More to come in these categories--

Flour/wheat and white



Lemon Dill Penne Pasta (Rudy and Brenda Carlos)
1 package Penne Pasta (1#)

16 oz chopped chicken breast

1 cup chopped onion
1 cup chopped celery
2 cups sliced mushrooms
1 lemon (juice)  or about 1/4 cup
1 T fresh dill

3 cups heavy cream  (or canned milk, or if using Magic Mix -
 about 3 cups water blended with 1 cup magic mix)

1 T olive oil
1 T butter
1 cup shredded cheese (mozzarella, jack, Colby combination if available)

Cut chicken breast up.  Season with salt and pepper, garlic, and your other choice of seasonings.  Sautee in olive oil until brown.  Set aside.

Sautee onion, mushroom and celery until softened.  Mix- in the childen.  Season with Salt and pepper to taste.  Add cream and bring to simmer.  Add cheese.  Remove from heat.

Put cooked penne pasta in a large bowl.  Top with the mixture.  Sprinkle cheese over the top.  Serve while hot.

Magic Mix!

  Beef Gravy Mix
   1 1/3rd nonfat dry milk powder
   3/4th cup flour
   3 Tablespoons beef bouillon granules
   3 teaspoons brown sauce for gravy (see below)
   1/4th teaspoon onion powder
   1/8th teaspoon ground sage
   1/2 cup  butter
   1/8th teaspoon ground thyme

 In  medium bowl combine dried milk, flour, bouillon, thyme, onion powder, and sage. stir with wire     whisk until  blended. Use pastry blender or paring knife to even distribute the butter. Drizzle brown  sauce for gravy over the mixture. Stir with wire mix until blended. Spoon 3 into three cup container with a tight fitting lid and attach lid. Store in refrigerator. Use within 4-6- weeks. Makes about 2 2/3rds cup beef gravy mix.

           Brown Gravy Mix 

            1/2 cup brown gravy mix
            1 cup water

   Pour water into small saucepan. Use wire whisk to stir gravy mix into water Stir constantly over medium heat until gravy is smooth and slightly thickened, 2-3- minutes. Makes about 1 cup.

   Chicken Gravy Mix

1 1/3rd nonfat dry milk powder
3/4th cup flour
3 tablespoons chicken bouillon granules
1/2/ cup butter or margarine
1/4th teaspoon ground sage
1/8th teaspoon ground thyme
1/8th teaspoon ground pepper

In a medium bowl combine dried milk, flour, bouillon, sage, thyme, and pepper. Stir with wire whisk until blended. Use pastry blender or knives to evenly distribute butter or margarine. Spoon into 3 cup container with a tight fitting lid and attach lid. Store in refrigerator. Use within 4-6 weeks. Makes about 2 2/3rd cup gravy mix.

      Chicken Gravy
        1/2 cup chicken Gravy mix
         1 cup water
     Pur water into small saucepan. Use wire whisk to stir gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2-3 minutes. Makes about 1 cup.

Dried Milk



   Frog Eye Salad 

       1 cup sugar
       2 tablspoons flour
       1/2 teaspoon salt
       2 beaten eggs
       1 3/4th cup pineapple juice
       1 tablespoon lemon juice
 combine all but lemon juice until thick. Add lemon juice and cool to room temp.

 Cook one box of Acini de Pepe (kinda of pasta that is sometimes hard to find but Bag 'N Save usually
carries it) in a large pot of boiling water, to which has been added 2 tablespoons oil and 2 teaspoons salt, until tender, drain and rinse. Add sauce and refrigerate overnight. Then Add:

      2  cans chunk pineapple (drained and small chunks are the best)
      1 can crushed pineapple
      16 oz. Cool Whip
      1 c. mini marshmallows

   Mix well and refrigerate . Also freezes well.


Banana's foster (non-alcoholic version
    1/4 cup butter
    1 tablespoon lemon juice
    1-1/2 teaspoon vanilla
    1/2 teaspoon ground cinnamon
    3 bananas (peeled and sliced)
    1/4 cup walnuts (optional)
   Vanilla ice cream or Crepes filled with vanilla ice cream

  Melt butter in a large skillet over medium heat. Stir in brown sugar, water, lemon juice, vanilla, and    cinnamon. Cook until mixture begins to bubble. Add bananas and walnuts (optional). Cook until bananas are heated thoroughly (about 1-2 minutes); no not over cook (the banans become slime)

  Serve immediately over ice cream crepes , pancakes, ect.

Easiest Peach Cobbler Ever! (Serves 4)

1 cup flour
3/4th cup sugar
2 teaspoons baking powder
1/8th teaspoon nutmeg, cinnamon or pumpkin pie spice, or to taste
1 cup milk
1 large can peaches, drained, (juice reserved)
1 stick of margarine

Pregeat oven to 400 degrees
Whisk together flour, sugar, baking powder, spices, and milk. Melt 1 stick or margarine in the bottom of a 9x13 inch baking dish. Pour flour/milk mixture into the dish. Spoon peaches over mixture and pour 1/4 cup of peach juice over the top.
Bake at 400 for ten minutes then reduce heat to 375 degrees for 30 minutes.

Eggless Cake

3 cups flour
2 cups sugar
1/3rd cup cocoa
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons lemon juice
3/4 cup oil
2 cups cold water