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RE: uses for good cheddar? (Follow-Up #1)

posted by: ginnyginny on 12.01.2014 at 12:02 pm in Cooking Forum

Here's a recipe from my mother that makes yummie hors d'oeuvres.

1/2 lb butter
2 cups flour
1 teas salt
2 cups rice krispies
1/2 lb sharp cheddar cheese grated.

Mix all together. Dough will be stiff. Using a level 1/2 tablespoon measure, roll into balls. Place on ungreased cookie sheet and press down. Bake in 350 degree oven 12-15 minutes. Do not brown very much. Yields about 100 cookies. Can be frozen very successfully.

Happy Holidays!


clipped on: 12.03.2014 at 11:24 am    last updated on: 12.03.2014 at 11:25 am

RE: Favorite family recipe? (Follow-Up #127)

posted by: farmhouseindy on 02.28.2009 at 08:54 am in Once-a-Week Cooking Forum

OK I haven't posted in years but after reading all these posts, I thought I should contribute something too!! This was in our newspaper and got great reviews so I tried it although I wasn't sure about the chicken apple combo. It is very yummy and a little different than the standard chicken chili. Everyone loves it so you might too!!

Chicken Apple Chili

1/4 cup extra virgin olive oil
2 pounds chicken tenders cut in 1/2 inch thick slices (I use skinless, boneless chicken thighs) frozen from TJs or kroger
4 tsp chili powder
2 tsp ground cumin
salt and pepper
2 apples cut into 1/2 inch cubes (you can peel or not. doesn't really make a difference)
1 chopped onion
4 T butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
1 15-oz cans pinto or white beans rinsed (canneli or white kidney)
2 cups shredded mont jack cheese
scallions for serving.

Heat 2 T olive oil over med heat in large dutch oven. Add chicken, chili and cumin. Cook for 5 minutes or so longer if using thighs. transfer to bowl
In same pot, heat 2 T olive oil. add apples and onion til softened, 6 minutes. add to chicken.
Same pot again. melt butter over med low. Whisk in flour for 1 minute. whisk in chicken broth and milk til thickened, 3 minutes. stir in chicken, apples and beans. Simmer then stir in cheese. serve with tortillas and scallions. Better the next day.


clipped on: 10.27.2014 at 11:42 am    last updated on: 10.27.2014 at 11:43 am

RE: Rusty--Oatmeal Bread Recipe (Follow-Up #3)

posted by: ci_lantro on 01.11.2013 at 01:22 pm in Cooking Forum

Well, Rusty, two loaves of it disappeared in less than 24 hours and there were only 3 of us eating on it! Both DH & DSII gave it enthusiastic 2 thumbs up reviews. I did tear up a tiny bit to give to the parrots; they liked it, too!

Oh, and it makes me happy to know that I've made your day. Good bread!!

Walnutcreek, the recipe is on the 'old Hobart/ new Kitchen Aid?' thread. I'm cutting & pasting below.

(I subbed butter for the shortening and used a scant 1/2 cup sugar plus a dollop of molasses instead of the brown sugar. The bread is rather sweet which was OK with us since we were eating it for dessert! You may or may not want to cut back on the sugaar. I made the 2 loaf recipe using the bread machine to mix & knead. Didn't think my bread machine would handle the 3 loaf version.)

Rusty's Oatmeal Bread

It comes from a very old Pillsbury cook book.

The first amounts are as the recipe was published,
The amounts in parenthesis after
Are the amounts I use for 3 loaves.
(9 1/2 X 5 loaf pans)

Oatmeal Bread


2 tsp salt (3 tsp)
2 C boiling water (3 C)
1 C rolled oats (1 1/2 C)*
1 Tbsp shortening (1 1/2 Tbsp)
1 Cake compressed yeast (1 1/2 cakes)**
1 tsp sugar (1 1/2 tsp)
1/4 C lukewarm water (3/8 C)
1/2 C brown sugar (3/4 C)
5 C flour (7 1/2 C)


Add salt to boiling water.
Stir in shortening and rolled oats.
Let stand until lukewarm (about an hour).
Crumble yeast in large bowl.
Add white sugar and 1st amount lukewarm water.
Let stand to 'proof' yeast.
Dissolve brown sugar in 2nd amount lukewarm water.
Add to yeast mixture.
Stir in 1/2 of the flour.
Beat until smooth.
Add remaining flour and oats.
Continue to beat until smooth.***
Let rise in warm place until double in bulk.
"Punch" down and knead by hand until smooth and elastic.
Divide into 2 (or 3) loaves,
Place in prepared pans.

Bake at 425 for about 15 min.
Reduce oven to 375
And bake about 25 to 30 minutes.
Until done.

*I use only the old fashioned oats.
** yeast cakes are nowhere to be found around here,
So I use active dry yeast.
As per directions on the jar.
2 1/4 tsp (3 3/8) tsp
Or 1 packet (1 1/2 packets)
*** I don't hand knead at all before the 1st rise,
My K A does it all.

I've found the amount of yeast for the 3 loaves
doesn't have to be absolutely exact.
The bread will be good, no matter.

This is a soft, almost moist bread.
Makes wonderful sandwiches, toast and french toast.
I have also rolled the dough out
after the first rise and dividing it,
to about a half inch thickness,
The width slightly shorter than the length of my pans,
And lightly buttered it.
Sprinkled with cinnamon & sugar
and rolled up,
Then placed in the pans.
Raisins and/or nuts can be added here, too.


clipped on: 01.11.2013 at 03:47 pm    last updated on: 01.11.2013 at 03:47 pm