Hot Bacon Salad Dressing

1 head or bunch of lettuce
1 pound bacon, cut into small pieces
2 tablespoons flour or corn starch
1 1/2 cup sugar
1/2 cup vinegar
1/4 cups water
2 eggs

Brown bacon in a pan. Leave the bacon in the grease in the pan. Mix flour and sugar with the eggs in a bowl. Add vinegar and water gradually to the egg mixture and then add to the bacon grease in the pan and bring to a boil, then turn to low until it thickens.

Prepare the lettuce for eating in a bowl. Pour the hot dressing over the lettuce. Add two hard boiled cut up eggs to the salad.

Strawberry Angelfood Cake

1st Layer

In the bottom of a casserole dish around 8 by 12, put broken up bite sized pieces of angel food cake.

2nd Layer

Package of instant vanilla pudding mixed with 1 cup cold milk, whisked and mixed until thickened. Add 1 container of Cool Whip, 8 ounces softened cream cheese, 8 ounces sour cream. Mix all until smooth and then pour on top of angel food cake pieces.

3rd Layer

Slice  fresh strawberries and mix one container of strawberry glaze. Spoon over the top of the second layer. 

Refrigerate for at least one hour.

Kheer, Indian Rice Pudding

Kheer:

6 cup milk
1 c rice ( rinsed)
1/2 teaspoon nutmeg
1 teaspoon cardamom
2 Tablespoon golden raisins (optional)
3/4-1 cup sugar
1 Tablespoon Peeled almond (optional)
2-3 Tablespoon ghee (or butter)

-Rinse raisins and soak in warm water
-In a large pot, cook rice in 2 cups water for 15/20 minute. Don't worry if you over cook it
-Add milk after rice is cooked
-Bring to simmer. BE CAREFUL not to boil over.
-Strain raisins
-Add cardamon, nutmeg, raisins, almonds, and sugar.
-Mix well
-Let all this simmer on med low. You can also add cloves 4-5 if you like it.
-It thickens as it sets
-Enjoy warm or cold

Homemade Dinner Rolls, Freezer Friendly

https://iheartrecipes.com/freezer-rolls-homemade-dinner-rolls/

Homemade Dinner Rolls (Freezer Rolls)

These light, fluffy, and buttery dinner rolls are the perfect addition to any dinner. The best part? This dough is freezer-friendly! Make ahead of time and freeze until you're ready to have delicious homemade dinner rolls ANY time.

CourseSide

CuisineSouthern

KeywordHomemade Dinner Rolls

Prep Time4 hours 30 minutes

Cook Time15 minutes

Total Time4 hours 45 minutes

Servings2 dozen

AuthorI Heart Recipes

Ingredients

• 6 cups all purpose flour plus more to knead
• 3 large eggs at room temperature
• 1/2 cup of melted/ softened butter
• 2 tsp salt
• 1/2 cup granulated sugar
• 2 envelopes of active dry yeast
• 1 1/4 cup warm water
• 1/2 cup warm milk

Instructions

• Add the flour, dry yeast, sugar, butter, and salt into a large mixing bowl.
• Pour in the warm water, and warm milk.
• Crack open 2 eggs, and add them into the bowl as well.
• Mix until everything is combined, and it forms into a nice sticky dough.
• Knead the dough on lightly floured surface for about 10 minutes.
• Oil a large bowl, then place the dough into the bowl.
• Cover the bowl with a clean cloth or towel, and let it rest for 1 1/2 hours in a warm draft free place.
• Knead the dough for 10 minutes, then divid the dough into equal parts.
• Grease, or oil a aluminum bake dish, and place the rolls into the dish.
• Cover the dish with the top, then label, and freeze.
• You can freeze these rolls for up to a month
• When you're ready to bake the rolls, remove them from the freezer.
• Remove the cover/lid, and cover the rolls with a clean cloth or towel.
• Put the rolls in a warm draft free place, and let them rise( takes about three hours).
• Preheat the oven to 350 F.
• Separate 1 egg, discard the yolk, and brush the egg whites on top of the rolls.
• Bake the rolls for 15 minutes, or until done.
• Remove the rolls from the oven, and brush with desired amount of melted butter.
• Pull the rolls apart, and serve!

