
Stir-Fry (Chop Suey)
Stir-Fry Duck
Struesel Topping
Stuffed Cabbage Rolls
Stuffed Peppers
Substitutions & Hints
Sugar Cookies
Survival Cookies
Sweet Pickles
Sweet Vegetable Relish
Sweet/Sour Cabbage (Zieskraut)








T
Taco Bravos
Tacos
Taffy
Tamale Pie
Tapioca Pudding
Tarka Dahl
Tartar Sauce
Thousand Island Salad Dressing
Three Bean Salad
Tomato Salad
Tomato Soup
Tortillas (Flour & Corn)
Tuna Casserole









V
Vanilla Cornstarch Pudding
Vanilla Cream Pie
Vegetable Soup
Vinaigrette Salad Dressing









W
Waffles
Wheat Bread
Wheat Crackers
White Sauce









Y
Yogurt Sauce








Z
Zieskraut (Sweet & Sour Cabbage)
Zucchini Bread
Zwiebelkuchen (Onion Quiche)

GLOSSARY


A B C D E F G H J L M P R S T W









A
AU GRATIN......“ With a crust”; usually of cheese or fine bread crumbs.









B
BAKE........... to cook by dry heat in an oven.
BAR-B-QUE...... to roast slowly on a spit or over coals, usually basting with a highly seasoned sauce.
BASTE..........to pour liquid or pan drippings over food while cooking to prevent drying.
BLANCH.........to pour boiling water over food, drain and rinse immediately in cold water. Used to loosen the skins of nuts and fruits also to destroy enzymes and set color.
BLEND.......... to mix two or more ingredients thoroughly.
BRAISE......... to cook by browning in a small amount of fat; adding a little water at a time and simmering gently, covered until tender.
BREAD.......... to roll in bread crumbs. (also called CRUMB)
BRINE.......... a solution of salt in water used to preserve.
BROWN.......... to put color into food by frying, toasting, broiling, or baking.









C
CARAMELIZE...... to melt sugar and cook until it is golden brown. Also to release the natural sugars in vegetables by frying.
CASSEROLE....... a combination of foods, usually with a cream sauce, baked in a shallow pan.
CHOP............ to cut into irregular small pieces
CHOWDER......... a soup/stew containing fish, clams, or veggies.
CONDIMENT....... a seasoning or flavoring served with a food to improve the flavor i.e. salt, pepper, vinegar, herbs & spices.
CONSOMMÉ.........a clear broth made from 2 or 3 kinds of meat and highly seasoned.
CREAM...........to soften a fat with a spoon or beater; also to combine the softened fat with sugar.
CREAM OF TARTAR.....acid potassium tartrate, used for whiteness, tenderness and acid.
CREPE...........a very thin crisp pancake.
CROUTONS.......small cubes of toasted bread used as a garnish for soups and salads.
CRULLER........a doughnut of twisted shape, light in texture.
CURRY..........an Asian dish characterized by varied pungent spices.
CUT AND FOLD.....to blend a mixture by using two motions (1) cutting down through the mixture with the edge of a spoon or spatula (2)sliding the spoon along the bottom of the bowl and bringing it up at the side so as to lift the lower portion of the mixture and fold it over the upper portion. Repeat until blending is complete.
CUT INTO........to incorporate fat into a flour mixture by dividing it finely with pastry blender or your fingers.









D
DEVIL...........to season a food in such a way as to make it hot i.e. eggs
DICE............to cut into small pieces of uniform size and shape (cubical).
DISSOLVE........to pass into solution in water or other liquid.
DREDGE..........to coat, by rolling, food in flour or fine bread crumbs.









E
EMULSION.........the combination of two unlike liquids such as water and oil.
ENTRÉE...........a subordinate dish served between the main courses at a formal dinner. Also, the main dish at a luncheon.
ESCALLOP.........to bake food, usually a mixture with white sauce and topping of crumbs or cheese in a casserole dish i.e. Scalloped potatoes.









F
FILLET...........a boneless piece of fish or lean meat
FILET MIGNON.....a slice of beef tenderloin, cooked by broiling,
FONDUE...........a fluffy preparation of eggs and milk, usually containing bread crumbs and flavored with cheese in which veggies or French bread can be dipped.
FRAPPÉ...........a liquid mixture frozen to a mush.
FRENCH FRY.....to fry in deep fat, usually 375º F.
FRITTER........a fried cake similar to a doughnut containing fruit or vegetables.









G
GLAZE..........a shiny coating applied to certain food i.e.: ham, fruit cake.
GLUCOSE.......a slightly sweet, simple sugar which is readily utilized by the body.
GRATE.........to obtain small particles of food by rubbing it on a grater.
GRILL.........to broil; to cook by direct contact with heat.









H
HIGH FRUCTOSE CORN SYRUP...an inexpensive sweetener made from corn which is not processed by the body like plain sugar.









J
JULIENNE.......to cut into long slender pieces.
JUS............juice or gravy.









L
LACTOSE........a sugar found in milk.
LIQUOR.........the liquid in which a food is packed i.e. oysters or canned vegetables.
LUKEWARM.......a temperature of 100-110º F.









