Recipe: Venison Barley Chili

Paula A. Tomey-Allen

4 ½ lbs Ground Venison (cooks down to about 3 ¼ lb meat)

2 15 oz. Cans Diced Tomatoes

1 15 oz. Can Tomato Sauce

2 10 ¾ Cans Campbell's Tomato Soup

4 Soup Cans Hot Water

1 Soup Can Tomato Juice

1 6 Oz. Can Tomato Paste

3 T Dried, Minced Onions

3 T Minced Garlic

2 T Chili Powder

6 tsp. Watkins Meat Magic

3 tsp Lawry's Seasoned Salt

3 tsp. Beef Bouillon

1 tsp. Sugar

1 tsp. Paprika

1 tsp. Watkins Minced Green Onion

1 C. Barley

3 tsp. Sea Salt, if needed (taste test)

Brown meat in non stick pan with no added fat. Drain.

Set crock pot on high.

Transfer meat to large crock pot.

Add remaining ingredients.

Cook on high about two hours until reaches a simmer.

Turn to low and cook for four hours more, stirring periodically.

Sample and add more sea salt* if needed after four hours.

Add barley and cook about ½ hour longer.

*Salt helps venison to cut “gamey” taste.

If you use ground beef don't use extra sea salt.

Recipe: Easy Cinnamon Rolls

2 C. Lukewarm water

1 Package active dry yeast

1/2 tsp. Salt

1/2 C. Sugar

1 Egg

1/3 C. Shortening

6 1/2 C. flour

Put water in bowl. Add yeast, salt, sugar, shortening, egg and 1 ½ cup of flour. Beat with mixer until smooth. Then add rest of flour 1 cup at a time.

Knead with hands. Turn out on floured board and knead until it forms a smooth round ball. Place in a large greased bowl. Cover and let set until it rises double in size. Punch down and roll out into a rectangle.

1/4 C. Soft butter

1/3 C. Sugar

1 T. Cinnamon

Raisins (optional)

Spread dough with soft butter and sprinkle with cinnamon and sugar mixture and sprinkle with raisins if you like. Roll up from longest end. Slice in 1 inch thick slices. Place in greased rectangle cake pan. Let set and rise again for about an hour.

Bake 20 minutes at 375 or until light brown. Ice with powdered sugar frosting.

Powdered Sugar Frosting

Combine 2 cups powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla and ½ stick melted butter. Beat until smooth and creamy. Add more milk a little at a time if too thick. Spread on rolls while hot.

Recipe: Hot Cocoa Mix

10-2/3 C Nonfat Dry Milk Powder

6 oz. Jar Powdered Nondairy Coffee Creamer

4 C Powdered Sugar

2 C Unsweetened Cocoa Powder

Dash of Sea Salt

Combine all ingredients in a large bowl and mix thoroughly with a wire whisk to blend. 

Store in an airtight container in a cool place.

For 1 serving, stir 3 heaping tablespoons Hot Cocoa Mix into 1 cup of hot water until dissolved.

For extra richness, use milk instead of hot water. You can add 2 cups mini marshmallows to this mix if you like.

Makes 17 cups of mix.

Recipe: Easter Story Cookies

This recipe usually shows up close to Easter, so I thought I would post it a little early so your family could try it before hand.

(To be made the evening before Easter)

Supplies: 
A Bible 
1 Cup Whole Pecans

1 tsp. White Vinegar

3 Egg Whites

Pinch Sea Salt

1 Cup Sugar

Gallon Size Ziplock Bag

Wooden Spoon
Scotch Tape
Waxed Paper
Cookie Sheet

FIRST: Preheat oven to 300 degrees. 
THIS IS IMPORTANT… do not wait until you are halfway done with the recipe…!)

