Grandma's Bran Muffins

Grandma's Bran Muffins

5 tsp. baking soda

2 c. boiling water

1 c. shortening or margarine

2 c. sugar

4 eggs

1 qt. buttermilk

5 c. sifted flour

1 tsp. salt

4 c. All Bran or organic bran cereal

2 c. bran flakes

2 c. chopped dates or raisins

1 c. chopped walnuts

Add soda to water, cool. Cream shortening and sugar. Add eggs one at a time. Add buttermilk, flour, and salt. Add soda mixture. Mix bran, nuts and dates in separate bowl, add lightly to batter. Spoon into greased muffin tins without stirring. Bake at 400 for 20 minutes.

Woohoo!

Grandma’s Buns

2 pkg. dry yeast

½ c. warm water

½ c. sugar

2 eggs

½ c. melted margarine or butter

½ c. dry milk

1 tsp. salt

6 to 8 cups flour

2 cups warm water

Mix first three ingredients, let stand 5 minutes. Sift flour, milk and salt into bowl. Make a well, then add eggs, butter and water. Mix, knead, and let rise. Punch down, let rise again, shape into buns. Bake at 400 degrees for 15 to 20 minutes.

Dutch Babies

Cradles in the Hindeloopen painting style

Okay, not those kind of babies. These kind:

Dutch Babies

6 eggs

1 c. flour

1 c. milk

½ stick butter

Salt and Pepper

Melt ½ stick of butter, pour into rectangular pan. In bowl, combine other ingredients. Add to pan, do not stir. Bake at 400 for 20 minutes.Top with your favorite fruit and cream.

Sunday Favorites

French Country Roasted Chicken

2 ½ to 3 lbs. desired chicken pieces

1-2 tbs Herbes de Provence

2 tbs. water

1 tbs. olive or vegetable oil

Preheat oven to 375 degrees. In 13 by 9 baking pan, arrange chicken. In small bowl, combine remaining ingredients; brush on chicken. Bake 45 minutes, or till chicken is done. Makes about 4 servings.

Mushroom Rice Dish

1 can organic cream of mushroom soup

1 cup of water

1 cup of white rice

Lemon pepper

Mix soup, water and rice in saucepan, bring to boiling then put to low heat, stirring constantly. Cook till rice is done. Add lemon pepper to taste.

Feeling Crabby?

Seafood Lasagna Roll-ups

8 lasagna noodles, cooked

10 oz. of chopped spinach or equivalent chopped romaine lettuce, steamed

Filling:

1 c. shredded mozzarella cheese

1 c. ricotta or cottage cheese

1 6 ½ oz. can crabmeat, drained, flaked, and cartilage removed or half a 6 oz. pkg. frozen, peeled, cooked shrimp, thawed

1 small sweet red or green pepper, finely chopped

½ tsp. salt

Sauce:

2 cloves garlic, minced

2 tbs. butter or margarine

1 tbs. cornstarch

¼ tsp. pepper

1 ½ c. milk

2 tbs. white cooking wine

2 tbs. Parmesan cheese

Set cooked and drained noodles aside in separate bowl. In medium bowl mix the spinach, mozzarella, ricotta, crabmeat or shrimp, chopped pepper, salt and a pinch of ground pepper. Spread about ½ c. filling on each noodle. Roll up jellyroll style and place in lightly greased casserole dish, seam down. In medium saucepan cook garlic in butter for 30 seconds. Stir in cornstarch, pepper and a dash of salt. Add milk. Cook and stir till thickened and bubbly. Add wine. Cook and stir for 2 minutes. Spoon sauce over rolls. Sprinkle with Parmesan cheese. Bake covered at 375, about 25 minutes or till filling is heated through.