Mothers Raisin Bars

2 cups sugar
2 cups water
2 cups raisins
1 cup shortening
1 tsp salt
1 tsp cloves
2 tsp cinnamon

Boil this for 5 minutes. Let cool just a bit.

Sift 3 cups flour and 1 tsp baking soda.

Pour raisin mixture into flour, stir and pour into a 13 by 9 pan. Bake 30 minutes at 350. This makes more of a cake.

Or pour into a large jellyroll pan and bake 20-30 minutes at 350. This makes more of a bar.

While still warm, pour frosting over cake. Best served warm!

FROSTING

1 cup brown sugar
1/2 tsp salt
1/4 cup crisco
1/4 cup milk
1/2 tsp vanilla

Bring to a boil stirring constantly. Boil for 1 minute. Remove from heat then add vanilla and beat till thick. This may take a bit but keep stirring and when the color lightens and it gets thick pour over warm cake.

Quick-Marinated Cherry Tomato Salad

1 pint red grape tomatoes
1 pint yellow grape tomatoes
1/4 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon jarred pesto
1/4 teaspoon sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceburg lettuce, cut into chunks

Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner.

Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)

Meatloaf

1 pound ground beef
1 pound Bob Evans Sausage
2 eggs
1/2 cup oatmeal
2-3 T ketchup or BBQ sauce
1/2 onion chopped
squirt of mustard
Ketchup or BBQ sauce for the topping

Mix all ingredients. Shape into two small loaves. Squirt ketchup over loaves and bake on a 13 x 9 jelly roll pan at 350 till done.

Father Leo's Funky Fusion Fajitas

1¼ pounds flank steak
Marinade
2 garlic cloves, finely minced
¼ cup white wine
¼ cup soy sauce
2 tablespoons ketchup
1 teaspoon red pepper flakes
¼ cup red wine vinegar
¼ cup olive oil
1 cup dark brown sugar
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoons ginger powder
Holy Guacamole
2 avocadoes, halved and pits removed
Juice from 1 lime
1 garlic clove, chopped
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons minced parsley
2 teaspoons minced cilantro
4 teaspoons finely minced red onion
4 teaspoons olive oil
Vegetables
2 tablespoons olive oil
1 garlic clove, minced
½ red onion, sliced thinly
2 colored peppers, sliced into ¼-inch-thick pieces
2 to 4 tablespoons of the reserved marinade
Salt and pepper to taste
Screamin' Sour Cream
½ cup sour cream
2 teaspoons hot sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
Tortillas


1. Use a fork and poke holes in the steak to tenderize. Place in a resealable plastic bag and set aside. In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve ¼ cup of marinade. Pour the rest of the marinade in the bag with the flank steak and refrigerate for 2 to 4 hours.
2. To cook the steak, heat grill to high. Place steaks and turn down heat to medium. Cook for 7 minutes on each side and let rest for 7 minutes. When preparing to serve, cut thin strips against the grain of the meat.
3. To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator.
4. To prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside.
5. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.
6. To assemble fajitas: Spread 1 heaping tablespoon of guacamole over the tortilla. Add 4 to 5 thin slices of meat. Add a fiew pieces of stir-fried vegetables. Top with sour cream. Pray and eat!

Oatmeal Raisin Cookies

• 1/2  cup (1 stick) plus 6 tablespoons butter, softened
• 3/4  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1/2  teaspoon salt (optional)
• 3  cups Quaker® Oats (quick or old fashioned, uncooked)
• 1  cup raisin

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

Homemade Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt 

1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. 

 

Chicken-N-Rice

1 Whole Chicken
2 cups brown or white rice
Chicken Bullion Granules, to taste.
1 can Cranberry Sauce

Put the whole chicken into a pressure cooker. Add water till it almost covers the chicken. Cook for about 20-25 minutes. Make sure you follow the instruction for your pressure cooker. (If you do not have a pressure cooker just boil the chicken in water till done or the meat just about falls off the bone.) Remove the chicken from the pressure cooker/pot and place on a plate to cool. Measure the chicken stock in a four cup measuring cup. If you do not have four cups of stock/liquid add water and then add Chicken Bullion Granules, to taste. When measuring the stock to 4 cups I do not include the fat. The water line should be at the four cup line and the fat should be above that. The fat makes this dish! Pour this stock into a pot that will hold over six-eight cups. Debone the chicken putting the meat in a pot. I usually debone everything off the chicken except one breast. I keep this for sandwiches or to feed the dog ;-) Now you have your chicken stock seasoned with Chicken Bullion Granules and your meat from the chicken. Bring to a boil. Add rice and boil for about 20 minutes or until all liquid is gone. Serve with cranberry sauce.