Recipes: Macaroni Salad

macaroni3aOne of my favorite summertime meals.  Great and frugal for picnics and carry ins too. Here are a few macaroni salad recipes from my stash.  These are easily adaptable to your own tastes and what you may have on hand like chicken or carrots.  They are also easily adaptable to dairy-free.   My opinion is it always tastes better the next day, so I like to make it a day ahead if I have the time.  What is your favorite macaroni salad recipe?

 

Macaroni Salad 1

2 cups macaroni
2 small cucumbers, chopped
2 tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
salt to taste
ground black pepper to taste
1 3/4 cups creamy salad dressing
1/4 cup milk

DIRECTIONS

Cook macaroni pasta in a large pot with boiling salted water until al dente. Rinse with cool water and drain. In a large bowl add the chopped cucumber, tomatoes, green bell pepper, and onion. Blend the milk and creamy salad dressing together in a small bowl until smooth and to your liking of thickness. Add cooled pasta and salad dressing mixture to large bowl of chopped vegetables. Add salt and pepper to taste. Refrigerate until chilled. Serve.

 

Macaroni Salad 2

1 lb. box elbow macaroni – prepared as directed
4 hard-boiled eggs – peeled, coarsely chopped
3 ribs celery – sliced
1 med. onion – chopped
1/2 cup pimento-stuffed green olives – halved
1/2 cup mayonnaise OR creamy salad dressing – low-fat okay
2 Tbls. milk – low-fat okay
2 Tbls. distilled white vinegar
1 Tbls. granulated sugar
1 tsp. salt

Fold together all ingredients in large bowl. Refrigerate for 1 hour or overnight before serving.

 

Old Fashioned Macaroni Salad

2 cups macaroni
2 (6 ounce) cans tuna, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons garlic powder
1 1/2 cups mayonnaise
2 tablespoons prepared mustard
salt to taste
ground black pepper to taste

DIRECTIONS

Cook noodles in a large pot of boiling water until al dente. Rinse under cold water, and drain.

Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl. Add pasta, and mix well.

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Coffee Recipes

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Enjoying my morning hot coffee with the sun streaming in the window.

I have to say first off, I’m not a fan of iced coffee. Blech. I don’t mind coffee flavor in some things (like my favorite hard to find Coffee Crisp candy bars) but in my mind when coffee is cold, you either heat it up or get a fresh, hot cup. I thought I was just old school.

 

I was going through some cookbooks looking for a certain recipe and as I was flipping through one of my older cookbooks (1977) I came across a few coffee recipes including one for iced coffee. Wow. It was a thing back then too! I thought I’d share the recipes so I could save you from spending your hard earned cash on expensive cold coffee shop coffee.  I’m sure the recipes would work just as well with your favorite dairy free milks too.  Enjoy!

Iced Coffee: For each glass of iced coffee desired, brew coffee using two level tablespoons coffee and ¾ measuring cup (6 fl. oz.) cold water. Use more or less to suit your taste. Pour hot coffee over ice cubes in tall glasses. Serve immediately with cream and sugar.

Coffee Ice Cubes: Pour about 3 cups of brewed coffee into ice cube trays. Freeze until firm, at least 5 hours. If used with cold coffee, makes enough cubes for eight 12-ounce glasses; with hot coffee, enough for five 12-ounce glasses.

Coffee Frosted: Combine two cups of chilled brewed coffee with 1 pint of vanilla, coffee or chocolate flavored ice cream in a bowl and beat until blended and thick. Serve immediately over Coffee Ice Cubes in tall glasses. Makes 3 2/3 cups or 3-4 servings.

So, do you enjoy cold or iced coffee?  How do you like your coffee best?  You can let me know in the comments below or with a link to your blog post.  I can’t wait to hear from you!

