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Thread: The CookBook

  1. #1

    Default The CookBook

    Please post all the Heirloom and simple food recipes in here. This will make a great resource!

  2. #2
    Join Date
    Apr 2007

    Default Cheap, Easy Veggie Dishes

    Baked Green Beans

    1 quart cooked green beans
    1 can cream of mushroom (or celery) soup
    1/2 C. water or milk
    1 tsp. salt
    1/2 C. bread crumbs

    Place cooked beans in baking dish. Dilute soup with milk or water and pour over the beans. Season. Cover with bread crumbs. Bake at 375 for 30 minutes.

    I ran out of bread crumbs once and decided to try some crumbled up Ritz crackers...turned out pretty good too!


    Baked Beans

    4 C. cooked navy beans
    3 tsp. salt
    1 onion, minced
    1/2 C. molasses
    2 tsp. mustard
    1/2 C. catsup
    dash worchestershire sauce
    dash hot sauce
    1/2 C. french dressing
    6 strips bacon or salt pork

    Soak beans overnight in cold water. Drain and add 3 quarts fresh water and minced onion. Cook slowly until the skins burst and are "soupy". Drain and save liquid. Mix molasses, mustard, catsup, worchestershire, hot sauce and french dressing together. Add salt. Add 1 C. bean liquid. Mix into beans and then pour into baking dish. Top with strips of bacon or salt pork. Cover and bake about 4 hours at 300. Remove the cover for the last 30 minutes to crisp the bacon. Add bean water as needed while cooking...dont let beans get dry. Serves about 10-12 people.

    You can make these in your slow cooker. Only change will be to not add the bacon. Fry that up seperate and then add to the top of the beans before serving them.


    Bean Salad

    2 cans kidney beans, drained
    2 boiled eggs
    1 tsp. salt
    1/4 tsp. pepper
    1 medium chopped onion
    1 C. mayo

    Drain kidney beans and put in large mixing bowl. peel and dice eggs and add to beans. Add salt and pepper. Chop 1 onion and throw in with beans. Add mayo and mix well. Let sit in fridge overnight.


    Candied Carrots

    3 C. carrots sliced medium
    1/2 C. maple syrup

    Cook carrots in water until almost tender. Drain. Heat in non-stick skillet. Add maple syrup and let cool slightly before serving. Kids love this one!


    Scalloped Corn

    2 C. cooked corn
    1 C. milk
    2/3 C. crushed soda crackers
    3 TBS. melted butter
    1/2 tsp. salt
    1/8 tsp. pepper
    2 eggs
    1 tsp. minced onion (1/2 tsp dehydrated minced onion)

    Beat the eggs and add milk and crumbs. Add the corn, onion, seasoning and melted butter. Mix together well and pour in a greased casserole dish. Bake at 350 for 40 minutes. Serves 6.


    Onion Pie

    2 C. sliced onions
    6 strips bacon
    salt and pepper
    pie crust

    Line a pie pan with pastry. Fill with thinly sliced onions. Season with salt and pepper. Add 2 TBS. water. Lay stips of bacon over the top. Bake at 350 for 30 to 35 minutes.


    Baked Green Peppers

    8 medium sized green peppers
    1 C. chopped ham or browned ground beef
    1 onion, minced
    1/2 C. cooked rice or diced cooked potatoes
    1/2 tsp. salt
    1/8 tsp. pepper
    1/4 C. bread crumbs
    3/4 C. tomatoes
    1/4 C. grated cheese

    Cot tops off pepper, remove seeds and veins. Parboil in salt water for 5 minutes. Mix ingredients except for crumbs and cheese, for the filling. Stuff into pepper and top with crumbs and cheese. Arrange peppers in a greased baking dish. Bake at 350 for 20 minutes and then turn to 400 for 5 minutes.


    Potato Cakes

    2 C. leftover mashed potatoes
    1 large egg
    1 TBS. flour
    2 TBS. milk or cream
    1 TBS. minced onion (optional)
    4 TBS. fat

    Mix ingredients and shape into flat cakes or drop from a spoon onto hot griddle. Fry golden brown.


