SPANISH RICE

SPANISH RICE

Clea Beach

SPANISH  RICE    

SOURCE:  Clea Cluff Beach

Shared by Connie Richardson

1 C Ground Beef                        2 cans Tomato Sauce

2 T Dehydrated Onion                3 C Water

2 C Rice                                   2 Beef Boullion

2 t Salt                                      2 t Cumin

2t Chili Powder                          2 t Garlic Powder

Cook ground beef with onion until no longer pink.  Add rice and cook until it turns white.  Add remaining ingredients.  Bring to a boil and simmer 10-15 minutes.  Turn off heat and remove lid and let dry out.

You can combine ingredients and cook in a rice cooker.

ENCHILADA SAUCE

ENCHILADA SAUCE 

Clea Beach's Recipe

ENCHILADA SAUCE (Clea Beach) ****

1 ¾ C flour

Oil

2 quarts water

½ t oregano

¼ t cumin

1 t garlic

1T sugar

1T vinegar

1/8 t accent

6 beef bouillon

1t onion

1 (46 oz) can tomato juice

1 (20 oz) can enchilada sauce

Salt & pepper to taste

In a large pot, combine water, spices, bouillon, vinegar & onion and bring to a boil to dissolve bouillon.  While heating, brown flour in oil until bubbly.  Add liquid to flour mixture and whisk to keep smooth.  Add tomato juice and enchilada sauce.  Salt and pepper to taste.

STRAWBERRY BALSAMIC VINAIGRETTE DRESSING

STRAWBERRY BALSAMIC VINAIGRETTE DRESSING

Ingredients:

1 cup of strawberry puree

¼ cup balsamic vinegar

1 tsp dijon mustard

2 TBS extra virgin olive oil

1 TBS honey (add a little more if needed, depends on the sweetness of the strawberries)

1 TBSP finely chopped green onions

2 tsp fresh lemon thyme or ½ tsp dried thyme

¼ tsp fresh ground pepper

a pinch of kosher salt

Puree strawberries in blender until you have 1 cup of puree.  Add remaining ingredients in blender and combine until smooth.

HAMBURGER SOUP

HAMBURGER SOUP

2 large potatoes, peeled and diced
3 large carrots, peeled & diced
1 C frozen or canned peas
1-3 medium onions, chopped
1 lb ground beef
2 stalks celery, diced
1 1 oz can tomato soup
2 T beef soup base
2 C water

Layer ingedients in order given and salt and pepper each layer.
Cook in crock pot 4-5 hours or simmer for 1 hour in a stock pot.

THAI PEANUT NOODLES

THAI PEANUT NOODLES

Ingredients

2 3/4 cups uncooked fine egg noodles (6 oz)

1/4 cup creamy peanut butter

1/2 teaspoon finely chopped gingerroot

1/4 teaspoon crushed red pepper flakes

1/4 cup soy sauce

1/4 cup water

1 tablespoon vegetable oil

2 cups small fresh broccoli florets

1 1/2 cups sliced fresh mushrooms (4 oz)

1 cup ready-to-eat baby-cut carrots, quartered lengthwise

1 medium bell pepper (any color), cut into thin bite-size strips

1 package (9 oz) frozen diced cooked chicken, thawed

1/4 cup coarsely chopped dry-roasted peanuts

Directions

• 1 Cook and drain noodles as directed on package; cover to keep warm.
• 2 Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.
• 3 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.
• 4 Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.

CHICKEN POT PIE SOUP

Chicken Pot Pie Soup

Rating: 5

Prep Time: 10 minutes

Cook Time: 19 minutes

Yield: 6

Ingredients

• 2 cup chicken, cooked and diced
• 3 Tbsp unsalted butter
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 1 cup fresh broccoli florets, chopped
• 1/4 cup all purpose flour
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1 cup milk (I used skim)
• pinch of crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 cup cheddar cheese, shredded
• 1/2 package pie crust (I used Pillsbury), thawed

Instructions

1. In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.
2. To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven.
3. To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!

