Wanda’s Short Ribs
Wanda is
So thanks Wanda for sharing your recipe!
3 pounds beef short ribs cut into serving pieces
1 onion finely chopped
2 tablespoon sugar
3 tablespoon Worcestershire Sauce
2 teaspoon salt
1 tablespoon prepared mustard
¼ cup vinegar
½ cup ketchup
½ cup water
½ cup celery chopped fine.
Brown the short ribs in a heavy skillet turning often.
Pour off excess fat.
Combine all ingredients and pour over short ribs.
Cover and cook slowly or bake in 325◦ oven.
Serves four people.
5 ounces (1/2 cup + 2 Tbsp.) Water, 90-100◦ F
1 ½ tablespoons Molasses
1 ½ cups bread flour
1/3 cup medium rye flour
1/3 cup whole wheat flour
1 tablespoon cocoa, unsweetened
1 teaspoon salt
2 tablespoons butter or margarine
1 ½ teaspoons active dry yeast
Or ¾ teaspoon bread machine/fast rise yeast
Bread select setting to use:
Basic/Specialty
Add liquid ingredients to pan.
Add dry ingredients, except yeast, to pan.
Tap pan to settle dry ingredients, then level ingredients
Pushing some of the mixture into the corners. Place
Butter into corner of pan.
Make a well in center of dry ingredients:
Add yeast. Lock pan into bread maker.
Program for Basic/Specialty and desired bread color.
Program timer if being used. Start bread maker. When
Before slicing. Note from
Sandy’s Surprise Peanut Butter Cake
1 Tablespoon unsalted butter
Turbinado sugar
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 ¼ cups whole milk
2 teaspoon vanilla extract
1 ½ cups creamy peanut butter
1 stick unsalted butter, softened
2 cups granulated sugar
1 cup o=packed brown sugar
6 eggs, room temperature
Preheat over to 350◦. Coat the inside of two 9x5 loaf
pans with 1 Tbsp. butter; coat generously with
Turbinado sugar. Whisk together flour, baking powder, baking
Soda and salt in a bowl: set aside.
Combine milk and vanilla in a measuring cup; set aside.
Cream peanut butter, 1 stick butter, granulated sugar, and brown
sugar in a stand mixer fitted with a paddle attachment on medium
high speed until very well combined, 5 minutes.
Add eggs to the creamed mixture, one at a time, and beating well after each addition.
Alternately add flour and milk mixtures to butter mixture, beating on low speed after each addition just until mixed, scraping sides of bowl as needed.
Divide batter evenly between prepared pans.
Bake cakes 50 minutes, then sprinkle tops with additional turbinado sugar.
Return the cakes to the over; bake until a toothpick inserted in the center of each comes out clean, 10-15 minutes more. Let cakes rest in the pans on a rack for 20 minutes, then turn cakes out onto the rack to cook completely
Peanut Butter Frosting
¾ cup peanut butter
1 stick unsalted butter, softened
3 cups sifted powdered sugar
¼ cup milk
2 teaspoon vanilla extract
Beat peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add powdered sugar, milk and vanilla, mixing just until smooth and creamy.
To assemble the cakes:
Linda and Nancy
Sandy's Salad, a Costco Surprise!
Joyce & Clarisse
Nancy’s Creamy Mushroom Barley Soup
2 tablespoons butter or margarine
1 cup sliced mushrooms
1 medium onion, sliced
1 carrot, diced (optional)
¼ cup barley
1 26 ounce can
3 cups water
¼ teaspoon dried thyme
¼ teaspoon pepper
In a large stock pot sauté the onions and mushrooms in the butter until
tender, add barley and cook until barley is lightly browned. Add soup, water
thyme and pepper, bring to a boil, lower heat, cover and simmer
45 minutes or until barley is soft. I let it sit for a few hours before serving
as it gets nice and thick.
(If you can’t find the large can of Mushroom Soup use 3 smaller cans.)
Chicken breast (canned)
Green onion
Celery
Dried cranberries
Mayonnaise
Salt and pepper
Nancy’s Peanutty Slaw
4 cups cabbage, shredded
1 cup cauliflower, chopped
½ cup sour cream
¼ cup mayonnaise
1 tablespoon sugar
1 tablespoon vinegar
1 teaspoon salt
½ cup cucumber chopped
¼ cup green onions, chopped
¼ cup green pepper, chopped
1 tablespoon butter or margarine, melted
½ cup Spanish peanuts
2 Tablespoon Parmesan Cheese
Combine cabbage and cauliflower and set aside. Mix together sour
Cream and the next 7 ingredients, stir into cabbage mixture. Stir
Together butter, peanuts and cheese, add to cabbage mixture.
Serves 8 to 10.
This is an old family recipe of
Nancy’s fantastic Dump Cake
Ingredients:
1 (21) ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
8 ounces chopped walnuts
½ cup butter
Directions:
In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake
Mix over pineapple, and cherry mixture stir until just combined. Then
Sprinkle walnuts over top. Drizzle top with melted butter or margarine.
Bake in a 350 degree oven for 35 or 40 minutes or until golden brown.
