Ingredients
1 cup vegetable oil
3/4 cup cider vinegar
1 medium onion, cut into wedges
1/2 cup ketchup
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
In a blender, combine all ingredients; cover and process until smooth. Store in the refrigerator.
Friday, June 17, 2011
Cooking : Buttermilk Scones
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
1/3 cup butter, melted
1 1/4 cups buttermilk
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.
Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.
Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.
3 cups all-purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
1/3 cup butter, melted
1 1/4 cups buttermilk
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.
Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.
Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.
Cooking : Better Butter Cookies
Ingredients
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 cup butter
3/4 cup white sugar
3/4 cup packed brown sugar
1/4 cup peanut butter
3 tablespoons vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, and baking soda, set aside. In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts.
Drop by heaping teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 cup butter
3/4 cup white sugar
3/4 cup packed brown sugar
1/4 cup peanut butter
3 tablespoons vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, and baking soda, set aside. In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts.
Drop by heaping teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.
Cooking : Brunch Enchiladas
Ingredients
1 pound cooked ham, chopped
3/4 cup sliced green onions
3/4 cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups half-and-half cream
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1 dash hot pepper sauce
Directions
Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.
1 pound cooked ham, chopped
3/4 cup sliced green onions
3/4 cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups half-and-half cream
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1 dash hot pepper sauce
Directions
Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.
Cooking : Best Ever Meatloaf I
Ingredients
1 1/2 pounds lean ground beef
1 cup tomato juice
3/4 cup rolled oats
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly. Press into 8x4 inch loaf pan.
Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.
1 1/2 pounds lean ground beef
1 cup tomato juice
3/4 cup rolled oats
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly. Press into 8x4 inch loaf pan.
Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.
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