tag:blogger.com,1999:blog-74219931593434341252023-11-16T09:39:41.950-08:00Bison Girl CooksBison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-7421993159343434125.post-54172256926548986622012-05-31T08:14:00.002-07:002012-05-31T08:14:25.449-07:00Baked Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_oyfNhYsm69_X6j6wKQDi0qrhN0rlxm8hQa-sW1My415Cpb4RcYWh8F5G-yFrM7UUn1RzxBg92cKdbfCaDPav4SmJB0F_Pj4aNZA3k9ARe52rEpdGjd_QzQR-PLfxKTslwcqw5qSy7lQ/s1600/DSC_7846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_oyfNhYsm69_X6j6wKQDi0qrhN0rlxm8hQa-sW1My415Cpb4RcYWh8F5G-yFrM7UUn1RzxBg92cKdbfCaDPav4SmJB0F_Pj4aNZA3k9ARe52rEpdGjd_QzQR-PLfxKTslwcqw5qSy7lQ/s320/DSC_7846.jpg" width="320" /></a></div>
<br />
This is the beat oatmeal ever.<br />
This recipe is especially great when you've got company - it is prepared the night before for an easy bake in the morning. I made this recipe last weekend and it received rave reviews from our guests. I served the oatmeal with an assortment of fresh fruit toppings and the caramel topping included below.<br />
<br />
<b>Oatmeal:</b><br />
<i>(serves 5)</i><br />
2 cups oatmeal<br />
4 cups milk<br />
5 eggs<br />
<br />
Blend eggs and milk, add oatmeal. Pour into a greased 8x8 pan and refrigerate overnight. In the morning, bake in a pre-heated over at 350° for about 45 minute or until liquid is absorbed. This recipe can be doubled and baked in a 8x13 pan for about an hour. Serve in squares.<br />
<br />
<b>Caramel:</b><br />
1 cup butter<br />
1 cup cream<br />
1 cup white sugar<br />
1 cup brown sugar<br />
<br />
Combine ingredients in a sauce pan and heat until warm and liquid. Serve over oatmeal.Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-8780702144289793192010-01-18T08:53:00.000-08:002010-01-18T09:02:27.796-08:00Grandma's Sloppy Joes<div>Whenever someone comes to visit, Grandma Rene makes a big batch of Sloppy Joes. For some reason, I thought that since they were so delicious, they must be very complicated to make. Wow I was so wrong. These are easy AND delicious. Thanks for the recipe, Grandma!</div><div><br /></div><b>What you need:</b><div>1 pound hamburger<br />1/2 - 1 onion, diced<br />1/2 green pepper, diced (optional)<br />1 can tomato soup<br />salt/pepper to taste<br />splash of vinegar<br />about 1-2 T brown sugar</div><div>soft hamburger buns</div><div>cheese slices and pickles (optional)</div><div><br /><b>What to do:<br /></b>Brown hamburger with onion and green pepper. Drain off fat. Mix in tomato soup, salt/pepper, vinegar and brown sugar. Simmer over low/med heat for 30 minutes or ready to eat. Serve on soft hamburger buns with cheese and pickles. Makes 4-6 sandwiches, depending on how much you fill each. Our family tradition includes sides of potato salad or macaroni salad, and chips and salsa.</div>Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-73981240410991147862009-10-04T18:48:00.000-07:002009-10-04T18:53:28.287-07:00California chicken tortilla soup<a href="http://www.flickr.com/photos/bisongirl/3982470814/" title="DSC_5287 by bisongirl, on Flickr"><img src="http://farm4.static.flickr.com/3530/3982470814_192f2d5124.jpg" width="400" height="261" alt="DSC_5287" /></a><div><br /></div><div>One of my all-time favorite soups, this chicken tortilla recipe always tastes fresh and yummy. I got this recipe many years ago, from Mary Jo, my quilt teacher, from California.</div><div><br /></div><div>What you need:</div>1 T Olive Oil<br />1 lb boned and skinned chicken breast cut into strips (or a rotisserie chicken)<br />1 cup diced onion<br />1 T minced garlic<br />1 cup diced red bell pepper (or green)<br />1/2 cup minced cilantro<br />1 1/2 cup diced tomato (fresh or canned)<br />2 jalapeno peppers, seeded and minced (fresh or canned)<br />2 tsp red chile powder<br />1 tsp crushed cumin seeds<br />1/2 tsp crushed coriander seeds<br />1 tsp salt<br />pepper to taste<br />1 cup drained white hominy<br />1 qt (4 cups) chicken broth<br />5 corn tortillas, misted on both sides with oil and toasted<br /><br /><div><br /></div><div>What to do:</div><div>Heat oil in heavy 3-6 qt pot. Add chicken and saute until lightly browned. (if using rotisserie chicken, add later). Add the onion and saute until softened. Stir in garlic, pepper,cilantro, tomato, jalapenos, seasonings and hominy (and add rotisserie chicken). Cook for a couple of minutes to concentrate flavors. Add the broth and simmer 20 minutes.<br /><br />Cut the tortilla strips and bake in a preheated 375 oven until crisp (10-12 min). Crush half of the tortillas and stir into soup. Simmer 15 min. Ladle into bowls and garnish with remaining strips.