RECIPES
RASPBERRY LIQUEUR
1 lb. fresh raspberries
1 lb. granulated sugar
2 cups water
2 cups pure grain alcohol mixed with 2 cups water**
Rinse and check raspberries, discarding any overripe or moldy berries. Place raspberries into a large bowl and crush them slightly with the back of a wooden spoon. Set aside. Warm 2 cups of water with sugar in a medium saucepan over moderate heat. Stir continuously until well dissolved and liquid is just warm. Pour sugar-water over raspberries and stir. Cover with a lid or plastic wrap and refrigerate for one week, stirring occasionally. After refrigerator aging, strain mixture through a fine wire mesh strainer into your aging container (large ceramic crocks or glass jugs work well for this purpose). Add alcohol mixture, stir. Cap and let age for one month. Strain through cloth (muslin, a few layers of cheesecloth, old clean pillowcases...) until clear. Re-bottle as desired. Liqueur is ready for use in cooking at this point, but 2 or more months of additional aging is recommended before drinking (My experience is that most non-cream liqueurs hit their peak of flavor after close to a year of aging time).
** Four cups of 80-proof vodka may be substituted for the 2 cups pure grain alcohol mixed with 2 cups water. The proof of the liqueur will be slightly less.It makes just over one quart and you can also substitute any cane berry you'd like to use, blackberries, boysenberries, loganberries, marionberries, etc. Be sure to use distilled water unless your tap water is very pure. Try not to use any plastic utensils or containers when making liqueurs; you can wind up with off flavors.
posted by: Maria
Foiled London Broil
Get a large top round London broil. Using the largest size aluminum foil, place meat in center and fold up foil to make a rectangle shape. Sprinkle Lipton Onion Soup mix (l packet) around the meat. Add about 1/4 cup of water and seal the edges of the foil tightly. Place on cookie sheet (in case the foil leaks). Place pan with foiled meat in a 350 degree oven and bake for about 45 minutes to an hour. When finished baking, you will have a nicely flavored meat with au-jus to serve with your side dish.
posted by: Maria
Poor Man's Steak
2 lbs. hamburger
2 cups cracker crumbs
2 cups milk
1 small chopped onion
salt
pepper
1 can mushroom soup (diluted with 1 can water)
Mix all ingredients (except soup) and press in cookie sheet. Put in refrigerator overnight, then cut in squares and roll in flour. Fry until brown. Put in casserole dish and spread soup on each piece. Bake 1 hour at 325 degrees.
posted by: Maria
Ranch Potato Casserole
8 med. red potatoes
1/2 cup sour cream
1/2 cup prepared ranch-style dressing
1/4 cup bacon bits or crumbled bacon
2 T. minced parsley
1 cup shredded cheese
TOPPING:
1/2 cup shredded cheese
2 cups crushed corn flakes
1/4 cup melted butter
Cook potatoes until tender. Slice or quarter (leaving skins on) and put into a greased 9"x13" pan. Combine sour cream, dressing, bacon, parsley and 1 cup cheese, then pour over potatoes and mix gently. Top with 1/2 cup cheese. Combine cornflakes and butter, sprinkle over casserole.
Bake at 350 degrees for 45 minutes.
posted by: Maria
Parmesan Burgers
1 pound ground beef
1/3 cup A.1. Steak Sauce
2 tablespoons grated Parmesan cheese
1/2 cup prepared (or homemade) spaghetti sauce
4 slices Mozzarella cheese (about 2 ounces)
4 English muffins - split and grilled or toasted
Combine ground beef, 3 tablespoons steak sauce and Parmesan cheese in medium bowl, and shape mix into 4 patties. Set aside.
Combine remaining steak sauce and spaghetti sauce in a small bowl and set aside.
Grill burgers over medium heat for 4 minutes each side of until done. When ALMOST done, top each with a slice of mozzarella and grill until cheese melts. Spread 1 tablespoon steak sauce mix on each muffin bottom and top with burger, some of the remaining steak sauce mix and the muffin top. Serve immediately.
posted by: Maria
Crafts
Modeling Dough
I use 1 cup very warm water
1 cup table salt
and 2 cups all purpose flour
This is mixed and worked up and kneaded until smooth. It does better if you cover with a damp cloth and let it rest for a few minutes. I have rolled this dough out and made rolls, pretzels, etc. Brush with egg white and bake is 325 degree oven until golden brown. Let cool and admire your creations. The most fun I have with this is when I roll out a circle that is about 1/2" thick and help a child make her hand print in the center. I make a hole with a pencil on each side of the top. I do not brush this with egg whites because we put food coloring in the dough for this particular project. After baking, we put a ribbon throught the holes to hang it by. They are always so proud to take a special gift to their mom that they made! Hope everyone has as much fun with this as I have
posted by: Maria
Edible Playdough
Recipe By : Ma's Kid Collection
2 cups smooth peanut butter
2 cups rolled oats
2 cups dried milk
2/3 cup honey
optional: rice krispies, coconut sprinkles
Get your kids to mix all the ingredients until thoroughly combined. Have them wash their hands while you cover the kitchen with wax paper to make a work surface for them. Give them the bowl of playdough and leave them to it. Store in an airtight container.)
posted by: Maria
Here is a cute idea for an ornament for your Christmas tree it is simple to make and inexpensive.
Bird Nest Ornament
4" Wreath
Dried Moss
Glue Gun and Heavy Glue
Small Artificial Birds
Glue a small amount of the moss in the center of a wreath to hold a bird then glue a bird inside the nest. Be careful as to the placement of the bird on your tree as the moss can be flammable.
NOTE: A bird nest in your Christmas tree is considered good luck. A piece of scrap ribbon can be wrapped around the wreath before placing the moss and the bird, if desired.
posted by: Maria
Dryer Lint Clay
A way to use up that useless fluff. :-)
you need:
3 cups dryer lint
2 cups cold or warm water
2/3 cups flour
3 drops oil of cloves (not sure if this is optional or not)
Stir lint and water together in a saucepan. Add flour and stir to prevent it from lumping up. Add oil of cloves. Cook over low and stir until mixture forms peaks. Pour out and cool on a covered surface (so it won't stick to the counter). Use it like paper mache. This recipe makes about 4 cups and takes 3-5 days to air-dry.
I've never used this stuff myself, but it sounds like it might work. I found this recipe for dryer lint clay in one of my rainy-day kid books.
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