Until next time – live simply and love abundantly!  Grace and peace…

Ann’Re

Recipe: Pancakes from Scratch

pancakerecipe1aMy grandmother’s cookbook. Even though the copyright is 1946 (the year before my mother was born) I use it often.  The pages are a bit brittle and yellowed, the cover is loose…but it is always the first place I look for recipes.

THIS is my main pancake recipe.  So versatile, I switch it up using fruit, seasonings, make it for breakfast, lunch or dinner.  We actually have these more for dinner than breakfast.  By request.  Hubby loves pancakes. I also use almond or coconut milk since I’m not supposed to have dairy and I use honey instead of sugar.  And pancakes pancakes1aare frugal too.

Honestly, homemade pancakes don’t take much longer to make than boxed pancakes and taste so much better in my humble opinion.  And the fresher your ingredients, the better they taste.  And did I mention they are frugal?

Here is the recipe for you:

pancakes2aSWEET MILK GRIDDLE CAKES

2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons sugar
2 cups milk
1 egg
1 tablespoon melted shortening

Mix and sift flour, salt, baking powder, and sugar.  Add milk, well-beaten egg, and shortening and mix well.  Drop by tablespoons on a hot griddle, greased well, and brown on both sides.  Serve hot with marmalade or honey.

I’d love to hear about your favorite pancake recipe, and if you try this one, I’d love to hear how you like it.  Until next time…grace and peace!

John 6:47-50 
Most assuredly, I say to you, he who believes in Me has everlasting life. I am the bread of life.  Your fathers ate the manna in the wilderness, and are dead.  This is the bread which comes down from heaven, that one may eat of it and not die.

Recipe: Pumpkin Bread

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Baking local grown pumpkins to make puree.

I’m not a fan of pumpkin spiced everything.   I do, however, like homemade pumpkin pie and pumpkin bread. My Aunt who recently passed away mid September gave everyone pumpkin and banana breads every Christmas.  I looked forward to that every year.  Quite a few years ago when we were going through some hard times and money was tight, I took that idea and started baking Christmas gifts including pumpkin bread. I even shared my homemade honey wheat bread and Amish white bread with my Aunt at our family Christmas. But pumpkin bread is one of my favorites and is a favorite of several in our family. Here is the recipe I use.  It isn’t my Aunt’s recipe, never as good as hers because of all the love she put into it, but this is my favorite recipe to use and it makes delicious bread.  It makes three loaves and I think it tastes even better when you use fresh pumpkin puree.  It isn’t hard and you don’t have to use pie pumpkins.  You can use any good pumpkin.  Just cut it in half, clean out the pumpkin guts, and bake in a 350 F oven until tender.  A knife will go through it easily.  Scoop out the pumpkin, let it drain for a while in a cheese cloth lined colander, then freeze.  I freeze mine in 1 cup portions.  I’d love to hear what you think if you try this recipe, or if you make your own puree.

Ingredients

3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

Directions

Preheat the oven to 350 F. Grease and flour three 9″ x 5″ loaf pans.

In a large bowl mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves then stir into the pumpkin mixture until well blended.

Divide the batter evenly between the prepared pans and bake in a preheated oven for 45 minutes to one hour. The top of the loaf should spring back when lightly pressed.

Favorite Finds Friday, June 12

Here are a few of the most interesting, fun, practical, weird, frivolous, informative, creative, yummy, etc. finds I have found on the internet this week. Let me know what you think!

glutenfreedumpcakeGluten Free Blueberry Dump Cake from Gluten Free on a Shoestring

While I don’t need to be gluten free, my sister-in-law and her two daughters do.  So for holidays and family gatherings, this has to be taken into consideration.  It is nice that we can still have yummy treats and everyone can partake.  And we all love blueberries!  Although this recipe is not dairy free, I would think that using non-dairy milk and oil, and fresh whipped coconut milk whipped cream would work.  This recipe also links a recipe for gluten free vanilla cake mix, which is also not dairy free.   I don’t know a dairy alternative to cultured buttermilk blend powder or whey powder, but the Betty Crocker gluten free yellow cake mix is dairy free.