<br /><br /></div><div>Serves 4-6<br /></div>Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com2tag:blogger.com,1999:blog-7421993159343434125.post-19322098058825507012009-04-10T19:04:00.000-07:002009-04-10T19:14:04.869-07:00Hot cross buns<a href="http://www.flickr.com/photos/bisongirl/3429821267/" title="DSC_2777 by bisongirl, on Flickr"><img src="http://farm4.static.flickr.com/3402/3429821267_35d7a5e89d.jpg" width="263" height="400" alt="DSC_2777" /></a><div><br /></div><div>This recipe is from <a href="http://www.annunciationmonastery.org/">Annunciation Monastery</a> (the founders and sponsors of the University of Mary).</div><div><br /></div><div>Did you know that hot cross buns have a history? <br /><br /></div><div><span class="Apple-style-span" style="font-style: italic;">The Story Behind Hot Cross Buns<br /></span>Before England was a Christian country, people celebrated the coming of spring by eating little buns filled with dried fruits. When they became Christian, people kept the custom, but marked the buns with a cross made from melted sugar to remind them of Lent and Holy Week which comes in spring. It was a custom to distribute these buns to the poor, and they were considered a blessing against illness and house fires. Hot cross buns are still baked and sold only during Lent. The making and baking of hot cross buns is a vibrant symbol of the specialness of Good Friday. The cross on the buns reminds us that by the passion, death and resurrection of Jesus we are redeemed.<br /></div><div><br /></div>Ingredients:<br />1/4 cup milk, scalded<br />1/2 cup corn oil<br />1/3 cup sugar<br />1 tsp salt<br />2 Tbsp yeast<br />1/2 tsp nutmeg<br />3 1/2 cups sifted flour<br />1 tsp cinnamon<br />3 beaten eggs<br />1 egg white<br />2/3 cups dry currants or golden raisins<br /><br />What to do:<br />Dissolve yeast in 1/2 cup of warm water; add beaten eggs and the other ingredients (except egg white) with 1/2 of the flour and beat well. Mix in rest of the flour.<br /><br /><div>Set dough to rise for 1 hour, punch down and let it rest for 15 minutes. Cut off small pieces of dough and roll into balls about the size of an egg. Let rise until double in size. Cut shallow cross in each bun with sharp knife.<br /><br />Brush with slightly beaten egg white and bake in 375 degree oven for 15 minutes, or until golden brown. When cool, mark top with powder sugar frosting in the form of a cross.</div><div><br /></div><div>Frosting recipe:</div><div>1 1/4 cups powdered sugar<br /></div>1 1/2 tsp water<br />1 1/2 tsp oil<br />1 1/2 tsp softened butter<br />1 tsp vanilla extract<div><br /></div><div>Combine frosting ingredients in a ziplock bag and "smush" to combine. Snip end of baggie and apply.</div>Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-84062462523217365102009-03-02T15:12:00.000-08:002009-03-02T15:21:44.952-08:00Pork Wontons<a href="http://www.flickr.com/photos/bisongirl/3324286688/" title="DSC_2365 by bisongirl, on Flickr"><img src="http://farm4.static.flickr.com/3654/3324286688_3b795bb681.jpg" width="261" height="400" alt="DSC_2365" /></a><div><br /></div>Combine:<br />1 lb ground pork<br />2 green onions (including fresh part of green stem), finely chopped<br />2 cloves garlic, minced<br />2 tsp. soy sauce<br />1 tsp. worscheshire sauce<br />2 tsp. grated ginger<br />Salt<br />Pepper<br /><br />Beat one egg in separate bowl (to use to seal the wontons).<br /><br />What to do:<br />Place one tsp (+/-) of pork mixture in center on wonton wrapper. Careful not to overfill. Fold diagonally, corner to corner and seal with egg. Bring large pot of water to boil. Boil wontons about 5 - 7 minutes. Optional - brown wontons, after boiling, in a saucepan, with a few drops of oil.<br /><span style="font-style:italic;">FYI - When the wontons are cool, they tend to stick together<br /></span><br />Serve with soy sauce or peanut sauce (pictured).<br /><div><br /></div><div>Thanks for the recipe, mom!</div>Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-48106431753395879002009-02-03T19:34:00.000-08:002009-02-03T19:41:04.928-08:00Raspberry muffins<a href="http://www.flickr.com/photos/bisongirl/3252304200/" title="DSC_2247 by bisongirl, on Flickr"><img src="http://farm4.static.flickr.com/3305/3252304200_53bae74e61.jpg" width="400" height="261" alt="DSC_2247" /></a><br />Perfect for Valentine's Day – they are pink!<div><br /></div><div>What you need:</div><div>1 1/2 cups flour</div><div>1/2 tsp. salt</div><div>1 cup sugar</div><div>1/2 tsp baking soda</div><div>1 1/2 tsp cinnamon</div><div>2 eggs</div><div>2/3 cup oil</div><div>12 oz raspberries</div><div><br /></div><div>What to do:</div><div>Mix dry ingredients. Mix raspberries, eggs and oil. Make a well in dry ingredients, pour in raspberry mix. Mix. Pour into muffin cups. Bake at 375°F for 15-20 mins. Makes 12.