Louise's Dynamites

INGREDIENTS:

2-1/2 pounds ground beef
2 medium green peppers, finely chopped
1 medium red pepper, finely chopped
1 large Vidalia onion, chopped 
1 entire bunch of celery, chopped
1 can (28 ounces) crushed tomatoes in puree
1 can (16 ounces) tomato sauce
1 can (12 ounces) tomato paste
1 cup water
1T olive oil
2 tablespoons sugar
2 tablespoons garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried oregano
2-1/4 teaspoons salt
1-1/2 teaspoons pepper
16 hoagie buns or other sandwich rolls, split

DIRECTIONS:

1. In a Dutch oven, cook beef and vegetables in olive oil over medium-high heat 8-10 minutes or until beef is no longer pink, drain.
2. Stir in all remaining ingredients except buns. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until desired consistency and flavors are blended, stirring occasionally.
3. Serve on buns. Yield: 16 servings.

NOTE:

It is said Dynamites originated right in Madison Maine. All I know is they sure taste good.  They always come in handy for quick fund raisers, also.

Mom's Halfway Cookie Bars

 

Ingredients

•  •2 c. flour
•  •1 tsp salt
•  •¼ tsp baking soda
•  •1 tsp baking powder
•  •½ c butter
•  •½ cup sugar
•  •1½ cup brown sugar
•  •2 eggs, separated
•  •1 tablespoon water
•  •1 tsp vanilla
•  •12 oz. semi-sweet chocolate chips
•  •½ c chopped walnuts

Instructions

 1.Preheat the oven to 350°. Line a 9×13 baking pan with two pieces of foil–one piece lengthwise and the other piece crosswise with the ends hanging over the sides.

 2.Stir together the flour, salt, baking soda, and baking powder in a small bowl and set aside.

 3.Using a mixer, cream together the butter, the granulated sugar and just ½ cup of the brown sugar together until it’s smooth.

 4.Separate the eggs, and set the whites aside.

 5.Beat the yolks into the butter mixture one at a time until well blended.

 6.Add water and vanilla–mix well.

 7.With the mixer on low speed, add the flour slowly and beat until dough looks crumbly.

 8.Press the cookie dough gently into the pan evenly.

 9.Sprinkle the chocolate chips and walnuts on top of the cookie dough and press them in just enough that they stay put a bit.

 10.Using a mixer and whisk attachment, being beating the egg whites on medium. Gradually increase the speed to medium-high.

 11.When the egg whites turn white, start adding the remaining cup of brown sugar a spoonful at a time.

 12.Continue increasing your speed to the highest setting.

 13.When all the sugar has been added, continue whipping the meringue until it holds a soft, sticky peak.

 14.Scoop the meringue down the middle of the pan with a spatula and gently spread it to the edges.

 15.Cover the pan loosely with foil–shiny side up and bake for 20 minutes, then remove the foil.

 16.Continue baking for an additional 5-10 minutes, until the top looks toasted and pulls slightly away from the sides.

 17.Allow to cool for about 20 minutes and then cut into squares.

 

OLD FASHIONED BREAD STUFFING

OLD FASHIONED BREAD STUFFING

 ---------------------------

 Recipe By     : Louise

 Serving Size  : 15   

 Categories    : Poultry

 -------------------------

    1       qt           Diced Celery

    2       ts           Poultry Seasoning

      1/2   ts           Pepper

    1       tb           Salt

    2       c            Broth, milk or water

    1       c            Finely chopped onion

    4       qt           Bread cubes, firmly packed

 --------------------------- 

1. Cook celery and onion in bitter or margarine over low head, stirring occasionally, until onion is tender but not brown.

2. Meanwhile, blend bread cubes and seasonings. Add celery, onion and butter or margarine; toss lightly to blend. Pour the broth, milk or water gradually over the surface of bread mixture, tossing

lightly.

