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My Favorite Pumpkin Bread Recipe

1c. whole wheat flour
1c. all purpose flour
2 t. baking powder
1/2 t. salt
1/2 t. ginger
1/4 t. soda
1/4 t. ground cloves
1 c. brown sugar
1/3 c. butter or shortening
2 eggs
1 c. pumpkin
1/4 c. milk
3/4 c. chopped nuts (pecans or walnuts)
3/4 c. raisins

Mix together flour, baking powder, salt, ginger, soda, and cloves. In a larger bowl beat together brown sugar and butter (or shortening); beat in eggs. Add pummpkin and milk. Add flour mixture to liquid mixture. Stir in nuts and raisins.

Grease a standard loaf pan. Bake at 350F for 55 to 60 minutes. Cool in pan for 10 minutes. Remove from pan, slice and serve with butter. Don't worry about how to wrap it, mine never makes it to that stage.

I hope that you enjoy this bread as much as I do. Happy eating!

An Easy Dinner

2 cans (8 ea.) Pillsbury Croissant Rolls
1/2 can Refried Beans
1/2 lb. browned ground beef OR 1 Cooked chicken breast chopped
1 pkg. Taco Seasoning
2 T. Water 1 c. (or more) Grated Cheddar Cheese
1 can Olives sliced
1 Tomatoe chopped
1/3 head of Lettuce sliced
1 c. Sour Cream
1 c. (or more) Salsa
1/2 Small Red Onion chopped

Unroll the croissant rolls and lay them out overlapping on a baking stone or pizza pan so that they form a sun (fat ends overlapping around the edge pointy ends sticking out as rays.) Knead the overlapped edges together joining them. Spread the Beans ontop of the croissant rolls but only where they are joined (don't go out to the rays.) Mix the Meat, Cheese, Taco Seasoning, and water in a small bowl until well combined. Put this on top of the beans. It will be thick and this is ok. Fold the rays of the ring over the mixture and beans and tuck under the ring. Bake at 350 F until golden brown (about 20 minutes.)

Meanwhile chop your vegetables and put your sour cream and salsa into serving bowls. When the ring is finished cooking make a nest out of the lettuce and top with olives, tomatoes, and onions. You can even add sunflower seeds for a special touch. Serve immediately. Mmmmm.

Mom's Tuna Casserole!
OK, don't get grossed out. This is really good and nutritous meal low in calories and with a moderate level of fat.

1 - 6 oz. can of water packed tuna
1 - can of cream of mushroom soup
1 - 12 oz. package of elbow noodles cooked according to package and drained.
1 - small pkg. of frozen corn, peas, or beans
1c. shredded chedder or colby cheese

Toss all ingredients together except cheese. Place in a oven safe casserole. Spread cheese on top. Bake uncovered for about 25 minutes or until warm and cheese has melted at 350F.

My Favorite Chocolate Chip Cookies

1c. butter
1/2c. shortening
1-1/3c. sugar
1c. brown sugar
4 eggs
1T. vanilla
1t. lemon juice
3c. flour
2t. baking soda
1-1/2t. salt
1t. cinnamon
1/2c. oats
2-12 oz. pkg. semisweet chocolate chips
2c. chopped walnuts

Mix ingredients according to order, adding eggs individually and beating well between each one.

Drop by tablespoon on to a baking stone. (If you haven't invested in a baking stone yet, go get one. No, seriously you can drop them on a well greased baking sheet.) Bake at 325F for 17-19 min. or until they are a light golden brown. Let sit for 2 min. before removing them from the stone onto a cooling rack.

Consume immediately with a large glass of milk!

Vegetarian Sloppy Joes

1/4 c. olive oil
1 green pepper, chopped
2 onions, chopped (if they're red onions, all the better)
6 c. cooked black turtle beans, drained
4 T. Amino Acids- WE buy Bragg's Liquid Amino Acids, a little bit of soy sauce and or worcestershire sauce can be substituted, but I really like Bragg's
1 t. oregano
2-4 t. chili powder (or more or less, to taste)
2 c. tomato sauce
10 slices whole wheat bread or whole wheat rolls

In large skillet or pan, saute onions and peppers in olive oil. Add remaining ingredients. Freeze in ziploc bag. To serve, thaw. Heat through. Serve on bread or rolls (we prefer them toasted).