MUDDY BUDDIES

MUDDY BUDDIES

9 cups Corn, Rice, Wheat, or Chocolate Chex cereal (or combination)

1 cups semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

• 1. Into large bowl, measure cereal; set aside.
• 2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• 3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

CLEA'S CORN BREAD

CLEA'S CORN BREAD

2 cups yellow corn meal

2 cups flour 

1 cup sugar

2 Tbs baking powder

2 teaspoons salt

1/4 cup butter, melted

4 large eggs

2 cups milk

1. Preheat oven to 400 degrees

2. Mix all ingredients. Pour into a prepared 9x13 baking dish

3. Bake 25-30 minutes

ZIPPY SAUSAGE SPREAD

ZIPPY SAUSAGE SPREAD

1 lb. sausage

1 10 oz can diced tomatoes and green chilies

2 8 oz pkg cream cheese 

1. Cook sausage and drain

2. Stir in remaining ingredients

3. Serve warm with crackers

CHEESE BALL AND CRACKERS

CHEESE BALL AND CRACKERS

2 8 oz pkg cream cheese, softened

1 cup cheddar cheese, grated

1 Tbs green onion, thinly sliced

1 Tbs red bell pepper, finely diced

2 teaspoons worcestershire sauce

1 teaspoon lemon juice

dash of salt

1 cup chopped nuts

1. Beat cream cheese and cheddar cheese in mixer until well blended

2. Mix in remaining ingredients except for nuts.

3. Cover and chill overnight

4. Shape into a ball and roll in chopped nuts

5. Serve with assorted crackers 

MOM'S HOMEMADE EGG NOODLES

MOM'S HOMEMADE EGG NOODLES

1 cup flour

1 large egg

1 Tbs milk

pinch of salt

1/16 teaspoon baking powder

1. Mix ingredients. 

2. Roll out thin on a floured surface

3. Cut into strips/noodles and drop into boiling soup.

MOM'S PEANUT BRITTLE

MOM'S PEANUT BRITTLE

2 Cups sugar

1/2 cup water

1 cup Karo syrup

2 cups raw peanuts

2 teaspoons baking soda

1 T butter

1 teaspoon vanilla

1. Cook sugar, syrup and water to firm ball stage.

2. Cook until golden in color. Stir constantly.

3. Remove from heat and add butter and vanilla.

4. Have a greased baking pan ready.

5. Add soda and mix until light and foamy --immediately pour into baking pan and spread thin.

6. Cool. Break into pieces. 

WHOLE WHEAT BREAD

WHOLE WHEAT BREAD

2 1/2 cups warm water

1 1/2 Tbs yeast 

1/3 cup oil 

1/3 cup honey

1 Tbs salt

7 cups whole wheat flour

1. Mix yeast and water in bread mixer. Add oil, honey and salt. 

2. Add 3-4 cups flour mix. Let sit 5 minutes.

3. Add additional flour until dough just starts to pull from the sides of the bowl. 

4. Knead in bread mixer for 5 minutes. 

5. Shape dough into loaves and place in prepared.

6. Let raise until double

7. Bake at 350 degrees for 30-35 minutes.

CINNAMON RAISIN BREAD: 3/4 C sugar, 1 1/2 cups raisins. 2 T cinnamon

SOUR CREAM AND CHIVE: 1/2 C chives, 16 oz sour cream, increase water to 4C

CHOCOLATE CHIP CHEESECAKE

CHOCOLATE CHIP CHEESECAKE

1 1/2 cups Graham Cracker crumbs

1/2 cup sugar

6 Tbs. butter, melted

3 8 oz boxes cream cheese

3/4 cup sugar

3 large eggs

1 teaspoon vanilla

1 cup chocolate chips

1. Combine crumbs, sugar, and melted butter. Press into a spring form pan -- in the bottom and up the sides

2. Beat cream cheese and sugar. Add eggs one at a time and beat until fluffy after each egg.

3. Add remaining ingredients. Pour into crust.

4. Bake at 450 degrees for 10 minutes, then 350 degrees for 35 minutes.

5. Cool and then chill.

AUNT POLLY'S POTATOES

AUNT POLLY'S POTATOES

5 lbs. potatoes

1 family size can cream of chicken soup

1 16 oz. container sour cream

grated cheese

salt and pepper

1. Cook, peel, and grate potatoes.

2. Combine all ingredients in a large bowl

3. Pour into a prepared 9x13 baking dish. Bake, covered, at 350 degrees for 45-60 minutes.

FAULATAS

FAULATAS

from Aunt Glenna Foote

3-4 lbs beef or roast
1 medium green bell pepper, minced
1 medium onion, diced
1 1/2 teaspoons oregano
4 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon pepper
2 teaspoons salt
1 10 oz. can chopped green chilies
2-4 cups cooked beans

1. Place meat, spices, bell pepper, onion, green chilies in crockpot and cook 6-8 hours-- all day or overnight. Add a little liquid /water as it cooks to keep from going dry and burning.

