Party Mix

Michael, Trinity and I made party mix this morning for snack later today. 

Measure and mix together 10 cups of favorite cereals such as corn, rice or wheat chex and cheerios, nuts and pretzel sticks.

Melt 6 tbsp. margarine, stir in one tbsp. seasoned salt and 3 tbsp. Worcestershire sauce. Pour over cereals, nuts and pretzels.

Mix well.

And of course you have to do a taste test to make sure everything is well seasoned.

Pour (or spoon, as Michael prefers) into two 9x13in. pans

Bake at 300 degrees for 1 hour. Stir every 15 minutes. Let cool.

Enjoy!

Pasta Salad

During the summer months we love a meal of pasta salad. It can be made ahead of time (like in the morning when the kitchen is cooler) and put in the refrigerator. Our recipe is pretty simple and easy to adjust to individual tastes. We use the following ingredients in varying amounts (depending on how much we have) in ours.

cooked spaghetti noodles

diced peppers

halved cherry tomatoes

sliced cucumbers

pepperoni

shredded cheddar cheese

Italian dressing

We simply mix these ingredients, chill, and enjoy.

Pineapple Raisin Bread

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
3/4 cup sugar
1 egg
1/4 cup water
1 can (8 ounces) crushed pineapple, undrained
1 cup raisins

In a mixing bowl combine flour, baking powder, baking soda and salt; set aside. In another bowl, cream butter and sugar. Add egg and water, mix well. Add 1/3 cup of flour mixture; mix until smooth. Mix in remaining flour mixture and the pineapple. Stir in raisins. Pour into a  greased 9-in. x 5-in. x 3-in. oaf pan. Bake at 350 degrees for 60-70 minutes. Let cool in pan for 10 minutes. Remove to a wire rack to cool completely. Yield: 1 loaf.

Overnight Sausage Egg Casserole

8 slices bread, cubed
3/4 pound shredded cheddar cheese
2 lbs ground bulk pork sausage
4 eggs
2 1/2 cups milk
1 can (10-3/4 ounces) cream of mushroom soup, undiluted
1/4 cup water

Place bread cubes in a greased 13-in. x 9-in x 2-in baking dish. Sprinkle with cheese. Brown sausage over medium heat; drain. crumble sausage over cheese and bread. Beat eggs, milk, water and soup; pour over sausage. Cover and refrigerate overnight. Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Menu and Recipes 10/12 - 10/16

MONDAY
BREAKFAST - Cream of Wheat, Sausages, Applesauce, Milk
SNACK - Dry Cereal, Juice
LUNCH - Scrambled Eggs, , Peaches, Italian Parmesan Bread*, Milk
SNACK - Toast, Milk
DINNER - Hot Meat Ball Subs, Tossed Salad, Perfect Apple Pie*, Ice Cream, Milk
SNACK - Canned Fruit, Milk

TUESDAY
BREAKFAST - French Toast, Peaches, Milk
SNACK - Animal Cookies, Milk
LUNCH - Macaroni and Cheese, Peas, Apple Slices, Milk
SNACK - Blueberry Muffins, Milk
DINNER - Spaghetti, Meatballs, Salad, Canned Fruit, Milk,
SNACK - Graham Crackers, Milk

WEDNESDAY
BREAKFAST -Pumpkin Spice Muffins*, Apple Slices, Milk
SNACK - Toast, Juice
LUNCH - Stuffed Shells, Green Beans, Canned Fruit, Milk
SNACK - Soft Pretzels, Cheese
DINNER - Roast Beef Sandwiches, Twice Baked Potatoes, Carrot Sticks, Milk
SNACK - Bananas, Milk

THURSDAY
BREAKFAST - Cinnamon Rolls, Boiled Eggs, Canned Fruit, Milk
SNACK - Dry Cereal, Juice
LUNCH - Hot Dogs, Buns, Baked Beans, Cheddar Potato Wedges, Milk
SNACK - Cheese, Grapes,
DINNER - Spinach Souffle*, Strawberries, Milk
SNACK - Crackers, Milk

FRIDAY
BREAKFAST - Apple Zucchini Bread, Scrambled Eggs, Canned Fruit, Milk
SNACK - Animal Crackers, Juice
LUNCH - Stir Fry, Peas, Pineapple, Milk
SNACK - Graham Crackers, Milk
DINNER - Tacos, Corn, Milk
SNACK - Breadsticks, Milk

