DIY Bisquick Mix

4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 cup shortening

1) Combine all dry ingredients in a large bowl.

2) Add shortening and mix with an electric mixer on medium speed until all shortening is blended with the flour.

3) Use the mix as you would the real thing! Makes 6 cups! Store in airtight container. Shelf life would probably be 6-8 mos. Enjoy!

Soft Gingerbread Cookies

1 cup butter
1 1/2 cup brown sugar
2 eggs, beaten
1 Tablespoon ground ginger
1/2 cup molasses
1 1/2 cup boiling water
1 1/2 teaspoon baking soda
5 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 Tablespoon cinnamon
1 cup chopped walnuts (optional)
Cream butter and sugar in a large mixing bowl; blend in eggs. Mix in ginger and molasses; slowly stir in boiling water. Set aside. Combine remaining ingredients except for the nuts; add to sugar mixture.  Fold in walnuts; cover and refrigerate dough for at least 2 hours. Drop by teaspoonfuls onto ungreased baking sheets; bake at 425 degrees for 10-12 minutes.  Makes about 6 dozen.

Swiss Chicken with Rice

4 chicken breast
1 can cream of chicken soup
1 can of water
8 slices of swiss cheese
2 cups seasoned bread crumbs
4 cups cooked rice

Layer chicken, cheese  and soup mixed with water. Top with bread crumbs. Bake at 350 for about 30 minutes, or until done.

Creamy Tomato Soup

I love Tomato Soup!  This recipe came from my dear friend, Melissa.


INGREDIENTS
1 (29 ounce) can crushed tomatoes 
1 (10.5 ounce) can condensed chicken broth, undiluted 
2 tablespoons margarine 
2 tablespoons white sugar 
1 tablespoon chopped onion 
1/4 teaspoon baking soda 
2 cups heavy whipping cream
DIRECTIONS

In a large stock pot mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour. 
In a double boiler heat cream until hot. You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.

Hearty Hashbrown Soup

Hearty Hashbrown Soup

2 pounds frozen shredded hash brown potatoes

4 cups water

1 large onion, chopped

3/4 cup sliced celery

4 chicken bouillon cubes

1/2 teaspoon celery seed

1/4 teaspoon pepper

4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1 quart milk

2 cups cubed fully cooked ham

1 tablespoon dried parsley flakes

1-1/2 teaspoons garlic salt

8 bacon strips, cooked and crumbled

Directions:

In a Dutch oven or soup kettle, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Mash vegetables with cooking liquid. Add soup and milk; stir until smooth. Add ham, parsley and garlic salt; simmer for 10 minutes or until heated through. Garnish with bacon. 

Yield: 12-16 servings.

Caramel Apple Pie

Caramel Apple Pie

2 c. flour
1 c. brown sugar
½ c. oatmeal
¾ tsp. salt
1/3 c. pecans (optional)
¾ c. butter – melted

Mix above ingredients. Save ½ c. for topping. Press the rest into a crust in a pie plate.

4 c. apples
¾ c. sugar
½ tsp. cinnamon
3 Tbs. flour
10 caramel squares

Dump onto crust. Sprinkle remaining topping. 

Bake at 375 for 40 minutes.

Grandma Miles' Lime Pickles

Simply the best. :)

7 pounds of cucumbers sliced, not peeled

Dissolve 2 cups of lime in 2 gallons of water and soak cucumbers in the water for 24 hours. Wash thoroughly several times. Let stand 3 hours in cold water. Drain well. (Do not use a metal pan. The lime is not nice to metal. An old-fashioned pottery crock is best for soaking.)


Bring the following to a boil and pour over the cucumbers and let set overnight:


2 quarts vinegar
1 tsp. whole cloves 
1 teaspoon celery seed
1 tablespoon salt
4 pounds of sugar


(put the cloves and celery seed in a cheesecloth bag to keep the cloves from leaving dark spots on the cucumbers and to remove them easier before canning)


Reheat cucumbers and fluid til the fluid is clear (20-30 minutes) and water bath can.