3. Bake in 325 degree oven 45 minutes, until browned on top.

 

Ranch Stew

Ranch Stew
Recipe By : Louise
Serving Size : 10
Categories : Soup
---------------------------------
2 pounds lean beef -- or any leftover meat
1/2 package frozen carrot slices
1/3 cup onion flakes
2 quarts beef bouillon -- base and water
2 1/2 tablespoons worcestershire sauce
1 can potato -- diced
1/2 package frozen peas
1/2 teaspoon black pepper
---------------------------------------
1. If using raw meat, saute the meat first before adding remaining ingredients.
2. Heat, thicken -- if desired -- serve.
------------------------------------------
Serving Ideas : To make a thicker stew, thicken with roux before serving.
-----------------------------------------
NOTES : If made using poultry, substitute chicken base for beef base.
If made using pork, substitute ham or pork base for beef base.
----------------------------------------------
Base=boullion paste, cubes, or powder
----------------------------------------------

 
 
 
 
 
 
 
 
 
 

Louise's Nibble Bait Chex Mix

Louise's Nibble Bait Chex Mix
Requested by FogDog
Recipe By : Louise
Serving Size : 24
Categories : Snacks, Misc.
--------------------------------------
6 tablespoons margarine or butter
2 tablespoons worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups corn chex® cereal
3 cups rice chex® cereal
3 cups wheat chex® cereal
1 cup mixed nuts
1 cup pretzels
1 cup Cheerios
--------------------------
1. Heat oven to 250°. Melt margarine in large roasting pan in oven.
2. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
3. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool.
4. Store in airtight container.
5. Yield 12 cups.
-----------------------------------
Microwave Directions: Melt margarine in large microwavable bowl uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Important: Because microwaves cook differently, time is approximate.
---------------------------------------
Reduced-Fat Recipe: Decrease margarine to 3 tablespoons and omit mixed nuts.
---------------------------------------
1 serving (1/2 cup) Regular Recipe: 130 calories (70 calories from fat); 89 fat (1 .5g saturated); 0 mg cholesterol; 340 mg sodium 14 g carbohydrate (1g dietary fiber); 2 g protein.
---------------------------------------
Reduced-Fat Recipe: 70 calories (1.5 calories from fat), 2 g fat (0 g saturated), 0 mg cholesterol, 270 mg sodium, 13 g carbohydrate (1 g dietary fiber), 2 g protein.
----------------------------------------
The Nibbler's Diet: Ultimate Solution to America's Weight & Cholesterol Problems

