Some recipes for food and fun

Guess everyone is still full from Thanksgiving. Remember, if you can, get up and move. Take care and I will be seeing you around…Agnes 

Corn Chowder 

Makes 4 servings

    6 slices bacon, diced                                          

    1/2 cup onions, chopped                                        

    2 cups potatoes, peeled & diced                                

   2 10-ounce packages frozen corn, broken apart                  

    1 16-ounce can cream style corn                                

    1 tablespoon sugar                                             

    1 teaspoon Worcestershire sauce                                 

    1 teaspoon seasoned salt                                       

    1/8 teaspoon seasoned pepper                                   

    1 cup water                                                    

In skillet, fry bacon until crisp; remove. Add to drippings, the onion and potatoes and sauté about 5 minutes. Drain well. Combine all ingredients in crock-pot and stir well. Cook on LOW 4-7 hours.

 

Spanish Rice   
(This is one of my favorite dishes to serve with turnip, mustard, or collard greens.)

¾ cup un-cooked white rice

6 – 8 slices bacon, chopped

1 medium onion, minced

1 rib celery, minced

3 tablespoons bacon fat

Salt and pepper to taste

1 quart canned tomatoes, crushed

Cook rice according to package directions and set aside. Fry chopped bacon and remove from skillet and set aside to drain. Pour all but about 3 tablespoons of the fat off. To the remaining fat, add the onions and celery along with the salt and pepper and cook until vegetables start to change color. Add the tomatoes and bring to a boil, immediately reduce to simmer and cook for 15 minutes. Stir in the rice and bacon and pour into a casserole dish and place in a preheated 350 degree oven for about 30 minutes. Remove and serve as a main course or as a side dish. (NOTE: If desired, you can add ¼ cup minced green bell pepper along with the celery and onions.)

 

Wanted by a grand-mother: “recipes to make things to entertain grand-children during the holidays.”

 

Finger Paint

6 Tablespoons cornstarch

6 Tablespoons soap flakes

24 Tablespoons water

6 teaspoons hand lotion

Food coloring (use by drops)

Cook cornstarch, soap flakes, and water until pudding is thick. Remove from heat. Add lotion and divide. Add desired colors of food coloring in each. You can make as many colors as you want. Store in jars. Be sure to wear old clothing when painting. Put newspaper or butcher paper on the table or floor.

 

Play dough
(this is great to play with not to eat.)

1 tablespoon vegetable oil

1 cup plain flour

1 cup water

½ cup salt

2 teaspoons cream of tarter

Food coloring

Mix all ingredients and cook over low heat, stirring constantly until it is the consistency of stiff mashed potatoes. Pour out on wax paper (save the bags in cereal boxes) to cool. When cool store in airtight container.

 

Trail Mix

2 cups Trix cereal

2 cups salted peanuts

2 cups raisins

2 cups M & M’s (plain)

Combine all in a large bowl and divide in small snack bags.

 

Ice Cream sandwiches

1 egg

1 package devil’s food cake mix

½ cup soft shortening

¼ cup butter, softened

1 teaspoon vanilla

Vanilla Ice cream

Beat together all ingredients except cake mix until batter is smooth. Spread out in a greased and floured large biscuit pan and bake in a preheated 376 degree oven until done. Cut into rectangles and when completely cooled, put together with ice cream, wrap in plastic and freeze. You can also cook these on a waffle iron.

 

Recipe for Laughter: WHY   I’M DEPRESSED…

                          They got excited and asked if I could drive a truck……   

  GOD BLESS AMERICA and IN GOD WE MUST TRUST