Frozen Peaches

For the leftover peaches off the tree!

1- 6oz can lemonade
1- 6oz can orange juice

Prepare according to directions, except decrease the water by 1 cup per can.

2 c canned pineapple juice
4 c sugar

Heat until sugar is dissolved. Cool. Put sliced peaches in a ziploc freezer bag. Pour liquid over sliced peaches. Freeze.

Homemade Flaky Quick Cheese Biscuits

In a medium bowl, combine:
1 c flour
1 1/4 t baking powder
1/2 t salt

Stir in:
1/2 c sharp cheddar cheese, grated

Cut in:
2 T butter (easier when butter is chilled) using a pastry blender or 2 knives- (until course crumbs form.)

Stir in 2/3 c milk (using a fork) until soft dough forms.
Do not over mix or overwork dough.

Drop dough in heaping spoonfuls, 1 inch apart, on an ungreased cookie sheet.

Bake at 450 for 14 minutes, or until firm to touch.

Options:
To complement an italian dish- use parmesan cheese instead of cheddar and add 1/2 t basil with the flour.

Add small pieces of sliced ham into batter before baking.

For breakfast biscuit, fill with scrambled eggs, bacon, veges, and cheese.

Can freeze biscuits. (Reheat in warm oven for 10 minutes.)

Gluten Free French Bread

In a heavy-duty mixer, combine on the low setting:
2 c white rice flour
1 c tapioca flour
1 t xanthan gum
1/2 t salt

In a small bowl, dissolve:
1 T sugar in
1 1/2 c lukewarm water
then add-
2 T fast rise yeast
Wait until mixture slightly foams, then blend into dry ingredients.

Add, and beat on high for 3 minutes:
2 T butter, melted
2 egg whites, beaten slightly
1 t vinegar

To form loaves, spoon dough onto greased and cornmeal dusted cookie sheets in two long French-loaf shapes. Slash diagonally every few inches. Brush with melted butter, if desired.

Cover and let rise in a warm place until doubled in bulk, (20-25 minutes.)
Cook at 400 for 40-45 minutes.
Remove from pan to cool.

Freezes wonderfully.
Yields: 2 loaves

Pulled Pork Tacos

This is one of my favorite meals right now. So filling and easy.

Combine in a crock pot, and mix well:
1/4 t oregano
1 t cumin
1/2 t cayenne pepper
1 t chili powder
3 bay leaves
3 small cans diced green chilies
1 jalapeno (seeded, wedged)
1 lg onion, wedged
2 stalks of celery
3 cloves garlic, chopped
salt and pepper

Place 1 5 lb Boneless Pork Roast on top of mixture. Salt and pepper it. Place whole garlic cloves, and 1/4 bunch fresh cilantro on top.

Cover and cook on low for 10-12 hours.

After cooking, remove the roast and stain the juice from the crockpot. Put liquid back in crockpot. Pull the pork (shred) and place back in with the juices.
Add 1 (14-16 oz) jar Mild Salsa Verde

Continue cooking covered for 2 hours.

Eat with fresh tortillas, black beans, avocado, and cheese.
Substitute allergy free condiments if needed.

Freeze leftovers for a quick meal!

Chicken Spinach Lasagne

Cook 3-4 boneless, skinless chicken breasts.
Thaw and drain 2 packages (10 oz each) frozen spinach

In a saucepan, saute:
1 medium onion, chopped
1 garlic clove, minced
1/2 c butter

Stir in:
1/2 c flour
1 t salt
Cook until bubbly.
Gradually stir in, and boil for one minute:
1 1/2 c milk
2 c chicken broth

Add, and then set pan aside:
2 c mozzarella, grated
1/2 c parmesan cheese, grated
1 t dried basil
1 t dried oregano
1/2 t pepper

In a bowl, combine:
2 c (16 oz) ricotta cheese
1 T fresh parsley, minced
2 c mozzarella, grated

Spread 1/4 of the warm cheese sauce into a greased 13X9 baking dish.
Cover with 3 lasagna (oven cooked, or cooked and drained) noodles.
Top with half or ricotta mixture, half of spinach, half of chicken.

Repeat layer.

Place 3 more lasagna noodles, and remaining cheese sauce on top.
Sprinkle with Parmesan cheese.

Bake at 350, uncovered, for 35-40 minutes.Let stand 15 minutes.
Make and extra to freeze for a later meal!

