Sausage Rice Casserole

SAUSAGE RICE CASSEROLE

Note that Minute Rice (a brand name) is instant rice, which is parboiled rice. You can mostly cook and then drain rice to make this work. As this is an American recipe, "sausage" likely means breakfast sausage used for making patties.

1 lb (500g) sausage
1 T onion flakes
1 T oregano
1 pkg Lipton cup of soup (chicken noodle)
1 can (12oz - 355ml) mushroom soup
1½ cups (165g) Minute rice

Preheat oven to 350°F (175°C). Break up sausage into small pieces. In a casserole dish, combine everything evenly. Bake for 30 minutes.

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I had to improvise the directions quite a bit. The original just said, "Bake 350° for 30 min." No mention of what to put it in or how to deal with the sausage. I know from experience that it should be crumbled, chopped, or cut in some way into small pieces. And, the name gives away what kind of dish to use. You could try this in a 13" x 9" (33x23cm) baking pan for a dryer casserole, but I think a casserole dish works well.

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This blog is documentation of my late grandmother's handwritten recipes, as well as recipes I've come across or made up. There are no photos or images as my grandmother's recipe book didn't have any, except for ones she clipped from magazines, for example.

These recipes are free for all to use. Please enjoy them by yourself, with friends, with family, feeding the hungry, or in whatever way you wish.

God bless you all.

Baked Rice

BAKED RICE

1 can (12oz - 355ml) consommé soup
1 can (12oz - 355ml) onion soup
1 lg jar button mushrooms, w/ juice
2 T Worcestershire sauce
1 stick (113g) butter
1¼ cup (230g) long grain rice

Preheat oven to 375°F (190°C). Melt butter, mix with rice. Heat soups, mushrooms, and Worcestershire sauce. Mix with rice in a casserole dish. Bake 375°F (190°C) 50-60 min.

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This blog is documentation of my late grandmother's handwritten recipes, as well as recipes I've come across or made up. There are no photos or images as my grandmother's recipe book didn't have any, except for ones she clipped from magazines, for example.

These recipes are free for all to use. Please enjoy them by yourself, with friends, with family, feeding the hungry, or in whatever way you wish.

God bless you all.

Ham Croquettes

HAM CROQUETTES

Originally titled "Ham Croquets". Ingredients and instructions were interlaced, so I've adjusted this from its original format for ease of use.

Croquettes:
3 T butter
¼ cup (32g) flour
¾ cup (175ml) milk
2 cups (500ml) coarsely ground cooked ham
1 tsp onion powder
2 tsp prepared mustard
¾ cup (120g) fine dry bread crumbs
1 egg, beaten
2 T water

Egg sauce:
2 T butter
2 T flour
¼ tsp salt
dash pepper
1 cup (250ml) milk
1 hard cooked egg

Cook butter, flour, and milk until thick & bubbly. Cook 1 min. Remove from heat. Add ham, onion powder, and mustard. Blend well. Chill well. Shape mixture into 8 to 10 balls. Roll in bread crumbs. Shape into cones handling lightly. Dip into mixture of egg and water. Roll in crumbs again. Fry in deep hot fat (365°F - 185°C) for 1½ to 2 min. Drain.

Egg sauce - Melt butter, blend in flour, salt, and pepper (make a roux). Add milk, cook & stir till thick and bubbly. Add hard cooked egg.

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The recipe doesn't say, but I'm guessing the har cooked egg is a mashed hard boiled egg or minced scrambled or fried egg. I'm not sure about the cone shaping, either. I remember the once or twice we had them being round. I'm also unsure about the onion powder. The recipe simply calls for onion, but 1 tsp of diced onion, even practically puréed, is not much, but onion powder would be about right. Let me know what you think.

I am aware that ham is not measured in mililitres, but I could not find a reasonable comparison to grams. Suffice that 2 250ml measuring cups will do.

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This blog is documentation of my late grandmother's handwritten recipes, as well as recipes I've come across or made up. There are no photos or images as my grandmother's recipe book didn't have any, except for ones she clipped from magazines, for example.

These recipes are free for all to use. Please enjoy them by yourself, with friends, with family, feeding the hungry, or in whatever way you wish.

God bless you all.

Wash Water

Here's a different kind of recipe. Do not eat this. This is only for cleaning.

