1 packet, any flavor, unsweetened kool-aid or similar product
8 tablespoons sugar (or 10 packets sweetener for a sugar free drink)
3/8 teaspoon salt
1/8 teaspoon salt substitute (contains potassium chloride)
2 quarts water
This is similar to Gatorade, but not as sweet. You can adjust the sweetness to taste.
Sodium - 110 mg
potassium - 38 mg
per 8 ounce servings
Cost is about 3.75 cents per 8 ounce glass or 30 cents per 2 quarts, compared to about $3.00 for 2 quarts Gatorade.
Sunday, January 20, 2008
Raspberry Cream Pie
1/2 cup sugar
1/4 cup packed brown sugar
3 tablespoons flour
1 tablespoon and 1 1/2 teaspoon ground cinnamon
2 cups whipping cream
1 teaspoon vanilla
1 12 oz. package frozen raspberries
1 9 inch unbaked deep dish pie crust
Preheat the oven to 400 degrees.
Combine sugars, flour and cinnamon in a medium bowl. Add cream and vanilla, stir until smooth.
Separate raspberries and place in pie crust. Pour cream mixtrue over raspberries.
Bake for 10 minutes. Reduce the oven temperature to 375 degrees. Continue baking 55 to 65 minutes or until the center is firm. Cool completely. Refrigerate.
1/4 cup packed brown sugar
3 tablespoons flour
1 tablespoon and 1 1/2 teaspoon ground cinnamon
2 cups whipping cream
1 teaspoon vanilla
1 12 oz. package frozen raspberries
1 9 inch unbaked deep dish pie crust
Preheat the oven to 400 degrees.
Combine sugars, flour and cinnamon in a medium bowl. Add cream and vanilla, stir until smooth.
Separate raspberries and place in pie crust. Pour cream mixtrue over raspberries.
Bake for 10 minutes. Reduce the oven temperature to 375 degrees. Continue baking 55 to 65 minutes or until the center is firm. Cool completely. Refrigerate.
Corn Bread
INGREDIENTS
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup shortening
DIRECTIONS
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup shortening
DIRECTIONS
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.
Masala Chai
1 1/2 cup water
1 inch stick cinnamon
8 cardamom pods
8 whole cloves
2/3 cup milk
6 teaspoons sugar (or to taste)
3 teaspoons and unperfumed loose black tea.
Put water into a saucepan. Add the cinnamon, cardamom and cloves, bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover and turn off the heat. After 2 minutes, strain the tea into two cups and serve immediately.
Serves 2.
1 inch stick cinnamon
8 cardamom pods
8 whole cloves
2/3 cup milk
6 teaspoons sugar (or to taste)
3 teaspoons and unperfumed loose black tea.
Put water into a saucepan. Add the cinnamon, cardamom and cloves, bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover and turn off the heat. After 2 minutes, strain the tea into two cups and serve immediately.
Serves 2.
Angie's Pear Pie
Ingredients:
1 unbaked pie shell
3 or 4 pears, halved and cored
1 teaspoon lemon or lime juice
3 eggs
1 cup sugar
1 teaspoon nutmeg
1 teaspoon vanilla
3 tablespoons flour
a dash of salt
Place the pears flat side down, small end in into pie shell.
Sprinkle the pears with the lemon or lime juice.
Beat the eggs and sugar until thick and lemony. Add nutmeg, vanilla, flour and a dash of salt. Pour this over the pears.
Bake at 425 degrees for 15 - 20 minutes. Reduce the temperature to 350 and bake for 25 more minutes.
1 unbaked pie shell
3 or 4 pears, halved and cored
1 teaspoon lemon or lime juice
3 eggs
1 cup sugar
1 teaspoon nutmeg
1 teaspoon vanilla
3 tablespoons flour
a dash of salt
Place the pears flat side down, small end in into pie shell.
Sprinkle the pears with the lemon or lime juice.
Beat the eggs and sugar until thick and lemony. Add nutmeg, vanilla, flour and a dash of salt. Pour this over the pears.
Bake at 425 degrees for 15 - 20 minutes. Reduce the temperature to 350 and bake for 25 more minutes.
Huevos Rancheros Recipe
Emeril Lagasse, 2002
Ranchero Sauce:
1 tablespoon vegetable oil
1 cup chopped white onions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced jalapeno
1 teaspoon minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 tablespoons chopped cilantro
2 teaspoons vegetable oil
4 large corn tortillas
1/2 cup warm refried beans
2 tablespoons unsalted butter
8 large eggs
1 1/2 cups pepper Jack
To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.
Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.
Ranchero Sauce:
1 tablespoon vegetable oil
1 cup chopped white onions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced jalapeno
1 teaspoon minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 tablespoons chopped cilantro
2 teaspoons vegetable oil
4 large corn tortillas
1/2 cup warm refried beans
2 tablespoons unsalted butter
8 large eggs
1 1/2 cups pepper Jack
To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.
Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.
Potato Dumplings
There are a few recipes for potato dumplings. I will post our family recipe and then a typical or common recipe.
Our family recipe:
This is one of those recipes which is passed down in the family and taught, not really recorded, so the amounts are guesstimated.
How many potatoes? How many people are you having dinner, and who are they? For me, one dumpling is enough, but as a young person I could/would eat two or three. Others would eat more. Older people tend to eat less. Great grandpa John V said that potato dumplings would kill the tailor. G Grandpa was a farmer and blacksmith. He worked hard and could eat the potato dumplings without gaining weight.
For a family meal of 6 to 8 people, I use a five pound bag of potatoes. Otherwise, I tend to use two potatoes per person.