Achillea_millefolium__Common_YarrowUses for Yarrow from Urban Prepper Chicks Herb of the Week

I have yarrow growing in my garden.  I got it a few years ago because it was an herb and I thought the flower was pretty.  To he honest, I had no idea about what it was or how to use it.  I’ve since researched it and have found that while it doesn’t have a lot of use as a cooking herb, it’s a very useful medicinal herb.

 

 

cucumbersaladGrandma’s Cucumber Salad from Lauren’s Latest

I TOTALLY understand this post.  I have several childhood favorites that my grandmother made and never wrote down the recipe.  I did convince her one time to give me one of her recipes and while she told me what she put in it, she had no idea about measurements because she did it.  Even with her directions I couldn’t make that recipe.  Anyway, I love cucumbers and I think my guys will LOVE this recipe.  I can’t wait to try it once my cucumber plants start producing…I hope.  Last year my cucumber vines grew really well…and not one cucumber.  Not one.

15HerbsforHeadaches15 Herbs for Headaches from The Homestead Garden

I suffer from frequent headaches.  While I used to suffer migraines, I am very thankful that I haven’t had one in several years.  What I mainly suffer from is sinus headaches.  And I’m always on the lookout for something natural that will help.  I am certainly going to check these out.

 Shabby-Chic Inspiration Crochet Doilies from Anabelia Craft Design

These are beautiful.  And the gift package idea is so elegant.  Everything on this blog is beautiful.  Such talent.  There is a link to the pattern toward the end where you can get the PDF.  I can’t wait to try a pattern or two, but I have really enjoyed browsing.  But these doilies are next in line on my project list.  Next after all the other projects that I have yet to finish.  Well, there is always room for one more….

That’s all my finds for this week. More next time! If you come across something you think I might be interested in (or maybe you posted it yourself), leave me a comment and I’ll check it out.

Colossians 3:23 – And whatever you do, do it heartily, as to the Lord and not to men, knowing that from the Lord you will receive the reward of the inheritance; for you serve the Lord Christ.

My New Favorite

Ice Cream.  Dairy-Free.  So Delicious Coconut Milk Ice Cream – Simply Strawberry.  Now if I could only find dairy-free cheese that good!  I know it’s a small container and I could eat the whole thing in one sitting, but the price keeps me from doing that!  At some point I will make my own….

2015JuneDairyFree

My Biscuit Recipe

I make biscuits quite often.  Hubby loves them and they are really easy and really quick.  This recipe is good as rolled biscuits, drop biscuits, add a little sugar and they are good for shortcakes.  I’ve used them as biscuit topping for casseroles.  I haven’t perfected wheat biscuits yet, but when I do I’ll let you know.

This recipe comes from my grandmother’s cookbook.  I’ve tried a lot of recipes, but I keep coming back to this one.   One thing I want to point out is that I usually use almond milk instead of cows milk (since I can’t have dairy anymore).  I do use lard instead of shortening, but you can use what you like…even butter works.  You’ll want your lard/shortening/butter cold when mixing it into the flour.  And when mixing, be careful not to work the dough too much or you’ll get hockey pucks instead of biscuits.  You want it to just come together.

biscuits1

They are very nice rolled out, but you can just cut them with a pizza cutter too!
biscuits2

They rise up well and come out good and flaky.  You can brush on melted butter if you like.  I like (but I’m not supposed to have dairy…*sigh*).  You can even add some garlic to the butter if you like.  I like that too.
biscuits3

Here the recipe:

Baking Powder Biscuits

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons shortening
1/4 cup milk

Sift flour, baking powder, and salt together. Rub shortening in with finger tips. Add milk slowly and mix to a soft dough. Roll out on a slightly floured board to 1/2-inch thickness. Cut with a biscuit cutter. Bake in quick oven (450F) 10-15 minutes. Yield: 12 biscuits