Poor Man's Cookie Bars

This is an old fashioned cookie bar recipe that I found in one of my mother's old cookbooks,  It is yellowed with age and stained with use. She used to make these often while I was growing up. I had lost the recipe and was so happy to find it again. I can make it for my kids and they can have some good memories as well.

Ingredients

1 c. raisins
1 1/4 c. water
1/4 c. shortening
1 tsp. vanilla
1 egg, beaten
1 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
1/2 tsp. salt
2 c. flour
1/2 c. nuts (optional)

Directions

Cook raisins, water and shortening together for 10 to 15 minutes.

Add vanilla and set aside to cool.

After the mixture is cool add the egg, sugar, cinnamon, nutmeg, soda, salt, flour and nuts.

Spread the cookie dough in a greased cookie sheet. 

Bake at 375° for 18 to 20 minutes. 

Cut into bars when slightly cool.

 Carrot Bread

 

Instead of making the usual banana bread, try using carrots instead.  This quick bread is super easy to put together and it tastes delicious. 

Ingredients

3/4 c. oil
1 c. sugar
2 eggs
1 c. grated raw carrots
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. flour
1/2 c. chopped nuts (optional)

Directions

Beat oil, sugar, and eggs until light.

Add baking powder, salt, cinnamon and flour. blend well.

Stir in the carrots, and nuts.  Blend well.

Bake for 1 hour or until a toothpick inserted in the center comes out clean. 

Yields one large loaf or 2 small loaves.  You can double the ingredients except nuts to make larger loaves.

Buttery Baked Mushrooms and Rice

 

Buttery Baked Mushrooms and Rice is a creamy rice dish with lots of butter. It is an easy dish to prepare and one that your family will enjoy. If you use less butter, increase the amount of beef broth to make up for the loss of liquid. If you have butter floating on the top at the end of the baking time, that is all right. It will be absorbed when you fluff the rice with a fork.

Ingredients

1 onion, chopped
1 sweet pepper, chopped
2 cloves garlic, minced
1 can cream of mushroom soup
1 can mushrooms, drained
1/4 tsp. salt
1 c. rice
1 1/4 c. beef broth, or hot water with 1 to 2 bouillon cubes
1/2 to 1 stick butter
1/4 tsp. salt
1 c. rice

Directions 

Preheat oven to 375° to 400°

In a casserole dish that has a lid, combine onion, garlic, mushroom soup, mushrooms, salt, rice, beef broth or hot water with 1 to 2 bouillon cubes dissolved in.

Put pieces of butter over the top and cover the casserole dish with a lid. If you don't have a lid, a piece of aluminum foil will work just as well.

Bake for 30 minutes. Check the rice to see if you need to add more liquid. Remove lid or foil and bake an additional 20 to 30 minutes or until rice is tender.  Check to make sure the rice does not dry out.  Fluff with a fork.

Pepper Steak

 Pepper Steak is one of our favorite go to recipes. You can add different vegetables to the dish like green beans, broccoli, frozen Oriental Stir Fry Blend Vegetables, or corn for a change. Round steak is usually the cheapest cut of meat, but it can be the toughest as well. If you find another cut of meat cheaper or about the same price, buy that instead.

Ingredients

1 lb. round steak or roast, with fat trimmed
1 Tbsp. oil
1/4 c. Worcestershire sauce
1 Tbsp. vinegar
1/4 c. soy sauce
2 1/2 Tbs. sugar
Dash pepper
2 garlic cloves, minced
1 onion, chopped
1 to 2 stalks celery, chopped (optional)
1 can mushrooms, drained
2 sweet peppers, diced or cut into strips
1 can (10-1/2 ounces) beef broth or
2 Tbsp. cornstarch
1/3 c. water
2 tomatoes, cut into wedges
2 c. cooked rice 

Directions

Cut round steak into thin strips. I usually cut the steak while it is partially frozen, so I can cut it really thin.

In a glass bowl, combine Worcestershire sauce, vinegar, soy sauce, sugar and a dash of pepper. Add meat and allow it to sit and marinate for at least 30 minutes. Stir occasionally so all the meat has a nice soaking. It gives flavor to the meat and it helps to tenderize as well. 

Heat oil in a heavy cast iron skillet. Strain off the sauce mixture from the meat, but do not discard it. Brown the steak in batches until meat is browned. It does not take for the meat to be done when thinly sliced.

Add the garlic, onion, celery, mushrooms and peppers.  Saute them about 3 to 4 minutes or until the vegetables are tender. Add a little more oil if needed. 

Combine the beef broth and the rest of the marinade.  Pour into the beef and vegetable mixture. Bring to a boil. 

Mix the cornstarch and water together until smooth.  Pour into the beef mixture, stirring until thickened. and bubbly. 

Serve over rice with tomatoes on the top or on the side. 