2. Add cooked beans 1-2 hours before serving. 

VARIATION #1: Eat as soup.

VARIATION #2: Mash the beans and thicken. Use mixture to make burritos, or on Nachos. 

VARIATION #3:  Leave out the beans for a low carb meal.

PEANUT SESAME NOODLES WITH SRIRACHA

PEANUT SESAME NOODLES WITH SRIRACHA

1 lb dry spaghetti
1 cucumber; peeled, seeded and cut into matchsticks
1 C finely shredded carrot
3 cloves minced fresh garlic
1/2 C freshly chopped scallion
2 C shredded chicken
SAUCE:
1/3 C smotth peanut butter
1/4 C soy sauce
2T Asian Rice Vinegar
4T Asian sesame oil, divided
2T packed brown sugar 
1t ground ginger
1-2t Sriracha, depending on how spicy you want it
Toasted sesame seeds for garnish
Chopped roasted peanuts for garnish

Whisk together all ingredients for the sauce in a medium bowl (except garnishes) and set aside.
Cook spaghetti in large pot of salted boiling water to al dente, according to package instructions.  Drain and rinse in cold water.  Transfer drained noodles into large serving bowl.  Sprinkle 2T sesame oil onto old noodles and toss to coat.
Add cucumber, garlic, carrots, scallions, and shredded chicken to the noodles.  Toss well.  
Whisk sauce again adn pour over noodles mixture; toss well to ensure even coating.
Divide into serving plates and serve at room temp.  Gernish with toasted sesame seeds and/or chopped peanuts if desired.

FUDGY BROWNIES

FUDGY BROWNIES

allrecipes.com 2013

3/4 C unsweetened cocoa powder
1/2 t baking soda
1/3 C vegetable oil
1/2 C boiling water
2C white sugar
2 eggs
1/3 C vegetable oil
1 1/3 C flour
1 t vanilla
1/4 t salt

Preheat ovent o 350 degrees.  Prepare a 9x13 baking dish with cooking spray.
In a large bowl, stir together cocoa adn baking soda.  Add 1/3 cup oil adn boiling water.  MIx until well blended and thickened.  
Stir in the sugar, eggs, and remaining 1/3 cup oil.  Finally, add flour, vanilla, and salt; mix just until all of the flour is absorbed.  Spread evenly into prepared pan.
Bake in teh preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.  Allow to cool before cutting into squares.

NO STICK CARMEL CORN

NO STICK CARMEL CORN

Clea Beach

2 C brown sugar
2 sticks butter
1/2 C white corn syrup
1/4 t baking soda
1/4 t cream of tarter
8 quarts popped popcorn

Mix sugar, butter, and corn syrup in a sauce pan over medium heat.   Stir and bring to a boil and boil 1 minute.  Remove from heat and add soda and cream of tarter.  Mix well.
Pour over popped corn and stir to coat well.
Bake at 250 degrees for 1 hour.  Stir every 15 minutes.
Remove from oven and stir gently as it cools to keep it from clumping.

BAKED ZUCCHINI FRIES

BAKED ZUCCHINI FRIES

by Budget Bytes @ budgetbytes.com

1 lb zucchini squash
1/4 C flour
1/8 t salt
1 C fine bread crumbs
1/4 C parmesan cheese
1T Italian seasoning blend
1 large egg

Rinse and dry the zucchini.  Cut the ends off adn then cut each one into strips, approximately 1/3 inch thick.  Place zucchini strips in a large zip top bag and add the flour and salt.  Shake the bag to coat zucchini with flour.
In a wide, shallow bowl, combine the bread crumbs, parmesan cheese, and Italian seasoning.  Stir to combine.  In a second wide, shallow bowl, whisk the egg with about 1 T of water until fairly smooth.
Begin to preheat your oven to 425 degrees.  Cover a baking sheet with foil and then place a wire rack over the top.  One by one, take the flour coated zucchine strips adn dip them in the egg and then the bread crumb mixture.  Place the breaded zucchini on the wire cooling racks.  The wire racks keep the zucchini up off the baking sheet and allow the hot air circulate underneath, which will prevent soffy bottoms.  Also make sure there is a small amount of space between each strip to allow circulation.
Once all the zucchini strips are breaded, bake them for approximately 15 minutes or until they are golden brown in color.  Cooking time will vary with the thickness of your zucchini strips, so keep a close eye.