Potato Chips
2 pounds potatoes
1/4 cup vegetable oil
1/4 cup assorted seasonings:
salt, onion salt, garlic powder,
hot chili powder, grated Parmesan cheese
Preheat oven to 450 degrees F.
Scrub potatoes and slice as thin as you can, or slice with a food processor.
Oil a large cookie sheet and spread slices out in a single layer. Brush tops of potatoes with vegetable oil. Bake for 8 to 10 minutes or until potatoes are golden brown.
Pour 1/4 cup of the seasoning of your choice into a clean paper bag and place chips, while still warm, in the bag and shake gently.
Honey Grahams
2 cups whole wheat flour
1 cup all-purpose flour
1/2 cup turbinado sugar (or use regular sugar)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
1/2 cup (1 stick) butter or margarine, softened
1/4 cup honey
1/2 cup warm water
Preheat the oven to 375 degrees F. Lightly grease a baking sheet or line with parchment.
Mix together the flours, sugar, salt, baking powder, and cinnamon in a large bowl or in the food processor. Cut the butter into these dry ingredients until the mixture resembles coarse meal.
Dissolve the honey in the warm water. Add to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions.
On a floured surface or pastry cloth, roll each ball of dough out to about 3/16-inch thick. With a sharp knife, cut into 2 x 3-inch rectangles. Prick each one all the way through in 3 or 4 places with the tines of a fork. Place the crackers on the prepared baking sheet and bake for 10 minutes.
Turn and bake an additional 10 to 15 minutes, or until light brown. Cool on a rack.
Yields 35 to 40 honey grahams.
Popsicles
1 small box gelatin (any flavor)
1 cup boiling water
1/2 cup granulated sugar
2 cups cold water
Dissolve gelatin in boiling water with sugar. Add the cold water. Put in freezing tray until it begins to freeze.
Take out and whip. Pour into 3-ounce Dixie cups. Put in freezer. When nearly hard, insert sticks or plastic spoons.
Picadilly Cafeteria Homemade Salsa
Source: wbrz.com – from Piccadilly Cafeteria
1 cup fresh tomatoes, diced
1/2 cup corn kernels, fresh or frozen
1/2 cup diced onion
1 tablespoon chopped jalape?o peppers
2 tablespoons lime juice
2 cloves fresh garlic, finely diced
Combine all ingredients. Serve with low-fat baked tortilla chips, fresh vegetables or Tijuana triangles.
Tijuana Triangles
Corn tortillas
Green chiles
Grated part-skim milk mozzarella cheese
Cut corn tortillas into six triangles. Top with green chiles and a little grated part-skim milk mozzarella cheese. Place in a 350 degrees F oven to crisp tortillas and melt cheese. Enjoy!
Servings: 4
Dried Minced Vegetables
1 to 2 cups vegetables, finely chopped:
onions, mushrooms, red or green bell peppers,
scallions, carrots or celery
Preheat oven to 120 degrees F. Spread finely chopped vegetables in a thin layer on a cookie sheet. Dry in oven until crisp. Leave the tray in the oven for at least 12 hours, stirring occasionally.
Cool and store immediately in a sterilized dry glass or metal container with a tight-fitting lid for up to 6 months on the shelf.
Brown Sugar
2 tablespoon molasses
1 cup granulated sugar
Add molasses to sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft.
Homemade Creamy Ice Cream
2 small boxes instant pudding
2 cans sweetened condensed milk
Whole or 2% milk
Flavoring of choice
Mix enough regular milk with pudding to dissolve pudding. Stir in sweetened condensed milk until mixed. Add enough regular milk to finish filling container. Turn on freezer and churn until freezer pulls down.
Mom’s Old Fashioned Homemade Mustard
From the kitchen of Kevin Taylor, the BBQ Guru
1/2 cup dry mustard
1/2 cup cider vinegar
1/2 cup granulated sugar
1 egg, beaten
1 teaspoon cornstarch
1 cup mayonnaise (NOT Miracle Whip)
Dash of salt
Mix mustard with vinegar and refrigerate overnight.
Bring to room temp and cook with beaten egg, sugar, salt and cornstarch. Cook slowly, stirring constantly, till boils and thickens. Cool.. add mayo…refrigerate.
Decorator Sparkling Sugar
3 cups granulated sugar
1 cup Food Colors (in this section)
Preheat oven to 150 degrees F.
Stir sugar and dye together and spread the mixture in a shallow baking pan. Place the sugar in the oven for 20 minutes, stirring every 5 minutes.
Remove when the liquid has evaporated. Cool.
Store sugar in a tightly-covered jar.
Homemade Diet Jell-o
1 envelope (1 tablespoon) Knox Gelatine
1 cup boiling water
1 cup cold water
10 packets Splenda
1 teaspoon Sugar-Free Kool-Aid (adjust to taste)
Sprinkle gelatine into cold water. Mix in Splenda and Kool-Aid powder. Stir until thoroughly dissolved. Add boiling water and stir. Taste the mixture and adjust amount of Splenda and Kool-Aid to taste. You may need a little more of each. Chill until firm.