Courtesy of Kanga from the June 98 Mom's List!

Shrimp and Caulifower Casserole

1 pkg frozen shrimp
1 pkg frozen caulifower
1 can cream of mushroom soup (or make your own base with white sauce and mushrooms)
3/4 c. grated cheddar/swiss/ or Jarlsberg cheese
1/2 c. chopped mushrooms
1 diced onion
1 t. dill
1 t. red pepper
About two cups cooked rice, maybe a little more

Combine all. Freeze. To serve, thaw, mix well, pour into greased casserole (I think about a 9x13) Bake about half an hour at 350.

Courtesy of Kanga from the June '98 Mom's List!

Bean & Rice Salad
Mix equal amounts of cooked rice, cooked black beans, and chopped ham with some curry and garlic powder. Freeze. To serve, thaw and mix with your favorite salad dressing (we like a mustard one, or maybe a vinegar based) and some chopped celery.

Courtesy of Kanga from the June '98 Mom's List!

Lambert's Famous Throwed Rolls!
1t. sugar
1 pkg. dry active yeast
1/4 C. tepid water ( 105 - 110 f)
1 C. warm milk
1/4 C. melted butter
1/4 C. sugar
1 egg beaten (at room temp.)
1t. salt
4 C. all-purpose flour

Combine the 1 t. of sugar and yeast in tepid water. Let stand 5 - 10 min. until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in large bowl. Stir in the yeast mixture and 3 1/2 C. of the flour, adding a bit more if necessary to make a soft pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently, 4 - 5 minutes, adding flour if necessary, until dough is smooth and silky. Return to bowl, cover with plastic wrap and let rise in warm place until doubled in size.

Butter a 12 cup muffin tin. Punch down dough. Pinch off pieces about 1 1/2 inches in diameter (enough to fill 1/2 of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. (It should be a tight fit).

Cover dough loosely with plastic wrap for 45 min. Preheat oven to 350 degrees. Bake rolls 20 - 25 min. or until light brown. Serve as soon as they are cool enough to throw. Makes 12 rolls.

Chicken Curry

Saute two onions (finely chopped) and a couple of cloves of garlic in a bit of oil. Combine a couple of tablespoons of lemon oil with a couple of tablespoons of curry and add a tablespoon of ginger root. This should be cooked for a minute or two before the meat is added. I prefer chicken but almost any meat (beef, mutton, fish) would work. Stir-fry for a minute, then add one cup of tomato juice, and a cup of broth (or, leave out the tomato and just double the broth). You have to bring it to a boil, then reduce the heat and let it simmer for an hour and a half. Keep adding broth as it needs thinning. Doubling or tripling the recipe works well and it freezes very nicely. Tastes yummy served over Basmati Rice.

Courtesy of Lee-Anne from the June '98 Mom's List!

Lisa's To Die For Chocolate Cake

1-3/4c. flour
1c. less 1 T. unsweetened cocoa powder
1-1/4t. baking soda
1/8t. salt
3/4c. (1-1/2 sticks) butter, softened
2/3c. sugar
2/3c. firmly packed brown sugar
2 large eggs
2t. vanilla
1-1/2c. buttermilk

Frosting/Garnish

1/2c. (1 stick) butter, softened
1-1/2c. confectioners' sugar, sifted
3 oz. (3 squares) unsweetened chocolate, melted
2t. vanilla
Chocolate shavings (optional)

Preheat oven to 350. Grease two 9-inch round cake pans. Mix flour, cocoa, baking soda and salt. In another bowl, beat butter, sugar, and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanila. At low speed, alternatively beat flour mixture and buttermilk into butter mixture until blended. Divide batter equally between prepared pans. Bake cakes until a toothpick inserted in center comes out clean. (25-30 minutes) Transfer pans to wire racks to cool for 10 minutes. Turn layers top side up and cool completely.

To prepare frosting, beat butter and confectioners' sugar at medium speed until light and fluffy. Add melted chocolate and vanilla; continue beating until shiny and smooth. Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Spread frosting on top and sides of cake. Let cake stand for at least 30 minutes before sprinkling with chocolate shavings and slicing.

Courtesy of Lisa B. from the June '98 Mom's List

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