Breadsticks

2 ¾ cups Flour
4 tsp Baking Powder
1 tsp Salt
2 T Sugar
1 ¼ cup Milk

Mix dry ingredients together first, then add milk. Roll out on floured surface (like cookie dough), about ¼ to ½ inch thick. Cut into strips using a pizza cutter (and then cut those in half length-wise if you want shorter ones).

In separate bowl:
Melt 1 cube butter/marg. and mix in 1 tsp of garlic pwd or ½ tsp garlic salt (I use garlic and herb instead of plain garlic pwd). Dip each breadstick into garlic butter and place on cookie sheet (these don’t raise much because there’s no yeast, so place them close together). Bake at 350 for 15 minutes. Sprinkle with Parmesan or Mozzarella cheese if desired (this step can also be done before baking).

Cabbage Wraps

*Or Pigs in a Blanket...whichever you prefer...my family always called them the latter!*

½ lbs ground beef
½ lbs ground sausage (jimmy dean or whatever you prefer….more spice=more flavor)
1 onion (I usually use onion flakes…)
½ pkg meat loaf seasoning (these are by the gravy mixes at the store)
1-2 eggs
½ -3/4 cup rolled oats
Moisten with milk
Salt and Pepper
(mix it up just like meat loaf…use your hands to blend together meats then a wooden spoon for the rest)

2 cans Tomato soup
1 head Cabbage

Boil the cabbage for easy separation of the leaves. Spread some soup on the floor of the pot. Put a spoonful of meat mixture in a leaf, wrap and place in the pot. After you have covered the bottom, put another layer of soup (just spread over the tops of the leaves). Do this until you run out of meat. Pour the rest of the soup over the top and put the lid on and cook on high for 3-4 hrs or on low for 7-8 hrs. Goes really well with breadsticks or garlic bread.

(Hubby and I add chopped asparagus because this is A LOT of meat, plus it adds to the flavor, you can also add rice - we've also been known to use a 3rd can of soup too)

ASIAN CHICKEN DRUMSTICKS

*I got this recipe from a cousin-in-law and I think she got it from a cookbook called something like 'One-armed Cook' or something like that...*

1/2 c. soy sauce or tamari
1/3 c. brown sugar
1 tsp. bottled chopped garlic
1 (8 oz.) can tomato sauce
6 skinless chicken drumsticks with thighs attached (or one pkg. drumsticks and one pkg. skinless thighs - I've never been able to find the drumsticks w/thighs attached)
1. In the bottom of a 3 1/2 - qt. or larger crock pot place all the ingredients except the chicken, stirring well to mix
Add chicken; stir to coat w/sauce
Cover and cook on low for 5 hours
ENJOY!

GREEK STYLE BEEF STEW

2 – 2.5 lb boneless beef roast
1 bag (16 oz) frozen small white onion
1 bag (16 oz) fresh or frozen whole baby carrots
2 T flour
1 can (14 oz) beef broth
1 can (5.5 oz) V8 juice
1 T packed brown sugar
Bouquet Garni (recipe below)
Hot buttered noodles

Place beef, onions and carrots in slow-cooker. Sprinkle with flour and toss to coat. Mix broth, vegetable juice and brown sugar. Pour over beef and vegetables. Submerge Bouquet Garni into broth mixture. Cover and cook on low 8-10 hrs (or high for 4-5 hrs) until beef is fork tender. Remove Bouquet Garni. Serve over noodles.
(Bouquet Garni: Lay a 4-inch cheese cloth flat on counter. Place ½ tsp whole cloves, 1 cinnamon stick and 1 bay leaf in center of cloth. Bring corners together into a bundle and tie with kitchen string.)

*Campbell's Soup Cookbook*

GOLDEN CHICKEN WITH NOODLES

2 cans Cream of Chicken soup
½ cup water
¼ cup lemon juice
1 T Dijon mustard
1 ½ tsp garlic pwd
8 large carrots, thinly sliced
8 skinless, boneless chicken breast halves (2 lbs)
Hot cooked egg noodles
Chopped fresh parsley

Mix soup, water, lemon juice, mustard, garlic pwd and carrots in slow-cooker. Add chicken and turn to coat. Cover and cook on low 7-8 hrs (or high for 4-5 hrs) until chicken is no longer pink. Serve with noodles and sprinkle with parsley to garnish.

