Sunday, February 27, 2011

Hula Muffins

Hula Muffins
2/3 cup sugar
1/3 cup veg. oil
2 eggs
1 cup shredded carrots
3/4 cup crushed pineapple, drained
1 1/2 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
Heat oven to 425, stir sugar, oil, eggs, carrots and pineapple in medium bowl until mixed. Stir in flour, baking soda, salt and nutmeg. Spoon batter into cups. Bake 13-17 minutes. Cool 5 minutes.

Wednesday, February 23, 2011

Peanut Butter Squares

This is an old family favorite and I figured out why they've been so sticky as of late!!

1c. butter (softened NOT melted)
1c. peanut butter
2c. powdered sugar
1 pack + 3more graham crackers {Here's the fix!!}

12 oz. pkg. chocolate chips {melted}

Put graham crackers in a ziploc and smash them until VERY fine with a rolling pin.
Mix the first four until uniform and spread in a large cookie sheet.
Cover with melted chocolate.
I refrigerate to make it set faster and leave it in when it's not being eaten to keep it fresh.


Arabele Noble's Potato Rolls (Those wonderful Friday rolls)

This is the recipe my mom used. (I use a Bosch mixer)

2 cups milk
2 cups potato water (with a little mashed potato in it)
2 teaspoon salt
1 cube of butter
1 cup sugar

Add all ingredients together, heat until butter is melted.
When the mixture is cool, add enough flour to make a thin batter.
Then add 6 beaten eggs.
2 Tablespoons yeast (3 if you are in a hurry).
Let the dough rest for 10 minutes.

Then add enough flour to make dough just right (about 9 1/4 c. total?)
Let rise till double.  Roll out about 3/8 inch thick.  Cut into circles. Brush with melted butter and mark center fold line with a knife but be careful not to cut through. Fold and seal edge with a fork.  Place in 11x17 cookie sheet 9 rows of 4 works.  Makes 7 dozen rolls.

Heat oven to 400 then turn down to 375 and bake for 15 minutes.
(Try 350 for 20 minutes)  Brush with butter after baking.

Sunday, February 20, 2011

Hawaiian Haystacks- Best Sauce Ever!

I got this recipe from my mother-in-law and it has forever changed Hawaiian Haystacks for me! This sauce is amazing.. I'll never go back to cream of chicken soup!

1/4 c. poultry gravy
1 1/4 c. water
3 chicken bouillon cubes
2 c. chicken broth
2 Tbs soy sauce
4 Tbs. corn starch

Mix first two ingredients over low-med heat. Add next three. Then slowly stir in corn starch. turn up your heat and bring to a boil. Turn down and simmer for a few minutes.. ready to serve! The sauce will be very watery until you bring it to a boil and the starch kicks in.. so don't panic :)

I like to add the chicken right in the sauce. In fact, your food storage canned chicken goes perfect in this and makes it almost entirely a food storage meal!

To assemble your haystack (everyone does it their own way):
Chicken (if not in sauce)
Then any of the following: cheese, pineapple,chow mein noodles, slivered almonds, celery, coconut, mandarin oranges, tomatoes, scallions, etc!


Just for fun here are the proportions doubled- in case you're feeding a few families:

1/2 c. poultry gravy
2 1/2 c. water
6 bouillon cubes
4 c. chicken broth
1/4 c. soy sauce
1/2 c. corn starch

Friday, February 11, 2011

Chuck Roast Recipe

This recipe is from Susan Taylor
1 chuck roast --BROWN on all sides until almost burned, loading on lots of  SEASON: I used - garlic salt, seasoning salt, pepper, and basil. But whatever you like to use -- and really it's using quite a bit on all sides and just let it brown. The near-burning forms a thin crust.
COVER and COOK in pot for 3-4 hours on 290- 325 degrees. Then ADD in cut up vegetables the last hour. c Cook the roast for 2 1/2 hrs on 290 deg, then put the potatoes and onions in, raised the temp to 325 deg and cooked it for one more hour -- total 3 1/2 hours.
Fool proof recipe! You can also put in carrots and celery with the potatoes and onions. Whatever vegies you want.