Then begin…

*Place pecans in the zipper baggie and let children beat them with a wooden spoon to break them into small pieces. (set aside)

Explain that Jesus was arrested; and then he was beaten by the Roman soldiers…much the same way those pecans were just beaten… 
READ: John 19:1-3

*Let each child smell the vinegar; then add 1 tsp. into the mixing bowl.

Explain that when Jesus was thirsty on the cross, He was given something like vinegar to drink... 
READ: John 19:28-30

*Add egg whites to vinegar.

Explain that eggs represent life. Jesus gave His life to give us life... 
READ: John 10:10-11

*Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the mixing bowl.

Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin...
READ: Luke 23:27

*So far, the ingredients are not very appetizing! NOW, add one cup of sugar.

Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know Him, and belong to Him... 
READ: Psalm 34:8 and John 3:16

*Beat with a mixer on high speed for 12 –15 minutes until stiff peaks are formed.

Since this requires some time, you might watch and discuss Jeffrey R. Holland's talk "None Were With Him"

Explain that the color white represents the purity, in God’s eyes, of those whose sins have been cleansed by Jesus... 
READ: Isaiah 1:18 and John 3:1-3

*Fold in the broken nuts. Drop the mixture by rounded teaspoons onto waxed paper on a cookie sheet.

Explain that each mound represents the rocky tomb where Jesus’ body was laid... 
READ: Matthew 27:57-60

*Put the cookie sheet into the oven, close the door, and turn the oven OFF! 

Give each child a piece of tape to “seal shut” the oven door.

Explain that Jesus’ tomb was sealed...
READ: Matthew 27:65-66

*Tell the children "Time to go to bed!"

Explain that the children may feel sad and confused to leave the cookies in the oven overnight—much like Jesus’ followers were sad and confused when the tomb was sealed...

READ: John 16:20 and 22

*On Easter Morning, open the oven and give everyone a cookie! Notice the cracked surface (as though they’ve been “opened”) and take a bite. The cookies are HOLLOW!

Explain that on the first Easter, Jesus’ followers were amazed to find the tomb was open and empty!! 
READ: Matthew 28:1-9                                              

       
                                       

Recipe: Chocolate Crock Pot Cake

1 (18 oz.) Box Chocolate Cake Mix
4 Eggs
1 C. Sour Cream
3/4 C. Canola oil
1 C. Water
1 (3 oz.) Pkg. Instant Chocolate Pudding Mix 
1 C. Semi-sweet Chocolate Chips (Optional)

Spray 2 quart Crock Pot inside with cooking spray.

 Pre-heat Crock Pot on low with lid on.

Combine all ingredients by hand in a 2 quart mixing bowl. (Do not use mixer.)

Pour batter into a greased Crock Pot.

Cover and cook on LOW for 5-6 hours or until done in center.

Do NOT cook this recipe on HIGH heat.Check with toothpick.

Makes 8-10 servings.

Recipe: Upside Down Apricot Cake

   Photo from wikipedia.org

Paula A. Tomey-Allen

1 Box, 2 Layer Yellow Cake Mix

Ingredients Cake Mix calls for

1 Large Can Apricots, Drained, Diced, Reserve Juice

Apricot Juice You Reserved

1 Cup Dark Brown Sugar

In large mixing bowl, mix cake batter according to box directions, substituting apricot juice for water directions call for. 

Spray bottom of long cake pan with Pam No Stick Cooking Spray. Spread diced apricots around bottom of cake pan. Sprinkle evenly with brown sugar. 

Spread batter over apricot and brown sugar mixture.

Bake at 350 for 30-40 minutes. Check with toothpick.

Flip slices with turner quickly to serving plates to capture apricot and brown sugar mixture. Best if served warm.

Note: May substitute pineapple for apricots. Add pecan pieces to apricot mixture before adding batter.