M
MARINADE.......a mixture, usually containing a form of acid i.e. vinegar or buttermilk. in which meat or veggies are put to season and sometimes soften.
MELT...........to become liquefied, usually through the use of heat.
MERINGUE.......a stiffly beaten mixture of egg white and sugar; can be cooked or not









P
PAN-BROIL......to cook in a skillet with just enough fat cooked out of the meat to prevent sticking. Excess fat is drained off at intervals.
PAN-FRY........to cook in a skillet with shallow fat.
PARBOIL........to pre- cook partially in boiling water. Another method is used to finish cooking.
PASTEURIZE.....to apply heat below the boiling point to a food for the purpose of destroying certain organisms, especially those which cause fermentation.
POACH...........to cook food in a hot liquid in such a manner that it retains its original shape.
POT ROAST.......a large piece of beef, usually less tender, cooked by braising rather that by baking or roasting.
POWDERED SUGAR... white sugar that has been reduced to powder.
PURÉE............(noun) a smooth thickened sauce or soup.(verb) to rub through a sieve or blender, obtaining a thick smooth sauce.









R
ROAST............to cook with dry heat. (BAKE)
ROUX............the paste of melted fat and flour which is the basis of all cream sauces and gravies.










S
SAUTÉ........to move food in a pan quickly back and forth over a fire in a small amount of fat.
SCALD........to bring just to the simmering point i.e. milk.
SCORE........to cut part way through, as with the fatty covering of a ham or around the fat on a steak.
SEAR..........to brown the surface of meat quickly by exposing it to a high temp. during the first few minutes of cooking thus sealing in the juices.
SEASON........to add salt, pepper, spices, herbs, etc. to improve the flavor of food.
SIMMER........to cook very gently in water just below the boiling point.
STEAM.........to cook in steam rather than in boiling water thus saving the nutrients.
STEEP.........to allow a substance to stand in liquid below the boiling point for extraction of flavor, or color i.e. tea.
STIR..........to mix food materials with a circular motion in order to blend.
STOCK.........liquid in which meat, fish, or vegetables have been cooked.









T
TARTAR........a sauce made with mayonnaise and having various additions: pickle relish, finely chopped onion, parsley, chives and served with fish.
TOAST........to brown by means of direct heat.
TOSS.........to mix by lifting lightly and repeatedly, usually with a fork and spoon.
TRUSS........to fasten into position with skewers and twine i.e. turkey.









W
WHIP..........to beat vigorously with a rotary beater or wire whisk to incorporate air.

SUBSTITUTIONS & HINTS
1 T. cornstarch = 2 T. flour

1 square(1 oz.)chocolate = 3 T. cocoa + 1 T. butter

1 whole egg = 2 egg yolks

1 c. sour milk = 1 c. sweet milk + 1 T. lemon juice or vinegar

1 c. milk = ½ c. evaporated milk + ½ c. water

1 c. honey = 1 ¼ c. sugar + ¼ c. water

Baking powder = 2 T. cream of tartar, 1 T. soda, 1 T. cornstarch

Herb salt – 1 tsp. each- garlic & onion powders, basil, oregano, parsley, sage, cayenne, thyme, black pepper, dried grated lemon peel, turmeric, cumin, paprika & savory.

HINTS:
1.Use the edge of half an egg shell to get a tiny piece of egg shell out of a cracked egg. This will also work to get egg yolk out of egg white.

2.To cream shortening easily, pour a little boiling water into mixing bowl while gathering up your ingredients. Pour it out and add the shortening. It will soften it without melting.

3.To peel tomatoes, dip them in boiling water then into cold water. The skins will slip off. This works for peaches too.

4.Onions peeled under water will not make you cry...as much.

5.Keep the pit in a cut avocado or on the slices to delay discoloring.

6.Marshmallows and dried fruit are easily cut with floured scissors.

7.Fruit pie filling will not soak into a crust that has been pre-dusted with flour and sugar.

8.Whipping cream will whip faster if chilled, also chill the bowl.

MEASUREMENTS

Pinch = ¼ tsp.

1 Tbs. = 3 tsp.

2 pints = 1 quart

4 quarts = 1 gallon

8 quarts = 1 peck

2 Tbs. = ⅛ c.
4 Tbs. = ¼ c.

8 Tbs. = ½ c.

16 Tbs. = 1 c.
2 c. = 1 pint

8 oz. = 1 c.

16 oz. = 1 lb. or 2 c.

8-10 egg whites = 1c.

1 c. heavy cream = 2 c. whipped

12 – 14 egg yolks = 1c.

12 graham crackers = 1 c.crumbs

3 medium potatoes = 1 lb.

2¼ c. packed brown sugar = 1 lb.

2 Tbs. butter = 1 oz.

1 c. raw rice = 3 -3 ½ c. cooked

1 stick butter = ½ c.

1 medium apple, chopped = 1 c.

1lb. flour = 4 c. sifted

1 medium lemon = 3 Tbs. juice

1-1 ¼ c. dry pasta = 2¼ c. cooked

1 medium onion, chopped = ½ c.

1 slice bread = ½ c. soft crumbs

20 saltines = 1 c. crumbs

1 lb. grated cheese = 4 c.