    Scalloped Potatoes

    6 C. raw potatoes, sliced thin
    4 TBS. flour
    2 1/2 tsp. salt
    1/8 tsp. pepper
    1 onion
    2 1/2 C. hot milk
    2 TBS. butter

    Place a layer of potatoes in a buttered baking dish. Add minced onion. Sprinkle with salt, pepper and flour, and dot with butter. Repeat until all ingredients are used. Pour hot milk over potatoes and bake at 350 for 1 1/2 to 1 3/4 hours. Serves 6.


    Carameled Sweet Potatoes

    5 medium sized sweet potatoes
    1 tsp. salt
    1 C. brown sugar
    2 TBS butter
    3 TBS. flour
    8 marshmellows
    1 C. thin cream or milk
    1/2 C. chopped nuts

    Cook potatoes until tender. Drain and cool. Cut in half lengthwise and arrange in greased baking dish. Mix salt, sugar, and flour and pour over potatoes. Dot with butter. Add marshmallows and nuts and pour cream over all. Bake at 350 for 50 minutes. Serves 5.


    Creamy Cole Slaw

    1 head cabbage, shredded
    2 medium carrots, shredded
    1/4 C. finely chopped green pepper
    1/4 C. finely chopped celery
    1 to 2 C. mayo
    1/2 C. sour cream
    1/2 tsp. salt
    1/8 tsp. pepper

    Shred cabbage and carrot and put in large mixing bowl. Add chopped celery and green pepper. Add salt, pepper, sour cream, and mayo and mix well. Refridgerate overnight. Serves 8.


    Pea Salad

    1 can green peas, drained
    1 egg, boiled and diced
    1/2 onion, chopped fine
    1 carrot, grated
    1/4 tsp. salt
    1/2 C. mayo

    Mix all ingredients together well and refridgerate overnight. Serves 4.

  3. #3
    Join Date
    Apr 2007

    Default Low cost breads

    Here are a couple of low cost bread recipes using things you should already have on hand or may grow on your own.

    Banana Tea Bread

    1 3/4 C. sifted flour
    3/4 tsp. soda
    1 1/4 tsp. cream of tartar
    1/2 tsp. salt
    1/3 C. fat (Crisco, lard types)
    2/3 C. sugar
    2 eggs, well beaten
    1 C. mashed bananas (or you can add 2C. Zuchinni and make that bread!)

    Sift the flour, salt, soda and cream of tartar together.
    Beat the fat until creamy and then add sugar gradually.
    Add eggs and beat well.
    Add dry ingredients alternately with crushed bananas (or other fruit/veggies). When well blended, pour batter into a greased loaf pan 8x4x3". Bake at 350 for 1 hour and 10 minutes. Slice and serve.


    Great grandma's pie crust

    6C. flour
    1tsp. salt
    2 C. shortening
    2 beaten eggs
    2 tsp. vinegar
    2/3 C. COLD water

    Mix flour, salt and shortening. Mix your liquids and add to flour. Will keep in fridge for a month or freezer up to 1 year. Works good for fruit and meat pies.


    Beer Bread
    (This goes great with soups and stew!)

    1 (12 fluid ounce) can or bottle beer
    3 cups self-rising flour
    3 tablespoons white sugar
    ****If using regular flour add 1TBS baking powder and 1 1/2 tsp. salt

    In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
    Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.


    Buttermilk Biscuits

    2 C. flour
    1/2 tsp. salt
    3 tsp. baking powder
    1/2 tsp. soda
    3 TBS. fat
    1 C. sour milk or buttermilk (The sour milk makes some tasty biscuits!)

    Sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add sour milk/buttermilk. Stir until dough follows fork or spoon around the bowl. Turn out on floured board and knead 1/2 minute. Roll 1/2" thick and cut with biscuit cutter (I use the end of a glass dipped in flour). Bake on ungreased sheet at 450 for 12 minutes. Makes about 2 dozen biscuits.

