Potato Candy

INGREDIENTS:
2 pounds of confectioner's sugar
1 small potato
1 cup of peanut butter

DIRECTIONS: Boil the potato until cooked soft, drain, and cool to touch. Remove thepotato skin and mash the potato, adding the sugar 1/2 cup at a time toform a stiff, smooth dough. NOTE: sugar acting with starch will form asyrup. Roll the dough out on a sugared surface until it is 1/4" thick orless. Spread the peanut butter evenly over the dough top surface. Rollup the dough like a jelly-roll. Using sugar, if needed, to stick theroll together. Cut the roll into 1/2" slices and place on a platter,cover and serve chilled. Note: The candy will look like white and beigecinnamon roll swirls. This is a very rich flavor candy. Servings willdiffer with potato size. Remember to use a smaller amount of potato toget started with --hot temperatures will require more sugar to form thedough. The chemical reactions make this an excellent Science Experimentand Culinary Learning Adventure.

BACON BEAN BURRITO

BACON BEAN BURRITO

1 can Old El Paso Refried Beans
1 tablespoon oil
3 slices bacon, chopped
2 tablespoons Frank's Hot Sauce1
large onion, chopped
2-3 pickled jalapenos, chopped
3-4 cloves garlic, minced
pinch of cayenne pepper,
salt, pepper, to taste
tortilla wrapss
our cream and/or salsa, (optional for topping)
tomatoes, onions, chopped (optional for topping)

Using a kitchen scissors, cut bacon into three strips lengthwise, then cut strips into 1/4" pieces (or use a knife).
In a skillet, brown bacon with onions and jalapenos, adding garlic and oil last. Push food to one side of pan and deglaze with hot sauce (stir up the brown bits from the bottom of the pan into sauce to add flavor).
Stir in the can of refried beans, mixing thoroughly.
When beans are thoroughly heated (about 5 minutes), place tortillas on top of beans lightly and cover with pan lid to heat. Taste and adjust seasonings (salt, pepper, cayenne).
Remove tortillas when hot; line tortilla with a lettuce leaf. Spread 1/3 cup bean mixture in center.
Top with sour cream, chopped tomatoes, onions or salsa (optional).
Fold sides over filling and roll up.

CHICKEN CABBAGE CASSEROLE

CHICKEN CABBAGE CASSEROLE

2 1/2 lbs. chicken, cut
1 lg. onion, chopped
1 med. cabbage, chopped
1 (1 lb. 13 oz.) can tomato puree
3 tbsp. cooking oil
Salt & pepper to taste
1 tsp. basil

Brown chicken in oil. Remove chicken from skillet. Pour off all drippings except 2 tablespoons. Saute onions. Add tomato puree, salt, pepper and basil. Simmer 10 minutes. Combine chicken, cabbage, and puree in covered casserole. Bake at 350 degrees for 45 minutes. Delicious served with warm garlic bread.

CHICKEN CABBAGE CASSEROLE

3 c. uncooked noodles
1/4 c. butter
3 c. shredded cabbage
3 chopped green onions with tops
2 c. chopped, cooked chicken
1 tsp. poppy seeds
1/4 tsp. salt
Dash pepper
1/2 c. sour cream

Cook noodles until tender and keep warm. Steam cabbage until hot (crisp). Saute onions in butter. Stir in noodles, poppy seeds and seasonings, cabbage, sour cream and chicken. Stir to coat and serve.


CHEESY CHICKEN AND CABBAGE HOT DISH

Cabbage, chopped
Chicken, cooked and boned
1 can cream of chicken soup
8 oz. sour cream
1 can mushrooms
Curry powder to taste
6 oz. shredded Mozzarella cheese
1 c. seasoned croutons

Cover the bottom of a 9 x 13 inch pan with chopped cabbage. Place pieces of chicken on top of cabbage. Mix together next five ingredients and spread on top of chicken. Sprinkle Mozzarella cheese on top of soup. Brown crushed croutons in butter and put on top of cheese. Bake in 350 degree oven for 30 minutes.

Whole Wheat Bread

Whole Wheat Bread
2 cups warm water
1/2 cup sugar
2 tbsp. yeast
1/2 cup shortening
1 tbsp. salt
5 1/2 cups whole wheat flour (or however much you can knead in, I usually can't get quite the whole amount in)

Add sugar to warm (not boiling) water, stir in yeast, and add shortening by spoonfuls to allow it to soften. Cover until yeast is dissolved. Add flour and salt, and knead for 5 minutes. Cover and allow to raise for 10 minutes, punch down, and repeat two more times. Shape into two loaves, allow to rise in greased loaf pans, and bake at 350 degrees for 25 to 30 minutes, or until golden brown.

Easy No-rise Breadsticks

2 Tbsp yeast dissolved in:
1 1/2 cup of warm water

1/3 cup sugar
1 Tbs powdered milk
1 tsp salt
4 cups flour (You can do 2 cups white, 2 cups wheat)

After kneading together, roll dough to 1/2 inch thick.
Cut into "sticks" with a pizza cutter.

Put breadsticks onto a greased cookie sheet. Bake at 375 for 15 minutes.

Oatmeal Waffles

1 1/2 cups all-purpose flour (I substituted whole wheat flour and it turned out great!)
1 cup quick-cooking rolled oats
1 Tbsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs, slightly beaten
1 1/2 cups milk
6 Tbsp. butter, melted (I did a little over 3 Tbsp, since we put butter on them after they're cooked, and it worked great!)
2 tablespoons brown sugar

Mix the flour, oats, baking powder, cinnamon, and salt in a large bowl. In seperate bowl mix the eggs, milk, butter, and brown sugar. Add it to the flour mixture and give it a stir until it's all mixed. Cook them up in your waffle iron. Makes about 6-8 waffles.

Cheesy Potatoes

Cheesy Potato Recipe

2 bags of frozen hash browns
½ cup chopped onions (or 1 T minced onions)
½ cup butter
2 cans cream of chicken soup
2 cups sour cream
2 cups shredded cheese

Stir all of these ingredients together then put into a large casserole dish (9x13).

Crush 2 cups of cornflakes. Stir in ¼ cup of melted butter. Spread on top of casserole. Bake at 350 degrees for about 45 minutes.