The Market's Spring Fling Cake

https://www.food.com/recipe/the-markets-spring-fling-cake-406495?fbclid=IwAR3aPkK0m-tCkl5gMND14ZGh3tDrnel_2nbbS2Rl3z2D03KHJFpyi7uTcII

READY IN: 1hr 50 minutes

SERVES: 12-14

INGREDIENTS

CAKE
2 1⁄2 cups shredded zucchini (the zucchini was very finely shredded)
5 eggs
1 1⁄4 cups sugar
1⁄4 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1 pinch salt

FROSTING
3⁄4 cup cream cheese, at room temperature
1⁄4 cup butter
2 cups powdered sugar
1⁄2 cup heavy cream
1⁄2 teaspoon vanilla extract

FRUIT FOR THE CAKE
1 pint strawberry, cleaned, stemmed, and sliced
4 kiwi fruits, peeled and sliced
2 mangoes, peeled and sliced
1 pint blueberries
apricot glaze (optional) or apricot jam, thinned with a bit of warm water (optional)

DIRECTIONS
Preheat oven to 350°F.
Grease and flour a 10 inch cake pan.

Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
Combine the DRY ingredients in another bowl; then add to zucchini mixture.
Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).

Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.

In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.

Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
Put on the top layer and frost. The sides of the cake are NOT frosted.
Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.

Pork Wonton

This recipe is from Marion's Kitchen. It was shared with me a few months ago. I used to make wonton a few times a year, but haven't made them now in a long time and have no idea where my former recipe is. A different recipe for wonton follows which are used for making soup. Each recipe shows folding wonton in differnt ways.

https://www.youtube.com/watch?v=viYHxVqXCUI

250g (9 oz) pork mince (ground pork)

¼ cup finely sliced spring onion (scallions)

1 tbsp finely grated ginger

1/8 tsp ground white pepper

¼ cup chicken stock

2 tsp cornstarch, plus extra for dusting

1 egg

1 tsp sea salt

40 wonton wrappers

sesame seeds (optional)

Spicy Red Sauce:


4 tbsp homemade chili oil (plus 2 tsp of the chili powder from the oil)

4 tbsp light soy sauce

2 tbsp white vinegar

¼ clove of garlic, finely grated

2 tbsp finely sliced spring onion (scallions)

1 tbsp finely chopped coriander (cilantro) stems and leaves

INSTRUCTIONS

STEP 1

To make the spicy red sauce, combine the ingredients in a bowl and set aside.

​STEP 2

For the wonton filling, in a large bowl, place the pork, spring onion, ginger, pepper, chicken stock, cornstarch, egg and salt. Mix vigorously until smooth and sticky.

​STEP 3

Hold a wonton wrapper in the palm of your hand so that one corner is facing you. Place about half a teaspoon of the filling into the bottom corner of the wonton wrapper. Fold the bottom corner of the wrapper over the filling and continue rolling up the wrapper until you nearly reach the opposite corner (leave a little of the point of the opposite corner over hanging). Now lock the filling inside the wrapper by pushing both open ends of the wrapper together. Brush ends with a little water and then bring the ends together and press firmly to secure. Place onto a tray dusted with cornstarch.

​STEP 4

If you’re not going to cook these within a couple of hours, cover with cling film and store in the freezer. The moisture from the filling can turn the wonton wrappers sticky if left in the fridge for too long. Wontons can be cooked from frozen.

​STEP 5

Bring a large pot of boiling water to the boil. Cook the wontons in batches in the boiling water for 4-5 minutes or until cooked through. Drain with a slotted spoon and transfer to serving bowls. Generously spoon over the spicy red sauce and sprinkle with sesame seeds if using.

Wonton Soup

https://www.youtube.com/watch?v=tEMvPKTlgHs


Serves: 4

INGREDIENTS

8 cups chicken stock

2 garlic cloves, crushed

2 spring onions (scallions, plus extra finely sliced spring onions to serve

4 cm piece ginger, sliced

1 tbsp dried shrimp (optional)

1 tbsp light soy sauce

sea salt

Pork & Prawn Wontons:

150g pork mince (6 ounces ground pork)

150g minced prawns (6 ounces prawns)

1 tbsp finely grated ginger

1/8 tsp ground white pepper

½ tsp sesame oil

¼ cup chicken stock

2 tsp cornflour (cornstarch)

1 egg

40 wonton wrappers

INSTRUCTIONS

STEP 1
Place the chicken stock, garlic, spring onions, ginger, dried shrimp and soy sauce in a large pot. Place over high heat and bring a boil. Then reduce the heat to medium and simmer for 20-30 minutes.

