Mom’s Musings

(This logo was designed by Hootin’ Anni.)

What a busy gal I’ve been this week. I suppose that shows in my blog, since my last post was done on Monday.

I missed Ten on Tuesday, with the great prompt, “What are ten of the best meals you’ve had?” I missed Three Word Wednesday. I didn’t even get to check what those prompts were. Now it’s Thursday 13 time, and I’m debating whether or not to do that meme. I contemplated submitting another recipe with thirteen ingredients, but that’s kinda funky. Then I thought I’d borrow the Ten on Tuesday idea by listing thirteen favorite family meals. That seemed a bit cumbersome, since I would want to include the recipes then. That’s just too big of a post.

OK. Got it.

Thirteen Recipes I haven’t prepared in a long time, but am going to prepare again:

• High Protein Pancakes or Waffles (from the More With Less Cookbook)
  

  1 cup cream-style cottage cheese
  

  4 eggs
  

  ½ cup flour
  

  ¼ teaspoon salt
  

  ¼ cup vegetable oil
  

  ½ cup milk
  

  ½ teaspoon vanilla
  

  Whirl at high speed in blender for one minute. Bake on lightly greased griddle or waffle iron. Serves 3 as a main dish.
  

• Baked beans from scratch (soaking the dried beans before cooking, etc.)
  
• Nasi Goreng (Indonesian Fried Rice)
  
• Corn Bread Dressing (from the More With Less Cookbook)
  

  Combine in large bowl:
  

      4 cups corn bread, crumbled
  

      1 ¾ cup croutons
  

  Melt in skillet:
  

      ¼ cup butter
  

  Add:
  

      4 stalks celery, sliced
  

      1 large onion, chopped
  

      1/3 cup chopped walnuts (optional)
  

      1 teaspoon celery seed
  

      2 teaspoons poultry seasoning
  

      Salt and pepper
  

  Sauté until tender and add to bread mixture.
  

  Brown in skillet:
  

      3 ounces pork sausage
  

  Add to bread mixture along with 1 cup chicken broth. Combine and turn into greased casserole. Bake at 325 degrees for 40 minutes.
  

• Rice Pudding
  
• Bread Pudding
  
• Refrigerator Bran Muffins (from Set for Life cook book)
  

  1 cup hot water
  

  3 cups 100% bran cereal
  

  1 cup chopped dates or raisins
  

  1/3 to ½ cup vegetable oil
  

  2 eggs
  

  ½ cup sugar or honey
  

  2 cups buttermilk or nonfat yogurt
  

  2 ½ cups freshly ground whole wheat flour
  

  2 teaspoons baking soda
  

  ¾ to 1 teaspoon salt
  

  Pour hot water over cereal and dates in large bowl. Let stand while preparing other ingredients. In blender, combine oil, eggs, honey, and buttermilk. Pour into the bran mixture, and mix together. Combine flour, soda, and salt. Add to bran mixture, mixing just long enough to blend ingredients. Do not stir batter again. Drop by tablespoonfuls into nonstick muffin pans, filling 2/3 full. Bake at 400 degrees for 15 to 18 minutes. Yield: 3 dozen muffins.
  

• Mexi-Corn Zucchini (from Set for Life cook book)
  

  ½ pound lean ground beef
  

  1 medium onion, chopped
  

  ½ green pepper, chopped
  

  3 cups sliced zucchini, ½ inch thick
  

  1 8-ounce can tomato sauce
  

  2 to 3 fresh tomatoes, chopped
  

  1 to 2 cups whole-kernel corn
  

  ½ teaspoon salt
  

  1 teaspoon mild chili powder
  

  Brown ground beef, onion, and green pepper. Drain well. Add remaining ingredients. Cover and simmer 15 minutes or until zucchini is tender. Cook: 20 minutes Yield: 4 to 6 servings
  

• Fruit Smoothie (from Set for Life cook book)
  

  2 cups pineapple or orange juice
  

  1 apple, cored and sliced
  

  1 orange, peeled and sectioned
  

  2 bananas
  

  1 cup fresh or canned fruit, drained
  

  Ice cubes
  

  Place juice in blender. Add fruits and blend well. Drop in ice cubes one at a time until beverage reaches desired consistency. Frozen bananas, broken into small pieces, may be used to thicken beverage. Add more juice if desired. Yield: 6 servings
  

• Scones
  
• Dumplings (on top of stew or hearty soups)
  
• Chicken Jambalaya
  
• Hot German Potato Salad