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RECIPE CORNER
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Mix all ingredients well
and store in an air-tight
container. Use 3-4
tablespoons of mix per
1 cup of boiling water.
and store in an air-tight
container. Use 3-4
tablespoons of mix per
1 cup of boiling water.
(Makes 4 servings)
1) Combine the cocoa, sugar and pinch of salt in a saucepan.
Blend in the boiling water. Bring this mixture to an easy boil while
you stir. Simmer and stir for about 2 minutes.
2) Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat
until very hot, but do not boil! Remove from heat and add vanilla.
Divide between 4 mugs. Add the cream to the mugs of cocoa to
cool it to drinking temperature.
1) Combine the cocoa, sugar and pinch of salt in a saucepan.
Blend in the boiling water. Bring this mixture to an easy boil while
you stir. Simmer and stir for about 2 minutes.
2) Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat
until very hot, but do not boil! Remove from heat and add vanilla.
Divide between 4 mugs. Add the cream to the mugs of cocoa to
cool it to drinking temperature.
Heat juice on stove; add brown
sugar and stir. Place cinnamon
and allspice in juice and
simmer for 30 minutes.
sugar and stir. Place cinnamon
and allspice in juice and
simmer for 30 minutes.
(11 Servings)
1) In a saucepan place 1 tablespoon olive oil and add
chopped onions and garlic. Saute until translucent.
2) In a large pot, bring the water to a boil. Add the salt,
garlic, onions, and remaining olive oil.
3) Chop up the chicken, and add it into the pot.
4) Break the spaghetti into small pieces, no longer than
half the size of your pinkie; add to the pot. Stir. Let
simmer over medium heat for 30 to 45 minutes.
1) In a saucepan place 1 tablespoon olive oil and add
chopped onions and garlic. Saute until translucent.
2) In a large pot, bring the water to a boil. Add the salt,
garlic, onions, and remaining olive oil.
3) Chop up the chicken, and add it into the pot.
4) Break the spaghetti into small pieces, no longer than
half the size of your pinkie; add to the pot. Stir. Let
simmer over medium heat for 30 to 45 minutes.
Spicy Pear Hot Cider
1) In a saucepan combine first 9
ingredients. Bring to boil; reduce heat,
cover and simmer for 15 minutes or until
veggies are tender.
2) Add 3-1/2 C milk and heat until very
warm. Blend 3 tablespoons flour into 1/2
cup cold milk; add to soup. Stir until thick
and bubbly; add butter and serve.
ingredients. Bring to boil; reduce heat,
cover and simmer for 15 minutes or until
veggies are tender.
2) Add 3-1/2 C milk and heat until very
warm. Blend 3 tablespoons flour into 1/2
cup cold milk; add to soup. Stir until thick
and bubbly; add butter and serve.
Combine all ingredients in crockpot and
mix throughly. Cover and cook on Low for
3-4 hours.
mix throughly. Cover and cook on Low for
3-4 hours.
1) Cook turkey sausage. Chop veggies,
shred cheese. Spray/grease 9x13 inch pan.
2) Combine turkey sausage, beans, and
seasonings. Coarsely mash beans, transfer
to pan. Spray/grease skillet, add onion;
cook 2 min, add squash, zucchini, and bell
pepper. Cook 3 min.
3) Spread vegetable mixture over turkey
mixture. In bowl, whisk together remaining
ingredients except bread crumbs. Pour
over casserole. Sprinkle with bread
crumbs.
4) Freeze one casserole. Bake the other at
350 for 30 min.
shred cheese. Spray/grease 9x13 inch pan.
2) Combine turkey sausage, beans, and
seasonings. Coarsely mash beans, transfer
to pan. Spray/grease skillet, add onion;
cook 2 min, add squash, zucchini, and bell
pepper. Cook 3 min.
3) Spread vegetable mixture over turkey
mixture. In bowl, whisk together remaining
ingredients except bread crumbs. Pour
over casserole. Sprinkle with bread
crumbs.
4) Freeze one casserole. Bake the other at
350 for 30 min.
Crock-pot Macaroni and Cheese
Tex Mex Ranch Casserole
1) Place beans and water in 6 qt slow cooker. Cover
and cook on high for 2 hrs. Turn off heat; let stand 8
hrs or overnight.
