Wisconsin Cheese Soup

Paula A. Tomey-Allen

2 Cans Carnation Evaporated Milk

½ of 32 oz. box of Velveeta Cheese, cubed

2 Cans Water

½ Stick Butter, cubed

½ C. Celery, chopped

½ C. Carrots, chopped

½ C. Onion, chopped or, 1 T. Dried Onion Flakes

1 tsp. Dried Parsley Flakes

½ tsp. Paprika

2 tsp. Chicken Bouillon Granules

2 T. Flour or Cornstarch

½ C. Water to dissolve and make a liquid paste (Use hot water with flour and cold water with cornstarch) Add more if needed to make it smooth consistency.

Shake and then pour canned milk into quart pitcher and set aside.

Place cubed cheese into microwave safe container. Will be VERY hot! Best to use microwavable pitcher with handle and pouring spout. Add one can of hot water. Cover and microwave on high for two minutes. Stir. Alternate cooking and stirring in two minute intervals until cheese is melted and blended. Set aside.

Melt butter in non-stick deep kettle. Add chopped Celery, Carrots and Onions. If you use Dried Onions, hold until later. Saute vegetables and butter on low heat until almost tender, stirring constantly to prevent sticking to bottom of pan.

Add melted cheese mixture and all other ingredients except for flour or cornstarch and water. Slowly stir together. Turn down heat to very low simmer.

In small bowl mix together flour or cornstarch and water. Slowly stir into soup and stir until it thickens slightly.

Garnish as you like with chives, popcorn, bacon bits, etc.

Spaghetti Sauce

Paula A. Tomey-Allen

2 Lb.	Ground Beef or Chuck*
4	Stalks Celery, chopped
2 T.	Onion Flakes (or ¼ C. chopped fresh)
2 tsp.	Parsley Flakes
1 T.	Italian Seasoning
2 T.	Garlic, from jar
1 tsp.	Sea Salt
1 tsp.	White Sugar
2 Lg.	Cans Tomato Sauce
1 Sm.	Can Tomato Paste
1 Lg	Can Diced Tomatoes
1 Sm.	Can Mushroom Pieces, chopped
1 C.	Hot Water
	Spaghetti Noodles or Other Pasta

Brown meat, celery and onions in deep pan and drain grease. Add other ingredients except for pasta.

Transfer to crock pot and simmer on low for four hours. Stir occasionally if you are home.

Serve with pasta of your choice and top with Parmesan cheese.

Add a salad and garlic bread for a well rounded delicious meal, great for any day of the week.

*You can substitute ground turkey for the beef, but add 2 tsp. Of beef bouillon to enhance flavor.

Beef Goulash

Paula A. Tomey-Allen

2 Lb.	Ground Beef or Chuck
2 T.	Onion Flakes (or ¼ C. chopped fresh)
2 tsp.	Parsley Flakes
2 T.	Garlic, from jar
2 Lg.	Cans Tomato Sauce
1 Lg	Can Diced Tomatoes
1 tsp.	Sea Salt
1 C.	Hot Water
	Pasta

Brown meat and onions in deep pan and drain grease. 

Add other ingredients except for pasta.

Transfer to crock pot and simmer on low for four hours. Stir occasionally if you are home.

Serve with pasta of your choice and top with Parmesan cheese.

Add a salad and garlic bread for a well rounded delicious meal, great for any day of the week.

You can substitute ground turkey for the beef, but add 2 tsp. Of beef bouillon to enhance flavor.

