Cream of Celery Soup

By: WONDERFALK

3 quarts chicken stock

3 pounds celery, coarsely chopped

1/2 pound carrots, julienned

1/2 pound onions, chopped

1 cup all-purpose flour

1 tablespoon salt

1 teaspoon ground white pepper

3 quarts hot milk

1 cup margarine

Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.

Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.

Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.

 

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 32

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)

1 Cup Wheat Kernels, whole & uncooked

2 Eggs (2 T. powdered eggs 1/4 C. Water)

2 teaspoons Baking Powder

3/4 teaspoons Salt

2 Tablespoons Oil

2 Tablespoons Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Mandarin Orange Cake

• 1 package (18-1/4 ounces) white cake mix
  
• 2 eggs
  
• 1/3 cup unsweetened applesauce
  
• 1 can (11 ounces) mandarin oranges, undrained
  
• 1 carton (8 ounces) frozen whipped topping, thawed
  
• 1 can (8 ounces) crushed pineapple, undrained
  
• 1 package (3.4 ounces) instant vanilla pudding mix

Directions

• In a large bowl, combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
  
• Pour into two greased and floured 9-in. round baking pans. Bake at 325° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  
• In another bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake. Chill. 
• Yield: 12 servings.

Applesauce Muffins

2 cups Bisquick

1/4 cup sugar

1 tablespoon cinnamon

1/2 cup applesauce

1/4 cup milk

1 slightly beaten egg

2 tablespoons oil

 

mix Bisquick, sugar, cinnamon together.  add applesauce, milk egg and oil.

 

mini muffins Bake at 400 degrees for 12 minutes.  after cooked, dip muffin top in butter and then in cinnamon sugar

Red Enchilada Sauce

1/3 cup oil

1 tablespoon flour

2-3 tablespoons chili powder

1 can tomato sauce

3 cups water

1 teaspoon garlic powder

 

Mix all ingredients together in a sauce pan. Bring to a boil. Boil for 10 minutes.

Applesauce and Dumplings

Dumplings:

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup sugar

1/2 teaspoon cinnamon

3 Tablespoons shortening

1/2 cup milk

 

Applesauce mix:

1 quart applesauce (if using homemade applesauce, add 1 cup water)

1/3 cup sugar

2 teaspoons cinnamon

 

Drop dumplings by spoonful into hot applesauce  mix;  Cook covered on low heat for 15 minutes.  Uncover and cook for 5 more minutes

Crazy Cake

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 cups sugar

4-6 Tablespoons cocoa

2 Tablespoons vinegar

3/4 cups vegetable oil

1-2 teaspoons vanilla

2 cups cold water

Mix dry ingredients.  Add wet ingredients.  don't over mix.  Pour into well greased 9 X 13" pan.  Bake at 375 degrees for 30 min. or until done.

Gnocchi

About 2 pounds of Russet or Yukon gold potatoes

1 egg, lightly beaten

3/4 to 1 1/2 cups flour

1/2 teaspoon salt

Preheat oven to 425 degrees. Bake potatoes for at least an hour, or until they can easily be pierced with a knife.

Remove the potatoes from the oven, and using a knife, carefully split them in half. Allow them to cool slightly, then gently remove the skin, and scrape out any remaining potato. If you have a potato mill or a meat grinder, run the potatoes through so you end up with smooth mashed potatoes. Alternatively, you can use a fork to fluff your potatoes until there are no lumps.

Let your potatoes cool enough to work with, and then pile them in a mound on a cutting board or in a large bowl. Drizzle the egg over the top of the potatoes, and add in 3/4 cup of the flour and the salt. Using your fingers or a bench scraper, combine the ingredients to form a soft dough. If the dough is too sticky, continue to add in more flour, a little at a time. Continue to knead the dough until your dough becomes smooth. The dough should be moist, but not sticky.

Cut the dough into 4 equal pieces. Taking one piece at a time, roll it into a long roll. Use a knife to cut the roll into 1/2 inch pieces. Dust with a little bit of flour.

To shape the gnocchi, place a piece of gnocchi against the backside of a fork. Use your thumb to gently press down on the gnocchi, and it should curl into a slight "c" shape. Set each gnocchi aside until you are ready to boil them. Shaping gnocchi takes a little practice, but after a few tries you'll get the hand of it.

To cook your gnocchi, bring water to a boil. Drop your gnocchi in, and cook until the gnocchi floats. Drain, and serve with your favorite sauce.

*Freezer friendly tip* Flash freeze the gnocchi on a baking sheet, then place in a Ziploc bag. Cook straight from the freezer as directed above.