Peel and grate the raw, uncooked potatoes, using a fine grater, not shredding the potatoes. You could also use a food processor. The grated potatoes are then placed in a woven cotton dish towel and moisture is squeezed out, being saved in a cup or bowl.
Place the moisture reduced, grated potatoes in a bowl and add some flour, perhaps a 1/2 to full cup for 5 pounds of potatoes. Salt to your liking, perhaps a teaspoon or so for 5 pounds of potatoes. Pour the moisture off the top of the saved potato water into the drain and put the starch which has settled in the bottom into the bowl of potato and flour. Mix all together well. Smooth the top of the ingredients and sprinkle the top with a thin layer of flour.
Take spoonfuls of the mixture and roll into a ball, using the flour from the top as the outer edge of the dumpling, so the dumpling does not stick to your hand, but rather clumps together. Your dumplings will be around 3 to 4 inches in diameter.
Place the dumplings into a large pot of boiling water and cover. You will want to use a spoon to loosen the dumplings from the bottom of the pan. Also, the pot boils over easily and you will have to watch them closely if you do not want a big mess. I lift the lid often and reduce the heat a little. They just need to be watched!
They will cook in about 20 minutes. They will float up at some point, but are not necessarily done when they float. To test for doneness, take a dumpling out and cut it in half. You will be able to see if it has cooked though yet.
After cooking the pork, remove the meat from the pan. Add some water to deglaze the pan, heating the water and stirring until all the good flavor from the pan is loosened and incorporated into the water. How much water? Too much dilutes the flavor. Too little and there is not enough pan gravy for everyone. You want it to be dark brown, but it is not a thick gravy. It is watery. This is never thickened.
Serve dumplings with saurkraut and pork (roast, chops, side pork) and the drippings from the pan. Duck was another common meat eaten with dumplings.
The potato dumplings are eaten by each individual cutting up their dumpling into bite size pieces on their plate, which is then covered with a layer of kraut and some of the pan juices spooned over the top.
Potato Dumpling recipe (More common recipe amongst Czechs)
4 1/2 cups grated boiled potatoes
1 1/2 teaspoons salt
1/2 cup farina
3 eggs
2 cups flour
Stir all ingredients together and put dough on bread board and work together with more flour. Shape into 20 oblong dumplings. Boil 10 to 12 minutes.
(When I made this recipe, I found it took more than 12 minutes, more like 20 minutes to cook these dumplings. They were mushy before that. You want them to be done!)
In the Czech Republic, these potato dumplings are cut up and fried in a pan with butter. They are served for all meals, including breakfast.
Our family recipe:
This is one of those recipes which is passed down in the family and taught, not really recorded, so the amounts are guesstimated.
How many potatoes? How many people are you having dinner, and who are they? For me, one dumpling is enough, but as a young person I could/would eat two or three. Others would eat more. Older people tend to eat less. Great grandpa John V said that potato dumplings would kill the tailor. G Grandpa was a farmer and blacksmith. He worked hard and could eat the potato dumplings without gaining weight.
For a family meal of 6 to 8 people, I use a five pound bag of potatoes. Otherwise, I tend to use two potatoes per person.
Peel and grate the raw, uncooked potatoes, using a fine grater, not shredding the potatoes. You could also use a food processor. The grated potatoes are then placed in a woven cotton dish towel and moisture is squeezed out, being saved in a cup or bowl.
Place the moisture reduced, grated potatoes in a bowl and add some flour, perhaps a 1/2 to full cup for 5 pounds of potatoes. Salt to your liking, perhaps a teaspoon or so for 5 pounds of potatoes. Pour the moisture off the top of the saved potato water into the drain and put the starch which has settled in the bottom into the bowl of potato and flour. Mix all together well. Smooth the top of the ingredients and sprinkle the top with a thin layer of flour.
Take spoonfuls of the mixture and roll into a ball, using the flour from the top as the outer edge of the dumpling, so the dumpling does not stick to your hand, but rather clumps together. Your dumplings will be around 3 to 4 inches in diameter.
Place the dumplings into a large pot of boiling water and cover. You will want to use a spoon to loosen the dumplings from the bottom of the pan. Also, the pot boils over easily and you will have to watch them closely if you do not want a big mess. I lift the lid often and reduce the heat a little. They just need to be watched!
They will cook in about 20 minutes. They will float up at some point, but are not necessarily done when they float. To test for doneness, take a dumpling out and cut it in half. You will be able to see if it has cooked though yet.
After cooking the pork, remove the meat from the pan. Add some water to deglaze the pan, heating the water and stirring until all the good flavor from the pan is loosened and incorporated into the water. How much water? Too much dilutes the flavor. Too little and there is not enough pan gravy for everyone. You want it to be dark brown, but it is not a thick gravy. It is watery. This is never thickened.
Serve dumplings with saurkraut and pork (roast, chops, side pork) and the drippings from the pan. Duck was another common meat eaten with dumplings.
The potato dumplings are eaten by each individual cutting up their dumpling into bite size pieces on their plate, which is then covered with a layer of kraut and some of the pan juices spooned over the top.
Potato Dumpling recipe (More common recipe amongst Czechs)
4 1/2 cups grated boiled potatoes
1 1/2 teaspoons salt
1/2 cup farina
3 eggs
2 cups flour
Stir all ingredients together and put dough on bread board and work together with more flour. Shape into 20 oblong dumplings. Boil 10 to 12 minutes.
(When I made this recipe, I found it took more than 12 minutes, more like 20 minutes to cook these dumplings. They were mushy before that. You want them to be done!)
In the Czech Republic, these potato dumplings are cut up and fried in a pan with butter. They are served for all meals, including breakfast.
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