1 lb. walnuts = 2 c. shelled



OVEN TEMPERATURE GUIDE

Very slow..............................250°- 300°

Slow...................................300°- 325°

Moderate...............................325°- 375°

Hot....................................425°- 475°

Very Hot...............................475°- 500°

ODDS ‘N ENDS


ASIAN MARINADE

ASIAN NOODLE CAKE

BBQ SAUCE & DRY RUB

CHINESE SAUCES

COCKTAIL SAUCE

DEEP-FRY BATTERS

DUMPLINGS

EGG NOG

FRIED GREEN TOMATOES

HAMBURGER SAUCE

HARDY GREENS

HERBED CHEESE DIP

HORSERADISH SAUCE

HOT COCOA MIX

HUMMUS DIP

JERKY

KETCHUP

LIVERSWURST

MAYONNAISE

MEXI-DIP

MUSTARD

PASTA

PERFECT BROWN RICE

RICOTTA CHEESE

ROASTED PUMPKIN SEEDS

ROSE HIP CONCENTRATE

SALSA

TARTAR SAUCE

YOGURT

YOGURT SAUCES







ASIAN MARINADE
For chicken, seafood or vegetables


COMBINE IN A BOWL:
½ c. soy sauce
½ c. rice vinegar
1 T. each-sesame and vegetable oil
Juice of one lime
1 T. each-fish sauce, minced garlic, ginger root,
and brown sugar.

Use to marinate fish or meat before grilling. Use as a vegetable stir-fry glaze by adding 3 T. corn starch, then adding to the vegetables just as they are finishing cooking.








ASIAN NOODLE CAKE
COOK fresh or dried pasta (rice noodles, spaghetti) then drain and let cool.

DRIZZLE 1T. Sesame oil on pasta and toss well.

CRACK one large egg on pasta and mix well.

HEAT 2T.vegetable oil in a large fry pan over medium-high heat. When oil is hot swirl it around pan to coat the bottom evenly.

ADD pasta to the fry pan and make a large pattie out of it. Press down with a spatula to make the pasta an even thickness.

REDUCE heat to medium and check occasionally until the pasta has browned. FLIP pasta over carefully and brown the other side. ADD a little more oil, if needed.

CUT into portions, SLIDE each on individual plates and ladle Chop Suey (Stir Fry)on top.

Put out soy sauce, hot chili sauce, chopped fresh cilantro, and toasted sesame seeds as garnishes.











BBQ SAUCE & DRY RUB

PUT IN A QUART JAR OR BOWL and mix well:
1 6oz. can of tomato paste and same amount of water.
¼ c. molasses
2 T. prepared mustard or-1 tsp. dry mustard
1 tsp. prepared horseradish
2 T. olive oil
2 T. brown sugar
1 clove garlic, minced
¼ tsp. Hickory Smoke seasoning
½ tsp. each-hot and Worcestershire sauces
1 tsp. each-salt, pepper, sage, basil, & onion powder


VARIATION:
DRY RUB (Use instead of BBQ Sauce)
(Other spices can be added depending on individual tastes)

MIX TOGETHER: Then rub on the meat before cooking
1 T. chili powder
2 tsp. paprika
1 tsp. each-cumin, salt, onion & garlic powder
½ tsp each-mustard, pepper, thyme, curry









CHINESE SAUCES

HOT MUSTARD SAUCE:
PUT IN A SAUCEPAN; BOIL then let cool:
1 c. vinegar
1 c. sugar
2 T. soy sauce
MIX TOGETHER AND ADD:
1 T. each- cornstarch and dry mustard
ADD: 1 T. grated ginger root

SWEET/SOUR SAUCE:

PUT IN A SAUCEPAN; BOIL then cool:
⅓ c. white or rice vinegar
4 T. brown sugar
1 T. ketchup
1 tsp. soy sauce
ADD and stir to mix:
2 tsp. cornstarch mixed with 3 T. water
1 T. crushed pineapple or juice










COCKTAIL SAUCE
Use as a condiment with Fish‘n Chips

Mix together:
¾ c. tomato sauce
3 T. lemon juice
2 T. prepared horseradish sauce
2 tsp. Worcestershire sauce
1 tsp. grated onion
½ tsp. Tabasco
1 tsp. each-salt, dry mustard
1 T. each-olive oil, minced garlic, brown sugar

Refrigerate when not using.












DEEP-FRY BATTERS

For corn dogs, chilis rellenos, fish, or vegetables. It helps to coat the food to be fried with cornstarch first, it will make the batter stick better.


PUFFY EGG BATTER: Separate 2 eggs. Beat whites until soft peaks form. Beat yolks with 2T flour, 1T water, and ¼ tsp. salt until thick. Fold into the whites.

EGGLESS BATTER: Combine and mix well: ¼ c. each- unbleached flour, corn flour. 1 tsp. baking powder, 1 tsp. salt, ½ tsp. each-garlic & onion powder. ½ c.+- buttermilk. (add a little more buttermilk if it gets too thick).

FOR FRUIT FRITTERS: Apples, bananas...
SIFT together: 1 ⅓ c. unbleached flour, 1 T. sugar,
2 tsp. baking powder, & ½ tsp. salt.
BEAT well then add to dry ingredients: 2 eggs, ⅔ c. milk,
& 1 T. salad oil.