  4. #4
    Join Date
    Apr 2007

    Default Easy One Dish Meals

    Skillet Supper

    1 lb. ground beef, browned and drained
    1 medium onion
    1 can green beans
    3 carrots, peeled and sliced
    3 potatoes, peeled and sliced
    Salt and peeper to taste

    Cook and drain ground beef. Add onion, carrots and potaoes to skillet. Cook until almost tender. Add green beans and ground beef. Mix well. Continue to cook until carrots and potatoes are tender. Add salt and pepper to taste and serve hot.


    Chicken Pot Pie

    1 - 4lb chicken (I have subbed 4 lbs beef and it turned out well!)
    1 sliced carrot
    1 stalk celery
    1 slice onion
    1 tsp. salt
    1/8 tsp. pepper
    Plain pie crust
    4 TBS. flour
    1/2 lb liced sauteed mushrooms (optional)

    Put chicken in saucepan and cover with water. Add carrot, celery and onion. Bring to boiling point. Reduce heat, cover and let simmer until chicken is tender, allowing about 30 minutes per pound. Season with salt and pepper when half done. Remove chicken from pan. Remove skin and bones, keeping meat in large pieces. Set chicken to side. Reduce chicken stock to 3 cups by boiling. Skim off fat and strain. Mix flour to a smooth paste in cold water. Add to stock stirring often. Bring stock to boiling point, stirring constantly. Add chicken and mushrooms to stock mixture. Line pie plate with pie crust. Add chicken mixture. Cover with another pie crust and bake at 450 for 15 minutes or until browned. Serves 6.

    ****This is from my grandma's old depression era cookbook she put together. It's dated 1933.****


    Home Made Hash

    2 C. chopped cooked meat
    2 C. chopped potato
    1 tsp. salt
    1/4 tsp. pepper
    1 tsp. chopped onion
    1 tsp. chopped celery
    2 TBS. butter
    1/4 C. milk or meat stock

    Meat should be chopped first. Add potato and chop together. Melt fat in frying pan. Spread hash evenly in pan, moisten with liquid to which seasonings have been added, and cook slowly 20 minutes, stirring occasionally to prevent sticking. If desired, hash may be put in greased pan and baked in moderate oven (350). Makes enough for about 5 people.


    Shepherd's Pie

    This is a great way to use up leftovers from a big meal!

    Line a greased casserole dish with mashed potatoes.
    Fill with leftover veggies and meat, alternating layers.
    Add some crushed soda crackers and gravy and seasonings. If you dont have any leftover gravy, beat an egg and add it to 1 C. milk and pour over casserole. Top with mashed potatoes and bake at 350 for about 40 minutes.


    Six Layer Dinner

    2 C. hamburger
    2 C. sliced raw potatoes
    2 C. chopped celery
    1/2 C. diced onions
    2 tsp. salt
    1/4 tsp pepper
    1 C. diced green pepper
    2 C. canned tomatoes

    Place potatoes in bottom of a greased casserole dish. Add celery, then hamburger, then onions and then pepper. Sprinkle salt and pepper on each layer.
    Pour tomatoes over mixture in dish and garnish with green pepper rings. Bake at 350 for 2 hours. Serves 6-8.


    Swiss Steak (2 versions)

    2 pounds round steak around 1" thick
    3 TBS. melted fat
    1 1/2 tsp. salt
    1 onion, minced
    1/4 tsp. pepper
    1/2 C. flour
    3 C. tomatoes or tomato juice

    Rub salt and pepper into steak and dredge with flour. Brown quickly on both sides in hot fat with the onions. Add tomatoes, cover tightly and bake at 350 for 1 1/2 hours or until meat is tender. You can also take this and put it in your slow cooker until the meat is tender.

    2ND - Instead of the tomatoes or tomato juice, substitute a can of cream of mushroom or cream of celery soup and thin with milk, then pour over the steak and cook. Makes a great gravy for your mashed potatoes!

  5. #5
    Join Date
    Apr 2007

    Default Homemade Noodles

    This was requested and here it is. Old Amish recipe.