DO NOT MIX WITH BLEACH!!! It will create deadly gas!

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WASH WATER

I reiterate: DO NOT DRINK and DO NO MIX WITH BLEACH! Only use for cleaning!

8 cups (1.89L - just make it 2L) water
½ cup (120ml) ammonia
¼ cup (60ml) distilled white vinegar
3 Tbsp baking soda

In a pail, bucket, stainless steel bowl, etc., add the ingredients to the water, not the other way around.

DO NOT ADD BLEACH!

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It should be a little fizzy since the baking soda should react with the vinegar. DO NOT ADD BLEACH no matter how much you want to! Bleach reacts with ammonia to create chloramine gases and vinegar and bleach make chlorine gas and strong acids. (Utah Health PDF, C&EN article, Missouri Poison Control)

On another note, you can add some Epsom salt for a somewhat ecologically friendly fertilizer for your herbs, veggies, or flowers.

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This blog is documentation of my late grandmother's handwritten recipes, as well as recipes I've come across or made up. There are no photos or images as my grandmother's recipe book didn't have any, except for ones she clipped from magazines, for example.

These recipes are free for all to use. Please enjoy them by yourself, with friends, with family, feeding the hungry, or in whatever way you wish.

God bless you all.

Spicy Muffins

SPICY MUFFINS

Calls for Bisquick. For a replacement, see the Rolled Dumplings recipe, or search for a Bisquick mix recipe.

This has been modified from the original to be clearer in instructions and ingredients.

Muffins:
1 cup Bisquick
1 Tbsp sugar
¼ tsp nutmeg
½ tsp cinnamon
¼ tsp cloves
2 T melted butter
1 egg, lightly beaten
½ cup milk

Topping:
¼ cup brown sugar
1 tsp cinnamon

Preheat oven to 400°F (205°C). Mix all muffin ingredients and beat just until dry ingredients are wet. In a separate bowl, mix brown sugar and cinnamon for topping. Spoon into a greased tin or cupcake cups of 1¼ to 1¾ inches (3-4.5cm) in diamter, filling 2/3 full. Sprinkle topping onto muffins. Bake at 400°F (205°C) for 15 minutes. Allow to cool on wire rack.

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This blog is documentation of my late grandmother's handwritten recipes, as well as recipes I've come across or made up. There are no photos or images as my grandmother's recipe book didn't have any, except for ones she clipped from magazines, for example.

These recipes are free for all to use. Please enjoy them by yourself, with friends, with family, feeding the hungry, or in whatever way you wish.

God bless you all.

Rolled Dumplings

ROLLED DUMPLINGS

This recipe calls for Bisquick. If you don't have Bisquick, but have flour, baking powder, salt, and spreadable fat (butter, margarine, shortening, etc.). The typical recipe calls for 6 cups flour, 1 cup shortening, and 1 Tbsp salt with either 2 or 3 Tbsp baking powder. If using butter, it varies a bit, but should be about half as much butter. Run it all through a food processor until it's like cornmeal.

1 cup Bisquick
1 egg
1 Tbsp milk

Mix well with fork. Knead until smooth & elastic. Cook low heat 10 min. uncon [?] and con [?] 10 min.

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I assume these are for chicken and dumplings? They're also nut listed as cut, unless "uncon" and "con" are supposed to be cut and uncut? I'll work on getting a scan put on here.

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This blog is documentation of my late grandmother's handwritten recipes, as well as recipes I've come across or made up. There are no photos or images as my grandmother's recipe book didn't have any, except for ones she clipped from magazines, for example.

These recipes are free for all to use. Please enjoy them by yourself, with friends, with family, feeding the hungry, or in whatever way you wish.

God bless you all.

Banana Milk Shake

BANANA MILK SHAKE

1 raw egg
1 sliced banana
1 tsp vanilla
1 dash nutmeg
8 oz skim milk

Put in blender on "whip" 30 seconds.

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I haven't had this. I just thought it was in her book, it should be published. I may try this later, though. It sounds great.

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This blog is documentation of my late grandmother's handwritten recipes, as well as recipes I've come across or made up. There are no photos or images as my grandmother's recipe book didn't have any, except for ones she clipped from magazines, for example.

These recipes are free for all to use. Please enjoy them by yourself, with friends, with family, feeding the hungry, or in whatever way you wish.

God bless you all.