Home Made Tortillas (white flour)

I used to use a recipe from a friend a long time ago for my tortillas and was never satisfied with the way they turned out. They looked so "home made", if you know what I mean. They tasted ok, but I figured there must be something better out there, and I found it. This tortilla recipe came from RecipeZaar (now food.com) and fits the bill every time. This particular recipe is with white flour, but I also found a recipe for wheat tortillas, that I will post sometime soon.

3 c. flour

4T. shortening, lard, or coconut oil

1 c. warm water

1t. salt

Cut in shortening to 2 3/4 of the flour. Dissolve the salt in the water and add to flour mixture. Work out the dough on a floured surface, working in the last of the flour, and kneading till smooth and no longer sticky. Divide into 12 pieces. Cover and let rest at least 30 minutes. Roll out to a 7-8" circle layering them between wax paper till all are prepared. Heat a non-oiled iron skillet to medium high. Turn and move the tortilla constantly till puffed and browned in spots. Place between towels till all are browned. Serve immediately. I have found that moving the tortillas constantly back and forth and flipping a few times helps keep the tortilla burning in spots. Also the resting time is necessary to make sure the dough is soft and pliable enough to roll out. Be careful when rolling that you don't make holes, because working it toughens the gluten and re-rolling is hardly ever possible without waiting quite a while. I've made these up and put them in the freezer and warmed them up in the microwave when I need them.

Why so many recipes? See the post about the NEW YEAR RECIPE BLITZ!

Indian Fry Bread

Where I'm from in Montana, our church connection has had a school for Indian students open now for at least fourty years. Affectionately abbreviated NIBS, Northwest Indian Bible School has an Indian taco sale almost every year in the Alberton community. When I went to Bible college in Ohio the cooks that had been out at NIBS every now and then made Indian tacos for us. Any fry bread that was left over went to me. :-) Hope you enjoy this recipe from the NIBS cook, Ron "Grampa" Forrider.

2 1/2 c. flour

1/2t. salt

1 t. baking powder

1/4t.sugar

1t. oil

1c. warm milk

Mix dry ingredients in a medium bowl, add wet to dry. Knead dough till smooth, approximately 4-5 minutes. Cut into halves and each half into halves until your sections are the size of large walnuts. Cover and let rest 10-15 minutes. Heat 1" oil in pan on medium high. Work dough into rounds till fairly thin and fry till golden on one side, turn over and repeat. The frying will be fairly quick, so pay attention. Put on a pan in the oven to keep warm or on a plate covered with a towel. To make Indian tacos, fill hot fry bread with your choice of taco fillings such as: re-fried beans, taco meat, lettuce tomatoes, olives, and sour creme. ENJOY!

Why so many recipes? See the post about the NEW YEAR RECIPE BLITZ!

Simple Home Made Granola

  Not too sure where I got this. It may have been over at Mr. Breakfast (you can check out his awesome file of home made cereals HERE). Or it may have been in a sugar free cookbook. Regardless it is a good basic simple granola that you can use with milk, eat as a snack, or use in recipes. Sure beats the manufactured garbage to pieces! Add other things you like if you want to get creative- flax, grains, raisins, dates etc.

10 c. oats (approximately one lg container)

1 t. salt

1 1/4 c. maple syrup or honey

chopped nuts if desired (any kind but pecan is good)

  Mix in a large bowl, and transfer to large cookie sheets. Toast in pre-heated 350 degree oven, 30 minutes stirring  often so it browns evenly.

Why so many recipes? See the post about the NEW YEAR RECIPE BLITZ!

Home Made Marshmallows

  We don't eat too many sweets at our house, but if I feel up to it and want something made with marshmallows and I'm out, this is only a minor step between us and gooey goodness. This is something that will definitely not be considered a "necessity" when it comes to food storage. But if you store the basics it can be yours whenever you choose. Stock up on rice cereal and you could have rice crispy bars when others are eating stale crackers!

2 Pkg knox gelatin

1/4 c. boiling water

1/4 c. cold water

1 c. sugar

1 c. white Karo

1/2 c boiling water

  In mixer bowl dissolve gelatin in cold water. Ad 1/4 c. boiling water, letting it sit till cool. In a medium sauce pan combine sugar and  1/2c. boiling water till dissolved. Add Karo, stirring well.  Pour into gelatin  and cool. When cold beat with a whip until stiff peaks form. Scrape into powder sugar dusted pan. Spread powdered sugar on top and spread to all corners and edges. Let dry. Cut into 1 inch pieces. Store in air tight container. Use as store-bought.