</div>Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-60339516126526897002009-01-22T19:48:00.000-08:002009-01-22T20:02:43.291-08:00Man quiche<a href="http://www.flickr.com/photos/bisongirl/3218756483/" title="Man quiche by bisongirl, on Flickr"><img src="http://farm4.static.flickr.com/3514/3218756483_763b51aee3.jpg" width="400" height="260" alt="Man quiche" /></a><br />I'm calling this "man quiche" because it is not a delicate as quiche but just as tasty. And the best part is it's completely open to personalizing with whatever ingredients you prefer. This recipe was inspired by <a href="http://thepioneerwoman.com/cooking/2009/01/when-life-gives-you-lemons/">this recipe from The Pioneer Woman's blog</a>.<div><br /></div><div>What you need:</div><div>5 eggs</div><div>1/2 cup milk, half and half or whipping cream<br /><div>1 can potatoes</div><div>1/2 onion</div><div>1 can Rotel tomatoes and chiles</div><div>salt and pepper </div><div>other spices - I used dried basil and Lawry's Seasoned Salt</div><div>cheese (you'll need about a cup - I used monterey jack)</div><div>1 tablespoon butter</div><div><br /></div><div>What you do:</div><div>Dice onion. Cut potatoes into 1-inch cubes. Combine onion, potatoes and butter in frying pan (make sure it has a lid and is oven safe). Cook until onion is done. Add spices. Add Rotel tomatoes. Add cheese. Don't mix. Thoroughly beat the eggs and milk (or half and half or whipping cream). Pour egg mix over the rest of ingredients in pan. Cover and bake for 20 minutes at 300°. Serve and enjoy. Reheats very well (from the fridge) in the microwave.</div></div>Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-31482651567642877272009-01-19T15:54:00.000-08:002009-12-29T13:54:28.546-08:00Cheese Spaghetti al Katy<a href="http://www.flickr.com/photos/bisongirl/3210483549/" title="Cheese spaghetti al Katy by bisongirl, on Flickr"><img src="http://farm4.static.flickr.com/3501/3210483549_316b4325bc.jpg" width="400" height="260" alt="Cheese spaghetti al Katy" /></a><a href="http://www.flickr.com/photos/bisongirl/3211330060/" title="Dakota Growers Pasta Co. by bisongirl, on Flickr"></a><div>This is my Grandma Katy's recipe. I rememer her making it for Caitlyn and I when we were little and we'd visit her. I liked it then and I like it now.</div><div><br /></div><div>What you need:</div><div>1/2 box angel hair spaghetti pasta</div><div>about 1.5 inches cut off a Velveeta block, cubed</div><div>3 cubes chicken bullion</div><div>1/2 tsp garlic powder</div><div>1 tsp butter</div><div>milk (i forgot to measure ... maybe about a cup or two?)</div><div>salt/pepper</div><div><br /></div><div>What you do:</div><div>Prepare pasta. drain. Return to pan. Pour milk into pasta, just under the pasta level (more if you like it soupier, less if you like it thicker). Add Velveeta, chicken bullion, garlic powder and butter. Mix well, and heat on low. When Velveeta is melted, taste and add salt/pepper as needed. eat.</div><div><br /></div><div><a href="http://www.flickr.com/photos/bisongirl/3211330060/" title="Dakota Growers Pasta Co. by bisongirl, on Flickr"><img src="http://farm4.static.flickr.com/3407/3211330060_84927f7f71.jpg" width="400" height="260" alt="Dakota Growers Pasta Co." /></a></div><div><br /></div>As part of the recipe, I'm plugging <a href="http://www.dakotagrowers.com/">Dakota Growers Pasta Co.</a> pasta. Aside from how great it tastes (super good) it's made right here in North Dakota (Carrington, ND to be exact). Anytime we make something with pasta we try to use this kind. Doesn't that look like Corey and I workin' the field, harvesting wheat? <div>No you say? </div><div>Well I think it does.</div>Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-52990539914354360392009-01-07T17:04:00.000-08:002009-01-07T17:42:02.367-08:00Peanut clusters<a href="http://www.flickr.com/photos/bisongirl/3178654864/" title="peanut butter clusters by bisongirl, on Flickr"><img src="http://farm4.static.flickr.com/3521/3178654864_1cdab8786c.jpg" width="400" height="260" alt="peanut butter clusters" /></a>Believe it or not, but I actually got this recipe from a bathroom stall. Let me explain ... at the university where I work, a student organization posts health tips called "toilet talk" on the backs of the bathroom doors. The winter posting featured this recipe as a healthy alternative to cookies. They are so tasty it's hard to believe they are healthier than cookies - and so much easier! Corey and his junk food loving friends even like them – bonus!