Nancy’s Wheat Germ Muffins

My sister Nancy Frederick from Alta IA gave me this one.  I like the fact that you can bake fresh muffins every day for up to 4 weeks (if it lasts that long) with out making new batter every day.

• 4 ½ cups flour
• 1 jar wheat germ (18-20 oz)
• 1 ¼  cups sugar
• 1 cup brown sugar
• 5 teaspoons soda
• 2 teaspoons salt
• 4 eggs, slightly beaten
• 1 quart butter milk
• 1 cup oil

Combine dry ingredients.

Beat eggs, oil & buttermilk

Stir dry and wet ingredients together

Store in tightly covered container

Bake in lined muffin cups

At 350 degresss for 12-14 minutes

Connie’s Creamed Chicken on Toast

When you use left over chicken this quick meal whether for breakfast or lunch or supper is ideal for even the busiest of us.

• 1 ½ cup cooked chicken cut into bite side pieces
• 1 can cream of celery soup
• ½ cup milk

In a sauce pan mix milk and soup.   Heat until warm.  Add chicken and heat until hot.  Serve over toasted bread, English muffin, or biscuits.  Serve with a tossed salad and fresh fruit for desert. 

Connie Baschke – Connie’s Bed & Breakfast and Boarding House 

Connie’s Energy Shake

This is a great instant breakfast to serve the family on the run. 

Or a great after school snack that the kids can make.

• ½ a large banana
• 5 strawberries fresh or frozen
• 1 egg
• 4 fiber wafers
• 3 Tablespoons soy protein
• 1 ½ cups milk ( not skimmed)
• 1/3 cup fresh or frozen peaches
• 1 teaspoon vanilla
• 1 Tablespoon sunflower seeds (optional)

Place all ingredients in blender. Cover and process at high speed until thoroughly blended.  Serve immediately. 

Banana Crunch Muffins

This one is so nutritious it can be used for a healthy breakfast or after school snack.

• 4 eggs
• 4 bananas
• 1cup oil
• 1cup honey
• 2 cups wheat flour
• 1 cup Baking Enricher
• 1 cup wheat germ
• 1cup raisins
• 1cup nuts
• 1 cup sunflower seeds
• ½ cup Instant Protein
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon

Place eggs, bananas, oil, and honey in blender, process on high until smooth.  In a large bowl combine dry ingredients.  Add banana mixture and pour into lined muffin cups.  Bake at 350 for about 20 - 25 minutes.

Rhubarb Jam

 My Grandmother, Rose Murr, gave me this recipe when I was first married. I've made it every year and it is my kids favorit jam.  They will even ask for it over store bought jams.

• 5 cups cut rhubarb
• 4 cups sugar
• 1- 8 ½  oz can crushed pineapple
• 1- 3 oz package your favorite flavor Jell-O

In a glass bowl combine cut rhubarb and sugar, let set overnight. Next day place in pan add crushed pineapple and juice.  Broil for 10 minutes.  Remove from heat, add jell-o, stir, and pour into glass jars with self sealing lids such as old glass peanut butter or salsa jars.

Connie’s Baked Eggs

This recipe come from my Home-Economics’ class when I was a sophomore in Aurelia High School.  My kids loved making this breakfast on special days.

• Large eggs
• 1 teaspoon butter
• 1 Tablespoon cream
• Salt and pepper

Start with a muffin pan.  In each muffin tin compartment brush with butter or cooking spray.  Into each cup place one large egg, 1 teaspoon butter, 1 tablespoon cream, and salt and pepper to taste. Bake in oven at 350 for 5 – 15 minutes or until desired doneness.   Eggs slip out easy when running a knife around edge and scooping out with large spoon.

Serve with half a pink grapefruit topped with light brown sugar and placed under the broiler until sugar bubbled.  Plus a slice of home-made bread and fresh brewed coffee or tea served piping hot.

Skillet Hamburger Pie

This one I must have made a zillion times for the kids.   Heather liked it so much she learned to make it for her family. 

• 1 pound lean ground chuck
• 1 small onion
• 1 small green pepper
• 2 Tablespoons flour
• 1 teaspoon Worcestershire sauce
• Salt & pepper
• 1 Caned or frozen green beans
• 1 cup beef broth
• 6-8 potatoes  - cooked and mashed
• ½ cup sour cream
• 8 oz Cheddar or our favorite cheese

Brown: hamburger, onion, and pepper

Add: flour and cook until thick

Add: Worcestershire sauce, salt, pepper, beef broth, and green beans

Simmer: until thick again

To the whipped potatoes (may be left over from the day before)

Add: sour cream

Spoon potatoes onto meat mixture

Add: cheese, cover until cheese melts

Flora’s Waldorf Salad

This salad came from Flora Baker a real pioneer in eating nutritiously.  My kids just love this one.  I have also added raisins, maraschino cherries, coconut and sometimes even marshmallow.  The celery and the nuts can be left out to suit your taste.

• 1 cup each chopped bananas, red apples, celery and nuts
• 1 Tablespoon honey
• 1 Tablespoon sour cream or yogurt
• 1 Tablespoon health mayonnaise

Mix last 3 ingredients well and pour over the 4 cups of fruit and nuts

 Maid-Rites

This recipe is one that I made every time we had card club and everyone commented one it every time.  It's great winter or summer.

• 1 lb lean  ground chuck
• 1 cup tomato juice
• 1 small onion – chopped
• 1 Tablespoon chili power
• 1 Tablespoon prepared mustard
• 1 tablespoon Worcestershire sauce
• ½ cup catsup
• salt and pepper to taste

Brown hamburger and onion together in a large skillet.  Mix remaining ingredients in a glass bowl.  Add to hamburger mixture and simmer uncovered for 30 minutes.