DUMPLINGS

SIFT TOGETHER in a bowl:
1½ c. unbleached flour
2 tsp. each-sugar & baking powder
½ tsp. each-baking soda & salt
WHISK TOGETHER well in a separate bowl:
¾ c. buttermilk
1 large egg
2 T. melted butter
1 T. dried parsley
Make a well in the center of the flour mix and slowly pour in the egg mix, stirring just to combine. Immediately drop by spoonfuls onto simmering stew, leaving a space between each dumpling. COVER and cook for 15-20 minutes or until dumplings are firm to the touch.

VARIATIONS:

SPÄTZLE- (German dumplings) Stir together in a large bowl: 1½ c. flour, ½ tsp. salt, pinch of baking powder and nutmeg. ADD and stir to make a smooth dough: 2 large eggs & ½ c. milk. CUT dough into small pieces over boiling water. BOIL for 4-5 minutes or until they all rise to the surface. DRAIN and toss with 1T. butter, salt & pepper and herbs of your choice. Serve with Sauerkraut and Sausage.













EGG NOG

INTO 2 egg yolks beat well:
⅓ c. sugar
ADD: and stir well
½ tsp. salt
4 c. milk

COOK on medium heat, (don’t boil) stirring constantly until mixture coats the spoon, COOL.

IN A SEPARATE BOWL: Beat until foamy
2 egg whites
GRADUALLY ADD: and beat until soft peaks form
3 T. sugar

ADD the beaten egg white mix to the cooked milk mix.

ADD and stir to mix well
1 tsp. vanilla
Brandy or Rum to taste (optional)

REFIGERATE eggnog at least 3 hours. When ready to serve, put a dollop of whip cream and a sprinkle of nutmeg on top.










FRIED GREEN TOMATOES

CORE 3 large, firm, green tomatoes

SLICE ¾ ″ thick and drain. SEASON with a pinch of salt.

PUT into one bowl: ⅓ c. all- purpose flour

PUT into the second bowl: 2 beaten eggs

PUT into a third bowl:
½ c. cornmeal
2 T. Parmesan cheese
⅛ tsp. each-cayenne and black pepper
¾ tsp. salt

DREDGE tomato slices in flour, then eggs, then seasoned cornmeal.

FRY in ½” of peanut or grape seed oil (375°) about 3 minutes per side or until golden.












HAMBURGER SAUCE

BLEND TOGETHER:
½ c. mayonnaise
¼ c. ketchup
¼ c. prepared mustard
1 T. sweet pickle relish
1 tsp. Worcestershire sauce
1 tsp. prepared horseradish

Refrigerate when not using.













HARDY GREENS
COLLARDS, KALE, MUSTARD, CHARD

IN A LARGE PAN: fry until almost done:
2-3 pieces of bacon, side pork, ham, or pork chops

DRAIN off most of the fat and ADD:
1 onion, chopped
COOK onions until caramelized.

ADD:
1 ½ c. water or chicken stock
1 clove garlic, minced
1 large carrot, peeled and sliced in rounds
½ -1 lb. of greens, chopped coarsely

COVER and simmer greens slowly for about 30 minutes; adding liquid if needed. Stir greens once in awhile and take a taste to check for doneness. Greens are done when the rib of the leaf is soft.

Season to taste with salt and pepper.









HERBED CHEESE DIP
Use on toast or crackers

BLEND TOGETHER:
1 8oz. package of Cream Cheese
1 c. low fat cottage or Ricotta cheese
½ c. Monterrey Jack cheese –shredded
¼ c. each-fresh parsley and chives-diced
1 clove garlic- minced
Salt and pepper to taste

Refrigerate when not using.













HORSERADISH SAUCE

WASH AND PEEL enough horseradish root to make 2 cups

CUT cleaned root into ½ ″ pieces.

PUT IN BLENDER WITH ROOT:
1 c. white vinegar
1 tsp. salt
½ c. water

BLEND until sauce is nice and smooth. Stop blender frequently and stir root with a wooden spoon to distribute sauce evenly. Add more vinegar, if needed. (Or water for less pungency)

BEWARE of getting your face too close to the blender when you take the cover off to stir contents or add liquid.

You can also add: Mayonnaise, mustard, or ketchup to flavor it as you like.











HOT COCOA MIX

PUT INTO A BLENDER:
3 c. instant nonfat dry milk
2 c. semi-sweet chocolate chips (or any flavor chip of your choice)
BLEND on low speed until everything is ground fine.
STIR in 1½ c. miniature marshmallows (optional)
Enough for 12-15 servings.
STORE in an airtight glass container.

TO RECONSTITUTE FOR EACH SERVING:
PUT ⅓ c. (3T) mix into a mug. ADD ¾ c. boiling water and stir until well combined.


VARIATIONS: Add any of these to the basic mix:

MALTED MIX: Substitute 1½ c. malted milk powder for dry milk.

MOCHA MIX: ADD ½ c. instant coffee powder.

SUBSTITUTE ½ c. cocoa powder for chips, ADD ¾ c. sugar, ½ c. powdered non-dairy creamer, & a dash of salt.