    Homemade Noodles

    1 1/2 C. flour
    1 tsp salt
    1 tsp fat (I use lard in mine)
    3 TBS water
    1 egg

    Make a well in the flour and add egg, salt and fat. Rub together and add water to form a stiff dough. Kneed. Divide dough into three parts and roll each as thin as possible. Spread rolled dough on a cloth and allow to dry partially. Then cut dough into strips about 1 1/2" wide and stack on top of each other. Then cut crosswise into fine shreds. Or you may roll dough as a jelly roll and cut into strips about 1" wide and cut to desired lengths. These are ready to use like packaged noodles, or you can dry them by hanging them on racks or over the backs of chairs. Package up how ever you desire and either refridgerate or freeze. Will last about 6 months in the freezer. After that they start to blacken and will have to be thrown out.


  6. #6
    Join Date
    Jan 2008
    NY state

    Default Sweet carrot salad

    2-4 cups shredded raw carrots
    1/2 to 1 cup shredded coconut
    1 cup or less of chopped dates
    (use raisens in a pinch, but dates taste great)
    Enough Salad Dressing to mix

    Mix all up. Yummy. Can't stop eating it. Great for parties.

    Here's another soup receipe when you want to make split pea soup,
    but don't have any ham - make Indian split pea soup.........

    2 cups split peas
    cut up carrots
    2 quarts water
    1 tablespoon tumeric
    1 tablespoon cumin seeds
    1 tablespoon mustard seeds (optional)
    pinch of hot pepper flakes to taste
    butter - salt

    Fill pot with water. Toss in split peas. Add tumeric and salt. Cook peas
    till almost soft then add carrots. Simmer till peas are real soft. When
    done. Turn off heat. NOW put butter in fry pan till melted. Then put in
    the cumin seeds, mustard seeds & hot pepper flakes. Saute on low
    UNTIL the seeds are blackened and smoking. Open window, use fan or
    leave room.....When black & smoking carefully tip fry pan over pea
    soup and pour everything in. It will SMOKE and make a very loud
    sizzling sound. Some people use a very small fry pan or metal cup,
    and then dump cup in all in pot and quickly put cover on. Helps to
    lessen the smoke. Will only sizzle for a few seconds. When cooking
    the peas leave cover on and keep low after initial boil. I crack the
    cover open a tiny bit. Afterwards add more butter and salt if like.
    Only after every tree has been cut down...only
    after every river has been poisoned....only after
    every fish has been eaten.....only then will man
    realize that money cannot be eaten.
    -Cree Indian saying

  7. #7
    Join Date
    Nov 2007
    Winnipeg, Canada


    Home made bread
    Homemade Bread Recipe
    This homemade bread recipe comes down the family tree from my great grandmother, born 1881. It came down to my great aunt Portia, then to my mother, then to me. It is a very satisfying homemade bread recipe that fills the house full of that best of all scents - the fresh smell of homemade bread. It is easy to do, but does require a few hour pause to let the dough rise. I usually make it late in the morning or around lunch, let it rise in the afternoon, and can have fresh hot homemade biscuits out of the oven for supper.

    1 cup sweet milk (I use whole milk)
    1/2 cup shortening (I use Crisco)
    1/2 cup sugar
    3 eggs
    1 teasp salt
    1 package dry yeast or 1 yeast cake
    1/4 cup lukewarm water (comfortable to wrist)
    4 1/2 cups flour

    Scald milk (that means heat until beginning to boil at the edge of pan--do not boil)
    Combine with shortening and sugar and stir until shortening melts (I don't stir all the time--just frequently)
    Put aside to cool completely.
    Put eggs in large bowl (I use mix master bowl), beat at high speed.
    Add cooled milk mixture and salt
    Dissolve yeast in 1/4 cup warm water and add to mixture.
    Reduce speed of mixer and add flour.

    Cover and let rise until double in size. (I put it near the pilot light of the stove--but not too close)

    When doubled in size--pour out onto floured board and kneed. I find the mix master doesn't do as good as by hand, but if you have a kneading attachment for your Mixmaster, give it a shot.

