Crockpot Mojo Pork (or Chicken)

6-8 lb. pork roast (or chicken)

1½ c. chicken broth

1 c. orange juice

½ c. lemon juice

½ c. lime juice

2 onions, chopped

1 jalapeno, diced

1 head garlic, cloves separated & peeled

2 t. salt

2 t. oregano

1 t. pepper

1 t. cumin

1 t. smoked paprika

4 bay leaves

Place all ingredients in the crock pot and cook on low for 8-10 hours. Once the

pork (or chicken) is tender, shred it with two forks. Serve over rice.

Peppermint Ice Cream Pie

12 oz semisweet chocolate chips 

6 T. butter

4 c. crisp rice cereal 

1/2 gallon peppermint ice cream, softened 

Melt the chocolate and butter together. Stir into the cereal. Press into 2 small buttered pie pans. Fill pans with softened ice cream. Freeze before serving. (Cut the crust BEFORE pies are completely frozen, because it’s nearly impossible to cut after.)

Recipe Notes: This was one of Grandma Vi’s favorites and her traditional birthday treat. 

Mango Chicken Curry

2 T. olive oil 

1 red onion, diced 

1 red bell pepper, diced

2 garlic cloves, diced 

1 T. grated fresh ginger

2 T. curry powder 

1 t. salt 

1/8 t cayenne pepper 

4 c. chicken broth, divided

2 roma tomatoes, diced

 1 mango, pitted and diced 

1 T. fresh lime juice 

1 T. fresh cilantro, chopped 

3 T. fresh basil, chopped 

2 lb boneless, skinless chicken breasts, cut into small pieces

¼ c. flour 

Add olive oil to a large (Dutch oven type) pan and sauté onion and bell pepper until tender. Add garlic, ginger, and powdered spices. Sauté for a minute more. Add 3 cups of the chicken broth and everything else except the flour. Cook at a simmer until chicken is tender and broth is reduced by one-fourth. Combine flour with the remaining cup of broth and slowly stir into the curry, continuing to cook until the mixture thickens. Serve over rice.

Cooks Note: This curry is sooo good. It’s a warm, comforting, healthy winter food which is equally good plain or served over rice. And it is mild enough that a former curry hater (like myself) can fall in love with it. It is also an example of one of those “fussy” recipes that took me forever to make the first time. Thankfully, I found that I could simplify it considerably, with no noticeable taste difference. Also, it freezes well, so make extra for days when you don’t have time to cook.

Hannah’s Pasoli (Pozole)

1 lb. sausage

1  medium onion, chopped

3-4 diced chicken breast (3 c. shredded)

1/2 t. chili powder

1 t. cumin

1 t. garlic powder 

1 can Mexican diced tomatoes (Rotel)

1 can chili tomatoes

1 can white hominy, drained

1 can yellow hominy, drained

1 can Ranch-style or chili beans 

1 can (2.5 cups) chicken broth

Cook sausage. Sauté onions, then sauté chicken. Add seasonings. Add canned goods. Cook for at least 30 minutes so flavors blend. I like to cook it several hours in the crockpot on low setting. 

Makes about 1 gallon/8-10 servings.

St. Nick Cookies

1 t. baking soda
1/2 c. evaporated milk
1 c. brown sugar
1 c. white sugar
1 c. lard
1/2 c. butter
1 egg
4 c. flour
1/4 t. salt
4 t. cinnamon
1/4 t. cloves
1/4 t. nutmeg
slivered almonds

Place the baking soda in the evaporated milk. Mix all the ingredients together. Shape into logs. Wrap in waxed paper and refrigerate overnight. Slice thin and bake at 350 degrees for 10-12 minutes.

Filling for Filled St. Nick Cookies:
1 c. almond paste
1 large egg
1 c. sugar
grated rind of orange or lemon

Mix all together well. Press half of cookie dough into cookie pan. Spred almond paste mixture over dough and cover with another layer of cookie dough. Bake at 350 degrees until lightly browned. Cut into squares.

Banana Bread

Grandma Jennie P's
1 (2) egg(s), beaten*
1 c. sugar
2 T. butter
2 bananas, mashed
1/2 c. sour milk
1 t. baking soda
1 t. salt
2 c. flour

Place in greased bread pan(s) and bake at 350 degrees- 1 hour for one large pan, 3/4 hour for two small pans.

* I found two different copies of this recipe. The one that looks older and more used calls for 2 eggs. The other one that I'm assuming to be a copy and more recently used, calls for one. 

Lorraine P's
2 eggs
1 c. sugar
1/2 (3/4) c. margarine*
2-3 bananas, mashed
1 t. vanilla
1 t. baking soda
1 (1 1/2) c. flour*

Beat eggs, sugar, and margarine. Continue beatind and add bananas, flour, and soda. Let stand for 15 minutes. 15 minutes in floured pan. Bake for 50 minutes at 350 degrees.

*Both of these measurments are noted on the recipe. I'm not sure which is correct.