<div><br /></div><div>stuff:</div><div>10 oz peanut butter chips</div><div>1/2 cup dry roasted, unsalted peanuts</div><div>1/2 cup regular oats, uncooked</div><div>1/2 cup raisins</div><div>1 tsp cinnamon</div><div><br /></div><div>what to do with the stuff:</div><div>Microwave chips in bowl until melted, stir a few times while melting every 30 seconds or so ... or they will burn ... not good. Add remaining ingredients, mix thoroughly. Wash your hands. Firmly roll into 1 inch balls. Let cool on wax paper (makes about 20 clusters). Eat. Write me a comment and let me know how you like them :)</div>Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-7385329737379577612008-11-29T12:57:00.000-08:002008-11-29T13:01:22.625-08:00Pecan topped sweet potatoes<a href="http://www.flickr.com/photos/bisongirl/3069148160/" title="Pecan topped sweet potatoes by bisongirl, on Flickr"><img src="http://farm4.static.flickr.com/3049/3069148160_b0dd73337a.jpg" width="400" height="260" alt="Pecan topped sweet potatoes" /></a><br /><br />Mix<br />3 cups sweet potatoes, peeled & mashed (or two cans)<br />1 cups white sugar <br />½ cups softened butter<br />2 eggs slightly beaten<br />1 tsp. Vanilla<br />Place this mixture in a 2 qt. Greased baking dish<br /><br />Mix<br />1/3 cups flour<br />1/3 cup melted butter<br />1 cup brown sugar<br />Sprinkle this mixture on top of the potato<br /><br />Sprinkle 1 cup chopped pecans on top and bake at 350 for 40 minutes.<div><br /></div><div>Major yum. </div><div>This is one of my new favorites!</div>Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-29463974559408027482008-11-07T13:26:00.000-08:002008-11-07T13:31:35.147-08:00Pumpkin spice chocolate chip muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEZTJ0npbP1D7d4auPLwZHvvV8l3WUxBjJttl6Gadd6XZrG3oKV-whjJ1w2C9ifcA2WdQpy1dcA71zu-8GteDyPcZAPllZJTdxKNzMSHWMD9Ff4K3SN4X3sSXXa8BDK491SJEbht6QsM0/s1600-h/DSC_1668.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEZTJ0npbP1D7d4auPLwZHvvV8l3WUxBjJttl6Gadd6XZrG3oKV-whjJ1w2C9ifcA2WdQpy1dcA71zu-8GteDyPcZAPllZJTdxKNzMSHWMD9Ff4K3SN4X3sSXXa8BDK491SJEbht6QsM0/s400/DSC_1668.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5266031307550783378" /></a>These are so easy.<br /><br />What you need:<br />1 - 15 oz can of un-spiced pumpkin (or the equivalent of fresh pureed pumpkin)<br />1 box of spice cake mix<br />3/4 cup semi-sweet chocolate chips<br /><br />Compine pumpkin and spice cake mix in bowl (do NOT add anything else ... no eggs, no milk, no oil). Mix the pumpkin and spice cake mix together. Add chocolate chips. mix. Spoon into muffin tin (I use liners). Makes 12 muffins.<br /><br />Bake for 15-20 minutes at 350.<br /><br />eat.Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com2tag:blogger.com,1999:blog-7421993159343434125.post-91795802302254030612008-11-05T19:52:00.001-08:002008-11-05T19:53:52.857-08:00Pesto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRDKp026nbFChwExMuz8-KQrpCc1-5mwpiw4VB_xnrVA91llvsQU6hVLM_eH1wiyn4PknmlCKflPjiamlRP-nO1moD1LdeiElGHDfId3RSKTuuOdQEWXbrwu3N2xDcgWAiM6iDUdbXiNo/s1600-h/shapeimage_1-13.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRDKp026nbFChwExMuz8-KQrpCc1-5mwpiw4VB_xnrVA91llvsQU6hVLM_eH1wiyn4PknmlCKflPjiamlRP-nO1moD1LdeiElGHDfId3RSKTuuOdQEWXbrwu3N2xDcgWAiM6iDUdbXiNo/s400/shapeimage_1-13.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265387522554292114" /></a><br />My garden has turned into a basil factory - who knew it re-seeded itself?! The stuff is multiplying like crazy. I used up a good share of it with this tasty recipe from my mom. I definitely wasn’t going to use it all - so I froze it by spooning the pesto into a cupcake tray. Once frozen, I put the pesto cubes into a freezer safe bag for use later.<br /><br />Thank mom!<br /><br />What you need:<br />3 - 5 Cups fresh basil leaves<br />2 cloves garlic, coarsely chopped<br />1/4 Cup pine nuts<br />2/3 Cup olive oil<br />salt and ground pepper<br />3/4 cup fresh grated parmesan cheese (do not add if you will be freezing - it can be added when it is prepared)<br /><br />Wash basil and drop into boiling water, drain immediately, rinse with cold water and pat completely dry. (Cooking the basil briefly helps pesto keep its green color. You can skip this step, but your pesto will darken a bit). Combine with garlic, nuts in food processor. Pour oil in while processing. Process until smooth. If pesto is too thick, add oil to thin. Freeze small portions or add cheese and use immediately.<br /><br />Toss with pasta, spread on sandwich, stir into vegetable soup, mix with mayo for a vegetable dip or stir into mashed potatoes.<br /><br />Enjoy!Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com2tag:blogger.com,1999:blog-7421993159343434125.post-52526853601300922472008-11-05T19:43:00.000-08:002008-11-05T19:45:17.538-08:00Caitlyn's Banana Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfe5axigGcV31wox2eiahL_3rY6v_grS4ofzJDIadlFx-KiEnXDzLKVq7qffwFCwshpaqNVFDhFmkLhatfqTeWWDoEvdUJKUPgFitqCN0LEYGO15wMbQmNjiG13zuJrwIAKpzb1lujMdU0/s1600-h/shapeimage_1-12.