HUMMUS DIP


PUT IN A BLENDER:
2-15oz. cans of Garbanzo beans
1 c. garbanzo bean water or plain water
6 T. Tahini (sesame paste)
1 tsp. each-cumin, paprika, salt
1 T. each-fresh cilantro and parsley, chopped
2 T. olive oil
3-4 garlic cloves, chopped
4 T. freshly squeezed lime or lemon juice
¼ tsp. cayenne pepper

SERVE with pita bread cut into wedges or fresh sliced vegetables or Jicama that has been marinated in lime juice.

REFRIGERATE when not using.









JERKY

Buy a cut of beef such as a London Broil, Chuck roast. Aprox. 3 lbs. Look for a lean cut with little or no fat streaks.

CUT 1/4" thick on the cross grain.

PUT beef in large glass bowl with MARINADE:
4 T. soy sauce
4 t. worcestershire sauce
1 T. tomato sauce
1 T. grated fresh ginger
1 T. curry powder
1 T. chipotle tobasco sauce
1 t. grated fresh horseradish (or sauce)
1/4 t. liquid smoke
1/3 c. dried papaya
2 cloves fresh garlic, minced
Stir marinade into meat real well to coat every piece. Cover and put in the refrigerator overnight.

Spread each piece of meat out on trays to go into your dehydrator or oven. 3 lbs will "jerk" in about 6 hours. Take jerky out of dryer, let cool, then put in a plastic bag in the refigerator. Jerky should be done throughout and be chewy.













KETCHUP

PUT INTO AN 8 QT. COOKER:
15-17 medium sized tomatoes (washed)
COOK tomatoes until skins come off. Take off heat, put tomatoes through a food mill and return pulp to the cooker.
ADD: then boil, & stir until sauce volume is half of the original.
1 onion-chopped
2-3 basil leaves, chopped
1 c. granulated sugar
IN A SEPARATE PAN SIMMER for about 30 minutes:
1 c. white vinegar
1-3” piece of stick cinnamon
1 large clove garlic, minced
½ tsp. whole cloves
ADD to reduced tomato sauce & MIX WELL:
The spiced vinegar mix (take out the whole spices)
1 tsp.-each, celery seed, dry mustard, turmeric, prepared horseradish, & paprika
4 tsp. salt (or to taste)
4 T. fresh lime juice
2 T. prepared mustard
Dash of cayenne pepper
BOIL RAPIDLY, stirring constantly, until ketchup thickens.

Put in sterilized pint jars and can in a boiling water bath for 10 minutes.
Store in a cool, dark place. Refrigerate after opening.









LIVERSWURST

BOIL until soft in just enough water to cover:
1 lb. chicken livers

DRAIN liquid and cool livers. (Save liquid for rice water)

PUT livers into a meat grinder or blender and grind.

SEASON with and mix well:
½ c. mayonnaise
¼ c. prepared mustard
1 T. prepared horseradish sauce
1 tsp. each-salt, pepper, Worcestershire sauce
1T. each-onion & garlic powder
¼ tsp. hot sauce

PUT into a covered dish and refrigerate. Let the mix mellow for a few days to absorb all the seasonings.

Keep it refrigerated when not using.









MAYONNAISE
Makes about 1¼ cups

PUT INTO A BLENDER: and blend until mixed
1 large egg
¾ tsp. salt
½ tsp. dry mustard
¼ tsp. paprika
2 T. cider vinegar or lemon juice
1 tsp. honey
¼ c. canola oil (or other light vegetable oil)

ADD by pouring in a thin stream:
¾ c. canola oil (or other vegetable oil)

STOP AND SCRAPE the sides of the blender with a rubber spatula. Turn off blender when consistency is nice and creamy.

Store mayonnaise in the refrigerator.










MEXI-DIP

MIX together and put in the bottom of a 9” pie plate:
1-16oz. can refried beans
1 tsp. each –chili powder, cumin, oregano, paprika, garlic & onion powder.
¼ tsp. cayenne powder

LAYER on top of beans:
1 c. sour cream
1 c. salsa
1 c. lettuce, shredded
1 c. cheddar or jack cheese, shredded
½ c. green onions, chopped
2 T. black olives, sliced

COVER and refrigerate until ready to use.

SERVE with tortilla chips or crackers.













MUSTARD

BASIC MUSTARD: Makes about 2-3 cups

PUT IN A glass or ceramic bowl: Let soak for 48 hours
⅔ c. yellow mustard seeds
½ c. brown mustard seeds
1½ c. apple cider vinegar
2 cloves garlic, minced
ADD water, or vinegar, if needed, to keep the seeds moist. Stir once a day.
PUT soaked mixture into a blender with:
2 tsp. salt, 1 tsp. each sugar & turmeric
MIX 5-6 minutes until consistency is creamy; adding more water, if needed. Store in the refrigerator.



VARIATIONS: ADD any of these to the basic recipe for flavored mustard

2-3 tsp. prepared horseradish sauce.

1 c. oil packed sun dried tomatoes & 1 T. dried basil.

Substitute rice vinegar and add ¼ c. each-soy and chili sauces, 1 T. Worcestershire sauce & 2 T. sesame oil.

½ c. brown sugar, 1 T. Worcestershire sauce.