Sugar Cookies

Yield: 6 dozen

1 c. butter

1 c. sugar

2 eggs

1 T. vanilla

3 c. flour

1 t. salt

1/2 t. baking soda

Cream butter and sugar, beat in eggs and vanilla until fluffy. Combine dry ingredients, mix into sugar mixture. Chill 2 hours. Preheat oven to 350 degrees. Divide dough into quarters. Roll out one quarter at a time on a lightly floured surface to a 1/8 inch thickness. Cut with cookie cutters, place on ungreased cookie sheets. Bake for 5-8 minutes or until cookies are barely browned on edges. Cool. Frost with glaze (let glaze dry before serving or storing), or decorate with frosting.

Glaze:

1 c. powdered sugar

2 T. milk

Mix and use on cookies immediately.

"Stuffed" Peppers

Makes 8 servings



My cute little helper adds the cheese.



2 lbs. ground beef
1 medium onion, chopped
2 green peppers, chopped
2 garlic cloves
1 ½ t. salt
½ t. pepper
2 (10 oz.) diced tomatoes with chilies
15 oz. tomato sauce
1 T. cumin
6 c. cooked rice
1 c. grated cheddar cheese

Brown beef, onions, peppers, and garlic; drain. Add tomatoes, tomato sauce, and spices. Bring to a boil. Mix with rice, place in 13 X 9 inch pan, top with cheese and bake in a 350 degree oven until heated through.

Haitian Beans and Rice

Makes 6-8 servings

5 c. cooked black beans
¾ c. chopped onion
1-2 T. coconut oil or butter
½ t. fresh grated ginger (or ¼ t. powdered ginger)
¼ t. black pepper
¼ t. ground cloves
1 clove garlic, crushed
1 c. diced tomatoes, drained
¾ c. coconut milk
cooked rice

Fry onion in oil or butter. Add spices and fry briefly. Add beans and mash with potato masher. Some beans will be left whole or partially mashed. Add diced tomatoes and coconut milk. Cook, stirring occasionally, until desired thickness is reached (still pourable but pretty thick). Add salt and cayenne pepper to taste. Serve over rice.

Dirty Rice

Makes 12 servings

1 lbs. ground beef
4 garlic cloves, minced
4 celery ribs, chopped
2 medium onions, chopped
2 green peppers, chopped
2 c. water
2 t. salt
1 t. pepper
2 T. Worcestershire sauce
2 c. uncooked rice
3 ½ c. beef broth

Brown meat and vegetables in a Dutch oven or large pan. Add remaining ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until rice is tender. 

Grasshopper Pie

1 c. chocolate waffer crumbs
3 T. butter, melted
25 large marshmallows
2/3 c. milk
1/4 c. green creme de menthe
1/4 c. white creme de cacao
1 c. heavy cream, whipped
2 T. shaved chocolate

Mix together the crumbs and butter; pat into a 9-inch pie plate; chill. Melt marshmallows in the milk, stirring often; cool. Fold in the liquors and whipped cream. If you like, add a few drops of green food coloring for a pretty pie. Turn the filling into the crumb crust. Freeze. Remover from freezer about 10 minutes before serving.

Ziti With Italian Sausage Sauce

6-8 servings

1 lb. Italian sausage

1 medium onion, chopped
1 small green bell pepper, chopped
1 clove garlic, minced
1 t. salt
¼ t. pepper
½ t. Italian seasonings
28 oz. diced tomatoes
16 oz. tomato paste
13.25 oz. package Ziti noodles
¼ c. Parmesan cheese
8 oz. shredded mozzarella

In large skillet brown sausage, onion, bell pepper and garlic. Drain excess fat. Add seasonings, tomatoes, tomato paste, and Parmesan. Prepare Ziti according to package directions. Drain. Place in 13 X 9 inch baking dish. Top with sauce and sprinkle with mozzarella cheese. Bake 20-30 minutes until heated through and cheese is melted.

Sweet Potato Muffins

Makes 24 small muffins

½ c. butter
1 ¼ c. sugar
1 ¼ c. mashed sweet potatoes
2 eggs
1 ½ c. whole wheat flour
2 t. baking powder
¼ t. salt
1 t. cinnamon
¼ t. nutmeg
1 c. milk
½ c. raisins, chopped
¼ c. chopped pecans or walnuts

Cream butter, sugar, and sweet potatoes. Add eggs; blend well. Sift together flour, baking soda, salt, and spices. Add alternately with milk to the egg batter. Do not over-mix. Fold in nuts and raisins. Place batter in greased muffin tins or paper baking cups. (You can sprinkle a little cinnamon sugar on top before baking.) Bake at 400 degrees for about 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Muffins can be frozen.

Flour Tortillas

Mexico

4 c. flour  

½ c. coconut oil

1 c. warm water (more or less)
1 t. salt

In a bowl, mix the coconut oil with the flour by hand. Heat the water and add the salt until it dissolves. Add the water gradually to form a soft dough. If it's too dry, add additional (unsalted) water; if too sticky, add more flour. Knead for at least 15 minutes. Divide the dough into 24 pieces. Roll each piece into a ball and cover with plastic wrap. Let the dough balls sit for about 30 minutes.

