Sweet and Sour Delight

1 pound chicken or pork

1 Tbsp vegetable oil

1 medium onion, diced

1 clove garlic, pressed (or minced)

2 -7” carrots

1 medium green pepper, chunked

1 large can chunk pineapple (undrained)

¼ cup white vinegar

3 Tblsp. Brown sugar

3 Tblsp. Ketchup

3 Tblsp. Soy sauce

1 Tblsp. Cornstarch

1 tsp. ground ginger

Cut pork or chicken into ½” pieces, brown in oil in preheated skillet. Reduce heat to low. Add onion, garlic, and carrots. Cover and cook 10 minutes. Add green pepper. Combine remaining ingredients. Stir into skillet. Cover. Simmer 10 minutes. Serve with rice. 4 servings.

Note:  found this recipe in a newspaper somewhere years ago. It is a quick and easy meal and one of my daughter’s favorites!

Aunt Ruthie’s Spinach Soufflé Salad

1-3 oz package Lemon Jell-o

1 cup hot water

½ cup cold water

1 ½ Tblsp vinegar

½ cup mayonnaise

Salt and pepper to taste

Dissolve Jell-o in hot water. Add ½ cup cold water , vinegar, mayonnaise, salt and pepper. Pour into refrigerator freezing tray. Quick chill in freezer until firm 1’ from edge but soft in the center. Whip until fluffy.

Fold in:

1 cup raw spinach, chopped

3/4^th cup cottage cheese

¼ cup diced celery

1 Tablespoon finely chopped onion.

Pour into mold and set until firm. Release from old and serve.

Notes: This is a recipe I got from my Great Aunt Ruthie. She was my grandfather’s sister and has long since left this earth. Aunt Ruthie made this for one of my cousin’s wedding showers long ago and it was so delicious I asked her for the recipe. I have never seen anything like this anywhere else, though I have not researched it. It’s a nice change from all the sweet Jell-o recipes that are out there and loaded with protein and good fresh spinach. 

Baked Omelet

8 eggs  

1 cup milk

½ tsp seasoning salt

3 ounces cooked ham, diced

½ cup shredded cheddar cheese

½ shredded mozzarella cheese 

1 Tablespoon diced onion

½ tsp red pepper flakes (or to taste)

Salt and black pepper to taste

Preheat oven to 350 F or 175 C  

Grease one 9” round or one 8x8” square casserole dish and set aside.

Beat together eggs and milk. Add seasonings, ham and cheeses and minced onion. Pour into prepared pan. Bake uncovered for 40-45 minutes. Serves  4-6 people.

Pizza Dough

1 package (or 1 tablespoon bulk) active dry yeast
1 1/2 cups warm water
3 1/2 to 4 cups flour
1 tsp. sugar
1/2 tsp. salt

Dissolve yeast in warm water. Add sugar and salt. Gradually add flour until dough is stiff enough to handle. turn onto floured board or counter top and knead until smooth and elastic; about 10 minutes. Place in olive oil coated bowl and let rise until doubled, about 30 minutes. Punch down and knead again briefly, then divide in half and roll out each half to make pizza. Add sauce, cheese and toppings and bake at 450 F for 15 to 20 minutes. Remove from oven and slide off pan onto counter or cutting board. Cut into slices and enjoy!

Notes: My family and I have been making homemade pizza for over 20 years now. We first started making it on a regular basis when we moved to the middle of Idaho and the closest pizza place was an hour and a half drive across the desert. Also, being from the east coast, we were shocked to learn there were no good pizza places in Idaho Falls at the time. So, we started making our own and have been doing it ever since. Eventually we started making pizza on Christmas Day instead of a turkey. Now that my kids are grown they have carried on the tradition in their own homes! This recipe is easily doubled or triples to make enough pizzas for whatever size crowd you have. One year we even made about 20 pizzas for our church's youth group! That was quite the task! We do have our own secret family pizza sauce recipe. You will just have to figure out your own! Have fun! 

Shaker Oatmeal Bread

2 cups boiling water
2 cups rolled oats
1 Tblsp softened butter
1/2 cup molasses (or honey)
1/2 tsp salt
1 cake yeast (1 packet or 1 Tblsp loose yeast)
1/2 cup lukewarm water
5 cups sifted white flour (organic if possible)

Add boiling water to rolled oats and let stand for 1 hour. Then add butter, molasses or honey, and salt. Dissolve yeast in warm water and add to the oatmeal mixture with enough flour to make a stiff dough. Turn out onto floured board or counter-top. Knead 4-5 minutes. Place n a greased bowl, brush with melted butter. Cover and let rise overnight in a warm place. In the morning knead lightly and shape into two loaves. Let rise until double in bulk and bake in a 425F degree oven for 10 minutes. Reduce heat to 375F and bake for an additional 40 minutes. Makes 2 loaves.

Notes: I discovered this recipe long ago in an old Shaker Cookbook. I've adapted some parts of it to my liking but it's mostly the original recipe. I like that I can start this the night before and finish it in the morning. The dough will seem very stiff at first but by morning it is all yeasty and soft and nice. I like to use honey myself and as you can see, it is low in fat! Just reading this makes me want to make some of this delicious bread again very soon!