Louise's Hearty Beef and Barley Crock Pot Soup

Louise's Hearty Beef and Barley Crock Pot Soup
Recipe By : Louise
Serving Size : 16
Categories : Soup
---------------------------------
2 large beef oxtails -- or any combination of beef bones
2 quarts water
2 bay leaves
2 cloves garlic -- or 1 ts. minced
~~~~
1 pound lean ground beef
15 ounces black beans -- canned
14 1/2 ounces tomatoes, canned -- dice or process
1 package vegetable soup -- mix-instant
1/2 pound carrots -- fresh or frozen (sliced or chopped)
1/2 pound celery -- minced or chopped
2 medium onion -- chopped
1/2 pound barley -- raw
1/2 teaspoon thyme
1 teaspoon basil
1/2 teaspoon pepper -- mixed or Mrs.Dash
1 tablespoon parsley, freeze-dried
------------------------------------------------------------

1. Sprinkle soup bones with salt and pepper and roast at 350F for 1-2 hours.
2. Placed roasted bones and pan dripping in your crock pot, add water, bay leaves, and garlic and simmer on low for 24 hours. Remove and discard bones. Any meat on them should have sloughed off into your broth. If the chunks are large -- chop them and place back in broth. De-fat or skim broth if desired.
3. Brown the ground beef in a frying pan and drain off any fat.  Add cooked ground beef and remaining ingredients to your broth and simmer until barley is cooked 3-5 hours.
Enjoy!
---------------------------------------------------------------
NOTES : This is a nice thick and hearty soup and would make a great meal served with crusty bread and icy cold milk on a cold Maine Winter Day.
---------------------------------------------
TIP: To easily de-fat homemade beef broth, refrigerate over night.  Fat will rise to the top and solidify and can then be easily flaked off and discarded.

GWH Cornbread

GWH Cornbread
Recipe By : Louise
Serving Size : 16
Categories : Side Dish, Breakfast, Misc.
-------------------------------------
1 cup flour
1 teaspoon salt
1 1/3 tablespoons baking powder
1/2 cup sugar
1 cup cornmeal
1 1/2 cups milk, 1% lowfat
1/4 cup oil
1 egg
-------------------------------------
1. Combine all dry ingredients.
2. Add oil, eggs, and milk -- beating well after each addition.
3. Batter will be thin.
4. Pour into a sprayed cake pan [13" X 9"] and bake at 325 degrees for about 30 minutes.
5. Brush top with melted butter. Cool, cut, and serve.
---------------------------------------------------
NOTES : This is the same recipe that we use to make corn muffins also. Simply pour the batter into greased or papered muffin cups until cups are about 3/4 full. Bake same as bread.

Aunt Gabby's No-fail Pie Crust

Aunt Gabby's No-fail Pie Crust
Recipe By : Gabrielle Chicoine
Serving Size : 8
Categories : Basic, Breakfast, Dessert, Misc.
------------------------------------------------
3 cups flour -- (use half wheat for healthier crust)
1 tablespoon sugar
1 teaspoon salt
1 1/4 cups shortening
1 egg
1/3 cup cold water

1 tablespoon vinegar

--------------------------------------
1. Combine first four ingredients and mix well with fork or pastry blender. Dough should resemble course meal.
2. Make a well in the dough and add all liquids. Stir with a fork to blend. DO NOT USE HANDS FOR MIXING!
3. Press into a ball and roll out on a floured board.
4. Makes one - two crusted pie [top and bottom crust] or 8 turnovers.
-------------------------------------------------------------------------
NOTES : This recipe was handed down from Marguerite Gagnon, Aunt Gabby's cousin in Montreal. It makes nice flaky pastry.
---------------------------------------

GWH Shepard's Pie

GWH Shepard's Pie
Recipe By : Louise
Serving Size : 6
Categories : Entree
--------------------------------
1 1/4 pounds ground beef, extra lean
1/2 teaspoon garlic -- minced
1 1/3 tablespoons onion flakes
2/3 cup beef bouillon
1 dash pepper
1 bay leaf
1 teaspoon worcestershire sauce
1/4 cup cold water
2 tablespoons cornstarch
1 teaspoon soy sauce
1 can corn
1 quart mashed potatoes

1. Brown ground beef, garlic, and onions in -- stir often. When browned, add beef bouillon, pepper, bay leaves, Worcestershire sauce, & soy sauce -- bring to a boil.
2. Mix cornstarch w/cold water and fold into boiling meat mixture. Stir until thick.
3. Portion meat into casserole pan (sprayed with Pam). Layer a can of corn, top with prepared mashed potatoes.
4. Bake, uncovered, for 30 - 60 minutes at 350 degrees. Potatoes should be lightly browned.
5. Cut into 6 servings and serve with gravy on the side.
- - - - - - - - - - - - - - - - - -

 
 
Knorr Shepards Pie Mix

Aunt Gabby’s Simple Rice Pudding

Aunt Gabby’s Simple Rice Pudding
Requested by: Marion T.

Recipe By: Gabrielle Chicoine

Serving Size: 6
Categories: Dessert
-----------------------
½ cup rice
1-cup water
4 eggs
3 cups milk
½ cup sugar
1-teaspoon vanilla extract
--------------------------------------------
1. Cook rice in boiling water for 10 minutes.
2. Combine remaining ingredients.
3. Stir in strained rice.
4. Pour into a lightly greased baking dish and bake @ 325° for about 1 hour.
- - - - - - - - - - - - - - - - - -
NOTES: Marion, this is Aunt Gabby’s recipe and probably the one that Ma used to make her rice pudding. I think that Ma always added raisins (I’d say ½ Cup) and nutmeg and cinnamon (start with ½ teaspoon of each) to hers. You may have to experiment with it to get it right. --Louise

America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants

GWH Banana Bread

Who doesn't remember our moist and delicious GWH Banana Bread . . . This was a morning basic for our breakfast bar.  The recipe also ties in well with my story: Cake with a Kick appearing on my Writing Blog this weekend.  Enjoy!


Recipe By : Louise
Serving Size : 13
Categories : Breakfast

1 cup butter—or marg
2 cups sugar
2 cups bananas—mashed about 6
3 eggs
1 teaspoon vanilla extract
2 5/8 cups flour, all-purpose
1 1/3 teaspoons baking soda
1 teaspoon salt
2/3 cup buttermilk
1 cup walnuts—chopped

Instructions:

1. Cream together butter and sugar.
2. Add banana, eggs, and vanilla—mix well.
3. Measure all dry ingredients into a separate bowl.
4. Add dry ingredients alternately with the buttermilk and blend well.
5. Stir in nuts and pour into a greased and floured loaf or bundt pan.
6. Bake @ 350° for 60-75 minutes.