    Now, the way I made biscuits is as follows: I melt the butter. Then I roll out a ball of dough about the diameter of a nickel. Between a nickel and a quarter. Then I roll it in butter. Put 3 of those balls down inside of each biscuit "hole" in your biscuit pan. The reason I like this is it makes it more buttery and the biscuits break apart nicely when you are eating them. But do it as you wish. Let stand before cooking about 1 1/2 hours. Each pan of rolls needs to be covered with a light dishtowel. Bank at 350 until brown. It is important that you cover the dough as the recipe says. You can lightly brown the rolls and freeze them--then finish browning then when you eat them later. The recipe can be doubled with no problem.

    Back to top


    Joined: 08 May 2007
    Posts: 776

    Posted: Tue Feb 19, 2008 8:59 pm Post subject:


    Louise, do you mean a muffin pan? and this is making dinner rolls right?

    Back to top


    Joined: 07 Nov 2007
    Posts: 140
    Location: Winnipeg, Canada
    Posted: Wed Feb 20, 2008 1:35 am Post subject:


    Either, or. They gave both examples

    Back to top

  8. #8
    Join Date
    Nov 2007
    Land of Corruption in the middle of the corn and soy

    Default My personal soup collection

    These recipes can all be made with canned and dried foods. They were selected because they are especially tasty, nutritious, balanced, and stretch meat. :D

    The Soup Collection
    Southwestern Chicken Soup

    1 1/4 pounds boneless, skinless chicken breast, cut into thin strips or 1 pound canned chicken
    1 TB olive oil
    2 (14.5 ounce) cans chicken broth
    1 pound frozen corn, thawed or 1 can
    1 (14.5 ounce) can diced tomatoes, undrained
    1 can great northern beans
    1 medium onion, chopped
    1 medium green pepper, chopped
    1 medium sweet red pepper, chopped
    1 tsp. salt
    1 tsp. ground cumin
    1/2 tsp. garlic powder
    1tsp. guajillo pepper
    1 TB chili powder
    In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours. Stir before serving

    Awesome Taco-Salsa Soup *****
    1 pound ground beef
    1 onion, chopped
    2 garlic cloves, minced
    2 cans beef broth- 29 oz.
    1 can diced tomatoes -14 ½ oz.
    I green pepper, chopped
    1 can pinto beans
    1 ½ c. picante sauce
    1 can corn
    ½ tsp guajillo pepper (or other medium hot pepper)
    1 TB chili powder
    1 tsp. dried parsley
    Grated cheese

    In large saucepan saute beef and onions until meat is brown and onions are translucent. Add garlic, pepper and chili powders and cook I minute more. Add broth, tomatoes, picante sauce, corn, and parley. Heat to boiling. Garnish with grated cheese.

    Old Fashioned Split Pea Soup (Use the last of a ham)
    2c. green split peas (1 lb.)
    1 ham bone
    1 medium onion, coarsely chopped
    2 chopped carrots
    2 stalks coarsely chopped celery
    1 clove garlic, finely chopped
    1 bay leaf, crumbled
    1/4 tsp. salt
    1/8 tsp. dried thyme leaves
    1/8 tsp. white pepper
    2 (14 oz.) cans clear chicken broth
    1 c. cooked ham, cubed

    In 4 quart kettle, combine peas and 1 quart water; bring to boiling. Reduce heat; simmer, covered, for 45 minutes. Add more water if necessary. Add ham bone and rest of ingredients, except ham; simmer, covered, for 1 1/2 hours. Remove ham bone and discard. Press soup mixture through coarse sieve. Return to kettle; add ham and reheat slowly until thoroughly hot. Serves 4 to 6.

    Beef, Mushroom and Barley Soup. 4 quarts.
    Heat 2 quarts beef stock
    2 c. water
    1½ c. barley
    1 large smashed garlic clove
    Boil liquid, add barley and simmer for 20 minutes. Meanwhile,
    Heat 2 TB olive oil
    Brown 1 pound of stew meat or ground beef, set aside
    Then saute 1 pound of chopped onions until translucent, set aside
    Then 1 pound of sliced mushrooms, set aside
    1 pound of sliced carrots
    Remove garlic. Add rest to pot plus
    1 tsp. salt
    Ground pepper
    1 tsp. oregano
    1 tsp thyme
    Cook for 15 minutes more. Yummy.