Recipe: Chocolate Sheet Cake with Vanilla Nut Chocolate Frosting

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Paula Tomey-Allen 

Chocolate Sheet Cake
2 C. All Purpose Flour 
2 C. White Sugar
2 Sticks Butter 
4 Tbsp. Hersheys Cocoa Powder   
1 C. Hot Water   
1/2 C. Buttermilk or Sour Milk (add 1/2 tsp. White Vinegar to 1/2 C. Milk)   
2 Lg. Eggs, beaten   
1 tsp. Baking Soda   
1 tsp. Watkins Vanilla Nut Extract

Sift together flour and sugar into a large mixing bowl. 
Place 2 sticks butter, cocoa powder, and water in a small saucepan. 
Bring to a boil and pour over sugar and flour mixture. 
Beat well with electric mixer and add buttermilk or sour milk, eggs, baking soda, and  Watkins Vanilla Nut Extract. 
Mix well and pour into greased 16 x 11 x 1 inch pan (cookie sheet).
Bake 20-25 minutes at 350 degrees. Test with toothpick for doneness. Transfer pan to protective surface covered with thick terry towel.


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Chocolate Sheet Cake Frosting                    

1/2 Stick Butter   

4 tbsp. Hersheys Cocoa Powder

6 tbsp. Cold Milk   

3 C. Powdered Sugar   

1 tsp. Watkins Vanilla Nut Extract

Using same saucepan, melt butter, 4 tablespoons cocoa, and 6 tablespoons milk.  Stir gently and bring to a low boil; remove from heat.     

In a medium size glass bowl, place powdered sugar and 1 tsp. Watkins Vanilla Nut Extract.  Pour chocolate mixture over this and beat with electric mixer until all sugar is dissolved and resembles icing. Add little milk, if needed.     

Since it is warm you can pour over warm cake and spread gently.    

Optional: Sprinkle with pecan pieces.     

The Watkins Vanilla Nut Extract gives this delicious dessert a special rich flavor. One of our family's favorites!  

Amazing what you can find on Amazon.com!

 

Recipe: “Mustard Charlie”

Thelma L. (Hall) Tomey

1 Lb. Ground beef

¼ Lb. Pork Sausage

1 Package Noodles

1 Small can Tomato paste

5 Cans Water

Dash Garlic salt

1 T. Chili powder

½ Small Onion, chopped

¼ Small Green pepper, chopped

Brown ground beef, sausage, onions, and green pepper in deep pan. Add tomato paste and 5 cans of water, garlic, chili powder and noodles.

Let cook until noodles are done or simmer on low heat for awhile.

Season with salt to taste.

Wide noodles are best for this recipe but you can use slim kind.

Mom writes:

“This recipe originated by the nuns for lunch room at St. Leo’s School in Louisville, Ky. where I went to school.”

I sure miss her cooking! xoxo Mom

Recipe: "Funeral Potatoes" or Hash Brown Casserole

KSL.COM - Adapted by Paula A. Tomey-Allen

2 lb package frozen shredded hash brown potatoes
1 can (10 ¾ oz.) condensed cream of chicken soup
1 soup can milk (prefer condensed, evaporated milk undiluted)
1 cup sour cream
1 cup sharp cheddar cheese, grated

1 T dry onion flakes

1 tsp parsley
1 tsp salt
1/4 tsp paprika
1/4 tsp pepper
3 tablespoons butter, melted
3/4 cup corn flake crumbs

Place potatoes in a 2-3 quart sprayed casserole dish or a 9x13 cake pan.
 
In a large bowl, combine soup, milk, sour cream, cheese, parsley, paprika, onion, salt and pepper. Mix well. Spread sauce over potatoes. Don't stir.

In medium bowl, melt butter and combine well with corn flake crumbs. Sprinkle crumbs over casserole. Bake, uncovered, at 350 F for 30-45 minutes or until hot and bubbly throughout.

Recipe serves approximately 8.

*Funeral potatoes name due to the fact they were served at many funerals.

Linda's Favorite Recipes: Golden Sweet Cornbread

Linda's Favorite Recipes: Golden Sweet Cornbread

This sounds so good! Makes me miss my mom!

