Italian Beef

In my wonderful, ole slow cooker, this almost 4 pound roast became Italian beef after a few spices and several hours on low.
This batch had Hot Peperoncino rings and it was a HIT!

Open face Italian Beef Sandwich
mmmmmmm……

In slow cooker, with amounts that suit YOUR taste-buds:
Beef Roast
Kraft Zesty Italian Salad Dressing, or your own homemade, drizzled over roast
Peperoncino rings, cooked with roast or added later or both
Italian Seasoning, 1 tsp to 1 Tbsp, your call
Sweet Basil, a good sprinkle
Garlic Powder , a good sprinkle
Onion Powder , a good sprinkle

In hot skillet:
Olive oil, 1 or 2 Tbsp
Sliced green peppers
Sliced onion
Saute until you like them.

Toppings, optional:
Monterrey jack or your favorite cheese
Salt and pepper
Peperoncino  rings

Image above shows a serving on home-bread-machine-made Italian Herb & Cheese bread, layered with Monterrey Jack, sauteed bell pepper and onion and hot Peperoncino rings.
On open-face toast, hamburger buns or hoagie rolls, this sandwich is a crowd pleaser!
Pair with a green salad or sliced veggies, or like some folks, Seasoned Fries!!


Banana Nut Bread

Ingredients:
1/3 cup butter
1/2 cup sugar
2 eggs
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed, ripe banana (over-ripe is perfect)
1/2 cup chopped walnuts and or raisins, etc

Directions:
coming soon…
Let it cool completely before cutting!
Peanut Butter Fudge

Ingredients:
2 cups sugar
12 cup milk (regular condensed milk makes for a richer, creamier fudge)
1 teaspoon vanilla extract
34 cup creamy peanut butter

Directions:
In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
Boil for exactly 2 and a half minutes, stirring constantly. Using a candy thermometer, to 280*. Using a glass of cold water, to “soft ball” stage.
Remove from heat, stir in peanut butter and vanilla.
Mix until smooth.
Pour into buttered 8″ x 8″ pan, let cool before cutting.

This is my Grandma Fuller’s recipe and I cannot hear “Peanut Butter Fudge” without thinking of her and this delicious, decadent treat!

Lemon Pudding

Ingredients:
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

Directions:
Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.

Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.

Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

Discovered years and years ago on a box of cornstarch, but now can’t find it online… however, I did locate this one, so Thanks, Food Network!

Double Chocolate Nuggets

Ingredients:
1 box chocolate cake mix
1/2 cup oil
2 eggs
1 cup chocolate chips

Directions:
Blend first 3 ingredients, stir in chips.
Drop by teaspoon on parchment lined cookie sheet.
Bake at 350* for 10 minutes.

This isn’t really a “from scratch” recipe, but it was hand-written in Mom’s recipe box, so…

Never Fail White Bread

Ingredients:
1 cup milk
1 tablespoon salt
3 tablespoons sugar
2 tablespoons oil or softened Crisco
1 1/2 cups warm water
2 yeast cakes
1 egg
6-7 cups flour

Directions:
Scald milk, pour into mixing bowl, add sugar, salt, oil and water. Cool to lukewarm and add yeast and egg and mix.
Knead well, cover and raise. knead down, shape into two loaves, raise and bake at 350* for 15 to 25 minutes.

Thanks to Mom again!!

Liquid Starter or Potato Yeast

Ingredients:
3 medium potatoes
1 package yeast
1 cup sifted flour
1/3 cup sugar
1 1/2 tablespoons salt

Directions:
Peel and dice potatoes. Cook in boiling water until tender, drain, reserving water.
Mash potatoes good and return to liquid. Cook to lukewarm.
Soften yeast in warm water, add to potato mixture.
Add flour, sugar and salt, beat well.
Cover and let stand at room temperature for 24 hours.
Pour into sterile jars, cover and store in cool, dark place.

Use 1 cup mixture in place of yeast cake.

Fresh starter should be made every 2 weeks, using 1 cup of the old starter or 1 fresh yeast cake.

This one was written by my Grandmother, Tracy Fuller.

Mexican Candy

Ingredients:
2 cups sugar
2 cups pecans
1 cup milk
1/4 cup butter

Directions:
Mix together and bring to boil. Boil 5 minutes, test. Cook to “medium ball” stage. Stir until cool.
Spoon onto parchment paper.

Another one from Mom’s recipe box.

Chocolate Pudding Mix

Ingredients:
1 1/2 cups sugar
2 1/2 cups non-fat dry milk
1 1/4 cups flour
1 teaspoon salt
3/4 cup cocoa (Omit if making vanilla pudding)

Directions:
Stir all ingredients together and store in an airtight container until ready to use.

To use:
Combine the mix with the water in top of double boiler. Please over boiling water and cook until thickened, stirring constantly.
Cover and cook 10 minutes longer.

 

This card was in Mom’s recipe box, but the instructions weren’t too clear. In researching online, I found something similar:

Basic Dry Pudding Mix

1-1/2 cups sugar
2-1/2 cups iNDM
1-1/4 cups flour
1 teaspoon salt

Stir the ingredients together until well mixed.  Store in a tightly covered container in a cool place.  Makes enough mix for 24 servings.


Vanilla Pudding

1-1/4 cup Basic Dry Pudding mix
2-1/2 cups warm water
1 teaspoon vanilla
1 tablespoon margarine or butter
1 egg, beaten

Beat egg and water together then stir in dry mix.  Put mixture in the top of a double boiler.  Place over boiling water and cook until thickened, stirring constantly.  Cover and cook 5 minutes longer. Add  butter or margarine.  Cook over hot water for 1 minute. Stir in vanilla and chill.  Serves six.

Chocolate Pudding
Add 1 cup cocoa and 1/4 cup more sugar to the above ingredients before stirring.

Caramel Pudding
Substitute 1-½ cups packed brown sugar for granulated sugar.

French Bread 1939

Ingredients:
2 1/2 cups warm water
1 tablespoon sugar
1 tablespoon salt
1 package yeast, dissolved
2 tablespoons shortening
8 1/2 cups (or less) flour
corn meal
sesame seeds

Topping:
1/2 cup water
1 1/2 teaspoons corn starch

Directions:
Combine first 4 ingredients, let stand 15 minutes. Stir in flour and lard, knead, let rise to double it’s bulk.
Shape into 2 balls, let stand for 15 minutes.
Shape balls into long, tapered loaves.
Place on cookie sheet, liberally sprinkled with corn meal, let rise until light.
Spread topping over loaves, sprinkle with sesame seeds.Make diagonal gashes 1/2″ deep on top of each loaf.
Bake 10 minutes at 450*, reduce heat to 350* and bake until done, about 30 minutes.

Thank you Miss Tracy!!!!

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