Thanks to all who have found this cache and left recipes so far and hope you are all looking forward to Volume 6 as much as I am!
Regards! MHz
1 can sweetened condensed milk
1-2 16oz bags of semi-sweet chocolates
1 tsp vanilla
Take and mix the milk and chocolates in a double boiler (one pan inside a bigger pan with water in the bottom of the big pan)
Heat until bubbles
Add vanilla
Stir and place in foil made pan (8x8 square)
Let cool (or not)
Cut and eat
A crowd pleaser! This is a potluck dish we take to our Fibreglass Events.
2 cans of your favorite beans
1 can of diced tomatoes
4 large Costco cans spicy Italian sausages cooked up.
Mix beans and sausages (sliced thinly into bite sizes) and tomatoes all together. Can be served warm or cold.
Goes good with cheese baking powder biscuits!
Slice onions into bottom of roasting pan.
Place ribs in pan.
Sprinkle brown sugar (2 Tbsps) over 2 Tbsps vinegar, 1 tsp oregano, 1 tsp hot pepper flakes and 1 tsp garlic salt.
Pour barbecue sauce (about ½ bottle) over ribs and bake at 325oF for 3 hours.
You will never go wrong serving this. Positively everyone's favorite.
| Thick sirloin steak | 1 1/2 lb. | 750g |
| Soy sauce | 3/4 cup | 175ml |
| Packed brown sugar | 1/2 cup | 125ml |
| Cooking oil | 2 Tbsp. | 30ml |
| Garlic powder (or 1 clove minced) | 1/4 tsp. | 1ml |
| Ginger powder | 1/2 tsp. | 2ml |
Slice steak about 1/8 inch (1/2 cm) thick to make long thin slices. If meat is partially frozen, it is much easier to do.
In bowl, with tight-fitting cover, mix soy sauce, brown sugar, oil, garlic powder and ginger powder. Put meat into bowl. Press down to cover with marinade. Allow to marinade for at least ½ hour.
Thread meat on skewers accordion-fashion. Broil only until medium-rare. Store, covered in refrigerator. To serve, pile on baking sheet. Heat in 400oF (200oC) oven for about 5 minutes or until hot.
Note: If you have no skewers, slice meat thinly, then into squares. Marinate as above. Transfer meat with slotted spoon to pan with sides. Broil, 1 layer deep, on 1 side only until sizzling and cooked to medium-rare stage. Cool a bit then store in refrigerator. To serve, heat in covered casserole in 350oF (180oC) oven for about 20 minutes or until hot. Serve with picks. Delicious. Serves 12.
Note: Peanut sauce is often poured over satay before serving.
You will never go wrong serving this. Positively everyone's favorite.
| 1 Tbsp. oil | 1/2 tsp. pepper |
| 1 onion, chopped | 1/2 tsp. chili powder |
| 2 shallots, chopped | 1/2 tsp. cumin |
| 1 red pepper, chopped | 1/2 tsp. ginger |
| 4 cloves garlic, minced | 1/2 tsp. cilantro |
| 14 oz. can stewed tomatoes | 1/4 cup rice |
| 4 cups vegetable broth | 1/3 cup peanut butter |
In a pot, heat the oil on medium high. Add the onions, shallots and red pepper. Cook for 5 minutes, stirring frequently then add garlic. Cook for 3-5 minutes.
Stir in tomatoes, broth and spices. Lower heat and simmer on low for 15 minutes. Add the rice and cook for another 15-20 minutes making sure the rice is cook. Stir in the peanut butter and cook for 5 minutes more.
Makes 4 servings.
| 2 cups unbleached flour | 1/2 cup buttermilk |
| 2 tsp. baking powder | 1 lemon, juiced |
| 1/2 tsp. salt | zest from 1 lemon |
| 2 eggs | 1 cup grated zucchini |
| 1/2 cup canola oil | 2/3 cup sugar |
Preheat oven to 350oF. In large bowl, blend flour, baking powder and salt. Set aside. In medium bowl, beat eggs well. Add buttermilk, lemon juice and zest. Blend well. Fold in zucchini and stir until evenly distributed. Add mixture to dry ingredients and blend together, but don’t over mix. Pour batter into greased 9”x5” loaf pan and bake 45 minutes (until toothpick inserted in center comes out clean). Cool in pan 10 minutes then remove to cool completely.