STEP 2
In the meantime, make your wontons. In a large bowl add the pork, prawns, ginger, pepper, sesame oil, chicken stock, cornflour and egg. Use chopsticks or a spoon to vigorously mix the ingredients together until well combined and sticky. Place a heaped teaspoon of mixture into the centre of a wonton wrapper. Moisten the edges with water. Fold the wrapper over the filling to form a triangle. Moisten the 2 side points of the triangle and then bring them together and press firmly. Place the wonton onto a large tray and repeat the process with the remaining filling and wrappers.

STEP 3
You’ll have far more wontons than you need for 4 serves. If you’re not using all the wontons immediately, freeze them on the tray. Then when they’re firm, transfer them to smaller bags/containers. You can cook them from frozen.

STEP 4
Strain the stock through a fine mesh sieve and pour it back into a clean saucepan. Season with salt to taste. Keep warm.

STEP 5
Bring a separate pot of water to the boil and cook the wontons in the boiling water for 3-4 minutes or until the filling is cooked. Use a slotted spoon to drain the wontons and divide among serving bowls. Ladle over the warm broth and sprinkle with finely sliced spring onions.

Lentils cooked Czech Style

Clean one pound of lentils, removing rocks and other non lentils chaff. Put the lentils in a bowl and cover with water. Allow to soak for several hours. Drain and add fresh water. Boil until soft. Chop an onion into small pieces and fry in a separate pan until golden brown. Add some flour and a small amount of water, making a yellowish roux. Add a bay leaf and some thyme. Boil for about 10 minutes and add to cooked lentils. Season with vinegar or lemon juice. Add salt, pepper and sugar. Cook over low heat for about 10 to 15 minutes.

Never Fail Sopaipillas

https://www.cpr.org/2020/01/03/never-fail-sopaipillas-check-out-these-nostalgic-flavors-from-the-san-luis-valley/

4 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt

2 tbsp. sugar
2 tbsp. vegetable shortening
1 cup milk
vegetable oil for frying

Sift flour, baking powder, salt and sugar into large bowl. Cut in shortening 

until mixture resembles cornmeal. Stir in milk until mixture forms a firm dough. 

Knead dough on a lightly floured surface until smooth. Let reset 2 minutes. 

Roll out to 1/4 inch thick; cut into squares or diamonds.

Heat oil in deep saucepan or deep fat fryer to 375°. Fry a few at a time, 

turning often so they fry evenly until golden brown. Remove from oil with 

slotted spoon to a paper towel to drain. Serve with butter and honey or 

cinnamon.

Cream Cheese, Sausage, Rotel Dip

Recipe from Sentry

1lb of spicy pork sausage (browned and crumbled)
1 can of Rotel Hot (or just Rotel if you want it more mild)
1/4 cup or so of hot sauce (Cholula, Franks or hot sauce of choice)
1 Jalapeno sliced into rings (seeds, white flesh, and the pepper itself)
1 8 ounce package of Philadelphia cream cheese

Combine in slow cooker (preferably with a cooking liner) and cook on low stirring often.

Eat with your favorite tortilla chips or fried cheese 'crackers' (if you're keto).

Classic Pheasant Bake

Classic Pheasant Bake

https://www.nodakoutdoors.com/pheasant-recipes.php

Ingredients:

1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
2 1/2 cups water
Water chestnuts
Four strips of cooked bacon, cut into squares
2 pheasants, cut up, floured and browned
1 pkg. instant onion soup mix
1 can fried onion toppers

Directions: Mix rice, canned soups, water, mushrooms, bacon and water chestnuts in 9×13 glass casserole dish. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake for two hours at 300 degrees. Add onion toppers and cook for another 30 minutes.

Pheasant meat is a great alternative to chicken. Try it in soups, hot dishes and other meals that call for chicken. A fall weekend isn’t complete without some wild game, and with dishes like these and so many more, the preparation possibilities are endless for the finest fowl…in our outdoors.