42nd Recipe Street

Source: http://allrecipes.com/recipe/basic-ham-and-bean-soup/

1lb Dry Great Northern Beans
8 C Water
1/2 t Salt
1 Ham Hock
1 C Chopped Carrot
1/2 Celery Stalk, Chopped
1 Onion, Chopped
1 t Minced Garlic
1 t Mustard Powder
2 Bay Leaves (or 3 small)
1lb Fully Cooked Chopped Ham (About 2 Cups)
1/2 t Ground White Pepper

Sort and rinse beans. Combine beans, water, and salt in a large dutch oven. Bring to a boil, turn off heat, and let sit for 1 hour. Add ham hock, carrots, celery, onion, garlic, mustard powder, and bay leaves. Mix well and bring to a boil. Reduce heat and simmer on low for 1 hour. Remove ham hock and discard. Stir in chopped ham and simmer for another 30min to 1 hour or until the beans are as soft as you like them. Season with pepper to taste.

Source: Derik's Grandmother Margie

1 Packet Yeast, about 1 T
1 C Warm Water
1/2 t Sugar

1/2 C Water
1 t salt
1/2 C Sugar
4 T Butter, melted
2 Eggs
4-6 C Flour

Combine Yeast, 1 C Warm water, and 1/2 t sugar. Let proof for about 30 minutes.

Add 1/2 C water, salt, sugar, butter, and eggs. Mix well. Add in flour 1 cup at a time. Knead until smooth and elastic. Let bread rise 1 hour. Punch down and shape into rolls. coat with a small amount of oil and place in baking pan. Let rise 1 hour. Bake in 350F Oven for 15-25 minutes or until golden brown.

Note from Marge: I found the recipe in the S. E. Missourian years ago. I started making them and they were so easy, and you can leave the dough in the refridge for days, just take out part of it and bake it at a time if you want to. Also after they're baked you can freeze them then microwave them a few seconds.

Source: Mom

4 T Butter
1 C Warm Milk OR 1 C Warm Water (See Note)
1 t Salt
2 T Sugar
2 Packets Yeast, About 2 T
4-6 C All Purpose Flour OR Bread Flour

NOTE: Milk makes the rolls software. Water makes the rolls crispier.

Melt butter in Microwave. Add warm water/milk, salt, and sugar. Sprinkle on yeast. Agitate slightly and let proof for about 30 minutes.

Add flour 1 cup at a time until the desired consistency is reached. Knead until smooth and elastic. Coat with a small ammount of oil so the dough does not stick to the bowl.  Let rise in microwave for about an hour. Punch down and shape (rolls, loaf, etc). Let rise another hour.

Bake in 375F oven until golden brown. Rolls will take about 15 minutes and a loaf will take longer

 


Source: http://cocinandoconalena.blogspot.com/2011/02/creamy-chicken-and-rice-casserole.html

1T Butter
1 T Garlic
Seasoned Meat Tenderizer, To Taste
Black Pepper, To Taste
1 (6 oz) Box Chicken Rice-A-Roni
1 (8 oz) Container Sour Cream
1 (10 oz) Can Cream of Chicken Soup
4 oz French Fried Onions

Cut chicken into bite size pieces. Toss with seasoned meat tenderizer and black pepper. Set aside.

Melt 1 T butter in a skillet. Add garlic and cook until fragrant. Add chicken and onion. Cover and cook until chicken is done. Remove lid, turn up heat, and brown chicken.

Meanwhile, prepare Rice-A-Roni according to package directions. Stir in sour cream and soup. Mix well. Add chicken and mix well.

Transfer to a sprayed 9x13 lasagna pan. Bake in 350F oven for 25-30 minutes. Sprinkle french fried onions on top and return to oven for 5 minutes.

Source: http://www.budgetbytes.com/2011/09/baked-pumpkin-pie-oatmeal/

1 (15 oz) Can Pumpkin
1/2 C Brown Sugar
2 Eggs
1/2 t Cinnamon
1 Pinch Cloves
1/8 t Ginger
1/8 t Nutmeg
1/2 t Salt
1 t Baking Powder
1/2 t Vanilla OR Almond Extract
1 1/2 C Milk
2 1/2 C Old Fashioned Oats
Maple Syrup and Whipped Cream, Optional


In a large bowl mix together the pumpkin, brown sugar, eggs, extract, spices, salt, and baking powder until smooth. Add in the milk and mix well. Add in the oats and mix well.

Spray an 8x8 square baking dish with non-stick spray. Pour in the mixture. Cover with foil and bake in 350F oven for 30 minutes. Remove foil and bake for another 15-30 minutes or until the custard is set and a toothpick comes out clean.

Top with maple syrup and whipped cream if desired.

Source: http://www.unegaminedanslacuisine.com/2013/01/brown-sugar-buttermilk-pie.html

1 Pie Crust
4 Eggs
2 T Flour
1/2 t Cinnamon
3/4 C Dark Brown Sugar (light OK, but not as tasty)
1 Stick Butter, Melted
1 C Buttermilk (or 1 T Vinegar + Milk)
1/4 t Almond Extract
1/4 C Pure Maple Syrup (No Substitutes)

Press the pie crust into the bottom of a large pie plate. Sprinkle with a little flour.

Beat the eggs. Add flour and cinnamon. Mix well. Add brown sugar and mix until completely smooth. Pour in melted butter, buttermilk, almond extract, and maple syrup. Mix well.

Pour into pie plate. Bake in 325F oven (300 if oven runs hot) for 1hr - 1hr20 minutes until the custard is set and a toothpick in the center comes out clean.

Source: http://www.messforless.net/2013/09/tater-tot-breakfast-casserole-food-fun.html

1lb Sausage (About 12 Patties)
6 Eggs
1 C Milk
1/2 t Seasoned Salt
1 t Pepper
16 oz Tater Tots
8 oz Shredded Cheese

Cook sausage and drain. Spread evenly across the bottom of a sprayed 9x13 lasagna pan. Whisk together eggs, milk, salt, and pepper. Pour over sausage. Sprinkle with half the cheese. Top with tater tots. Sprinkle with remaining cheese. Bake in 350F (325 if oven runs hot) for about 40 minutes or until golden and bubbly.

5 oz = 321 Calories

 

Source: http://allrecipes.com/Recipe/Apple-Crisp-II/

1 (3lb) Bag Apples
1 C White Sugar
1 T Flour
1 t Cinnamon
1/4 C Water
1 C Old Fashioned Oats
1 C Flour
1 C Packed Brown Sugar
1/4 t Baking Powder
1/4 t Baking Soda
1 Stick Butter, Melted (No Substitutes)

In a large bowl combine white sugar, flour, and cinnamon. Mix well. Peel, Core, and Slice the apples. Add to cinnamon sugar and mix well to coat evenly. Transfer apples to a 9x13 lasagna pan OR two square pans. Top evenly with water.

In a medium bowl, combine oats, flour, brown sugar, baking powder, and baking soda. Mix well. Add in melted butter and stir until just combined. Sprinkle evenly over apples.

Bake in 350F oven (325F if your oven runs hot) for about 45 minutes or until golden brown.

Goes well with ice cream.