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Daily Archives: March 7, 2011

Ranch Hot Cocoa Mix


This is one of my little guys favorites!  He wanted me to be sure and put this in there for all the “little cowboys” like him.  He says it’s the greatest! 😀

This stores very well and is a recipe for bulk.  However, it never lasts very long around here so I can’t give you an exact shelf life. 

  • 3 cups Sugar
  • 2 cups Powdered Creamer
  • 2 cups Non-Fat Dry Milk
  • 1 1/3 cups Unsweetened Cocoa

     Mix all together until free of lumps.  Store in airtight container.  Use 2 heaping teaspoons to a cup of hot water.

     To complete the drink add mini-marshmallows to the top before serving.

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Ground Beef..umm.. Surprise?!


I came across this recipe some time back.  It has no name.  Not that it didn’t when I adopted it, just that it doesn’t now.  The top seems to have well been ripped off. 😐  So my apologies for the “no name” recipe.  That’s why it’s gotten the name Ground Beef… umm.. Surprise?!  If you can come up with a better one, please share your ideas.  We would all love to hear them.

Here’s the recipe with no name..

  • 2 lbs. Lean Ground Beef
  • 1 Onion, chopped
  • 3 tbls. Oil
  • 16 oz. Can Tomatoes
  • 4 tbls. Vinegar
  • 1 to 2 tsps. Cloves
  • 1/2 tsp. Cumin
  • Salt to taste
  • 1 cup Raisins, plumped in
  • 1/2 cup Water or Stock
  • 4 oz. Green Chilis, diced
  • 1 cup Almonds, slivered and blanched

     Brown meat and onion in oil.  Add all the other ingredients except the almonds.  Add enough water or stock to the desired thickness of your liking.  Stir to blend, bring to boil.  Reduce heat and simmer 30-45 minutes.  Stir in almonds and serve while hot.

Makes 4 to 6 servings.

**This freezes well.

 

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Frog Legs


This is more of a “how to” cook them, than it is by a certain amount.  However, no matter how many you choose to make, the resulting cooking method will be the same.

  • Frog Legs
  • Salt water
  • Eggs, beaten
  • Finely crushed Cracker Crumbs
  • Salt

     Remove frog from legs, or if you prefer legs from frogs. (lol)  Discard all but the legs.  Skin, clean thoroughly and soak in salt water to take away the fishy-froggy taste for several hours or overnight if you prefer.

     Salt legs and dip in beaten egg.  Roll in fine cracker crumbs.  Fry in butter over medium heat until golden.  Approximately 15-20 minutes with the lid ON until the last few minutes of cooking.  Removing lid the last few minutes to crisp the legs.

**NOTE:  To first time fryers!

     Legs WILL jump up and down in the pan the first few seconds of cooking.  This is normal and is due to the contraction of the tendons.  DO NOT be alarmed, they really aren’t trying to jump out of the pan. 😛

 

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Pigs In A Blanket?


  • 6 medium Potatoes
  • 6 sausage links
  • Salt pork or bacon
  • 1 onion, thinly sliced

     Wash and pare potatoes.  Make a hole through each with an apple corer and put a sausage link into each.  Place on a baking dish.  Top with a slice of salt port or bacon and a thin slice of onion.  Bake at 425^F for 45 minutes or until potatoe is tender, basting with sausage drippings frequently as it bakes.

     Potatoes may have skins left on and wrapped in foil if you prefer.  Bake as you normally would a baked potato.

Serves 6

 

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