Ingredients

• 2 1/2 cups milk
• 1/2 cup sugar
• salt, pinch
• 2 heaping Tbsp cornstarch
• 2-3 eggs, beaten
• 1 tsp vanilla
• 1 or 2 T butter
• Fresh Peaches with sugar
• Graham crackers

How to make

1. Mix and boil milk, sugar, and salt together.

2. Combine separately cornstarch with a little milk and make a thin thickening.

3. When milk mixture boils pour in thickening.

4. Pour a litle of this into the beaten eggs and mix up.

5. Add the egg mixture back into the main mixture and stir until it thickens somewhat.

6.  Add vanilla and butter.

7. Chill mixture.

8. Crush graham crackers into crumbs.

9. Slice peaches and sprinkle with a little sugar.

10. In a bowl layer graham crackers, pudding, and fruit.  Repeat ending with an extra layer of graham crackers.

11.  Chill for 2 to 3 hours.

12. Serve with real whipped cream.

Serves: 4 – 6

Ingredients

• 4 cups V-8 Juice (I like to use the spicy)
• 1 Red Onion
• 4 Roma Tomatoes, coarsely chopped
• 2 Tbsp Fresh Parsley, chopped
• 2 to 3 cloves Garlic, minced
• 3 Tbsp Fresh Lime Juice
• 1 Tbsp Red Wine Vinegar
• 1 tsp Tarragon
• 1/2 tsp Cumin
• 2 Tbsp Cilantro, chopped
• 1 tsp olive oil
• 2 Tbsp Orange Juice, freshly squeezed
• Salt, to taste
• Pepper, to taste

How to Make the Gazpacho

1. Simply combine all the ingredients and chill for 2 hours.
2. Serve chilled

Yesterday I roasted a bunch and put them in the freezer.  The house smelled so good, but I didn’t prepare anything with them.  So next time I may try it with some roasted red peppers added as well.

I had gotten a fantastic deal on chicken breasts that month and had bought a case, so we ended up eating quite a bit of chicken.  (I’ll get around to posting the recipes I used sometime). Yesterday I picked up a case of ground beef (40 lbs.) for $35.00, so it ended up costing me $.88 a pound.  I already had one 5 pound chug in the fridge so I’ll be preparing 45 lbs. of meat today and tomorrow.  I have just browned 35 pounds of it.

Added to the Freezer:

• 3 batches of Spagetti Sauce – 1 Gallon Each
• Taco Meat – 3 Quarts
• 1 Nacho Cheese Casserole (double batch)
• Taco Soup 1 Batch for Dinner, 1 Batch for Family, 3 Batches for Freezer
• 3 packages of Baked Potato Topping
• 3 Chinese Casseroles
• 3 Noodle Casseroles
• 2 Gallons of Alaskan Stew
• Meatloaf
• Lasagna

Ingredients

• 2 cups sugar
• 2 cups brown sugar
• 2 cups shortening
• 6 eggs
• 2 cups sour milk
• 8 cups flour
• 2 tsp baking soda
• 2 tsp salt
• 2 tsp nutmeg
• 4 tsp baking powder

How to Make Old Fashioned Soft Sugar Cookies

1. Cream together the white sugar, the brown sugar, and the shorting.
2. Add the eggs and the milk and mix throughly.
3. Mix in the remainder of the ingredients and chill.
4. Roll out to 1/4″ thickness. Cut in your favorite shapes and sprinkle with sugar.
5. Bake 9 to 13 minutes at 375°

Ingredients

• 3 cups of canned chickpeas (1 28 oz. can) drained and rinsed
• 2 large cloves of garlic, peeled and crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons ground cumin
• 3 TBSP of sesame seeds
• 1/4 cup lemon juice
• 1/4 cup extra-virgin olive oil
• 1/4 water
• 1 teaspoon of paprika
• Chili pepper, to taste

How to Make Hummus

• Place all the ingredients in a blender or food processor.
• Puree the ingredients until they are smooth and creamy.  Add a little extra water if it is too thick.
• Drizzle it with a little olive oil and sprinkle with paprika for color.
• Enjoy as a dip or a spread.

Serves:6 to 8

Ingredients

• 3 cups uncooked rice
• 1 bunch of broccoli
• 6 to 8 boneless chicken breasts
• lemon juice
• 1 can of cream of mushroom soup
• 1 can of cream of chicken soup
• 1 can cheddar cheese soup
• 1 pint of sour cream
• 2 cups grated cheddar cheese
• 1/4 cup milk
• Green onion
• Lemon, sliced thin

How to prepare Chicken Devan

1. Cook the rice until tender.
2. Layer the rice in a casserole pan.
3. Put the uncooked broccoli on top of the rice. Sprinkle the broccoli with lemon juice.
4. Place the chicken breasts on top.
5. Combine the soups, sour cream, milk,and cheddar cheese in a saucepan. Heat until the cheese is melted.
6. Add 1 bunch of chopped green onion.
7. Pour the sauce over the chicken.
8. Garnish with thinly sliced lemons.
9. Bake at 325 degrees for 2 1/2 to 3 hours.

Helpful Tips

• The lemons are meant to add extra flavor and provide garnishment. They end up bitter when cooked so don’t eat them.
• Use a deep pan to avoid the dish boiling over.