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfe5axigGcV31wox2eiahL_3rY6v_grS4ofzJDIadlFx-KiEnXDzLKVq7qffwFCwshpaqNVFDhFmkLhatfqTeWWDoEvdUJKUPgFitqCN0LEYGO15wMbQmNjiG13zuJrwIAKpzb1lujMdU0/s400/shapeimage_1-12.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265385433288647714" /></a>What you’ll need:<br />1/2 cup shortening<br />1 cup sugar<br />2 eggs, beaten<br />1/2 cup milk (sour w/ vinegar)<br />2 cups flour<br />1 tsp. baking soda<br />pinch of salt<br />3 ripe bananas<br />nuts (optional) ... I put in about 1 cup of chopped walnuts<br /><br />What to do:<br />Cream the shortening and sugar (I used my stand mixer). Add the remaining ingredients. Mix. Pour mixture into a greased loaf pan. Bake in a 350* oven for about 50 minutes. I’d recommend setting the timer for 40 and checking the bread every five minutes. When it’s done (stick in a knife, when it comes out clean it’s done) remove from oven. Let cool in the pan. Remove from pan and slice. enjoy!Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-87882671459118074582008-11-05T19:41:00.000-08:002008-11-05T19:46:02.882-08:00Apple Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0etNxSOlP1NjTyWJzho55Hg6TGAYIZrKkylwzZ6xBdBYJ69pDMCTP0rhHzUaQ6jB_imPqmC_Tj27y32jwTVBlvX2y_yHHDQrF_77yJYh1Swg5LTCSHuFfDPZ6kvzpoO-4tqdxBU5M0gxX/s1600-h/shapeimage_1-11.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0etNxSOlP1NjTyWJzho55Hg6TGAYIZrKkylwzZ6xBdBYJ69pDMCTP0rhHzUaQ6jB_imPqmC_Tj27y32jwTVBlvX2y_yHHDQrF_77yJYh1Swg5LTCSHuFfDPZ6kvzpoO-4tqdxBU5M0gxX/s400/shapeimage_1-11.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265384992036930994" /></a>This is Corey’s favorite dessert.<br /><br />Short funny story about the famous apple cake: Last fall I had just refilled the plug-in air freshener in our living room with a new “autumn” scent of apples and cinnamon. Corey arrived home a shot while later and said something like “Oh, you made my mom’s apple cake, my favorite” ... I must have had the strangest look in my face “um, no, I didn’t cook at all ...” Well as it turns out, this apple cake smells just like the apple and cinnamon air freshener, but tastes a lot better than air freshener!<br /><br /><span style="font-weight:bold;">Apple Cake & Caramel Topping<br /></span><br />What you need for the cake:<br />2 cups sugar<br />1/2 cup butter<br />2 eggs<br />1/2 tsp salt<br />2 tsp basking soda<br />2 tsp cinnamon<br />2 cups flour<br />1 cup chopped nuts<br />5 cups apple (peeled, cored and diced)<br /><br />Combine and mix all ingredients except apples and nuts. Add apples and nuts and mix. Batter will be stiff. Spread in 9x13 pan and bake for 40-50 minutes at 350*<br /><br />What you'll need for the caramel:<br />1/2 cup butter<br />1/2 cup whipping cream<br />1/2 cup brown sugar<br />1/2 cup white sugar<br />splash of vanilla<br /><br />I double this recipe because you can never have too much caramel :)<br />Combine and heat on stove on low until mixed well, thickened, and sugar is dissolved.<br />Scoop apple cake and top with caramel.<br /><br />Thanks to Andrea for the recipe!Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-33543840125287378122008-11-05T19:39:00.000-08:002008-11-05T19:46:33.840-08:00Raspberry Kuchen Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7ykz4Y8lMHkU0OxnkUEZKRk_Joy3_GC1SJV7Lf-1QS_G2a-DC9uRlbsD1Sw3RWino1fQvRD6gdlDnQO3DBs0C8X9YckdLm63mYN4lKAwF-fR14Lv0GJbfLC-YlKaw9vJF1amIs6yK_tA/s1600-h/shapeimage_1-10.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7ykz4Y8lMHkU0OxnkUEZKRk_Joy3_GC1SJV7Lf-1QS_G2a-DC9uRlbsD1Sw3RWino1fQvRD6gdlDnQO3DBs0C8X9YckdLm63mYN4lKAwF-fR14Lv0GJbfLC-YlKaw9vJF1amIs6yK_tA/s400/shapeimage_1-10.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265384511294012594" /></a>When you’ve got raspberries coming out your ears ... or even if you don’t ... these are delicious!<br /><br />Bars:<br />1.5 cups flour<br />1/2 tsp salt<br />1/2 cup cold butter or margarine<br />2 Tbsp whipping cream<br />1/2 cup sugar<br />3 cups fresh raspberries<br /><br />Topping:<br />1 cup sugar<br />1 Tbsp flour<br />2 eggs, beaten<br />1 cup whipping cream<br />1 tsp vanilla<br /><br />What to do: in a bowl, combine 1 cup flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in cream; pat into a greased 13x9x2” pan. Combine the sugar and remaining flour; sprinkle over curst. Arrange the raspberries over crust. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375* for 40-45 mins or until lightly browned. Serve warm or chilled. Store in refrigerator. Makes 10-12 servings.<br /><br />Thanks to Andrea for the recipe!Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-77060115863967282122008-11-05T19:37:00.001-08:002008-11-05T19:47:11.675-08:00North Dakota Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduI-B8WmP9VHNCwU0NGxjUpfkg5X7E-_IMsDKeBSmLQR4BfPAH_ty__O4aT9ObNFgw2ajRmfQXBD82crF5W_wMhZZRSLo9t1v1-lpCVnugoylLpGKEGp1G7ow9DCjhLN7QiZLLnfM-CmH/s1600-h/shapeimage_1-9.