Easy Baked Sweet and Sour Chicken

We love Sweet and Sour Chicken. Although this recipe may seem complicated, it really isn't. It is quick and easy to make. Sweet and Sour Chicken is an inexpensive dinner idea and one that I'm sure you and your family will love.   

Making this meal at home is so much cheaper than eating out, and it is better for you as well. You control the ingredients you want in the meal.

Ingredients

3 to 4 chicken breasts, boneless, skinless, about 1 pound
Salt and pepper to taste
1/2 c. cornstarch or more
1/4 c. flour
2 eggs, beaten
2 Tbs. oil
2 to 3 garlic cloves, minced
1 to 2 sweet pepper, diced
1 onion, chopped

Sauce

2/3 c. chicken stock or broth
4 Tbs. cornstarch
3/4 c. vinegar
1/2 c. sugar
1/4 c. brown sugar
3 Tbs. soy sauce
1/4 c. ketchup
1/3 c. pineapple juice
1 can pineapple chunks (optional)

Directions

Preheat oven to 325°.  Spray a 9 x 13 with cooking spray.

Cut the chicken breasts into bite-sized pieces. Season with salt and pepper. 

Place the cornstarch in a bowl or in a big, zip-lock plastic bag. 

In another bowl, beat the eggs until fluffy.

Place the flour in a zip-lock, plastic bag or a large bowl. 

Add the chicken pieces into the bag or bowl of cornstarch. Shake the bag or gently toss the chicken in the bowl until all the pieces are coated with cornstarch. Add more cornstarch if needed to coat all the pieces.

Dip the chicken pieces into the eggs, and then into the flour.  Shake the bag until all the pieces are coated with flour. Add more flour if needed.  

Heat the oil in a heavy cast iron skillet. Working in batches, add some of the chicken and cook until golden brown, about 1 to 2 minutes.  Place the fried chicken onto a paper towel lined plate to absorb the excess oil.

Add the garlic, peppers and onion to the skillet. Sauté them until tender.

Place the chicken, garlic, peppers and onions into the prepared baking dish.

In a large bowl, combine chicken stock and cornstarch together. Add vinegar, sugar, brown sugar, soy sauce, ketchup pineapple juice and pineapple. Pour over the chicken and vegetables.

Bake for 55 minutes, or until the sauce is thickened. Stir every 15 minutes, so the chicken is evenly coated.

Serve over rice or have some broccoli on the side.

 

Company Beef Casserole

 

Ingredients

12 oz. pkg. noodles
1 1/2 lbs. ground beef
1/2 c. onion, chopped
1 (16 oz.) tomato sauce
1 tsp. sugar
2 eggs, beaten
1 ( 8 oz.) pkg. cream cheese
1/4 tsp. garlic powder
1/2 c. sour cream
1 c. cottage cheese
1 tsp. salt
1/4 tsp. pepper
1/2 c. Parmesan cheese

Directions

Preheat oven to 350°

Fill a large pot with water and bring to a boil. Cook the noodles according to package directions. Drain

In a large cast iron skillet, brown the hamburger and onion together.  Drain off grease.

In a bowl, combine eggs, cream cheese, garlic powder, sour cream, cottage cheese, salt and pepper. 

In a 9 x 13-inch pan, layer the noodles, cream mixture and meat mixture alternately. 

Sprinkle with Parmesan cheese. Cover with foil.

Bake for 30 minutes.  You can also make this the evening before and refrigerate until ready to bake. Increase baking time by 10 minutes.

 Fluffy Sourdough Pancakes

Instead of throwing away the starter discard, you can use it to make some delicious pancakes. They turn out light and fluffy, and they are so good.  It's a great way to start your day, and they don't take long to prepare, either.

Ingredients

2 c. flour
1/4 c. sugar
1 tsp salt
2 tsp. baking powder
1 tsp. baking soda
1 1/2 milk
1 c. sourdough starter
1 egg, beaten
2 Tbs melted butter or oil

Directions

In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda. 

Make a well in the center of the dry ingredients and pour in the milk, sourdough starter, egg and butter or oil. Whisk only until combined. It is all right if there are a few small lumps in the batter. 

Heat a cast iron skillet or griddle plate on medium heat. Spray the surface with cooking spray, or use some butter or margarine. Be careful, so the butter does not burn. If you have a temperature control on the griddle plate, heat 300° to 350°.

Pour about a 1/4 to 1/3 cup of batter onto the hot skillet.  You can use more batter if you want bigger pancakes.. Cook until you see bubbles appear on the surface and the edges start to become firm up. It can take 2 to 3 minutes, depending on your griddle and how hot the skillet is. Carefully, lift one side of the pancake to see if it is lightly browned. If it is, then flip the pancake with a spatula. Cook until browned on the other side, about 1 to 2 minutes, or until the pancake is cooked through. 

Serve warm with butter, syrup, fruit, powdered sugar or what ever you like to put on your pancakes.