Yield: 12 servings

Mom's Chocolate Chip Cookies

Cream until light and fluffy:
1 c shortening
1 c brown sugar
1/2 c white sugar
1 t vanilla

Add 2 eggs and beat well.

Add:
2 c flour
1 t baking soda
1 t salt

Add chocolate chips and nuts (optional)

Drop by the teaspoonfuls onto an ungreased cookie sheet. Bake at 375 for 10 minutes or until light brown. Cool slightly before removing from pan. Makes 3-4 dozen. Freezes well.

Merle's Spaghetti Sauce

This spaghetti sauce recipe has been in my family lots of years.
I'll warn you that once you have it,
buying jarred sauces at the grocery store will never happen again.

Saute:
1/2 c chopped onion
1 lb ground beef or ground turkey
2 cloves minced garlic

Add:
4 c diced tomatoes (2 cans)
2 8 oz cans tomato sauce
1/4 c dried parsley
1 1/2 tsp oregano
1/2 t thyme
1 c water
1 bay leaf

Remove the bay leaf and enjoy with your favorite pasta.
Can freeze leftovers.

Miracle Gluten-Free Bread

This bread has, by far the best texture, pliability, and lack of crumbling of any GF breads I have tried. Plus it is very nutritious! It, so far, has changed my son's life. We can now take a sandwich for a picnic.

Sift together in mixer bowl.:
1 c brown rice flour
1 c sorghum flour
3/4 c amaranth flour
3/4 c tapioca starch
3/4 c cornstarch or arrowroot starch
9 t xanthan gum
6 t active dry yeast
3 t salt

Stir in:
3/4 c flax seed meal (ground flax seeds)

Combine in separate bowl on low-medium speed:
6 eggs
6 additional egg whites
3 cup water, room temperature
6 tablespoons vegetable oil
6 tablespoons honey
6 teaspoons apple cider vinegar

Slowly add wet to dry ingredients. Scrape sides as necessary and blend fully.

Preheat the oven to 200F, then turn off.

Grease a 13x5" bread pan, and pour the dough into the pan, immediately place the pan in it. Do not open the door again, if possible. It should rise to the very top of the pan. (may take 1 hour.)

Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.

Yields: 2 loaves
Can freeze.

"Riga-Bony" (Fun for Halloween)

Cook 1/2 pkg. rigatoni pasta til al dente, drain, and put into a large bowl.

Add:
8 oz spaghetti sauce (Prego)
2 small cans V8 juice
2 cans diced tomatoes
1 can olives, drained

In a skillet, saute in 2 t olive oil:
1 small onion, medium diced
1 red or green pepper, medium diced
4 stalks celery, medium diced

Add to bowl.
In skillet, brown:
1 lb ground beef

Add to bowl, and combine together.

Mix:
4 oz mozzarella cheese, grated
1 egg
7 oz ricotta cheese

Pour 1/2 of pasta mixture into 9X13 pan.
Spread cheeses over the top.
Cover with rest of pasta.
Sprinkle top with mozzarella cheese

Cover pasta with foil.
You can either freeze now for a future meal,
or Bake 30-40 minutes at 375.

Banana Nut Bread

In a bowl, cream:
1/2 c butter, melted
1 c sugar

Add 2 eggs, and beat well

Add:
1 c mashed bananas
1 t lemon juice
1/4 c milk

Add:
2 c flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt

Add (optional):
1/2 c walnuts, chopped

Bake 1 hour at 350.

Yields: 1 loaf

*Can freeze extra loaves.

For allergy free- use rice milk for milk, gluten free flour for flour, margarine for butter.

Chicken Enchiladas

Combine:
4 c chicken, cooked and finely chopped or shredded
1 1/2 c salsa
1 can cream of chicken soup
1 c sour cream
2 t onion salt
1/2 t chili powder
1/4 t garlic powder

Spoon 1/2 c onto the middle of a tortilla. Roll and place seam down in a lightly greased 9X13 pan. Repeat until mixture is gone.

Cover and bake at 350 for 30-40 minutes.

Remove. Sprinkle with cheddar or Monterrey jack cheese.
Put back in oven until cheese is melted.

Yields: 9 enchiladas

Garnish:
sour cream, guacamole, chopped tomatoes, sliced green onions,