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduI-B8WmP9VHNCwU0NGxjUpfkg5X7E-_IMsDKeBSmLQR4BfPAH_ty__O4aT9ObNFgw2ajRmfQXBD82crF5W_wMhZZRSLo9t1v1-lpCVnugoylLpGKEGp1G7ow9DCjhLN7QiZLLnfM-CmH/s400/shapeimage_1-9.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265384077939115394" /></a>I really like salsa. All kinds of salsa. But, I especially love traditional spicy tomato salsa.<br /><br />Making salsa in North Dakota over the winter is quite a challenge because finding good, fresh tomatoes is difficult when it’s -30 outside. Shocking, I know!<br /><br />So, I was thrilled when I discovered (begged) this recipe ... made my Pat Sanden (the mom of Corey’s friend Josh). It uses canned tomatoes! and it tasted great! So, I shall call this North Dakota Salsa.<br /><br />Here’s what you’ll need:1 large can (approx. 16-28 oz depending on how much you want to make) whole tomatoes<br />1/2 - 3/4 bunch of cilantro<br />1/2 yellow onion<br />two jalapeños<br />3 T Mrs. Wages salsa canning seasoning (in the canning area of the store)<br />sate and pepper to taste<br /><br />What to do:<br />Combine ingredients in food processor and chop until desired consistency is reached. If you don’t have a food processor a blender will work but it gets frothy, so refrigerate before serving. Serve with chips.<br /><br />This salsa is responsible for motivating me to buy a food processor ... if it does the same to you ... I recommend looking at www.amazon.com - they have some great deals!<br /><br /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 119px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvF_e0GyP7lCrVJ2nTz3NuU8FmJUsb5LIgSrAYPcqTNRvZ0Gb3dJyO0cswJIeJay3rQlVvPfI5YBM4RjXdcdGYUGFsY5g_des4wkYQyt9MbjHe59mENeqj1jbB6D-gDeKAiFEZ0kLNpYJ/s400/20961-mrs-wages-kosher-salsa-tomato-mix.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265383725133088434" />This is the Mrs. Wages salsa seasoning. I get mine at WalMart ... save yourself time and look for it in the canning isle (near housewares).<br /><br />Thanks for the recipe Pat!Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-75620706105493771092008-11-05T19:33:00.000-08:002008-11-05T19:47:38.804-08:00Blueberry Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31U-AGUeCnEPQduzjPJ4dkG8sbpWx-KwbcIGJK3E8EvIme503fMJYWWxL6RLiXxaTNgt36wzKbozZ1dGYQk57pDBlRkhiNtwjLfkzE5Oeq-E1p4uhVhex7RTh8VZ5RUtAXiO9B1TR3QCc/s1600-h/shapeimage_1-8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31U-AGUeCnEPQduzjPJ4dkG8sbpWx-KwbcIGJK3E8EvIme503fMJYWWxL6RLiXxaTNgt36wzKbozZ1dGYQk57pDBlRkhiNtwjLfkzE5Oeq-E1p4uhVhex7RTh8VZ5RUtAXiO9B1TR3QCc/s400/shapeimage_1-8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265383264134011634" /></a>Recipe from www.allrecipes.com<br /><br />I had one cup of fresh blueberries and a craving for blueberry muffins. With one quick google search I found this tasty muffin recipe.<br /><br />what you’ll need:<br />1 1/2 cups all-purpose flour<br />3/4 cup white sugar<br />1/2 teaspoon salt<br />2 teaspoons baking powder<br />1/3 cup vegetable oil<br />1 egg<br />1/3 cup milk<br />1 cup fresh blueberries<br />1/2 cup white sugar<br />1/3 cup all-purpose flour<br />1/4 cup butter, cubed<br />1 1/2 teaspoons ground cinnamon<br /><br />what to do:<br />Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-56282028536512543302008-11-05T19:30:00.000-08:002008-11-05T19:48:05.552-08:00Crab Roll Appetizer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2qQYhUKIfjyMDRNH1xbGQLNYpKJ_L6rEOq0AhSibpdRbhZ2Ty9kcaM8mLZTXzeW92dcUhyphenhyphend9dp0KmmX5wMUABo6ouc5v4YjcRJyUdKxWxpa1pCf8EQlpfMF-q1CXDsALmuTDOru46SeE/s1600-h/shapeimage_1-7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2qQYhUKIfjyMDRNH1xbGQLNYpKJ_L6rEOq0AhSibpdRbhZ2Ty9kcaM8mLZTXzeW92dcUhyphenhyphend9dp0KmmX5wMUABo6ouc5v4YjcRJyUdKxWxpa1pCf8EQlpfMF-q1CXDsALmuTDOru46SeE/s400/shapeimage_1-7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265382520922066626" /></a><br />What you’ll need:<br />one loaf white or wheat bread (the cheap squishy kind)<br />1/4 pound Velveeta<br />one stick butter<br />one cup fresh, imitation or canned crab<br />a few shakes of onion flakes and a shake of worcheshire sauce<br />sesame seeds<br /><br />What to do:<br />Melt butter and Velveeta in saucepan, add crab and onion flakes and worcheshire sauce. Cut crusts off bread and roll bread thin with a rolling pin. Spread crab mix on bread and roll. Spread melted butter on rolls and sprinkle with sesame seeds (yes, this is a low-fat dish ... not). Cut rolls into thirds. Freeze for use later or broil for about 10 minutes (watch closely). Remove from oven when the cheese melts out and they start to turn as golden color. Serve with tooth picks. eat. say "yum."<br /><br />Thanks to Grandma Schumacher for this great recipe!