Both Craig and I grew up eating homemade chicken noodle soup made with homemade egg noodles. Craig’s mom had a fantastic rolling “pasta cutter” that cut the pasta dough into even strips (I’ve still got to get me one of those). My mom or dad cut them into strips using a sharp knife.
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Ingredients

• 3 medium eggs
• 1 tsp salt
• 1/2 cup milk
• flour (approximately 1 cup)

How to Make Homemade Pasta

1. Beat the eggs, salt, and milk together.
2. Add enough flour to make a stiff dough.
3. Knead the dough well
4. Roll into thin sheets on a floured surface and cut in long strips. (see helpful tips for other methods)
5. Toss with a little flour to keep the noodles from sticking together. Spread out and let dry for a few hours. In a rush? Cook them immediately right in the chicken soup base. We almost always did.

Helpful Tips

• The noodles can be cooked in boiling water, drained, and frozen for use later.
• You can use a pizza cutter to cut the pasta dough into strips.
• A hand held dough cutter can be very helpful. It’s like multiple pizza cutters run side-by-side with a gap in between.
• A food processor makes mixing very, very easy.
• If you have a bread machine let it do the mixing. Set your mixer to the “dough” setting. Add the ingredients, and let the machine mix it for 10 minutes. Then removed the dough and roll it out as usual.
• Dust the rolled-out dough mixture with flour and roll-up into a tube before cutting with a knife. This will create long strips and cutting the dough will be much faster.

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The first time one of the kids see me pouring 7-up into their dinner they were always surprised. So was I just as I was the first time I saw my mom prepare this Mexican Enchilada Casserole. This casserole was always one of my favorite meals my mom prepared.

My sister, Natasha, came to live with us a while. One night I prepared this casserole. Natasha said she really like this dish. I was shocked to learn that she had never had it before. I’m the oldest of six kids and quite a bit older than her. She is the second to the youngest. This is one of the recipes that my mom prepared when I was growing up. However, she apparently stopped fixing it somewhere along the way.

Serves: 8 – 12

Ingredients

• 1 lb. ground beef
• 1 6 oz. can tomato paste
• 7 oz. lemon lime pop (7-up or Sprite)
• 1 4 1/2 oz. can of olives
• 1/4 tsp ground cloves
• 1 tsp salt
• 1/4 tsp chili powder
• 1/2 tsp whole cumin
• 12 corn tortillas
• 1 8 oz. can tomato sauce
• 1 cup shredded cheese (cheddar or mozzarella)

How to Make Mexican Enchilada Casserole

1. Preheat the oven to 375 degrees.
2. Oil the baking dish or spray with non-stick spray.
3. Brown the ground beef.
4. Add the tomato paste, soda pop, olives, cloves, salt, chili powder, and cumin. Simmer for at least five minutes or until sauces has thickened.
5. Scoop a spoonful of the meat mixture in each corn tortilla.
6. Roll up and place in a shallow baking dish.
7. Top with the tomato sauce and the cheese.
8. Bake for 20 minutes.

Helpful Tips

• If you warm the corn tortilla before rolling they will be easier to roll and you are likely to avoid cracks in the tortillas.

Suggested Menu

• Mexican Enchilada Casserole
• Spanish Rice
• Green Salad
• Refried Beans with Chips

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Here’s how you make the Driggs Family Frosted Sugar Cookies

Ingredients

• 2 cups shortening
• 2 1/4 cup sugar
• 1 1/2 tsp vanilla
• 3 eggs
• 4 TBSP milk
• 6 cups flour
• 4 1/2 tsp baking powder
• 3/4 tsp salt

How to Make Frosted Sugar Cookies

1. Cream together the shortening, sugar, vanilla.
2. Add the eggs and beat until light and fluffy.
3. Add and mix in 4 TBSP milk
4. Mix in flour, baking powder, and salt.
5. Divide the dough into manageable pieces and chill 1 hour.
6. Preheat oven to 375 degrees.
7. Roll out to 1/8″ thickness on a floured surface.
8. Cut out cookies using a cookie cutter.
9. Bake on greased, or parchment lined, cookie sheet for 8 to 10 minutes.
10. Cool and frost with butter cream frosting.

Helpful Hints

If you are using parchment paper you can roll the cookies out right on the parchment paper. Cut out the shapes and then pull away the excess. Slide the parchment paper onto the cookie sheet and bake. Super easy!

Ingredients

• 1 cup buttermilk, or sour milk
• 3/4 cup uncooked whole wheat
• 2 eggs
• 3 TBSP brown sugar
• 1/4 cup oil or 1/8 cup oil and 1/8 cup applesauce
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon

How to Make Whole What Blender Waffles

1. Place 1 cup milk or buttermilk in the blender.
2. Add 3/4 cup uncooked whole wheat.
3. Blend on high speed for four minutes.
4. Add the eggs, brown sugar, oil, applesauce, baking powder, baking soda, salt, and cinnamon. Blend on low.
5. Preheat the waffle iron.
6. Spray the iron with a little non-stick spray.
7. Pour batter into each section of waffle iron. Close it and cook until the waffle easily pulls away from the edge of the iron.
8. Allow it to reheat some before putting your next batch in.

Helpful Tips

• This recipe is better with the buttermilk, but you can substitute sour milk if you are in a hurry. You can add 1 tsp of vinegar or lemon to a cup of milk to create the sour milk. Let it sit five minutes before using.
• Yogurt can also be thinned to the same consistency as buttermilk and used as a substitute.
• Once you have added the milk and wheat you can cover blender and let stand at room temperature several hours or overnight to improve the nutritional value. Soaking helps neutralize the phytic acid contained in the grain and therefor increases the bodies absorption of nutrients.
• You can substitute a variety of grains. Try grains such as oats, buckwheat, brown rice, corn, or millet.