Weights and Measures, How Much and How Many and Cooking Terms

Weights and Measures

3 teaspoons equal 1 tablespoon

2 tablespoons equal 1/8 cup

4 tablespoons equal 1/4 cup

5 1/3 tablespoons equal 1/3 cup

8 tablespoons equal 1/2 cup

10 2/3 tablespoons equal 2/3 cup

12 tablespoons equal 3/4 cup

14 tablespoons equal 7/8 cup

16 tablespoons equal 1 cup

1 cup equals 8 fluid ounces

1 cup equals 1/2 pint

2 cups equal 1 pint

4 cups equal 1 quart

4 quarts equal 1 gallon

8 quarts equal 1 peck

4 pecks equal 1 bushel

1 liter equals 2.1 pints

1 kilogram equals 2.2 pounds

28.3 grams equal 1 ounce

How Much and How Many

Butter, Chocolate

2 tablespoons butter = 1 ounce

1 stick or 1/4 pound butter = 1/2 cup

1 square chocolate = 1 ounce

Crumbs

20 saltine crackers = 1 cup fine crumbs

12 graham crackers = 1 cup fine crumbs

22 vanilla wafers = 1 cup fine crumbs

8 to 9 slices zwieback = 1 cup fine crumbs

1 slice bread = 1/2 cup soft crumbs

Nuts

1 pound walnuts in shell = 2 cups, shelled

1/4 pound chopped walnuts = about 1 cup

1 pound almonds in shell = about 1 cup, shelled

Fruits, Vegetables

Juice of 1 lemon = 3 to 4 tablespoons

Grated peel of 1 lemon = 1 teaspoon

Juice of 1 orange = 6 to 7 tablespoons

Grated peel of 1 orange = about 2 teaspoons

1 medium apple, chopped = 1 cup

1 medium onion, chopped = 1/2 cup

1/4 pound celery (about 2 stalks) chopped = 1 cup

Cheese and Eggs

1 pound process cheese, shredded = 4 cups

1/4 pound blue cheese, crumbled = 3/4 to 1 cup

1 large egg, beaten = 1/4 cup

12 to 14 egg yolks = 1 cup

8 to 10 egg whites = 1 cup

Cereals

4 ounces macaroni (1 - 1 1/4 cups) = 2 1/4 cups cooked

4 ounces noodles (1 1/2 - 2 cups) = 2 1/4 cups cooked

4 ounces spaghetti (1 - 1 1/4 cups) = 2 1/2 cups cooked

1 cup uncooked rice (6 1/2 - 7 ounces) = 3 - 3 1/2 cups cooked

1 cup precooked rice = 2 cups cooked

Cooking Terms

Flambe - Heated brandy (or other spirits) is poured over cooked or partially cooked food and is then ignited and allowed to burn off.

Julienne - Food is cut into very thin, long matchstick strips

Roux - A mixture of fat and flour sauteed together and then added to liquid to thicken it.

Bind - To thicken the liquid of a soup, gravy or stew with a starch such as flour or cornstarch or with egg yolks.

Blanch - To place in boiling water for a given amount of time and then in cold water, for the purpose of partially cooking or peeling.

Braise - To sear or brown in fat, then cook slowly, covered, with a minimum of liquid, on stove or in oven.

Coat a Spoon - Custards and sauces which contain egg yolk or cornstarch must often cook until they are thick enough to leave a coating on a spoon, indicating their degree of doneness.

Fold - To gently combine a lighter mixture such as beaten egg whites with a heavier mixture such as a cream sauce or cake batter. To do this, place heavier mixture over lighter, cut down through middle of both with a rubber spatula and draw spatula toward you, turning mixture over as you do so. Continue around bowl in this fashion.

Substitutions 

 

1 tablespoon cornstarch = 2 tablespoons flour (for thickening)

1 cup sifted all-purpose flour = 1 cup plus 2 tablespoons sifted cake flour

1 square chocolate = 3 tablespoons cocoa plus 1 tablespoon butter (1 ounce)

1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

1 cup milk = 1/2 cup evaporated milk plus 1/2 cup water

1 cup sour milk = 1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been mixed. 1 cup buttermilk may also be used

1 cup sweet milk = 1 cup sour milk or buttermilk plus 1/2 teaspoon baking soda

Buttermilk = for 1 cup use 1 teaspoon lemon juice or vinegar and enough milk to measure 1 cup

Cake flour = for 1 cup use 7/8 cup all-purpose flour

Cracker crumbs = for 3/4 cup use 1 cup bread crumbs

Dark corn syrup = for 1 cup use 3/4 cup light corn syrup and 1/4 cup molasses or 1 cup light corn syrup

Garlic = for 1 clove, minced use 1/8 teaspoon garlic powder

Garlic salt = for 1 teaspoon use 1/8 teaspoon garlic powder and 7/8 teaspoon salt

Half-and Half = for 1 cup use 1 tablespoon melted butter and enough whole milk to equal 1 cup

Honey = for 1 cup use 1 1/4 cups sugar and 1/4 cup liquid

Lemon Juice = for 1 teaspoon use 1/4 teaspoon cider vinegar

Lemon Peel = for 1 teaspoon use 1/2 teaspoon lemon extract

Light corn syrup = for 1 cup use 1 cup sugar and 1/4 cup liquid

Molasses = for 1 cup use 1 cup honey

Onion = for 1 small chopped, use 1 teaspoon onion powder or 1 tablespoon dried minced onion

Prepared Mustard = for 1 tablespoon use 1/2 teaspoon ground mustard and 2 teaspoons vinegar

Semisweet chocolate = for 1 ounce use 3 tablespoons semisweet chocolate chips or 1 ounce unsweetened chocolate and 1 tablespoon sugar

Gluten Free Pancakes

Jeffrey T. Hines

Son-in-law

1/2 cup Buckwheat Flour
1/2 cup Rice Flour
2 tbs. Tapioca Flour
2 tsp. Baking Powder
3 tbs. Sugar
1/4 tsp. Salt

1 cup Milk (I use Soy)
1/2 tbs. Vanilla
1 Egg
2 tbs. Oil


Mix dry ingredients in one bowl and wet ingredients in other.
Gradually add wet to dry, while stirring thoroughly.


Fry on lightly oiled skillet until desired brownness.

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.


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

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.

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!

Jiffy Corn Muffin Mix