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| Recipes |
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| Christmas Gingerbread Cookies |
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Cream together:
1 c. molasses
1 c. shortening
1 c. sugar
Add:
3 eggs
Add:
5 c. flour
1 Tb. soda
1 Tb. ginger
! tsp. salt Roll ¼” thick, cut and bake 10 min. at 350 degrees. Decorate with raisins, sprinkles, frosting, etc. |
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| Chicken Pasta Salad |
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3 steamed chicken breasts, cut in bite-size pieces
2 or 3 shapes pasta for a combined total of 16 oz.
(cook according to package directions and cool)
1 bunch celery, diced
1 red onion, minced
1 can corn, drained
1 green or red pepper, diced
1 can kidney beans (optional)
1 can artichoke hearts (canned in water, not marinated),
and cut in chunks (optional) |
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dressing
2 cups buttermilk
2 cups mayonnaise
2 pkg, Italian dressing mix |
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This makes a large salad; ingredients for the salad and dressing can be cut down as needed. |
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| Marinated Flank Steaks |
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Cut 2-3 flank steaks into serving size strips and marinate for about 8 hours in the
following marinade: |
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¾ cup vegetable oil
½ cup soy sauce
3 Tb. honey
2 Tb. red wine vinegar
1 Tb. garlic powder
½ tsp. black pepper (according to taste)
onion flakes Place in resealable plastic bag (Ziploc). Massage and turn bag occasionally. Grill and serve. |
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| Meat Loaf |
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Here's a recipe for a meat loaf that brings raves from those around the table. In fact, it's the "meat of choice" for our three sons. We serve it with baked potatoes topped with "special sauce" (below), a fresh salad, a steamed vegetable, and hot rolls. |
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2 lb. lean ground beef
1 lb. ground pork (sausage) Mix in Blender: |
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2 cups Milk
2 eggs
2 small onions, chopped
1 cup soda crackers
2 Tb. catsup |
1 Tb. salt
1/4 tsp. pepper
2 tsp. sugar
½ tsp. sage
2 Tb. horseradish (opt.) |
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Combine with meat, place in loaf pans and bake 1 1/4 hour at 350° or 1 hour at 375° |
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| Special Sauce |
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This special sauce is a Hoole family favorite to top baked potatoes or use as an all-purpose dressing. |
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1 8 oz. pkg. cream cheese, softened
2 cups mayonnaise (Best Foods)
2 cups buttermilk
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. coarsely ground pepper
1 tsp. seasoned salt Mix well: cover and store in refrigerator.Chill before serving. Keeps well for several weeks. (Do not mix in blender; use beaters instead.) |
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| Bacon Wrapped Chicken Breasts |
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8 boneless, skinless chicken breasts
8 slices bacon
16 thin slices chipped beef
2 cups sour cream
2 cans cream of mushroom soup
Wrap each piece of chicken in 2 slices of chipped beef and 1 slice of bacon. Arrange in buttered baking dish. Mix sour cream and soup and pour over the chicken. Marinate overnight. Bake uncovered for 3 hours at 250°. Serve with white rice, green or set salad, and hot rolls. |
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| Black Bean Soup |
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Sauté:
1 Tb. vegetable oil
1 medium onion, chopped
2 garlic cloves, crushed
Add:
2 cans black beans*
1 can chicken broth
1-2 tsp. chili powder, to taste
½-1 tsp. ground cumin, to taste
1/8-1/4 tsp. red pepper, to taste
1 bay leaf
1 Tb. lime juice
salt to taste
*If using fresh turtle or black beans, soak 4 cups to soften. (Add a little cider vinegar and microwave to expedite softening process.)
Adjust seasonings. Serve hot with grated cheddar cheese and a dollop of sour cream. Serves 4 |
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Prize-winning Cornbread |
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1 cup Bisquick
1 cup flour
1 tsp. soda
1 cup sugar |
1 cup cornmeal
½ cup butter
4 eggs, beaten
2 cups buttermilk |
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Combine dry ingredients, cut in butter until fine. Add eggs and buttermilk. Stir until well blended. Pour into 9x13" pan that has been buttered, floured, and dusted with cornmeal. Bake at 350° for 25-30 minutes, or until inserted toothpick comes out clean. Serve with butter and honey or jam. |
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Please see The Ultimate Career, pp. 41 and 51
for further meal-planning suggestions. |
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Available
Now!
Order now and receive a personally signed copy. |
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