RECIPES

ITALIAN PARMESAN BREAD
1 package (1/4 ounces) active dry yeast
1 cup warm water (110 - 115 degrees)
3 cups all-purpose flour, divided
1/4 cup butter or margarine, softened
1 egg, beaten
2 tablespoons sugar
1 teaspoon salt
1 -1/2 teaspoons dehydrated minced onion
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/2 cup grated Parmesan cheese, divided
Melted butter or margarine

In a large mixing bowl, dissolve yeast in warm water. Add 2 cups flour, 1/4 cup butter, egg, sugar, salt and seasonings. Beat at low speed until mixed, about 30 seconds; increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 cup cheese; beat until smooth. Cover bowl and let rise in a warm place until doubled, approximately 1 hour. Stir batter 25 strokes. Spread butter into a greased 1-1/2 qt. casserole; brush with melted butter and sprinkle with the remaining cheese. Cover and let rise until doubled, about 30 minutes. bake at 350 degrees about 35 minutes or until golden brown. Cool on wire rack 10 minutes before removing from the casserole. Yield 1 loaf.

APPLE PIE
2 cups all-purpose flour
2 teaspoons sugar
1-1/4 teaspoons salt
2/3 cups vegetable oil
6 to 7 tart baking apples
3/4 to 1 cup sugar
2 tablespoons all-purpose flour
1/2 to 1 teaspoon ground cinnamon
Dash ground nutmeg
Dash salt
2 tablespoons butter or margarine

In a 9-in. pie plate, sift together flour, sugar and salt. In a measuring cup, whip oil and milk; pour over flour mixture. Mix with a fork until the dry ingredients are moistened. Remove 1/3 cup; press remaining crumbs evenly over the bottom and sides of pie plate. Set aside. Pare, core and slice apples. Combine sugar, flour, cinnamon, nutmeg and salt; toss with apples. fill the pie crust with apple mixture. Dot with butter. Sprinkle reserved crumbs over apples. Bake at 400 degrees for 50 minutes or until apples are tender and crust is golden. Yield: 8 servings.

PUMPKIN SPICE MUFFINS
1/2 cup canned pumpkin
12 cup milk
1 egg
2 cups biscuit mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Streusel Topping:
2 tablespoons sugar
1 tablespoon biscuit mix
1/4 teaspoon ground cinnamon
2 teaspoons butter or margarine, softened
In a mixing bowl, combine pumpkin, milk, and egg with a fork. Combine dry ingredients; add to mixing bowl and stir just until moistened. Spoon into 12 well well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. bake at 400 degrees for 15 minutes or until golden brown. Serve warm. Yield: 1 dozen

SPINACH SOUFFLE
2 cups (16 ounces) cottage cheese
3 eggs, beaten
3 packages (10 ounces each) frozen spinach, thawed and drained
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1/2 teaspoon salt
Dash nutmeg
In a large mixing bowl, combine cottage cheese and eggs. Add spinach, 1-1/4 cups cheddar cheese, salt and nutmeg. Spoon into a greased 12-in. x 7-1/2-in. x 2 in. baking pan. Bake at 350 degrees for 45 minutes or until a knife inserted near the center comes out clean. Remove from oven. Sprinkle with remaining cheddar cheese and let stand 5 minutes. Yield: 6-8 servings.

Menu and Recipes 9/21 - 9/25

Monday
Breakfast -Hard Boiled Eggs, Cinnamon Rolls, Applesauce, Milk
Lunch - Chicken Nuggets, Tater Tots, Grapes, Milk
Snack - Rice Cakes, Milk
Dinner - Hamburgers, Buns, Cheddar Potato Wedges*, Tomato Slices, Milk
Snack - Bananas, Milk

Tuesday
Breakfast - Egg Burritos, Hash Browns, Milk
Lunch - Pizza, Salad, Pineapple, Milk
Snack - Chocolate Chip Pumpkin Bread, Juice
Dinner - Meatballs, Green Beans, Twice Baked Potatoes, Whole Wheat Butterhorns*, Milk
Snack - Toast, Milk