Press each ball lightly with the palms of your hand to flatten. Roll them out on a floured surface to about an 8-inch diameter.

Preheat an ungreased skillet or griddle on a medium-high setting. Cook until light brown bubbles form on the bottom - about 1 minute or less. Turn over and press any raised areas down with a spatula. Stack the cooked tortillas in a dry, clean dishtowel until serving time.

Mushroom Cheese Stromboli

8 oz. fresh mushrooms, sliced
1 T. butter
2 loaves (1 lb.) frozen bread dough, thawed
6 oz. thinly sliced pepperoni
12 oz. shredded mozzarella
8 oz. thinly sliced Provalone
1 c. grated Parmesan
2/3 c. spaghetti sauce

In a skillet, saute mushrooms in butter until tender; set aside. On a lightly floured surface, roll dough into two 30-in. X 8-in. rectangles; cut each in half to make four
16-in. X 8-in. rectangles. On the long side of each piece, layer pepperoni, cheeses, mushrooms, and sauce. Fold dough over and pinch to seal. With a sharp knife, cut five small steam vents in the top of each roll. Place on two cookie sheets. Bake at 350 degrees for 27-30 minutes or until golden brown. Baked stromboli may be frozen up to a month.

Beef and Vegetable Supper

3 c. vegetable medley, thawed
1 lb. ground beef, browned
1 c. chicken broth
8 oz. tomato paste
12 oz. egg noodles, cooked

Combine first four ingredients and simmer for 30 minutes. Serve over egg noodles.

Vegetable Medley Recipe

Buttermilk Biscuits

Makes 12 biscuits

2 c. flour

½ t. baking soda

1 T. baking powder
1 t. salt

5 T. chilled shortening

1 c. buttermilk

Preheat oven to 425 degrees. In a large bowl, sift dry ingredients. Cut in shortening until coarse crumbs form. Add buttermilk, tossing with fork until dough forms. Gather into a disk and knead lightly a few times, just until smooth. On a lightly floured surface, pat the dough to ¾ inch thick. Use a floured biscuit cutter to cut out biscuits and place them 2 inches apart on an ungreased baking sheet. Bake until golden; about 12-15 minutes.

Zucchini Bread

Make 2 regular sized loaves or 5 small loaves



If you have nut allergies, just leave them out. It's still yummy!

3 eggs, beaten

2 c. sugar

3 t. vanilla

1 c. oil

2 c. shredded zucchini

3 c. flour

1/4 t. baking powder

1 t. baking soda

1 t. salt

3 t. cinnamon

1 c. chopped nuts

Beat eggs until light and fluffy. Add sugar, vanilla, and oil. Blend well. Stir in zucchini, flour, baking powder, baking soda, salt, and cinnamon. Fold in nuts. Pour into greased loaf pans and bake at 350 degrees for 1 hour.



Banana Bread

1 c. mashed bananas
1 c. sugar
1/3 c. shortening
2 eggs
1 3/4 c. flour
2 t. baking powder
1/2 c. nuts, optional
1 t. vanilla
1/4 t. salt

Cream shortening, sugar, and eggs. Sift dry ingredients and slowly to egg mixture. Stir in the mashed bananas. Put in greased loaf pan. Bake at 350 degrees for about 1 hour. Makes 1 loaf.

Recipe notes: Can substitute other fruit for bananas. Cranberry sauce is good (reduce sugar to 1/2 cup). Pumpkin is also good (add 2 t. cinnamon, ½ t. cloves, ½ t. allspice, 1 T. molasses).

Time flies like an arrow; fruit flies like a banana ~Groucho Marx

Greek Style Chicken Stew

3 c.  vegetable medley, thawed
4 c. diced cooked chicken breasts
1 (14.5 oz.) can chicken broth
1 c. cooked diced potatoes
1 c. whipping cream

Mix ingredients together in a large pan. Bring to a boil, reduce heat and simmer 20 minutes or until thouroughly heated. Salt to taste.  

Vegtable Medley
3 medium onions, diced
4 green bell peppers, diced
1 large eggplant, peeled and diced
1 lb. fresh mushrooms, sliced
1 (28 oz.) can diced tomatoes

2 (10 oz.) cans mild diced tomatoes with green chiles

5 T. olive oil

1/4 c. Greek seasoning (I make this by mixing oregano, garlic powder, onion powder, dried mint, and salt. You can also buy it as a mix.)

In a large pan, saute onions and pepper in  oil over medium heat for three minutes. Add eggplant and mushrooms and cook for another 5 minutes.  Add tomatoes with liquid and Greek seasoning. Cook for another 5 minutes, stiring occasionally.Let cool and spoon into quart size freezer bags. Freeze until needed. Makes enough for 4 recipes. (Vegetable Medley can also be used to make Beef and Vegetable Supper.)

Recipe notes: My husband LOVES this soup.  Most of the children hate it, but we still have it regularly because it makes Papa happy. It’s a nice "comfort food" soup that tastes even better the second day. Make the vegtable medley ahead of time & put it in the freezer for a quick dinner solution.

Chowder breathes reassurance.  It steams consolation.  ~Clementine Paddleford