2) Stir in remaining ingredients. Cover and cook on
low setting 10-12 hrs or until beans are very tender
and most of the liquid is absorbed.
and cook on high for 2 hrs. Turn off heat; let stand 8
hrs or overnight.
2) Stir in remaining ingredients. Cover and cook on
low setting 10-12 hrs or until beans are very tender
and most of the liquid is absorbed.
Crock-Pot Baked Beans
Hot Cocoa
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Hot Cocoa Mix
Chicken Noodle Soup
| Creamy Potato Soup |
| The Feingold Family Favorites II Cookbook is here! |
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powdered milk
sugar
cocoa powder
sugar
cocoa powder
3 cups
1 cup
1/2 cup
1 cup
1/2 cup
8 cups
4 teaspoons
2 (2 1/2 inch)
4
4 teaspoons
2 (2 1/2 inch)
4
pear juice
dark brown sugar
cinnamon sticks
allspice berries
dark brown sugar
cinnamon sticks
allspice berries
1/3 cup
1/2 cup
pinch
1/3 cup
3 1/2 cups
3/4 teaspoon
1/2 cup
1/2 cup
pinch
1/3 cup
3 1/2 cups
3/4 teaspoon
1/2 cup
unsweetened cocoa powder
sugar
salt
boiling water
milk
vanilla
half-and-half cream
sugar
salt
boiling water
milk
vanilla
half-and-half cream
1-1/2 pounds
1/2 pound
4 cloves
1/4 cup
12 cups
3 tablespoons
salt to taste
1/2 pound
4 cloves
1/4 cup
12 cups
3 tablespoons
salt to taste
boneless, skinless chicken
uncooked spaghetti
garlic
chopped onion
water
olive oil
uncooked spaghetti
garlic
chopped onion
water
olive oil
4 cups
10-1/2 oz
1 cup
1/2 cup
1/2 cup
2 tablespoons
1-1/2 teaspoons
dash
dash
3-1/2 cups
3 tablespoons
1/2 cup
3 tablespoons
10-1/2 oz
1 cup
1/2 cup
1/2 cup
2 tablespoons
1-1/2 teaspoons
dash
dash
3-1/2 cups
3 tablespoons
1/2 cup
3 tablespoons
Cooper
cubed, peeled potatoes
chicken broth ( or water)
thinly sliced celery
chopped carrots
chopped onion
snipped parsley
salt
black pepper
dill weed
milk
flour
cold milk
butter
chicken broth ( or water)
thinly sliced celery
chopped carrots
chopped onion
snipped parsley
salt
black pepper
dill weed
milk
flour
cold milk
butter
Jaden and Jonah Olson
24 ounces
20 ounces
2 teaspoons
1 teaspoon
1 teaspoon
1/2 teaspoon
2 cups
3 cups
3 cups
1 cup
1 cup
4 large
4
6 tablespoons
20 ounces
2 teaspoons
1 teaspoon
1 teaspoon
1/2 teaspoon
2 cups
3 cups
3 cups
1 cup
1 cup
4 large
4
6 tablespoons
crumbled turkey sausage
cooked pinto beans
garlic powder
cumin
orengano
black pepper
chopped onion
diced yellow squash
diced zucchini
shredded cheddar cheese
shredded mozzarella cheese
eggs
egg whites
seasoned dried bread crumbs
cooked pinto beans
garlic powder
cumin
orengano
black pepper
chopped onion
diced yellow squash
diced zucchini
shredded cheddar cheese
shredded mozzarella cheese
eggs
egg whites
seasoned dried bread crumbs
8 ounces
2 cans (13 ounces each)
3 cups
1/4
1 1/2 teaspoons
2 cans (13 ounces each)
3 cups
1/4
1 1/2 teaspoons
dry macaroni, cooked
evaporated milk
shredded sharp cheddar cheese
minced onion
salt
evaporated milk
shredded sharp cheddar cheese
minced onion
salt
2 cups
9 cups
2/3 cup
2/3 cup
1 tablespoon
1 teaspoon
1 large
1/2 pound
9 cups
2/3 cup
2/3 cup
1 tablespoon
1 teaspoon
1 large
1/2 pound
dried navy beans, rinsed
water
packed brown sugar
honey or molasses
mustard
salt
onions, chopped
bacon, chopped
water
packed brown sugar
honey or molasses
mustard
salt
onions, chopped
bacon, chopped
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