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My Recipes Grandma Hystad's Recipes, Food, Drink Information


Apple Slice Pancakes
1 Granny Smith apple
1 1/4 cup any type pancake mix
1/2 teaspoon cinnamon
1 egg
2 teaspoons canola oil
1 cup low-fat milk

Lightly coat a griddle or skillet with cooking spray and heat over medium heat.
Peel, core and thinly slice apple into rings.In a large mixing bowl, combine ingredients for pancake batter. Stir until ingredients are evenly moist.For each pancake, place apple ring on griddle and pour about 1/4 cup batter over apple ring, starting in the center and covering the apple. Cook until bubbles appear. Turn and cook other side until lightly brown.

Serving Size: 2 pancakes
Yield: 6 servings.

Baked Chicken, Vegetables

4 sliced potatoes
6 sliced carrots
1 large quartered onion
1 raw chicken - cleaned and cut into pieces, skin removed
1/2 cup water
1 teaspoon thyme
1/4 teaspoon pepper

Preheat oven to 400 degrees.
Place potatoes, carrots and onions in a large roasting pan.
Put chicken pieces on top of the vegetables.
Mix water, thyme and pepper. Pour over chicken and vegetables.
Spoon juices over chicken once or twice during cooking.
Bake at 400 degrees for one hour or more until browned and tender.

(serves 1 person) a complete meal.
1 ½ tsp. Margarine.
1 ½ tsp. Flour.
Dash of salt, pepper.
¼ cup powdered skim milk.
½ cup canned peas, drained.
½ cup liquid from drained peas.
3 ounce canned tuna or cooked fish.
Using margarine, flour, salt and pepper, skim milk powder and liquid fro can of peas, make a medium white sauce. Heat the sauce and add peas and tuna. Serve over noodles, rice or toast.

Cheesy Swiss Steak
2 pounds beef round roast (1-inch thick)
1/4 cup flour
1/2 teaspoon salt
2 chopped carrots
1/4 cup chopped onion
1/2 teaspoon Worcestershire sauce
1 can (8 ounces) tomato sauce
1/2 cup American cheese, shredded

Cut the beef roast into 4 pieces. In a small bowl, mix the flour and salt.Dip each piece of meat into the mix of flour and salt. Coat it on all sides with the mix.Put the meat in the crock pot.Add the chopped carrots and onion.

Add the Worcestershire sauce and tomato sauce.
Cover and cook on low for 8-10 hours, OR on high for 4-5 hours.
Before serving, sprinkle the cheese on top.

Serving Size: 1/8 of recipe, Yield 8 servings.

Fruit Muffins
1 1/4 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, low-fat
2 Tablespoons melted margarine
1 slightly beaten egg
1/2 teaspoon vanilla extract
1 cup coarsely chopped frozen strawberries or other fruit, fresh or frozen

Heat oven to 400 degrees. Spray muffin tin with non-stick cooking spray.
In a large bowl, combine the flour, sugar, baking powder, and baking soda. Stir well until all ingredients are blended.

In another bowl, combine buttermilk, margarine, egg, and vanilla. Pour this mixture into the dry ingredients
Using a large spoon, gently stir ingredients just until moist (do not over-mix). Add fruit and stir gently (do not over-mix).
Spoon batter evenly into 9 muffin cups.

Bake 20-30 minutes or until golden brown
Serve hot or cold.
Serving Size: 1 muffin. Yield: 9 servings

1 teaspoon …………(5 ml)…………sugar
2 teaspoons………..(10 ml)………..salt
½ teaspoon………..(2.5 ml)………...pepper
½ teaspoon ……….(2.5 ml)………...paprika
1 ½ cup……………(375 ml)……….salad oil
½ cup………………(125 ml)……….vinegar
1 clove of garlic (if desired)
Put sugar, salt, pepper and paprika in jar. Add oil, vinegar and
garlic. Shake well. When dressing is thoroughly blended, pour
over salad.

YIELD: approximately 2 cups (500 ml)
CALORIES: 92 per tablespoon (15 ml)
TIME: 10 minutes.

