Eagle Brand Condensed Milk Pudding

Recipe from my Grandmother

In a deep saucepan, put in one can of Eagle Brand condensed milk, with the wrapper peeled off.  Fill pan to the top with water.  Bring to a boil, and let boil for 4 hours.  Make sure can is ALWAYS COVERED WITH WATER while boiling, else the can will blow up all over the kitchen.

Let can cool.  After cooled, open both ends of can with a can opener.   Push pudding out with one end onto a plate.  Cut thin slices of pudding, as it is very rich.  Top with real whipped cream.

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Maple Syrup Candy

My Dad’s recipe (from memory)

In a saucepan, pour in:

3-4 cups real Maple Syrup

Put on high heat and continually stir syrup.  Bring to a rolling boil.  Using a spoon, drop one drop of boiling maple syrup into glass of cold water.  If ball forms, add 1/2 stick of real butter, and stir until melted.  Then by teaspoonfuls, put on cool, buttered cookie trays.  Allow to cool.  Candy will harden.

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Spiced Pumpkin Cookies

From the kitchen of Jim Rich
These cookies are soft and very yummy.

4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon allspice
2 cups vegetable shortening
2 cups granulated sugar
1 can (15 oz.)  spiced LIBBY’S® 100% Pure Pumpkin
2 large eggs
3 teaspoons vanilla extract
2 cups Chocolate chips or Butterscotch chips

PREHEAT oven to 350°F.

COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 3 teaspoons vanilla extract; beat until blended.  Gradually add flour mixture into pumpkin mixture at low speed until combined.   Stir in Chips.   Drop by rounded teaspoons onto ungreased baking sheets.

BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.  Spread each cookie with frosting.

FROSTING:

4 cups powdered sugar
2 teaspoons vanilla extract
? Orange juice measure by eye .

Mix Vanilla and Orange juice gradually into powdered sugar in medium mixing bowl until smooth (frosting will be thin).  Adjust OJ so its not to thin – just so it stays on cookies – NOT run off.

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Lasagna

Recipe from Mueller’s Lasagna box from the 1970’s (don’t know how long it was on the box before or after that).  As a teenager, when I went to my friends’ homes, their Moms would ask me to make this for dinner.

1 lb. ground beef (I use turkey now)
3/4 c. chopped onion
2 Tbsp. salad oil (I use Olive Oil)
1 (1 lb.) can crushed tomatoes
1 (12 oz.) can tomato paste
2 cups water
1 Tbsp. chopped parsley
2 tsp. salt (I use 1 tsp. salt)
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. oregano leaves

8 oz. lasagna noodles (9 unbroken noodles)
1 lb. ricotta cheese
8 oz. mozzarella cheese, thinly sliced, or shredded
1 c. grated Parmesan cheese

Cook lasagna noodles as directed.  While these are cooking:

In large pan, lightly brown beef and onion in oil.  Add tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper and oregano; simmer uncovered, stirring occasionally for 30 minutes.

In 13 x 9 x 2 pan, spread about 1 cup sauce.  Then alternate layers of lasagna, sauce, ricotta, mozzarella and Parmesan, ending with sauce, mozzarella and Parmesan.

Bake at 350 for 40-50 minutes.  Allow to stand for 15 minutes.  Serves eight.

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Eden Foods – Five Bean Soup

Last week I wasn’t feeling well and my Mom gave me some of her soups, one of which is this new found recipe “Five Bean Soup” from Eden Foods.  It is really thick and nourishing and made me feel like I was eating really good food.  I just finished making it for myself for the week.  I substituted in Enrico’s Spaghetti Sauce (no salt), and Bragg’s Liquid Aminos instead of the Soy Sauce.  I also added in 3/4 tsp of basil and 3/4 tsp of oregano, as the batch my Mom made was kind of bland.  I also don’t crush the Bay Leaves (I didn’t think you were supposed to eat bay leaves).

Eden Foods Five Bean Soup

Ingredients

2 Tablespoons Eden Extra Virgin Olive Oil
3 cloves garlic, minced
1 medium onion, diced
1/4 cup celery, diced
1/2 cup carrots, diced
1 medium organic potato, diced
2 Tablespoons organic barley, rinsed
3 cups water
1 can Eden Organic Pinto Beans, do not drain
1 can Eden Organic Black Beans, do not drain
1 can Eden Organic Kidney Beans, do not drain
1 can Eden Organic Navy Beans, do not drain
or Eden Organic Cannellini or Eden Organic Great Northern Beans
1 can Eden Organic Aduki Beans, do not drain
or Eden Organic Small Red Beans
1 cup organic sweet corn, fresh or frozen, cooked
1 1/2 cups Eden Organic Spaghetti Sauce
or Eden Organic Spaghetti Sauce – No Salt (I used Enrico’s Spaghetti Sauce)
1 1/2 Tablespoons Eden Shoyu Soy Sauce, or to taste (I used Bragg’s Liquid Aminos)
1/2 teaspoon dried oregano (I used 3/4 tsp.)
1/2 teaspoon dried basil (I used 3/4 tsp.)
1 1/2 teaspoons crushed bay leaf (I didn’t crush the bay leaves)

Directions

Heat oil in a pot, and sauté garlic and onion until the onion is translucent. Add water, celery, carrot, potato, and barley. Cover, bring to a boil. Reduce flame to medium-low, and simmer 30 minutes. Add the beans, corn, spaghetti sauce, shoyu, and herbs. Cover, and simmer 10 minutes. Serve. Great the next day. Leftovers may be placed in individual containers and frozen for a quick meal anytime.

Nutritional Info

Per serving: 242 Calories, 5g Fat (16% calories from fat), 12g Protein, 40g Carbohydrate, 9g Fiber, 0mg Cholesterol, 277mg Sodium

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White Bean Dip

From my Aunt Avie

Makes 12

3 cloves garlic, chopped in a food processor, then add:
3 15 oz. cans cannellini beans (white kidney beans), rinsed, drained
1/4 c. lemon juice
1/2 c. olive oil
2 1/4 tsp. cumin
1 1/2 tsp. chili powder
3 Tbsp. fresh cilantro, mix in, pulsing on/off

Serve with veggies and tortilla chips.

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Salmon Noodles Romanoff

Adapted from Cook.com’s Salmon Noodles Romanoff recipe

8 oz box Eden Organic Artichoke Ribbons (or egg noodles)
1 container Tofutti Better Than Sour Cream
1 container Tofutti Better Than Cream Cheese
1/2 c. finely chopped onions
1 clove garlic, minced
2 tsp. Bragg’s Liquid Aminos
1/4 tsp. cayenne pepper
2 7.5 oz. cans salmon, drained
1 c. peas
Nutritional Yeast

Heat oven to 325 degrees F.  Cook noodles for 5 mins.  Mix everything together.  Put into greased 2 qt. casserole dish.  Sprinkle with nutritional yeast.  Bake for 20-25 mins.

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