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.

Banana Nut Bread

Banana Nut Bread
Recipe By : Louise
Serving Size : 12
Categories : Quick Breads
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3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas (about 6)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts -- chopped
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1. Cream together butter and sugar. Add banana, eggs, and vanilla. Sift together dry ingredients. Add alternately with buttermilk. Blend well. Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325 degrees for 1-1/4 hours.

Zucchini Bread

Zucchini Bread
Recipe By : Louise
Serving Size : 24
Categories : Quick Breads
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3 eggs
1 2/3 cups sugar
1 cup oil
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons cinnamon
3/4 cup nuts -- chopped
2 cups zucchini -- coarsely shredded
1 cup seedless raisins (OR -- choc. chips, dried cherries, dried pineapple, etc. -- be creative)
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1. Beat eggs until light. Gradually add sugar. Sift dry ingredients together. Add to egg-oil-sugar mixture and beat until smooth.
2. When well blended, stir in remaining ingredients. Place batter in two buttered loaf pans (8-1/2" x 4-1/4"). 3. Bake at 350 degrees for one hour.
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NOTE: Makes excellent muffins too!

Peanut Butter Bread

Peanut Butter Bread
Recipe By : Louise
Serving Size : 12
Categories : Side Dish
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3/4 cup peanut butter
2 ounces margarine
2 cups flour
1/3 cup powdered milk
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 each egg
1 1/4 cups water
3/4 teaspoon orange peel -- grated
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Make the day BEFORE serving.


1. Beat peanut butter and margarine until fluffy.
2. Add dry ingredients and mix until mixture resembles crumbs.
3. Add (all at once) eggs, water, and orange peel. Mix until just moistened.
4. Pour into a greased loaf pan and bake at 300 for about 2 hours. Test with pick. Cool, cut, & cover.

Louise's Pumpkin Bread

Louise's Pumpkin Bread
Recipe By : Louise
Serving Size : 24
Categories : bread, breakfast
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3 1/3 cups flour
1 tablespoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2+2/3 cups sugar
2/3 cup oil
4 eggs
2 cups pumpkin -- mashed
2/3 cup water
2/3 cup dates -- chopped
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1. Beat sugar & oil until light & fluffy.
2. Add eggs & pumpkin and beat well.
3. Beat in dry ingredients and pour into 2 greased loaf or bundt pans.
4. Bake at 350 until done [about 1 hour]

Trail Mix Bread

Trail Mix Bread
Recipe By : Louise
Serving Size : 12
Categories : Side Dish, Bread, Breakfast
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2 3/8 cups trail mix
1 5/8 cups hot water
1 1/8 tablespoons baking soda
1 1/4 cups sugar
3 1/4 tablespoons oil
3/8 teaspoon salt
2 3/8 cups flour
3/8 teaspoon cinnamon -- optional
3/8 teaspoon almond extract -- optional
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1. On the day before baking place trail mix in a large bowl and cover with hot water -- stir in baking soda. Cover with plastic wrap and leave at room temperature overnight to plump fruit. All of the liquid in this mixture is used in the recipe so DON'T DRAIN!
2. Mix together the trail mix (plus its liquid), sugar, oil, salt, & flour. Add cinnamon and almond extract. The batter should be thick enough to spoon. If too thin, add a little flour.
3. Spoon batter into greased loaf pan and smooth. Bake at least 1 hour until the bread are a rich, deep brown.
4. Cool, cut and keep wrapped tightly. This bread will keep up to 4 months if wrapped and stored in the refrigerator.

 
 
 
 
 
 
 
 
 
 

GWH Cornbread

GWH Cornbread
Recipe By : Louise
Serving Size : 16
Categories : Side Dish, Breakfast, Misc.
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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
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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.
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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.

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.