1 egg yolk
½ teaspoon …………(2.5 ml) …………salt
½ teaspoon…………(2.5 ml)………….dry mustard
¼ teaspoon ………...(1.25 ml)………...paprika
dash cayenne
2 tablespoons ……..(30 ml)……………vinegar
1 cup ……………….(250 ml)…………..salad oil

Put egg yolk and seasoning in bowl and mix well. Add 1 tablespoon
(15.ml) vinegar and beat well. Gradually beat in oil until ¼ cup of
mixture is used. Then add 1-2 tablespoons (15-30 ml) at a time. As
mixture thickens add remaining vinegar. If oil is added to quickly,
mayonnaise will curdle. To fix this add 1 more egg yolk and continue.
Store mayonnaise in covered jar and refrigerate.
YIELD: approximately 1 ¼ cup (310 ml).
CALORIES: 104 per tablespoon (15 ml).
Time: 15 minutes.

Creamy Mayonnaise
Whip ½ cup (125 ml) of evaporated milk.

"Power outages can occur at any time of the year and it often takes from a few hours to several days for electricity to be restored to residential areas," said USDA Under Secretary for Food Safety Dr. Richard Raymond. "Foods stored in freezers and refrigerators can become unsafe in just a few hours if bacteria begin to grow and if these foods are consumed, people can become very sick."

Steps to follow to prepare for a possible weather emergency:
Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature in the refrigerator and freezer in case of a power outage and help determine the safety of the food.

Make sure the freezer is at or below 0° F and the refrigerator is at or below 40° F.
Freeze containers of water for ice to help keep food cold in the freezer, refrigerator or coolers after the power is out.

Plan ahead and know where dry ice and block ice can be purchased.

One of the best vegetables you can eat is a sweet potato. They are loaded with vitamin A, carotenoids, vitamin C, potassium and fibre. You can bake and then mix in crushed pineapple for sweetness.

Tomatoes are also packed with vitamin A, fibre.
Wild salmon is great for your health. Salmon that is caught wild has less PCB then farmed salmon. Salmon is high in heart healthy omega-3 fatty acids. Smoking or pickling salmon reduces the amount by about 75%.

Conventionally grown produce is coated with tiny amounts of pesticide residues. Apples, bell peppers, cucumbers, Peaches, pears could be trapped under a layer of wax.

For safety, more so with children and older persons, you should scrub them in a highly diluted solution of liquid dish detergent, which removes most of the pesticides and wax. Or you could peel it, especially apples, peaches, and pears. Organic produce should still be washed to remove other contaminants.

Beans are inexpensive, low in fat, rich in protein, iron, folic and fibre.
Bananas contain vitamin B6, vitamin C, and potassium.

There have been many confirmed Salmonella enteritidis illnesses relating to eggs. Salmonella can cause fever, abdominal cramps and diarrhoea and usually lasts four to seven days.

The FDA advised consumers to:
Toss recalled eggs or return them to the store for a refund.
See a doctor if you think you are ill after eating recalled eggs.
Keep eggs refrigerated at all times.
Throw out cracked or dirty eggs.
Wash hands, utensils and preparation surfaces with soap and water after contact with raw eggs.

Cook eggs until both the white and the yolk are firm and eat promptly after cooking.
Do not keep eggs warm or at room temperature for more than two hours.
Do not eat raw eggs or restaurant dishes made with raw, undercooked or unpasteurized eggs.

If you have teenagers, or in fact any adult, impress on them the
risks of driving while intoxicated. Statistics demonstrate drunk
drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a
potential hazard. Excess of alcohol will affect organs such as the brain, heart, and liver.

Apple Cocktail
½ ounce applejack
½ ounce apple cider
¼ ounce gin
¼ ounce brandy
Shake with ice cubes. Strain into chilled cocktail glass.

Trader Vic's Rum Fizz
1 ½ ounces light Puerto Rican rum
1 ounce lemon juice
2 teaspoons bar sugar
1 egg
½ ounce cream soda
Grated orange peel
Shake all ingredients except orange peel in electric mixer (or
in shaker can with mixing glass) with ice cubes. Strain into fizz glass. Sprinkle with grated orange peel.

Fresh Fruit Punch
8 ounces apiece of orange juice, pineapple juice, and grapefruit juice.
1 bottle ginger ale. Sugar to taste.
Combine the juices with the sugar. Stir until the sugar is dissolved and refrigerate. Add the ginger ale plus chunks of ice before serving.

½ cup cocoa
1 cup sugar
2 cups water
1/8 teaspoon salt
¼ spoon vanilla.

Combine cocoa, sugar and salt
Add water and stir until well blended.
Cook for 5 minutes. Cool and bottle
Makes 3 cups syrup
Add 2 tablespoons of syrup to each cup of scaled milk.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

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