<br /><br />We thought these would be good if the bread was substituted for tortillas - so that would be another option.Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-70295082626546671782008-11-05T19:28:00.000-08:002008-11-05T19:48:31.078-08:00Peanut Butter Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzwdL343E2AjkT2gSq46cvmQ8gDkuG8zosaIjKi2PvmdZail9tZt1vma2sGTZMrGod4iyO_9Ctbn_ESLz_W-7Njv1UJS33sPrZy8vaEMY6Er4neF26TpQBWHxCl9IgkOyyr-hv_k8V2XV/s1600-h/shapeimage_1-6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzwdL343E2AjkT2gSq46cvmQ8gDkuG8zosaIjKi2PvmdZail9tZt1vma2sGTZMrGod4iyO_9Ctbn_ESLz_W-7Njv1UJS33sPrZy8vaEMY6Er4neF26TpQBWHxCl9IgkOyyr-hv_k8V2XV/s400/shapeimage_1-6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265381570024088450" /></a>What you’ll need:<br />3/4 cup peanut butter<br />1/2 cup shortening<br />1 1/4 cups firmly packed light brown sugar<br />3 tablespoons milk<br />1 tablespoon vanilla<br />1 egg<br />1 3/4 cups flour<br />3/4 teaspoon salt<br />3/4 teaspoon baking soda<br /><br />Here’ what you do with the stuff:<br />Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed with electric mixer (my Kitchen Aid stand mixer was a champ for this) until well blended. Add egg and beat just until blended. In separate bowl, combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Roll cookies and place on un-greased cookie sheet. Using a fork, make criss-cross patterns on cookies, pressing slightly. Bake at 375 for 7-8 minutes. Cook for two minutes before removing from baking sheet. Enjoy :)Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-10734370915318829022008-11-05T19:26:00.000-08:002008-11-05T19:49:06.202-08:00Easy Stromboli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKsFOkJxi93PLfnZbNvB5S3Bsp6Jdsitv8GwhExsDmZD03YN80ERK8AmZ1wtpkrDoWN0bOzREmQXgfE0wCOx8OieKi3vY-Cchj2MZHueZHaOwFrqVdhoha1JuUHA20AEH3jkBynvt5ODx/s1600-h/shapeimage_1-5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKsFOkJxi93PLfnZbNvB5S3Bsp6Jdsitv8GwhExsDmZD03YN80ERK8AmZ1wtpkrDoWN0bOzREmQXgfE0wCOx8OieKi3vY-Cchj2MZHueZHaOwFrqVdhoha1JuUHA20AEH3jkBynvt5ODx/s400/shapeimage_1-5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265381056382132690" /></a>I love pizza. I mean I really love pizza. This is my way of making pizza-like food and pretending it’s not pizza.<br /><br />This is what you’ll need:<br />1 lb Italian sausage<br />1 jar marinera sauce<br />1 tube Pillsbury refrigerated French loaf<br />1 cup shredded mozzarella cheese<br />1 cup shredded cheddar cheese<br />Pepperoni slices<br />1 can of mushrooms<br />1 onion caramelized with butter, balsamic vinegar and sugar<br />1 tablespoon butter<br /><br />This is what you do:<br />Brown sausage and caramelize onion.<br />Spread the french loaf on a greased cookie sheet or 14x12 pan (it should stretch to cover the sheet).<br />Across the middle, layer the sausage, some cheese, pepperoni, mushrooms, and onions, about 1/4 of the sauce and almost all of the cheese. Then roll edges of dough and seal all sides. Cut three slits on top. Brush with melted butter and sprinkle with cheese.<br />Bake at 375 degrees for 25 minutes.<br />Slice and serve with marinera sauce and parmesan cheese.<br /><br />*the photo above is Corey’s stromboli ... notice the abundance of sauce ... so yummy.Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-78751575130537016692008-11-05T19:23:00.000-08:002008-11-05T19:49:30.357-08:00Swedish Pancakes, Zundel Style<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdxGgVh718cShVhoz6cggcMEQ5nzZ9u8m9t5KV85bYmgNE9cq7rBlyC9vwiqHNMVg1OOxmGYaHKecTpncOmFFwSlgRm6yd35pCnst45YKD_JnT__RqcYNME_8RvskMMaoLOXRy5P19lXI/s400/shapeimage_1-4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265380268372628738" />When I think of pancakes, I think of these. I have no clue what makes them “Swedish” but they are darn good. I think they would be most closely compared to crepes, but that makes them sound complicated, so we’ll call them ‘easy crepes’.<br /><br />You can eat them with whatever you want: jelly, syrup, cheese, whatever ...<br />but we’ve always enjoyed them rolled and then we dip them in a brown sugar/sour cream mix. Weird. Yes, I know. But it makes a caramelly delicious sauce. And I will only eat them this way.<br /><br />What you’ll need:<br />3 eggs<br />1 1/2 cups milk<br />1 1/2 cups flour<br />1/3 cup oil<br />1/2 teaspoon salt<br />2 Tablespoons sugar<br /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVs3OIRz-d2_zh1qVGuE4CsfC0cve0fBS5Do_938FcrWT44kAMphQoRXcfanDtMi83c_xfOJBGc7oGh6rlW5tBG0itkUWnI7IVFM83TRLNEF44E7hCA2kBejI2smyv5k1Z5D1ycUXqPbB/s400/DSC_7768.