Wednesday
Breakfast - French Toast Sticks, Turkey Sausage, Strawberries, Milk
Lunch - Macaroni and Cheese, Broccoli, Peaches, Milk
Snack - Wheat Crackers, Tuna Salad, Cheese
Supper - Hot Ham & Cheese Sandwiches, Carrots, Oranges, Milk
Snack - Graham Crackers, Milk

Thursday
Breakfast - Cereal, Canned Fruit, Milk
Lunch - Sausage Broccoli Bake*, Toast, Idaho Oven Fries*, Applesauce, Milk
Snack - Yogurt, Crackers
Dinner - Taco Turkey Rice Casserole, Peas, Canned Fruit, Milk
Snack - Crackers, Juice

Friday
Breakfast - Cereal, Canned Fruit, Milk
Lunch - Chicken Nuggets, Bread, Peas, Canned Fruit, Milk
Snack - Cheese, English Muffins
Dinner - Chili*, Bread, Canned Fruit, Milk
Snack - Tortilla Chips, Cheese Dip

Cheddar Potato Wedges
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 medium potatoes, cut into 8 wedges each
2 tablespoons butter
1 cup finely shredded Cheddar cheese

In a large resealable plastic bag, combine the garlic salt, seasoned salt and paprika. Add potatoes; seal bad and toss to coat. Transfer potatoes to an ungreased microwave-safe dish. Dot with butter. Microwave, uncovered, on high for 3 minutes. Turn potatoes; cook 2-3 minutes longer or until tender. Sprinkle with cheese; cover and let stand until cheese is melted.

Whole Wheat Butterhorns
2-3/4 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1-3/4 cups water
1/3 cup packed brown sugar
1/2 cup butter or margarine, divided
2 tablespoons honey
2 teaspoons salt
2 cups whole wheat flour

In a large mixing bowl, combine 1-1/2 cups all purpose flour and yeast. Heat the water , brown sugar, 3 tablespoons butter, honey and salt to 120-130 degrees, add to flour mixture. Beat on low for 30 seconds with electric mixer; increase speed to high and continue beating 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, cover and allow to rise in a warm place until doubled, about 1-1/2 hours. Punch dough down and divide into thirds. Shape each into a ball, cover and let rest 10 minutes. On a lightly floured surface, roll the balls into three 12-in. circles. Cut each circle into 6 t0 8 wedges. Roll wedges into crescent shapes, starting at the wide end. Place on greased baking sheets. Cover and let rise in a warm palce until doubled, about 1 h our. Melt remaining butter and brush some on each crescent. Bake at 400 degrees for 10-15 minutes or until golden brown. Brush again with butter while hot. Yield: 18-24 rolls.

Broccoli Sausage Bake
1 pound bulk pork sausage
2 cups chopped broccoli
4 cups shredded cheddar cheese
6 eggs
2-1/3 cups milk
1 cup biscuit/baking mix

In a skillet, cook sausage over medium heat until no longer pink, drain and set aside. Add 1 inch fo water and broccoli to a saucepan; bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until crisp tender; drain. In a greased 9x12 inch baking dish, layer he sausage, cheese and broccoli. In a bowl, combine the eggs, milk and biscuit mix. Pour over broccoli. Bake at 350 degrees for 25-30 minutes or util a knife inserted near the center comes out clean.

Idaho Oven Fries
5 medium baking potatoes, scrubbed, unpeeled
4 tablespoons melted butter or vegetable oil
Salt, pepper to taste

Slice potatoes nto 1/8-in. to 1/16-in. thickness and place in ice water. Drain; pat dry with paper towels. Pour melted butter or oil on large baking sheet. Add potato slices in pan, turning to coat with the butter/oil. Season, if desired. Bake at 450 degreees for 15 mnutes or until potatoes are tender. Yield: 4 servings

Chili
2 pounds ground beef
1 medium onion, chopped
1 can (28 ounces) whole tomatoes with liquid, chopped
1 can (46 ounces) tomato juice
1 to 2 teaspoons chili powder
1 tablespoon sugar
salt and pepper to taste
2 cans ( 15 ounces each) red kidney beans, rinsed and drained
Shredded cheddar cheese, optional

In a large kettle or Dutch oven, brown beef and onion. Drain off fat; add all remaining ingredients
except beans and cheese. Cover an d simmer 2-3 hours. Adjust seasonings, if necessary. Stir in beans and heat through. Before serving, top with shredded cheese if desired. Yield: 10 servings