Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
Sorted by date Results 201 - 213 of 213
"Nothing says lovin' like something from the oven." I've been wanting to say that for some time as it was stuck in my head. This is a favorite recipe that, of course, I copied but didn't put down how long to make the cake, so I made it and paid attention to how long I cooked it. It makes a large cake, full of raisins and nuts, and quite frankly, qualifies for breakfast...in my opinion. Cream: 2 c. sugar, 1 c. shortening, --I use the mixer to blend well. Add: 2 ½ c. unsweetened applesauce*...
I recently tasted wheat berry salad that my friend made and I knew I would like to have it again. I asked her for the recipe and she said didn’t have a recipe but cooked the wheat berries, added fresh tomatoes, cucumbers, some black beans, and Caesar dressing (or was it Ranch?). So all or any of those ingredients make a fresh-tasting salad. She said sometimes she puts in green olives. She mentioned she would give me some wheat berries fresh off the combine. WHAT?? I’m not sure where I thought she got the wheat berries, her being a far...
This recipe is listed as great for low carbers. Even tho it is warm outside, I need to have something hot to eat occasionally. This is very tasty, quick, and cooks on the stove top. I’ll add my notes at the end. I didn’t submit a picture when I made this as I used purple cabbage and it would have looked like a dark mess;) 1 stick butter 1 small head cabbage 1 small onion chopped 1 pound smoked sausage, sliced into round pieces 1 (15 ounce) can diced tomatoes or Rotel tomatoes (if you want it spicy) ½ teaspoon salt ½ teaspoon pepper Melt butte...
This is a recipe my daughter in law shared. The muffins are not as sweet as some of the store bought ones that are more cake like. This recipe only makes 6 muffins, so most of us will double or triple it. I doubled it and made 15 muffins. If you do double it, PLEASE, check your measurements. I don't know why, but I always seem to miss one, like two tablespoons of milk should have been doubled, but I didn't. They are baking now so I will see if it hurt the recipe. 1 egg 1 cup flour ½ c....
Ingredients 3 eggs, lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2 1/4 cups white sugar 2 cups finely shredded and drained zucchini 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 pint fresh blueberries (you can reserve a few for garnish if so desired) Lemon Buttercream 1 cup butter, room temperature 3 1/2 cups confectioners’ sugar 1 lemon, juice and zest of (about 2 tablespoons) 1 teaspoon vanilla extract 1/8 teaspoon salt Instructions 1. Preheat oven to 350 degrees F. Prepare t...
This salad recipe comes from the same friend who shared her chicken/poppy seed salad recipe from last week. She said she often serves them together with fresh crescent rolls. I suggested last week to serve the chicken salad over greens, but if I made this for the same meal, I would serve it without the bed of greens. Spinach, chopped/and mixed greens if desired 1 pt strawberries, sliced 1/4 c. sliced chopped onion 1/4 c. cooked bacon, crumbles 2 TSPS almond slices 2 TSPS sesame seeds Dressing 1/...
This is a flavorful chicken salad I have made many times with great reviews. Our household cooks/barbecue’s about six or more chicken breasts so they can be used in other dishes or sandwiches, especially when it is hot outside. 2 c. cooked chicken-cubed 2 TBSP poppy seeds ½ c. celery sweet onion 2 TBSP lemon pepper ½ c. pecans* ½ c. seedless grapes-halved *Mix all except pecans. Dressing: 1/2 c. mayo, ½ c. lemon yogurt—mix together and add to chicken mixture. Before serving, add pecans (or walnuts) My notes: Of course this can be doubled. The t...
Times advertising manager and food columnist Teeny McMunn presents our readers with a special “Recipe Box” this week, featuring five scrumptious courses guaranteed to satisfy the hardest-working harvest crew members out there. Pull up an empty cooler, grab a plastic knife and fork and get ready to gorge on some great chow. No Recipe-Recipe When I called my friend, Joan Smith McMunn, I asked her if she had any harvest recipes. Her reply was as follows: Well, as I remember the long, hot, harvest season we used to have, we did the noon meal for...
It’s that time of year to start using the prolific zucchini. It does freeze well if one wanted to grate it now to use later. There is a study available that says anything with zucchini in it reduces the calories by half (*See note below). There are a lot of chocolate zucchini cake recipes. This is one I have baked several times. If you are a small family or a single person that feels like a whole cake is too much, see #2 note below. ½ c. margarine (I always use butter) 2 ½ c. flour ½ c. cooking oil 1 tsp baking powder 1 1/3 c. sugar 1 tsp baki...
We all need our vegetables. I love vegetable salads at potlucks, but I confess to rarely making them at home, probably because it would take forever to finish it. So most of my vegetables are eaten cooked or raw and plain. I make this salad a lot for potlucks. Most times I have very little left. It is a great combination of sweet and salty. For those who don’t eat bacon, I don’t believe leaving it out compromises the flavor. I had to do a search for this recipe as I’ll be darned if I can find mine. My recipe drawer is much like my recipe box—w...
My breakfast almost always consists of toast with peanut butter and fruit. I am aware that it is a carb breakfast and I do occasionally add an egg. When I change it up, then I have pancakes or French toast. I do love a breakfast/dinner, though, with the works. Which brings me to this recipe. Once you eat homemade bread, it’s hard to go back to packaged bread. It seems summer is too hot to bake, but it will certainly help the bread to rise quickly. This recipe is one of my all-time favorites and doesn’t last long. If you like homemade bre...
For this weekly column, my intention was to use this format: dessert, breads, main meals, vegetables, alternating weekly, and in the order that interests me. Since July fourth is just around the corner (can you believe it?), I thought I would share this recipe. Guaranteed to make you look like a great cook. It is from the Lincoln Heights Garden Club in Spokane. My recipe card, typed laboriously so that no mistakes were made, is discolored and stained. I treasure it. 1 can kidney beans 1 can green lima bean 1 can Van Camp Pork n Beans 1 can S...
I confess I like to read recipes like some like to read a good book. If I find what I think is a good recipe, I can hardly wait to try it. Then I either “delete it” so as not to make the same mistake and bake it again, or “repeat it” with notes on the side. I had thought to copy images of recipe boxes, but I couldn’t decide which was legal to copy and which ones I would get into copyright trouble. So I took a picture of my recipe box, 70’s avocado green, no lid, not organized, and my favorites sticking up so I can find them. No, that is not...