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265380435709959346" />Beat eggs, oil and milk. Add all other ingredients and beat well. At this point, the batter can be stored in the refrigerator, for cooking later (a day or two later). My mom always used her trusty griddle to cook the pancakes, so I do the same. I honestly have no idea if these can be cooked any other way. Heat griddle and oil surface. Pour batter to griddle and smooth out (the bottom of a spoon works well). Flip when the bottom start to turn light brown (see left). Remove when both sides start to brown, but are still very soft.eat as you choose (see toppings above). smile. yum.Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-19017614613820015302008-11-05T19:18:00.000-08:002008-11-05T19:50:32.783-08:00Snickerdoodle CookiesThese are so good that we gobbled them up before I had a chance to take a photo.<br /><br />What you need:<br />1 cup shortening<br />1 1/2 cups sugar<br />2 eggs<br />2 3/4 cups flour<br />2 teaspoons cream or tartar<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />cinnamon/sugar mixture<br />...<br />Preheat oven to 400 degrees. In large bowl, cream sugar and shortening. Add eggs, one at a time. In small bowl, combine (using wire wisk) four, cream of tartar, baking soda and salt. Gradually add dry mix to shortening mix. Blend well. Roll dough and dip into cinnamon sugar mix. Bake for 8-10 minutes.<br />enjoy!Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-83433445238378595522008-11-05T19:12:00.000-08:002008-11-05T19:51:36.968-08:00Spicy Peanut Noodles<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1c-lIK3VqkY_Tba-SbvUrcp3x7m3cG4ZJYAr0O5Ak0wFWGsRMOuuTLb0mkOUVrwATdTAU0MxuknElnkbYAV7D0fHU8c4phRIC7ijFgHIY17oxIfJRRd3i1HK60nfcGlFGSonFAaZ5hkX/s400/shapeimage_1-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265377796275708642" />I was really wanting spicy Asian food - so I made my own - you can too ...<br /><br />What you need:<br />Asian low mein noodles (I use 1/2 of a small box of dried noodles, but if you can get the ‘real’ fresh noodles, that would be perfect)<br />2 cups shredded, pealed cucumbers<br />3 Tablespoons chopped green onions<br />sauce:<br />2 Tablespoons peanut butter (smooth or chunky)<br />3 Tablespoons sesame oil<br />6 Tablespoons soy sauce<br />1 Tablespoon vegetable oil<br />1 Tablespoon rice vinegar1 teaspoon sugar<br />2 teaspoons fresh minced ginger root<br />2 teaspoons minced garlic<br />1 teaspoon chili oil<br />pepper and salt<br />...<br /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 183px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiSVJsK4L6VsM9iprvSGq-5Ee6rXbGPx2zgBUqJCx47ThWqD-mrUZrIoikr_rQ-3Keu07D-lPhzmJe8JVGQykxdAdCiMyMZDn_zMLiKPPobxEQ3EAdPVZZlI6rzRFAVpzYIJmjgqGix5d/s400/DSC_7720.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265378211235043186" />Basically, just combine all the sauce ingredients (I use a handy dressing mixer thing - see left) and poor over the noodles. Mix in the cucumbers and onions. refrigerate. eat. yum.Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0tag:blogger.com,1999:blog-7421993159343434125.post-40782577008037059782008-11-05T19:08:00.000-08:002008-11-05T19:51:57.900-08:00Beef Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8hKllj1aS_LAM75TZPXR52hMsb556C0fvHXz4mud-Uu261gyxxHWX0KidMYwy6NF-DKwEZ7_cdaiT3KRWEZNE44b1ZSOtoefrsvZWOjb83O8q-wo6n5WUSkFo4cr2clZ00itXZN8zttn/s1600-h/DSC_7559.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8hKllj1aS_LAM75TZPXR52hMsb556C0fvHXz4mud-Uu261gyxxHWX0KidMYwy6NF-DKwEZ7_cdaiT3KRWEZNE44b1ZSOtoefrsvZWOjb83O8q-wo6n5WUSkFo4cr2clZ00itXZN8zttn/s400/DSC_7559.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265377013724569170" /></a><div>What you need:<br /></div><div>2 pounds beef stew meat<br />2 yellow onions<br />4 red potatoes<br />4 stalks of celery<br />8 oz baby carrots<br />1 small box frozen peas or green beans (optional) 8 -10 oz<br />2 cans stewed tomatoes<br />5 tablespoons instant tapioca<br />2 beef bouillon cubes<br />1 tablespoon brown sugar<br />2 tablespoons worcheshire sauce<br />Large crock pot<br /><br />...<br />I prepare this the night before, but you could do it the day of if you’re super ambitious.<br /><br />In one large bowl, combine chopped onion, canned tomatoes (pour juice in separate bowl), skinned and cubed potatoes, diced celery, carrots and peas/green beans. Seal bowl and refrigerate until ready to cook stew.<br /><br />In second bowl, use tomato juice and add worcheshire sauce, brown sugar, beef bullion cubes (crushed) and tapioca. Cut fat from stew meat and cut into 1 or 2 inch pieces. Add to liquid. Refrigerate.<br /><br />The next morning (before going to work), I combine the two bowl into the crock pot and turn on low for about 9 hours. Upon returning home, I turn on high for about 1-2 hours.</div>Bison Girlhttp://www.blogger.com/profile/17155177816043418775noreply@blogger.com0