Why so many recipes? See the post about the NEW YEAR RECIPE BLITZ!

Home Made Marshmallow Creme

  This is a recipe from RecipeZaar (now food.com) from a great cook that goes by KittenCal. She is a recipe developer, and definitely can wow the taste buds. This is her recipe for the store-bought Marshmallow Creme.

3 egg whites

2 c. corn syrup

1/2 t. salt

2 c. powdered sugar

1 T. vanilla

  In a large bowl combine egg whites corn syrup and salt. Beat on high speed 10 minutes or till thick. Add sugar, beating on low speed till blended. Beat in vanilla. Use in any recipe calling for marshmallow creme. Can be refrigerated up to one week. Stir well before using. Makes a LOT of fluff. Can also be frozen in bags or containers. Let it set for 10-20 minutes and stir before using.

Why so many recipes? See the post about the NEW YEAR RECIPE BLITZ!

Sloppy Joe Sauce

  This is my version of sloppy joes. Ive gotten several good reviews on RecipeZaar (now food.com) for it. I took two on the site and sorta mashed them together and tweaked them. The best part was that my husband actually liked it! A couple of reviewers mentioned that they thought it was a bit soupy. So for here I say 1/4- 1/2 cup water. I don't think they probably simmered it as long (the directions do say 10-15 min) as they should have. So start with the 1/4c. and if you need more add it as you go. I find simmering for the full time penetrates the meat with the taste rather than just coating it. If you want to thicken it faster add a Tablespoon of whole brown (or golden if thats what you have) flax seed in it while its simmering. This gives a good fiber kick and doesn't change the taste a bit.

1 c. Ketchup

1 T. prepared mustard

1 T. sugar

1 t. Worcestershire sauce

1/2 t. salt

1/4-1/2 c. water

pinch garlic

pinch of pepper

scant 1/4 t. chili powder

chopped onions and green peppers to taste

  1 pound hamburger browned and drained. Simmer on low 10-15 minutes, or till desired consistency.

Why so many recipes? See the post about the NEW YEAR RECIPE BLITZ!

Lipton Onion Soup Mix

  

  This recipe is an exact copy of what you would find in the little envelopes and behind that fancy packaging in the store. Use as little or as much as you need. Great for adding to meatloaf, using for dips or anything you usually use store-bought for.

1/4c.+ 2T. minced onion 

3 T.  beef boullion powder or granules

2t. onion powder

pinch of crushed celery seed

pinch of sugar

  Mix thouroughly and store in an airtight container. Keeps indefinitely.

5 T mix = 1(one) 1/4 oz  pkg.

Why so many recipes? See the post about the NEW YEAR RECIPE BLITZ!

BBQ Sauce

  I believe I got this recipe from recipe from a Taste of Home magazine, or somewhere on Recipezaar (now food.com). Its a nice mild BBQ sauce that works well to baste over chicken, beef or pork, or for eating with a steak. Also works good in a crock pot to simmer ribs in. Try adding some variation by using cracked pepper, extra chili powder, or for a real spicy kick, crushed red pepper flakes. Going Hawaiian? Add some pineapple juice in place of the water.

2 c. ketchup (or one recipe ketchup sauce)

1/2 c. water

3 cloves garlic minced

2t. Worcestershire sauce

2t. (or to taste) chili powder

3/4-1 c.sugar or honey

2t. prepared (yellow) mustard 

  Bring to a boil, reduce heat and simmer 5 min. Makes a little more than 1 pt. (2 cups).

Why so many recipes? See the post about the NEW YEAR RECIPE BLITZ!

Ketchup

  This recipe makes a small batch of ketchup- just enough for about one bottle. I have recipes for larger batches for canning, but I have yet to try them out as they involve many pounds of tomatoes. So for in a pinch this does very well. It doesn't taste like any one particular brand, although it was labeled a a Heinz Copycat recipe. This holds up well for an ingredient such as using in meat loaf or all by itself for dipping french fries. Very simple ingredients make it fast, affordable, and available when you need it.

1 6oz can tomato paste

1/2 c. light corn syrup

1/2 c. white vinegar

1/2- 1 T. Sugar (depending on how sweet you like it)

1/4 t. salt

1/4 t. onion powder

1/8 t. garlic powder

  Combine all in a medium pan over medium heat, simmering for 20 min. Wisk till smooth. Makes about 1 pt. (just about 2 cups).

  For some variation try adding cayenne to taste if you like spicy!

Why so many recipes? See the post about the NEW YEAR RECIPE BLITZ!