Deep Fry Batter

There are four different recipes from Duncan Hines, in my mom's recipe box. These must have been as a page in a magazine where you could easily tear them a part.
Last night I went to my daughters and made two of the recipes. As I was in the grocery store buying some of the ingredients, I originally put in all the products that were asked for and then decided to save on money and put the brand names back. Sorry Duncan Hines, but comparison shopping does help in the economic times. (I do buy only Duncan Hines cake mixes, when I make wedding cakes and I wait until they are on sale.) Will show you the comparsions from the Pineapple Upside Down Cake and the Peachy Crumb Cobbler.
For this recipe it asks for the buttermilk pancake mix, I had some home-made mix on hand, so used it.
Now for the recipe:
Deep Fry Batter
(For coating fish, chicken and other fried foods)

1 cup Duncan Hines Buttermilk Pancake Mix
1 tablespoon melted shortening or oil
1 egg
3/4 cup milk
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
In a bowl, beat egg and milk together. Add shortening and Mix until dry ingredients are moistened. Stir in salt, paprika, and pepper.
(I could see if you deep fried food this recipe would come in handy, as the ingredients would be good taste of spices.)

This seems to me to make a liquid batter, so I made it the old fashion way. Took the pancake mix, salt, paprika and pepper and added some Panko and cayenne pepper to the dry ingredients and put in a bowl. In a pie pan, I put about 1/4 cup milk and 2 eggs and mix them together. I took chicken breast and dipped it in the milk,egg mixture then dipped in the flour mixture and fried them in a little shortening (about 1/2 cup Crisco), until the chicken was thoroughly cooked. I poured out the extra shortening and then cooked up some chicken gravy. Made some mashed potatoes to go along with the chicken and had some cranberry sauce, that's what was for dinner last night.



On the back of this card is a recipe for donuts, which I won't make at this time, but will add the recipe here.

Mom's Meat Loaf

My mother's meat loaf is always something I have enjoyed. When I was little my mom thought this was my favorite meal, so for my birthday each year, she made it. I honestly don't know what my favorite meal was, so this was a good choice.
I still use this recipe myself, and add different veggies to it. I like celery, green or red or yellow bell peppers in it. One time when I was out of oatmeal, I added some Special K cereal. I liked that so much that I have also tried All-Bran and my all time favorite Bran Buds. As you can see, you can add what you like. I will say that I do enjoy the tomato sauce the best over gravy or ketchup. But of course it is what you prefer.
This recipe my mom gave me years and years ago was just a list of the ingredients, not how much of each. So I was surprise to find on this recipe in her box that she does list how much of each spice goes to one pound of hamburger. Now-a-days I don't measure, I just add the spices until it smells right.

Ingredients:
one pound ground hamburger
1/2 cup oatmeal
1 egg
1 grated carrot, if small do two
1 small onion, diced and chopped
1 teaspoon chile powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon ground pepper
Put all of this in a bowl and mix it well. Make into a loaf and put on a special meat loaf pan with holes, or can put in a loaf pan. Bake at 400 degrees, although I do 350 degrees for about an hour.
(Note: if you do the little loaves, takes about 40-45 minutes.)

As I was making the meat loaf this evening, I decided to bake it in a little toaster/convection type oven, as not to overheat the house.

Here is a picture before putting in the oven, minus the sauce.
The first picture on top is of course with the tomato sauce poured on and then I put it in the oven. I usually make a big loaf and put it in a loaf pan and bake in the oven at 350 degrees for an hour. So as I found out today, it was nice to make smaller loaves, tasted just as good! That is a 9" round cake pan and yep that is the whole one pound, fits nicely.
Here is the final dish and I am ready to eat my dinner! I love the leftovers to make sandwiches, yum!

Hominy Casserole

This label has got to be from the 60's, I tried to google the Burbank Canning Company, and didn't see it. I don't think that there are in business anymore. But I do love hominy, the yellow kind, so was glad to give this a try. I usually just heat and eat hominy, now I can make something with it!

Alrighty then, let's get started!!!! Here is another recipe that is somewhat like the Burger Casserole, http://mymomsfilebox.blogspot.com/2011/03/burger-casserole.html, I just made, except no potatoes. I did like it and think it could be made into a enchilada type casserole, which I think I will do tonight with the leftovers.
By layering added corn tortillas, cheese and end with cheese on top, what do you think?? I could also see this mixture just reheated into a flour tortilla and eat as a burrito, quick lunch! Why do you see 2 cans of hominy, instead of one big one, is that is what I had on hand, besides it is just me who likes it.

Here are the simple ingredients:
2 tablespoons cooking oil (I didn't use)
1 medium size onion, chopped
1/2 green pepper, chopped
1 pound fresh meat, ground
1 can (1 lb. 13 oz.) hominy
1 6-oz. can tomato paste
extras I put in: can of sliced olives and 2 ribs of celery, chopped
salt, pepper, and seasoned salt to taste

Slowly brown meat, onion and green pepper in large heavy skillet containing the oil. Add tomato paste and hominy, including liquid from hominy. Stir and let come to a boil so paste is thoroughly mixed with liquid. Mixture should have a juicy consistency; add more water if necessary. Pour into a greased casserole and bake 1/2 hour at 350 degrees.

Just had to add the sound of sizzle!!!! Right out of the oven.
Also this recipe reminds me of Granny's Unnamed Recipe. http://mymomsfilebox.blogspot.com/2009/11/un-named-recipe.html
Enjoy!