Recipe: Meatball Soup

Meatball - Noodle Soup

Paula A. Tomey-Allen

Meatballs:

¾ lb. Lean Ground Beef

¼ lb. Ground Pork

1 tsp. Garlic Powder

¼ C. Chili Sauce

Pinch Sea Salt

1 T. Parsley Flakes

2 Medium Eggs, Beaten

3/4 C. Bread Crumbs

1 T. Butter

Broth:

6 tsp. Watkin's Beef Soup and Gravy Base* and 6 tsp. Minced Onions – or -1 one pkg. dry Lipton Onion Soup

6 Cups Hot Water

1 tsp. Parsley Flakes

1 tsp. Kitchen Bouquet

1 tsp. Worcestershire

½ tsp. Paprika 

3 C. Rotini Noodles

Meatballs:

Mix all Meatball ingredients together by hand and form into balls about 1 ½ inch in diameter.

Melt butter on low in deep non-stick pan. Brown meatballs on all four sides. Remove browned meatballs from pan.

Broth:
Bring Broth ingredients to boil in same pan used for Meatballs.

Add Rotini noodles and cook almost until tender.

Add Meatballs, reduce heat and simmer for 10 minutes, stirring gently.

*Beef Broth = 6 tsp. Beef Bouillon, 6 tsp. Dried Minced Onion, 6 C. Hot Water

Recipe: Easy Delicious Beef Stew

Paula A. Tomey-Allen

1 Lb Stew Beef, Cut into bite size pieces

2 T. Canola Oil

3 C. Hot water

3 Potatoes, Peeled and Chopped

1 C. Chopped Carrots

1 C. Chopped Celery

1 Can Chopped Tomatoes

1 Can Whole Kernel Corn, Drained

1 T. Onion Flakes

1 T. Dried Parsley

2 T. Kitchen Bouquet Gravy Base

4 tsp. Beef Bouillon Granules

1/2 tsp. Garlic Powder

Salt and Pepper to taste

Approx. 1 C. Flour

Roll beef pieces in flour and brown in oil. Add 2 C. hot water, and all other ingredients, except left over flour. Bring to slow boil. Add hot water to leftover flour to thin and stir into meat and vegetable mixture. Let simmer in crock pot for 3-4 hours.

Wonderful with bread or biscuits for sopping up the gravy.

Recipe: Salmon Steaks on the Grill

Maxine Easton


2 Large salmon steaks
¼ C. Flour
Johnny’s Seafood Seasoning
1 Chopped onion


Thaw and wash salmon and trim off any fat or residue. Roll in flour. Lay on sheet of aluminum foil. Season both sides with Johnny’s Seafood Seasoning. Put onions on top. Wrap with foil. Grill for 30 minutes closed. Open foil and continue for 15 minutes more.


For oven, follow same directions, placing foil package in oblong cake pan in 350 degree oven and leaving closed whole 45 minutes.


If you can not find Johnny’s Seafood Seasoning where you live it contains: salt, ground dill seed, garlic granules, onion granules and other unknown spices.

Recipe: Salmon Patties

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photo by J. L. Nehring

Paula A. Tomey-Allen

I love these! Similar to what mom use to make, but no one gets it exactly like mom!

1 can Salmon, drained, crush bones fine

1 Egg, beaten

8 Saltine Crackers, crushed fine

1 T. Dried Onions, hydrated with 1 T. water, or fresh, minced onions

1 T. (heaping) Flour

¼ tsp Dried Parsley

Canola Oil

Pre-heat oven to 350.

Line long cake pan with foil.

Add all ingredients in bowl and mix with hands. 

Pour oil in bottom of skillet to about 1/8 inch deep and heat to medium heat.
 
Form into six - eight round balls and place lightly in oil. (1/4 C. about right amount for each ball)

Brown about five minutes and turn and flatten out slightly. Brown five minutes on other side.

