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As always household tips are in short supply. I also
accept articles on homemaking and budgeting. Almost any article that has to
do with the home will do.
recipeden@recipeden.com
Household Tips
Cookin' Tips
Baby Foods
Feeding your baby doesn't mean separate cooking, or
purchasing canned baby food. Family foods are fresher and much more healthy
for your baby or toddler.
Prepare regular family meals and then process your baby's portion in a
blender. Saves time, work and money, and also makes it easier to introduce
new foods! Use the recipes below as a basic guide, preparing your own
combinations from the food your family is eating.
Junior or Toddler Foods
Follow the basic recipe below, but chop foods rather then pureeing.
Idea:
Prepare baby purees, pour into individual plastic ice cube
containers and freeze. When frozen solid, pop out of containers, and store
in plastic freezer bags. Each cube is just right for one serving, easy to
heat, and low in cost. Thaw and heat cubes in covered saucepan over low
heat.
When feeding your infants, place an amount
appropriate to what they will eat in a separate dish, and discard what
remains after feeding. Ever wonder why your mother
told you not to eat or drink out of food containers? The reason is because
your saliva will contaminate the food, as it promotes bacteria.
| Basic Recipe |
| Meats & Vegetables: |
| 1/2 cup cubed cooked meat or vegetable
4 to 6 tablespoons milk, formula, or other liquid.
Season lightly with salt. |
| Canned or Fresh Fruits: |
3/4 cup cooked fruit
2 teaspoons syrup from fruit |
Put ingredients into blender. Process at puree until
smooth. To test for smoothness,
rub a small amount between your fingers. If any
large particles can be felt, process again.
Add full amount of liquid for very young babies - - decrease amount as
child grows older.
| Meat Combo Dish |
2 - 3 servings |
- Ingredients:
- 1/2 cup cubed, cooked lamb, beef, or veal
- 2 tablespoons cooked vegetables (carrots, peas, spinach, celery,
cabbage, squash)
- 1 strip crisp bacon
- 1/2 cup milk
- 4 tablespoons cooked rice
- Salt to taste
- Instructions:
- Put all ingredients into blender. Process by blending until
thoroughly pureed. Heat before serving.
- Variations:
- Chicken:
- In above recipe, substitute 1/4 cup chicken broth and 1/4 cup
cream for 1/2 cup milk and continue with directions.
Note: For younger babies, add an extra 1/4 cup milk.
|
FOR PRINTABLE RECIPE CLICK HERE
MOLASSES BALLS
1/2 teaspoon vanilla
1/4 cup molasses
1 cup very soft butter or margarine
2 cups pecans
2 cups sifted flour
1/2 teaspoon salt
Sifted confectioners' sugar
Preheat oven o 350 degrees. Lightly grease cookie sheets. Put vanilla,
molasses and butter in
blender container; cover and run on speed 6 (or high) until very smooth. Add
pecans; cover and
run on speed 4 (or low) until nuts are finely chopped. If necessary, stop
blender during processing
and push ingredients toward blades with rubber spatula.
Sift the flour and salt together into a bowl. Add molasses mixture; mix
well. Shape into 1-inch balls.
Place 2 inches apart on cookie sheets. Bake 12-15 minutes. Remove to cooling
racks; cool slightly, then
roll in confectioners' sugar.
Makes 5 dozen cookies.
FOR PRINTABLE RECIPE CLICK HERE
SPINACH RICOTTA PIE
Ingredients :
1 qt. chopped fresh spinach
1/2 c. chopped onion
1 (8 oz.) pkg. light cream cheese
3/4 c. low-fat Ricotta cheese
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt (optional)
1/8 tsp. garlic powder
1/8 tsp. pepper
3/4 c. chopped fresh tomatoes
2 tbsp. grated Parmesan cheese
Preparation :
Preheat oven to 350 degrees. Place spinach and onions in small
saucepan. Cover. Cook 5 minutes or until tender. Beat cheeses and
seasonings in small mixing bowl - medium speed with electric mixer
until well blended. Stir in the spinach mixture; spread into a 9
inch pie plate. Bake 15 to 20 minutes until thoroughly heated. Top
with remaining ingredients. The chopped tomatoes and grated cheese
can be baked on top instead if you wish.
Note: Frozen chopped spinach works fine substituting for fresh
FOR PRINTABLE RECIPE CLICK HERE
Cabbage Patch Meatloaf
(This is one of my very favorite dishes!! You will be pleasantly surprised
at how delicious this is, even if you don't like cabbage!)
Recipe By : JoAnna Lund
1 pound Extra Lean Ground Beef 96% Lean
6 Tbsp Bread Crumbs
1 1/2 Cups Shredded Cabbage (or bagged coleslaw mix)
1/4 Cup Onion -- finely chopped
1/4 Cup Green Pepper -- finely chopped
1/4 Tsp Garlic -- minced
2/3 Cup Ketchup (divided)
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with Pam. In a large
bowl, combine meat, bread crumbs, cabbage, onion, green pepper, garlic and
1/3 cup ketchup. Mix well. Pat mixture into prepared loaf pan. Spread
remaining 1/3 cup ketchup on top of meatloaf. Bake for 1 hour. Cut into 6
servings.
Weight Watchers = 3 points per serving (129.5 Calories, 3.5g fat, 0.9g
fiber)
FOR PRINTABLE RECIPE CLICK
HERE
Jello Cookies
1 (3 oz) pkg. Jello...your choice of flavor
3/4 cup shortening (I use Crisco)
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1. Mix dry Jello, sugar, shortening, eggs, and vanilla. Cream until fluffy.
Add flour, baking powder, and salt. Mix well by hand.
2. Drop by teaspoonfuls or small cookie dough scoop or from a cookie press
onto an un-greased cookie sheet. Press lightly with bottom of glass dipped in
sugar if not done with cookie press.
3. Bake in a preheated 350 degree oven for 6 - 8 minutes, or until puffed
and set, but not brown. Let Them Cool.
This will make about 3-4 dozen cookies. Leslie Hill's favorite....one of
Rebekah's good friends who always asked for these in lemon or lime
flavors.....
FOR PRINTABLE RECIPE
CLICK HERE |
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