07 September 2013

Spanish Rice

Paula A. Tomey-Allen

1 lb Lean Ground Beef, Chuck or Turkey
2 T. Canola Oil
2 C. Kraft  Instant Minute Rice
I Can (14.5 oz.) Hunt's Diced Tomatoes
2 C. Hot Water
1 tsp. Tone's Parsley Flakes
1 tsp. Tone's Minced Onion
1 tsp. Kirkland Signature Jar Minced Garlic

2 tsp. Knorr Instant Beef or Chicken Bouillon Powder

Brown meat in deep pan. Drain grease off meat and then rinse with hot water. Set aside in strainer.

Heat oil in same pan and stir in rice. Coat well with oil and stir until lightly browned.

Add all remaining ingredients including cooked meat.

Mix well. Cover and bring to boil. Turn off and let set on burner for about ten minutes or until liquid absorbed. Lightly stir after tender.

Great with garlic toast.

Add 1 T. Chopped Green Pepper
Add 1 small can (8 oz.) of Tomato Sauce

07 August 2013

Yeast Rolls

Kelly Whapham

Daughter of  Sheila Tomey Whapham

2 cups warm water
 2 pkg yeast 
2 tsp salt 
2 eggs 
1/2 cup oil 
1/2 cup sugar 
6 cups flour 

Dissolve yeast in two cups warm water.
Add remaining ingredients.
Mix well.
Set aside to raise until double in size.
Punch down. 
Make rolls.
(Put oil in pan. Roll in oil.) 
Let raise. 
Bake at 375 until golden brown.

06 August 2013

Corn Casserole AKA Spoonbread

Lisa J. Tomey

    3 cups milk
    1 8.5 oz box Jiffy Corn Muffin Mix
    1 can (16 oz) Cream-style corn
    1 can (16 oz) Drained whole kernel corn (the sweeter the better)
    1/2 cup sugar
    2 tablespoons butter
    2 tablespoons cooking oil
    4 eggs, well beaten
Beat eggs with all other liquid, melt butter and mix with batter, add dry ingredients and mix well.,

add corn. Pour in buttered baking casserole. Bake at 375 for 1 hour. Done when firm but light.

Can add jalapenos and Mexican corn for a little kick! Some even add cheese!

05 April 2013

Homemade Dog Food

Paula A. Tomey-Allen

4 lb. Ground Turkey
5 C. Hot Water
4 T. Minced Garlic
4 T. Chicken Soup Base Powder
4 T. Parsley Flakes
2 C. Brown Rice
1 Bag Frozen Peas and Carrots mix

Brown Ground Turkey in large pan. Drain.
Add Water, Garlic, Soup Base, and Parsley.
Bring to boil.
Add Rice. Simmer for 30 minutes. Toss lightly. Add vegetables. Simmer for 15 more minutes.
Remove from heat. Toss lightly to mix. Cover and let sit for ten minutes.
Portion about ¾ C., once a day.
When cool, store in quart freezer bags. When frozen, break apart with mallet to separate.
Heat in microwave about 60 sec., or until warm. 


16 March 2013

Recipe: Easy Breakfast Casserole

Paula A. Tomey-Allen

6 Eggs
½ C. Milk
1 T. Coffee Creamer
1 tsp. Coarse Salt
Dash Pepper
½ C. Colby Jack Shredded Cheese
4 C. Frozen Shredded Hash Browns
½ lb. Bacon, Cooked Crisp, Crumbled
½ C. Colby Jack Shredded Cheese

Preheat oven to 425.
Oil non-stick bundt pan.
In bowl beat together Eggs, Milk, Creamer, Salt and Pepper. Fold in ½ Cup Cheese.
Spread Hash Browns evenly in bundt pan.
Sprinkle crumbled Bacon on top of Potatoes.
Pour Milk and Egg mixture over Potatoes and Bacon.
Sprinkle 1/2 Cup Cheese over top.

Bake for 30 minutes. Check for doneness with inserting knife that should come out clean. If egg mixture not firm, bake 15 more minutes and check again. Repeat for shorter intervals of time until firm.

Serve hot with favorite bread.

Serves 4-8

28 January 2013

Recipe: Mom's Bread Pudding

 Thelma L. (Hall) Tomey

Preheat oven to 350.

2 Eggs, beaten 
¼ tsp. Salt
2 1/4 C. Milk 
 2 C. Bread cubes
1 tsp. Vanilla 
½ C. Brown Sugar
½ tsp. Cinnamon 
1 C. Raisins (Optional)

Combine all ingredients in large bowl and mix thoroughly by hand. Transfer to greased casserole dish or loaf pan. Bake 45 min. Pudding is done when knife inserted comes out clean. Serve warm with vanilla sauce.

Vanilla Sauce

1 C. Sugar 
2 C. Boiling Water
2 T. Flour 
2 T. Oleo or Butter
1 tsp. Vanilla 
 ¼ tsp. Salt

Combine all dry ingredients in a sauce pan. Place on medium heat and add water slowly, stirring constantly until thickened and creamy, about 8 min. Serve over warm bread pudding.

12 January 2013

Recipe: Mayonnaise Cake

Mayonnaise Cake
Unknown Author

2 C. Flour
1 C. Sugar
2 tsp. Baking soda
½ C. Cocoa*
¼ tsp. Salt

Combine and mix together in a large bowl.

1 C. Mayonnaise
1 C. Cold water
1 tsp. Vanilla

Blend well and pour into a greased and floured or sprayed long cake pan or 2 - 8” round pans.
Bake at 350 for 30 minutes.
This cake is very moist and black.
Great when you are out of eggs and oil!
Variation: Add a small box of instant chocolate pudding to dry ingredients

Chocolate Frosting

Paula A. Allen

½ Stick butter
4 Heaping T. Cocoa*
2 C. Powdered sugar
1 tsp. Vanilla
6 T. Milk

Melt butter in microwave. Add cocoa and stir thoroughly. Add rest of ingredients and beat on low until mixed thoroughly, adding more milk a little at a time, if needed, until mixture is a spreadable consistency. Beat on high for about 30-45 seconds until well blended.
Dabble and spread onto hot cake and gently spread around. Too fast will tear cake.