Turn off oil and place all patties in foil-lined pan. Bake 30 minutes on one side only. This will remove oil.

Serve with fried potatoes or buttered and parsley noodles with a vegetable.

Delicious cold too!

Hint: Double ingredients and enjoy leftovers or larger patties!

Recipe: Rainy Day Barbq Ribs

Paula A. Tomey-Allen

3 lbs. Boneless beef country ribs
1 18 oz. Bottle barbq sauce
¼ C. Honey
¼ C. Ketsup
1 T. Minced onion flakes
½ tsp. Garlic powder


Place ribs in crock pot or cooker set on low. Mix ingredients in bowl. Pour over ribs reserving 1/3 cup for later. Let cook about six hours, basting with sauce in pot about once an hour, if you are home.

Preheat broiler. Line broiler pan with foil. Lay ribs on pan and brush one side with ½ of mixture you saved. Broil about 5-10 minutes or until slightly crispy. Watch them! Turn over baste with reminder of sauce and broil again until crispy. Enjoy!

Recipe: Mushroom Gravy and Round Steak

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Paula A. Tomey-Allen

2-3 lb Round Steak (Beef or Venison)

3 T. Canola Oil

1 Can Campbell's Mushroom Soup

4 Cans Water (2 Hot and 2 Cold)

3 T. Corn Starch

3 T. Kitchen Bouquet

1 T. Parsley Flakes

1 T. Beef Bouillon
2 tsp. Sea Salt

Pre-heat crock-pot on low setting. Heat Canola Oil in deep pan.

Cut up Round Steak into serving size pieces and brown in hot Canola Oil. Remove meat from oil and layer in crock-pot.

Add Campbell's Mushroom Soup to drippings in pan with HOT Water. Stir good to mix thoroughly. Simmer on low heat.

Add 3 T. Corn Starch to can and mix with COLD water. Mix thoroughly so that the Corn Starch dissolves. Add this mixture to mixture in pan. Stir constantly as mixture will thicken. Add more HOT Water if necessary to thin. Add Kitchen Bouquet, Beef Bouillon, Sea Salt and Parsley Flakes. If you desire darker gravy add more Kitchen Bouquet, a little at a time. Venison usually requires more salt to remove “gamey” taste.

Pour hot brown gravy over meat in crock-pot. Let cook at least four hours at low setting. Stir about every 45 minutes. Will be very tender.

Serve with mashed parsley potatoes.

Recipe: Sunday Fried Chicken Dinner

Paula A. Tomey-Allen

½ cup Canola oil

1 whole chicken, cut up or 6-8 pieces of your choice

1 can evaporated milk

1 can water

1 cup flour

1 teaspoon salt

Dash pepper

Dash paprika

Preheat oven to 350 degree. Preheat oil in deep skillet or Dutch oven to 350 degree. Cover large cookie sheet with aluminum foil. Layer another flat pan or platter with paper towels.

Combine milk and water in pie plate. In paper bag or large zip bag combine flour, salt, pepper and paprika. Shake to mix thoroughly. Dip chicken pieces in milk mixture and then place in bag. Shake two pieces at as time until coated. Place slowly in hot oil. Brown about 5-8 minutes on each side until golden brown. Remove from pan and lay meat side up on foil lined cookie sheet. Continue process until all pieces are browned. Save oil, milk and flour mixture for gravy.

Place in oven and bake for 1 hour. Test large pieces for doneness by checking inside with sharp knife for color. If still pink, continue baking for 15 minutes. Check again. Meat should be white with clear juice.

Remove pieces to towel lined dish.

Remove oil from skillet leaving about ¼ cup oil. Bring to medium heat. Sprinkle about ¼ cup flour mixture in oil. Stir with wooden spoon, loosening crispies from bottom. Slowly add remainder milk mixture. Stir slowly to mix well and thicken. If becomes too thick, add hot water, a little at a time. When smooth add salt and pepper to taste. Reduce heat and simmer for about 5 minutes, stirring often to prevent sticking.