Prepare Lemon Glaze: 1 cup powdered sugar 1 lemon juiced ( or 2 Tbsp. lemon juice) In a small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set about 30 minutes. Serve.
1 cup brown sugar
1 egg
1 cup margarine
Blend together
1 cup oatmeal
1 cup flour
1/2 cup coconut
1/2 cup chocolate chips
1/2 tsp. baking powder
1/4 tsp. baking soda
Cook at 375oF 12-15 minutes.
| 1 lb. ground beef | 1/2 tsp. nutmeg |
| 1 can tomato soup | 1/2 tsp. dry mustard |
| 1 can tomato sauce | 1 tsp. sugar |
| 1 Tbsp. chili powder | 1/4 cup water |
Makes: 4 servings
Prep time: 20 minutes
Cook time: 25 minutes
4 tsp. canola oil
3/4 pound boneless, skinless chicken thighs, trimmed
1/4 tsp. black pepper
1/2 tsp. plus 1/8 tsp. salt
1 large yellow onion, halved and thinly sliced
2 Tbsp. minced fresh ginger
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 1/2 tsp. grounf coriander
3/4 tsp. ground cumin
1 small head cauliflower, cut into bite-sized florets
1 1/2 cups canned crushed tomatoes
2 tsp. dark brown sugar
1/4 cup water
1 15-ounce can lentils, rinsed and drained
1 1/2 tsp. garam masala
1 1/2 cup chopped fresh cilantro
2 tsp. lime juice
(optional) whole-wheat flatbread
1. Heat 2 tsp. oil in a sauté pan over medium-high heat. Season chicken with black pepper and 1/8 tsp. salt; sauté until cooked through, 2-3 minutes a side. Set aside.
2. Add remaining oil to pan; reduce heat to medium. Add onion and saute5 minutes. Add ginger, jalapeno and garlic; sauté 1 minute. Add coriander and cumin and stir 1 minute. Mix in cauliflower, tomatoes, brown sugar, remaining salt and water; bring to a simmer, cover and cook 8 minutes.
3. Shred chicken and add to pan along with lentils and garam masala, cook 2 minutes. Stir in cilantro and lime juice just before serving. Serve with flatbread if desired.
2 cup flour
¼ cup sugar
1 tsp. salt
6 tsp. baking powder
2 eggs, beaten
¼ cup vegetable oil
2 cups milk
Better than any store bought mix!
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Ready in: 1 hour 30 minutes
Servings: 6
Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. Served with spaetzle to soak up the gravy.
| 1 1/2 pounds flank steak | 2 large onions, sliced |
| German stone ground mustard, to taste | 1 (16 ounce) dill pickle slices |
| 1/2 pound thick sliced bacon | 2 Tbsp. butter |
| 2 1/2 cups water | 1 cube beef bouillon |
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup vinegar
1/2 cup water
1 Tbsp corn starch
Shake it all together until smooth.
Use as a sauce for baked chicken.
Immerse chicken and cook until done.
2 cups flour
¼ cup butter
½ tsp salt
3 Tbsp baking powder
Mix all ingredients cutting in butter with pastry blender.
Add 1 cup shredded cheese.
Add 1 cup milk and form ball.
Roll out 3/4 inch thick.
Bake 450oF for 10-15 minutes.
3 cups flour
1/2 cup sugar
1 can of beer, your choice (we use Bud Light)
1 tsp baking powder
Combine in greased bread pan.
Cook at 350oF for about 45 minutes or until golden brown.
Brush with butter.
Enjoy!
Place 1 stick of butter, 1 packet of Italian dressing mix, and
500g of mushrooms in a slow cooker.
2 hours on high or 4 hours on low.