Burger Casserole

Quick, simple and a colorful casserole!

Found this little piece of paper in the box and it is a Campbell's Soup recipe that my mom cut from a can of vegetable soup. Tried it out and gave the casserole to my oldest for her family, we all enjoyed this! It was easy and will make it again.



Recipe reads:
1 pound ground beef
1/2 cup sliced celery
1/4 cup chopped onion
1 can Campbell's Vegetable Soup
1/4 teaspoon salt
1 cup mashed potatoes



In skillet, brown beef and cook celery and onion until tender; stir to separate meat. Pour off fat. Add soup and salt. Spoon into 1-qt. casserole; mound potatoes around edge of casserole. Bake at 425 degrees F. for 15 minutes. 3 to 4 servings.





Things I did different:
1 pound hamburger
3 green onions, chopped
2 ribs of celery chopped
1/4 of red bell pepper, chopped
1 can Campbell's Vegetable Soup
no salt, as I think the soup has plenty
also added about 1 cup frozen corn
Follow the instructions above, except for the potatoes.
You could have a cup of leftover mashed potatoes, but I didn't. I did have some instant type, so I follow the instructions on the box for 2 servings. Instead of added milk, I added home-made yogurt, since I had that on hand.
Colorful dish and as I already mention delicious!
**To make this a little more nutritious, I would drain some leftover home-made hamburger vegetable soup and put into a casserole dish with mashed potatoes (fresh home-made, of course) on top and maybe some shredded cheddar cheese on top of that and then bake it, until the cheese melts, so sounds gooood!**
Enjoy!

Different Types of Enchiladas!

It's been way too long, since I put anything on this blog, so will try and at least put on some recipes!
I love enchiladas and am glad to find some new recipes to try!!!
With all kinds of food items, beef, chicken, pork, cheeses, corn, tomatoes and different types of sauces.

In my moms file box here are some you might like to add to your meals:

As you can see, this is a page torn out of common home-made recipe book. Mostly likely it was from my grandmother's collection, via the places of the recipes. If any one reading this has a copy of a book missing or knows of page 90 and the name of the book, please send a comment. I would really like to know the ingredients on page 90, as that recipe sounds good, too!

Mar 26, 2011 - I tried out the green enchilada and they were good! We had missionaries over for dinner and I make 3 different types of enchiladas, as I had some leftover turkey meat from a few days ago. Usually after a big turkey dinner, I make my turkey enchiladas. So what a good opportunity to try out these! The only difference I did was to add a can of pinto beans. It just seemed to need something besides the sauce and cheese. What a good Mexican feast we had, quite filling!
Here is the sauce, it was green until you add the tomatoes. Maybe I should have added fresh green tomatoes and that would have kept the greeness?


Ready for the oven.

Un-named Recipe

Here is a recipe of my grandmother’s without a name, but it sounds like a stove top dish, so I will called it:

Granny’s Homemade Stop-top Dinner

2 pounds ground meat (I like hamburger, but I suppose you could use any type of ground meat)

1 can cream of mushroom soup (I used cream of celery soup)

1 can corn

1 can pitted olives, sliced

1 can tomato paste

1 Lipton onion soup

1 ¾ cup water (I added a total of 3 cups water, to make sure the noodles cooked all the way through.)

8 ounce package of egg noodles crushed

Cook meat until crumbles apart and red is gone. Put onion soup and water and cook a little while then mix all other ingredients into meat and bake about 45 minutes. Don’t precook noodles, just put them in.

*Note: even though it says bake, I am thinking you just cook this on the stove top, like you would hamburger helper type meal.

OMG!!! This really surprised me! It was really good and I can't wait to try adding my own veggies and cooking stove-top meals from scratch! I never knew how much tomato paste can thicken a sauce so quickly. Will be adding fresh or frozen vegetables to this recipe or not adding the noodles and trying rice. I think the basic sauce can go with many different dishes, even adding cooked chicken cubes or shredded instead of a ground meat. Anyway, it was delicious!!! Try it and let me know how you cook it up.

Mayfresh Casserole

MAYFRESH CASSEROLE

2 cups crushed Mayfresh Potato chips

2 cups diced cooked turkey, chicken, beef or pork

1 cup diced celery

3 chopped green onions

1 can (10 ½ ounce) condensed mushroom soup

½ cup water

1 cup grated cheddar cheese

Crush Mayfresh Potato chips and set aside. Combine meat, celery and onion. Place half of mixture in casserole dish. Spoon half can of soup and ¼ cup water over meat mixture. Sprinkle with half the cheese and 1 cup of the potato chips. Continue layers in same order. Bake in 350˚ oven 25 to 30 minutes. Makes 4 to 6 servings.

This almost sounds like the tuna noodle casserole my mom made, only without the noodles. I suppose with the above recipe you could serve this over noodles or rice. I tired of the tuna casserole, as I don't care for tuna or fish, so this recipe sounds pretty good. It would also be good for leftover turkey.

My mother got the tuna casserole recipe when she worked at the telephone company in the worker's cafeteria. It was about 15 miles from home, and in the summer time we kids would catch the bus to go visit her and wait until she got off work to drive us all home. Loved all the goodies there. This is also where my mom and another worker set me up for a blind date with the other worker's son. Didn't work out, but it is a nice memory.

This casserole was great! I served it with rice and a salad, very filling dinner. (Sorry the picture of the place setting was a little blurry, but that was the best of the 3 I took.)

BTW - I don't think Mayfresh potato chip company is in business, as I couldn't find them online, so any potato chips should do.