Serve with parsley mashed potatoes. Add buttered corn and biscuits for a complete meal.

Recipe: Maidrites or Onion Burgers

Paula A. Tomey-Allen

1 Lb Ground Beef

1 Package French Onion Soup

1 C. Hot Water

3 T. Flour

Brown ground beef; Drain. Add flour and mix well into meat mixture. Add water and onion soup. Bring to boil and then turn to a low simmer for about 10 minutes. Stir often to prevent sticking. Should be thick gravy consistency. Add more water if needed. Serve on buttered and toasted hamburger buns.

Recipe: Potato Salad

Nobody can make it "just like mom's", but after trial and error, I think I came pretty close to replicate her memorable recipe!

Paula A. Tomey-Allen

2 Pounds potatoes (about 6 medium or 18 small), cleaned and peeled

4 Hard-boiled eggs (save one for top)

2 Stalks celery, chopped

1 T. Minced dry onion flakes

1/4 C. Sweet relish

1/2 C. Miracle Whip Mayonnaise

2 tsp. Mustard

1 tsp. Parsley flakes

1 tsp. Salt

Dash Black pepper

Paprika

Cut potatoes into medium size cubes. Cover potatoes with hot water in a large pot. Bring to boil over medium-high heat with lid tilted. Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender approximately 25 to 30 minutes. Test with fork for doneness.

Drain and let potatoes cool somewhat in colander.

Place potatoes in large bowl. Add all ingredients, saving one egg for top. Mix with large spoon gently. Slice one egg and arrange on top. Sprinkle paprika lightly on top overall.

Cover bowl and refrigerate until cool. Best chilled overnight.

 Thelma L. Hall-Tomey

Recipe: Type II Diabetic Diet

Several years ago, I ran across this diet in a natural healing book. I can't remember the name of the book to give credit. I decided to follow it due to the fact that I had Type II Diabetes, along with Congested Heart Failure. I followed it pretty faithfully and lost 40 pounds that I never gained back. I went off the diet for several years and now recently my sister asked for a copy and we are trying it together. 

It is not easy and is not for everyone. You may need to adjust to your needs - NOT wants and desires. Those are the things that get us into trouble.

Stock up on Sugar free Jello. It will become your best friend. I love black Cherry. When you make it, pour into individual serving containers.

Boil some eggs and keep a bowl in the fridge. Great for instant protein when you are running behind with breakfast or other meals.

As with all diets, consult with your doctor. They know what is best for you.

Type II Diabetic Diet

Diet Requirements During Weight Loss Period

Approx 3 weeks - After 3 weeks adjust diet accordingly

MUST! *64 Oz of water throughout each day*

Breakfast:

Sugar-free Beverage of Choice

Egg or Egg Substitute, not cooked in oil or butter

Sugar Free Canned Fruit or Fresh Fruit

Low Sodium Bouillion of Choice

Lunch:

Sugar-free Beverage of Choice

4 oz. Protein

Sugar Free Canned Fruit or Fresh Fruit

Sugar Free Jello

Snack:

Sugar Free Canned Fruit or Fresh Fruit

Supper:

Sugar-free Beverage of Choice

5 oz. Protein (Red Meat 1x week – Stress Fish and Poultry)

Vegetable

Salad

Low Sodium Bouillion of Choice

Sugar Free Jello

Daily Summary:

9 oz. Protein   2 Sugar-Free Fruit   Sugar-Free Jello

1 Egg or Egg Substitute   1 C. Vegetables   Salad w/Low Cal Dressing

*Very important to drink 64 oz. / 2 quarts of water everyday.*

Take 1000 iu of Vit C and E daily.

After first week start walking each day. 

No bread or other starches during the weight loss period. Add gradually after this period.

Make sure you take all medications as prescribed!

Check your blood sugar as prescribed by your doctor.