    Mediterranean Minestrone Casserole
    Crock pot recipe from Betty Crocker
    1 ½ c sliced carrots, about 3
    1 c chopped onion
    1 c water
    2 tsp sugar
    1 tsp Italian seasoning
    ½ tsp salt
    1 28 ounce can of diced tomatoes, including liquid
    1 can (15 ounces) garbanzo beans, rinsed and drained
    1 6 oz can tomato paste
    3 cloves garlic, minced
    Cover and cook 6-8 hours on LOW.

    Add 1 ½ c frozen green beans, thawed
    1 c uncooked elbow macaroni
    1 pint canned ground beef or 1 pound fresh ground beef, browned
    Increase setting to high and cook about 20 minutes. Serve and sprinkle with parmesean cheese.

    Crockpot Vegetable and Chickpea Curry
    1TB olive oil
    1 c. chopped onion
    1 c. 1/4-inch-thick slices carrot
    1 TB curry powder
    1 tsp brown sugar
    1 tsp grated peeled fresh ginger
    2 cloves garlic
    1 Serrano chile, seeded and minced
    3 c. cooked chickpeas
    1 c. cubed peeled baking potato
    1 c. coarsely chopped sweet pepper
    1 c. cut green beans
    1 tsp salt
    1 tsp black pepper
    1/8 tsp ground red pepper
    1 can 14.5 ounces diced tomatoes, undrained
    1 can 14 ounces vegetable broth ( I use chicken-we are carnivores)
    3 c. fresh baby spinach
    1 c. light coconut milk
    6 lemon wedges

    Heat oil in large non-stick skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder, brown sugar, ginger, cloves and chile. Cook 1 minute, stirring constantly.
    Place onion mixture in 5-quart electric slow cooker. Stir in chickpeas, potato, green pepper, green beans, salt, pepper, ground red pepper, tomatoes and broth. Cover and cook on high 6 hours or until vegetables are tender. Add spinach and coconut milk, stir until spinach wilts. Serve with lemon wedges. Makes 6 servings

    Tuscan Bean Soup
    1 lb small red potatoes, cut into fourths (3 cups)
    4 medium carrots, sliced (2 cups)
    1 medium onion, chopped (1/2 cup)
    2 cloves garlic, finely chopped
    2 cans (15 oz ) great northern beans, drained, rinsed
    2 cans (14 oz each) chicken broth
    2 cups diced fully cooked ham or sausage
    1 teaspoon Italian seasoning
    ½ teaspoon salt

    At the end add:
    1 tablespoons chopped fresh parsley
    1 tablespoon olive or vegetable oil

    In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.
    Cover: cook on Low heat setting 8 to 10 hours.
    Stir in parsley and oil before serving. :D

  9. #9
    Join Date
    Nov 2007
    Winnipeg, Canada


    Yes, I will share very soon but in the meantime, I'm making a cookbook by putting all information into Word and so far I have used 10 pages to capture all the wonderful foods you have all shared. All I need is a binder and I will be set. Thank you

  10. #10
    Join Date
    Nov 2007
    Winnipeg, Canada


    This delightful beverage is highly recommended by modern food experts. It combines the rich, nourishing qualities of sweet milk with the healthful action of buttermilk. Kumyss is a form of fermented milk enjoyed by children and adults alike and especially recommended for those who have difficulty in assimilating milk in its natural state. It is easily prepared as follows:
    Heat two quarts milk to blood-heat (100 degrees). Add half a cake FLEISCHMANN'S YEAST and two tablespoonfuls sugar dissolved in a little warm water. Let stand for two hours, then bottle and stand for six hours in a moderately warm room; then place on ice. Kumyss will keep four or five days if kept cold, but it is better if made fresh every day or two.

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