Done.
| 4 cups flour | 1/4 cup vegetable oil |
| 2 tsp baking soda | 2/3 cup fancy molasses |
| 2 tsp cinnamon | 3 eggs |
| 2 tsp ground ginger | 1 cup butter |
| 1 tsp ground cloves | 2 cups brown sugar |
| 1 tsp nutmeg | |
| 1 tsp salt |
Prep/cook time 30 minutes
3 cups hot cooked broccoli spears
2 cups cubed cooked chicken
1 can condensed cream of broccoli soup
** I use mushroom soup **
1/3 cup milk
1/2 cup shredded cheddar cheese
3 Tbsp dry bread crumbs
1 Tbsp margarine or butter melted
Fully cook 1lb lean ground beef then strain
Add 1 medium to large chopped yellow onion
Add 1 to 4 cloves of garlic (to taste...we like lots of garlic)
2 cans of Campbell's cream of mushroom soup
1 to 2 cans of mushrooms (to taste)
1 cup of sour cream
1/4 cup of ketchup
2 Tbsp soy sauce
1/4 cup of parmesan cheese
Couple pinches of black pepper
Bring to a boil and let simmer for 10-15 minutes then serve on top your favorite pasta (I grew up eating this with egg noodles but my family enjoys it most with Shell or Bow tie noodles)
NOTE:
One of my Jr. Cachers is a vegetarian so we no longer use beef for this, we substitute it with Fake Beef it is great like that too.
1 cup shortening
2 cups white sugar
¾ cup boiling water
Mix well and add the following:
3 eggs
3 cups of flour
Add 1 egg, then stir, add 1 cup of flour, then stir.
Repeat for remaining 2 eggs and 2 cups of flour.
1 tsp vanilla
2 tsp baking powder
¾ cup milk
Mix well. Bake at 350oF for 1.5 hours.
Makes a larger cake.
1 cup butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 ½ cups all purpose flour
1 tsp baking powder
½ tsp salt
1 ½ tsp baking soda.
Mix peanut butter, butter, sugars and beat in eggs.
In separate bowl, combine flour, baking powder, baking soda and salt.
Combine with wet mixture.
** Important! Refrigerate for 1 hour **
Roll into 1 inch balls.
Flatten with fork in a criss/cross pattern.
Bake in oven at 375oF for 10 minutes.
Enjoy!
10 minutes prep time and 20 mins of cooking time
2 Tbsp margarine
4 skinless, boneless chicken breasts halves
2 carrots in thin julienne strips
8 tiny red potatoes ( or 3 med diced)
1 jar Country Chicken Simmer Sauce
1/4 each of dried thyme and rosemary
1 cup frozen green peas
In large skillet, heat margarine over medium high heat.
Brown chicken on both sides and remove to plate.
Add carrots and potatoes to skillet and cook over medium heat.
Heat 2 minutes then stir in sauce, thyme and rosemary.
Add chicken and bring to a simmer. Cover and cook for 10 minutes. Uncover and scatter/top with peas.
Cover and cook 5 minutes and serve.
Prep time 15 minutes, Cook time 10 Minutes, ready in 25 minutes
4 slices of bacon
1 (8oz) package of cream cheese
1 cup mayonnaise
8 oz swiss cheese shredded
(can use some parmesan and Tex Mex as well)
2 green onions fully chopped
4 buttery round crackers, crushed- bagel chips
1/2 cup honey
1/2 cup any nut butter
1 cup crispy brown rice cereal
1 cup granola or plain rolled oats
1/2 cup chopped nuts
1/2 cup chopped dried cherries or apricots
8 boneless/skinless chicken thighs
8 slices of bacon
1/2 tsp chili powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper
Preheat oven to 375oF.
Mix all spices together and toss chicken in a bowl with spices.
Wrap each thigh with bacon.
Place bacon side down on a baking tray.
Bake for 40 minutes or until chicken is cooked.
1 head of cauliflower, cut into florets
2 Tbsp extra virgin olive oil
Kosher salt and ground pepper
12 oz. softened cream cheese
1/3 cup buffalo sauce
¼ cup ranch dressing
1/3 cup sliced green onions
1 Tbsp garlic powder
2 cups shredded chicken
½ cup shredded cheddar cheese
½ cup shredded gouda
1. Preheat oven to 450oF. In baking dish, toss cauliflower florets in oil and season with salt and pepper.
2. Bake until tender, 20 minutes. Reduce oven temp to 350oF.
3. Stir together cream cheese, buffalo sauce, ranch dressing, onion and garlic powder until combined.
4. Toss chicken with roasted cauliflower in baking dish and spread cream cheese mixture over top.
5. Top with cheddar and gouda and bake until cheese is completely melted and bubbly. 20 minutes.
6. Let cool 10 minutes, drizzle with extra ranch and green onions or chives and serve.
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Last updated March 12, 2022