½ c. each- fresh cilantro & toasted pine nuts, 1 tsp. oregano

2 T. pimentos, 1 T. canned chilies, 1 jalapeño
(de-seeded) 2 tsp. each- cumin, red pepper flakes.






PASTA

PUT on a clean countertop in a mound:
2 c. all purpose flour

MAKE a well in the center and ADD:
2 large eggs

BEAT eggs well with a fork then ADD:
2 T. water

Continue to mix the flour into the eggs. ADD another
1 T. of water and continue stirring until all of the flour is moistened. Add more water, if needed, to make a firm dough.

KNEAD the dough about 10 minutes until it is smooth and non-sticky in texture.

PUT a bowl over the dough and let it rest 30 minutes.

DIVIDE dough into fourths then roll and cut into desired style. If using a pasta machine, follow its directions.

Use noodles fresh or dry them by laying them on a cookie rack or the oven rack and letting them air dry.

STORE unused noodles in a plastic bag in the refrigerator for a couple of days or in the freezer for a month.








PERFECT BROWN RICE
TO MAKE 4 c. OF COOKED RICE

PUT in a deep saucepan that is on medium heat:
1½ c. *long grain brown rice

POUR on top of rice and mix well:
1 large egg, beaten

STIR until all the rice kernels are dry and separated.

ADD and bring to a boil:
3½ c. water or stock
1 T. vegetable oil
tsp. salt (or to taste)

COVER tightly and bake in the oven at 350° for 1 hour. Don’t disturb or stir. When finished, fluff the rice with two forks.

NOTE: Cooked rice freezes and thaws real well.

*short grain brown rice is puffier and stickier and is best for desserts like rice pudding.

RICOTTA CHEESE

PUT in a clean 4 qt. saucepan:
1/2 gallon whole milk
1/4 t. salt (optional)

BRING milk to 180-185 degrees. Take off heat.

POUR in 8 t. plain white vinegar.

STIR milk until it starts to curdle then cover pan with a clean dish cloth and let sit until cooled.

STRAIN curds through clean cheesecloth that has been put into a colander, catching the whey in a bowl underneath. Squeeze as much of the liquid out of the curds by hand. You should have about 2c. of Ricotta cheese.

PUT Ricotta cheese in a glass container in the refrigerator and enjoy in Lasagna, crepes, pies...or put on top of berries, pancakes, burritos, it is versitile.
Use the leftover whey as an ingredient when making soups, yogurt, gravy...I put dry milk in it and make more ricotta, what a deal!









ROASTED PUMPKIN SEEDS
A great source of protein

SAVE AND CLEAN THE SEEDS FROM A PUMPKIN or any winter squash; discarding any misshapen or damaged seeds.

SOAK the cleaned seeds in salted water overnight.

DRAIN seeds and spread out on a lightly oiled cookie sheet.

ROAST in the oven at 250° for about 1 hour or until a seed, when tested, will crack easily between your teeth and the meat is crunchy.

NOTE – The seeds can be dry roasted in a heavy frying pan on low heat. Put a little soy sauce on just before they are crunchy, if desired, and stir constantly.

Let seeds cool then put into an airtight jar or plastic bag.













ROSE HIP CONCENTRATE
A NATURAL SOURCE OF VITAMIN C

IN LATE AUTUMN OR EARLY WINTER PICK ROSE HIPS

WASH the hips and cut off the stems and fuzzy ends.

PUT the hips in water just to cover and simmer until they are soft. Add more water, if needed. Let softened hips sit overnight to cool.

PUT the softened hips with their water in a blender.

ADD 2 T. lemon juice per pint of hips. Blend until smooth.

POUR the mixture into an ice cube tray and freeze.

Use ‘Hip cubes’ in juice or tea.














SALSA

FRESH SALSA: Enough to make 1 quart
PUT INTO A BLENDER:
1 dried Pasilla pepper, heated in fry pan
1 red or green bell pepper, de-seeded
6-8 Roma tomatoes, quartered
1 medium sweet onion, chopped
1 small jalapeño pepper, de-seeded
Juice of one small lime
¼ c. each- fresh cilantro & basil, chopped
1 c. canned tomatoes with sauce
2 tsp. each-chili powder, cumin, & paprika
½ tsp. black pepper
2 tsp. salt (or to taste)

PULSE on low a few times to chop and mix, but don’t purée. Store covered in the refrigerator.

VARIATION:
COOKED SALSA
PUT the dried Pasilla pepper (de-seeded) in a large fry pan and heat it up. ADD the rest of the FRESH SALSA ingredients and cook until all the veggies are soft. Then put all into the blender and pulse a few times until barely puréed.








TARTAR SAUCE
Use with seafood
COMBINE:
½ c. mayonnaise
¼ c. plain yogurt or sour cream
2 T. sweet pickle relish
1 T. each-onion & garlic powders
1 tsp. each- salt, dry mustard
1 T. fresh parsley, chopped
1 T. prepared horseradish sauce









YOGURT

I make my yogurt in a 1 quart thermos:
FILL the thermos with hot water while you make the yogurt mixture:

HEAT 3 c. 2% or whole milk to 90-100 degrees.

TAKE off heat and STIR in 1/4-1/2 c. commercial yogurt. Be sure to use a yogurt containing live cultures...acidipholus etc.