*Campbell's Soup Cookbook*

ORANGE CHICKEN WITH GREEN ONIONS AND WALNUTS

1 1/2 cups Chicken broth
1/4 cup teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced (about 1/2 cup)
2 T cornstarch
8 skinless chicken thighs
1/2 cup walnut pieces
Hot cooked rice

Mix broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in slow cooker. Add chicken and turn to coat. Cover and cook on low 8 to 9 hours (or on high for 4-5 hrs), until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.


*Campbell's Soup Cookbook*

SLOW-COOKED PULLED PORK SANDWICHES

This is VERY yummy!

1 T Vegetable Oil

3.5 – 4 lb boneless pork roast

1 can Condensed French Onion Soup

1 cup Ketchup

¼ cup cider vinegar

3 T packed brown sugar

12 sandwich rolls

Heat oil in medium skillet over medium-high heat. Add roast and cook until browned. Place roast in slow-cooker. Mix soup, ketchup, vinegar, and brown sugar. Pour over roast. Cover and cook on low for 8-10 hrs (or on high for 4-5 hrs) until roast is fork tender. Remove roast from cooker, let stand 10 minutes and then shred pork into tiny pieces. Return pork to the cooker, stir and serve over sandwich rolls.


*Campbell's Soup Cookbook*

Pumpkin Roll

This is a favorite of mine from my childhood!

3 eggs
1 c. sugar
3/4 c. flour
2/3 c. pumpkin
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon

Mix all ingredients together. Grease bottom of a cookie sheet that has sides and cover bottom with a piece of waxed paper, grease again. Flour the pan. Pour batter in pan and sprinkle 1/3 c. chopped nuts on batter if desired. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Peel waxed paper off of cake. Fold sides and end of towel over cake and roll up from the short end. Refrigerate for 1 hour.

Filling:

8 oz. cream cheese
3 Tbsp. butter or margarine
1 c. powdered sugar

Mix together until smooth. Unroll cake, spread filling, reroll cake. Place on a platter, cover with plastic wrap and refrigerate until served.

Home Made Cinnamon Ornaments

Cinnamon Dough

*not edible* - a good crafty idea to do with your kids in time for the Christmas season to start! These also make your home smell VERY nice!

1 1/2 cups cinnamon
1 cup applesauce
1/4 cup white school glue
Sparkles/Glitter (optional)
Bowl
Plastic food wrap
rolling pan
wax paper
cookie cutters or a knife
ribbon or yarn for hanging
straw

Mix cinnamon, applesauce, and glue together in a bowl. The dough should be as thick as cookie dough. Add a bit of water if the dough is too stiff. Remove from bowl and knead. Put it back in the bowl, cover with plastic wrap, and let sit for at least a half hour. Remove the dough, knead again to make sure its smooth. Flatten/roll the dough between waxed paper until its between 1/4 thick and 1/8 thick. Cut out desired shapes, use a straw to punch a hole for the ribbon to hang. The circle of dough will pull out the straw. Gently place the shapes on a piece of clean wax paper. They will take 3-5 days to dry, and you will need to turn them over a couple of times a day for them to dry evenly and flat.

Dont be surprised to see that the ornaments get smaller during the drying process. Keep this in mind when you pick out the cookie cutters for your designs. You will also notice that if you do not turn the ornaments over often enough while they are drying, the edges of the ornaments will curl.

When dry, thread a piece of ribbon or yarn through the hole to hang. Tree, Apple, House, Bell, Heart, Goose, Gingerbread Man, Star are just a few shape ideas for you to use. Other ideas:Use acrylic paints or fabric paints to paint details.

WELCOME!!!

I decided to start posting recipes on here due to many requests being sent my way. I'll try to keep posting 1-2 per day, but that all depends on my life here at home (refer to my other blog for that craziness)!

Most of these recipes can be adapted for any diet, need, aversion, etc. Every so often, there will be a craft idea that will include mixing ingredients or baking them - I'll make a note at the beginning of the post that states that these are not edible! Sometimes there will be pictures, and for you "Facebookers", sometimes those won't transfer over right or download. If that's the case, you'll just have to come here to the blog ( http://sandishomecookin.blogspot.com/ ) to view everything! Glad to have you along and ENJOY!