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

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. 

 

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

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.

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.

Add:

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.

*Great with Hershey's Cocoa Special Dark

Recipe: Natural Weed Killer

Getting rid of those pesky weeds that crop up along paths, in driveways and in sidewalk cracks can be quick and easy. Potent pesticides can kill weeds but are dangerous to other plants, animals and people. According to research reported on the USDA Agricultural Research Service website, a common household product found in most kitchen cupboards effectively kills weeds when properly used. This natural weed killer is inexpensive, nonhazardous and environmentally safe.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• White distilled vinegar
• Plastic spray bottle

1. • 1
     Fill a plastic spray bottle with white distilled vinegar. Do not dilute it with water or any other liquid. White distilled vinegar you buy in the supermarket is already 95 percent water. According to the USDA, five percent acetic acid from household vinegar can be an effective organic weed killer.
   • 2
     Pick a dry, breeze-free day to spray. Vinegar is less effective on a windy or rainy day. And it's always best to wait until the sun is at its hottest before applying. The heat from the sun enhances the weed-killing power of white distilled vinegar.
   • 3
     Spray a liberal amount of white distilled vinegar directly on weeds sticking out of cracks and crevices on paths. Two to three squirts from the spray bottle on each patch of weeds is typically enough. Be careful to avoid spraying nearby grass or plants you want to keep alive. White distilled vinegar is non-selective. It kills all plants that it comes in contact with.
   • 4
     Check the weeds after 12 hours. You should see a noticeable reaction to the white distilled vinegar spray. Repeat the spraying if the weeds remain green. Remove weeds by pulling them out along with their roots with a gloved hand if they are brown and dried out. Spraying the area periodically with white distilled vinegar keeps paths clear of weeds before they grow.
   • 5
     Store the unused portion of white distilled vinegar in the plastic spray bottle in a cool dry place. Be sure to label the container for future reference. Vinegar can be used for weed control well past the expiration date printed on the bottle.

Tips & Warnings

• Do not touch your face or skin with white distilled vinegar. The acidic solution can burn
• skin and eyes.
• Keep vinegar out of the reach of children and pets.
  
  How to Keep Paths Clear of Weeds

Recipe: Stew Beef and Rice

  

1 lb Stew Beef

1 T Canola Oil

1 T Minced Garlic

1/2 C Johnny's French Dip Au Jus Sauce

1 1/2 C Hot Water

1 T Kitchen Bouquet Browning and Seasoning Sauce

1 T Minced Dry Onions

1 tsp Dry Parsley for meat, plus 1 tsp for rice.

Brown Stew Beef in Canola Oil in cooker or other stove safe pan. Drain oil. Add remaining ingredients.

Transfer to crock pot or transfer cooker pan to base.

Simmer two hours on low, stirring every 30 minutes to prevent sticking.

Serve over hot rice cooked with 1 tsp Dry Parsley.

 

Recipe: Spaghetti Sauce

Paula A. Tomey-Allen

2 Lb. Ground Beef or Turkey

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

2 Lg. Cans Tomato Sauce

1 Sm. Can Tomato Paste

1 Lg. Can Diced Tomatoes

1 Sm. Can Mushroom Pieces, chopped

1 tsp. sugar

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 to six hours. Stir occasionally if you are home.

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

Recipe: “Puppy Chow” aka “Reindeer Food”

Paula A. Tomey-Allen


6 C. Crispix Cereal


1 C. Peanut Butter (Creamy or Chunky, your choice)


12 oz. Chocolate Chips


½ C. Powdered Sugar (or more to taste)



Melt Chocolate Chips on low. Add Peanut Butter, mix well.


Cool slightly, pour over Crispix Cereal that are spread out on wax paper lined cookie sheet.


After about five minutes scoop into gallon Ziplock bag that holds powdered sugar.


Lightly shake to cover cereal with sugar.


Sprinkle back on wax paper. Set for about ten minutes, until cool.


Store in Ziplock  bags or plastic container.
 

Recipe: Pumpkin Cake Roll

Author Unknown

3 Eggs
1 C Granulated Sugar
2/3 C Canned Libby's Pumpkin
1 tsp Lemon Juice
3/4 C All-purpose Flour
1 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Nutmeg
1/2 tsp Salt
1/2 C Chopped Nuts
Powdered Sugar
1/4 C Butter, softened
2 (3-ounce) Packages Cream Cheese, softened
1 C Powdered Sugar
1/2 tsp Vanilla

Preheat oven to 350° F. Line a 10x15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.

In a large bowl, beat Eggs with an electric mixer until lemon colored. Gradually add Sugar. Stir in Pumpkin and Lemon Juice. In a separate bowl, sift together Flour, Baking Powder, Cinnamon, Ginger, Nutmeg, and Salt; fold into Egg-Pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with Chopped Nuts. Bake for 15 minutes.

Lay a clean kitchen towel out on the counter. Sprinkle Powdered Sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer. While cake cools, beat Butter and Cream Cheese together until smooth. Beat in 1 cup Powdered Sugar. Add Vanilla. Unroll cake and spread with filling. Roll up again. Cut cake roll in half. Wrap each roll in plastic wrap until served. Store in refrigerator, or freeze for later use. Cut rolls in 1-inch slices to serve.

Recipe: Christmas Raspberry Crunch

Lion House Recipes

Serves: 12

2 C Pretzels, crushed
3 T Sugar
1/2 C Margarine/Butter
1 8-oz Package Cream Cheese softened
1 C Sugar
1 12-oz Container Whipped Cream
1 16-oz Can Crushed Pineapple, drained
1 6-oz Package Raspberry Jello Gelatin
3 C Water, boiling
1 10-oz Package Raspberries, frozen

Preheat oven to 400 degrees F.

Crush pretzels with rolling pin. Mix with sugar and melted margarine (or butter). Press into bottom of 9x13-inch baking pan. Bake 5 minutes. Cool.

Beat cream cheese and sugar till fluffy. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust. Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in refrigerator till syrupy. Pour over cream cheese layer. Refrigerate till set. Garnish with whipped cream.