POUR hot water out of thermos then pour warm innoculated milk in. Put on the cap and let sit overnight or at least 4 hours.

POUR yogurt from thermos (it will be soft in texture) into a bowl and refrigerate. Yogurt will set up more as it cools.

Enjoy yogurt in and on many things. Use for an ingredient in dips, salad dressings, pie fillings, smoothies, frozen treats, and anywhere you would use sour cream.















YOGURT SAUCES
Use these sauces with Naan bread and Asian dishes.

CUCUMBER RIATA
PUT together in a blender: Blend coarsely:
½ cucumber, peeled
1 fresh green chili, de-seeded and chopped
1¼ c. plain yogurt
¼ tsp. salt
¼ tsp. cumin



SPICED YOGURT
PUT together in a blender: Blend until smooth
2 c. plain yogurt
½ tsp. ground fennel
½ tsp. sugar
¼ tsp. salt

COOK in 4 T. vegetable oil just until chili turns dark:
1 dried red chili
½ tsp. mustard seeds
¼ tsp. ground cumin
4-6 curry leaves
⅛ tsp. turmeric

POUR fried mix over yogurt, mix together. Chill.

PRESERVING


JAMS & JELLIES(low sugar)
FREEZER JAM
BEETS (Pickled)
CABBAGE
    KIM CHEE
    SAUERKRAUT

CUCUMBERS
    BREAD&BUTTER PICKLES
    BRINED VEGGIE PICKLES
    FRESH DILL PICKLES
    SWEET PICKLES
    SWEET VEGETABLE RELISH
   PICKLED PEPPERSSweeties and Hotties










JAMS & JELLIES

USING LOW-METHOXL PECTIN (This pectin can be found at health food stores, "hippie stores" or even at anyplace that sells "Sure Jel" regular pectin.)

CLEAN and prepare fruit, put in a large cooker and bring to a boil. STRAIN for jelly, or leave as is for jam.

MEASURE THE AMOUNT OF JUICE but leave in the cooker.

PUT in a separate bowl and mix: for each cup of juice
2 T. honey or sugar
½ tsp. LM(low methoxyl)pectin

POUR the pectin mix into the hot fruit juice and stir real well until it is all dissolved.

MIX: ⅛ tsp. calcium in ¼ c. water

ADD: 1 tsp. calcium mix/cup of fruit juice. Stir well

TAKE jam off of the heat. Put a little jam on a spoon and cool in the refrigerator. If it is too stiff, add a little more juice to the pot; if too runny, add another tsp. + of calcium.

SPOON jam/jelly into hot sterilized jars, put on heated lids and rings, process 10 minutes in a hot water bath.

Refrigerate after opening.



FREEZER JAM
Makes about 4 half pints.

PUT INTO A SAUCEPAN: Let stand for 5 minutes
½ c. water
1 envelope unflavored gelatin

PUT IN A BLENDER: blend smooth
1 c. sliced strawberries (or other fruit)
1 c. water
1 tsp. lemon juice
⅓ c. honey or sugar

ADD to soaked gelatin and heat to just boiling:
1 c. sliced berries
The blender mixture.

STIR well.

POUR into clean containers and refrigerate or freeze.













BEETS Pickled

PUT in a 4 qt. saucepan with enough water to cover:
3 qts. washed, unpeeled beets (uniform size)
2 sticks of cinnamon
1 T. mustard seed
½ tsp. whole cloves

COOK BEETS UNTIL JUST BARELY DONE

REMOVE BEETS, peel, slice or cube.

STRAIN and measure the beet liquid.

BRING TO A BOIL in the 4 qt. saucepan:
3 c. white vinegar
2 c. sugar
2 c. beet liquid (remove the spices)
1¼ tsp. salt

ADD prepared beets and cook until done.

PACK beets into hot sterilized pint jars, fill to within ½ ″ of the top with hot beet liquid, put on heated lids, rings, and process in a hot water bath for 30 minutes.

COOL on a wire rack away from a draft until all lids seal.










KIM CHEE

CHOP UP, put in a bowl, and sprinkle with 2 t. salt:
1 large head of Bok Choy or Napa cabbage

LET sit for 15 minutes.

RINSE CABBAGE AND ADD:
4 whole green onions, cut into 1½″ pieces
1 medium cucumber, cut into thin rounds
1 large clove garlic, quartered
1 hot pepper, de-seeded and quartered
1 tsp. grated fresh ginger
1 T. salt

MIX WELL, COVER WITH WATER, put plastic wrap over bowl and let sit for a few days at room temperature (68-72°).

TASTE every day until the level of fermentation is to your liking.

Refrigerate and eat or can like sauerkraut.














SAUERKRAUT
This is best if made in the fall

SHRED about 5 lbs.green or red cabbage to fill a glass gallon jar.

SPRINKLE over cabbage as you fill the jar.
2-3 T. non-iodized salt
1 T. dill seed

TAMP the cabbage tight into the jar.

ADD just enough water to cover the cabbage.

PUT a heavy plastic sack with water in it on the cabbage to keep it submerged.

COVER jar with a clean cheesecloth.

LET SIT in a cool (68-72°), dark room. Check every day, cleaning off scum and tasting. When fermented to your liking, refrigerate and eat or can.

TO CAN:
Heat kraut to simmering (185-210°) Don’t boil. Pack hot kraut into sterilized pint jars. Put on hot lids and rings then process in a hot water bath for 15 minutes.

COOL jars on a wire rack out of drafts.




BREAD&BUTTER PICKLES
PUT IN A LARGE BOWL and let stand for 1-3 hours with ice:
30 +- washed, unpeeled pickling or 8-9 regular long cucumbers , sliced ¼ ″ thick.
10 medium onions, coarsely chopped
4 T. pickling salt
3 cloves garlic, sliced thin
2 medium green peppers, chopped


MAKE A BRINE & BRING to a boil in a large cook pot:
5 c. white vinegar
2 tsp. each- celery seed, ginger, white mustard seed
3 c. honey or sugar
1 tsp. turmeric

ADD drained cucumbers and simmer for 5 minutes. (No more)

PACK cucumbers into hot sterilized pint jars. Fill to within ½″ of top with brine. Put on hot lids and rings and process 5 minutes in a hot water bath. Makes 8 pints.

Remove jars to a wire rack away from a draft and let cool.









BRINED VEGGIE PICKLES
PUT IN A CLEAN gallon jar: don’t pack too tight
Small cucumbers, or larger ones (sliced)
Carrots, cauliflower, broccoli, sweet peppers, garlic...
1 piece of peeled horseradish root
1 small jalapeño pepper
1 head of fresh dill weed with the stem
2 T. mustard seed
1 T. black pepper corns
3-4 fresh grape leaves

MAKE A BRINE: Stir well to dissolve salt
¾ c. pickling salt
1 gallon water

POUR brine over veggies until they are covered.(It may not be all used) Put a heavy plastic sack with water in it on top of the veggies to keep them submerged.

Cover jar with a clean piece of cloth. Let sit in a dark place at 68-72° for 1-4 weeks.

Taste once in awhile until the level of fermentation desired is reached. Clean off any scum that forms.

Put the whole jar in the refrigerator and eat out of it or can like dill pickles.








FRESH DILL PICKLES

WASH & CUT OFF the stem ends of fresh pickling cucumbers that are about 2-4” in length.

PACK EACH HOT, sterililized pint or quart jar with:
Washed cucumbers.
1 clove of garlic, peeled
1-1” piece of peeled horseradish root
½ stalk of fresh dill weed, tops included
½ de-seeded jalapeño pepper (optional)
1 fresh, washed grape leaf (roll like a cigar)

MAKE A BRINE : Bring to a boil
1 pint white vinegar
1 qt. water
½ c. pickling salt
(This recipe should be enough for about 6 pints or 4 quarts)

POUR hot brine into each jar to within ½ ″ of the top.

PUT on hot lids and rings, screw down tight.

TURN jars upside down on a wire rack and let cool.
Pickles will be ready in 6-8 weeks. Store in a cool, dark place.












SWEET PICKLES
1 Quart at a time in the refrigerator

WASH tiny pickling cucumbers and pack into a quart jar.

MAKE A BRINE: Stir to mix everything well.
1 T. pickling spice
½ tsp. alum or 1 fresh grape leaf
1 T. salt
1 c. white vinegar

POUR brine over cukes, top off with cold water to fill jar.

PUT on a lid and set in a dark place for 30 days.

DRAIN, discard spices, and wash the pickles. Wash out the jar and put pickles back in with 1 c. granulated sugar.

ROLL pickles around in the jar until evenly coated with sugar.

PUT jar into the refrigerator and take out pickles as needed.












SWEET VEGETABLE RELISH
MAKES ABOUT 8 PINTS, Use on hamburgers or in tuna mix.

PUT IN A BLENDER OR FOOD PROCESSOR: grind coarsely
12 medium onions (4 c. ground)
10 green tomatoes (4 c. ground)
12 green peppers
6 sweet red peppers
4 small-medium zucchini
6 medium cucumbers

SPRINKLE ground veggies with ½ c. salt and let stand overnight. Rinse and drain.

PUT veggies in a large sauce pan and PUT IN:
6 c. sugar
2 T. mustard seed
1 T. celery seed
1½ tsp. turmeric
4 c. apple cider vinegar
2 c. water

BRING veggies to a boil. SIMMER 3 minutes. LADLE hot relish into hot sterilized pint jars.

SEAL with hot lids and rings.

Turn upside down on a rack and let cool.











PICKLED PEPPERS
HOTTIES & SWEETIES

Use a mixture of hot peppers: jalapeño, Serrano, Poblano...
And sweet peppers: bell, Anaheim, Cubanelle, banana...
They should be ripe and fleshy, never green.

WASH and de-seed the peppers, slice into quarters.

PUT into each hot, sterilized quart jar; leaving ¾” head space:
1 T. each-black and yellow mustard seed
1 tsp. pickling salt
1 clove garlic, peeled
Carrot rounds – cut to ¼″ thickness
Baby onions
Sweet & hot pepper pieces

MAKE A BRINE: bring to a boil
Equal amounts of vinegar and water
Honey or sugar to taste

POUR brine into jars to within ½ ″ of top.

PUT ON hot lids and rings.

PROCESS in a hot water bath for 10 minutes.

REMOVE to a wire rack and cool.