UPDATED On March 24, 2007

Check out my Popcorn Flour Recipes

plus easily revise your recipes to low calorie and eat healthy for life!


Two of our holistic chat members..(Mother and Daughter) wrote with such enthusiasm about the following that it makes you want to get offline and get out the pans... :)

Do ya like meat? How 'bout potatoes? 'Specially if the potatoes have toppings? YUM

Want it simple? Hungry? Let's go!!!


1 lb ground chuck or lean beef

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted, divided

1/4 cup chopped onion

1 egg

1/4 cup dry bread crumbs

2 tablespoons chopped fresh parsley

1/4 teaspoon salt

Pinch pepper (if desired)

2 cups mashed potatoes

4 bacon strips,cooked and crumbled

1/2 cup shredded cheddar cheese

Ready??? Let's GO:

In a large bowl, combine beef, 1/2 cup soup, onion, egg, bread crumbs, parsley, salt and pepper; mix well. Press onto the bottom and up the sides of a 9-inch pie plate.

Bake at 350 degrees for 25 minutes; drain.

Combine potatoes and remaining soup in a bowl; mix until fluffy. Spread over meat crust.

Sprinkle with bacon and cheese.

Bake at 350 degrees for 15 minutes.

Cut into wedges. (OHH can you STAND it???)

Makes 6 servings.....(three for me :) hehhehehe)

For those of us who do not care for broccoli but REALLY love cheese.......there IS, behold, a GOD (and for others with other spiritual beliefs.....a GODDESS also :) )

I am NOT a broccoli fan but I have never complained about burying it under cheese BIG TIME!!!

Grab your dinner napkin and tuck it in good, folks......ohhh this is sure to please the tummy!!!! :)




1 small onion, chopped

1/2 cup chopped celery

1 package (10 ounces) frozen chopped broccoli, thawed

1 tablespoon butter or margarine

1 jar (8 ounces) process cheese spread

1 can (10 - 3/4 ounces) condensed cream of mushroom soup, undiluted

1 can (5 ounces) evaporated milk

3 cups cooked rice

All righty.....got the bowls, the measuring cups, the oven set......the......oh oh ok....here we go!!!

In a large skillet over MEDIUM heat, SAUTE onion, celery, and broccoli in butter for 3 - 5 minutes.

Stir in cheese, soup, and milk until smooth.

Place rice in a greased 8 -inch square baking dish.

Pour cheese mixture over; do not stir.

Bake, uncovered, at 325 degrees, for 25 - 30 minutes or until hot and bubbly.

Makes 8 - 10 servings.

I cant see the broccoli!! I did it right I did it right (lol just kidding) c'mon with the servings !!! i cant wait to chow!!!

For those of you who enjoy corn bread, the following is a variation of a favorite recipe.....with a BITE.....of jalapeno that is!!!

This recipe is fast, easy and inexpensive!


SMOKING (and ya dont need a jacket!!)))


(let your taste buds dance!)

1 cup cornmeal

1/2 cup shredded cheddar cheese

2 teaspoons baking powder

3/4 teaspoon salt

2 eggs, beaten

1 can (8-3/4 ounces) cream -style corn

1 cup buttermilk

1/4 cup vegetable oil (some prefer olive oil here, same amount)

1 - 2 tablespoons minced fresh jalapeno peppers

NOTE: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. AVOID touching your face!!!

Ready?: Let's begin!!!

In a bowl, combine cornmeal, cheese, baking powder and salt. Combine the remaining ingredients; stir into cornmeal mixture just until moistened. Transfer to a greased 9 - inch square baking pan.

Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean.

Makes 9 servings. (that is, if ya wait until it cools!!)

I have a serious weakness for Chicken 'n a Buscuit!!! There's just something about that sauce dripping all over the moist, mouth watering buscuits and those steamy veggies and chicken to dance across your palatte. I LOVE IT!!!


1 medium onion, chopped

2 teaspoons vegetable oil (some prefer olive oil,same amount)

1/4 cup all - purpose flour

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon pepper

2-1/2 cups skim milk

1 tablespoon Worcestershire sauce

1 package (16 ounces) frozen mixed vegetables (unless you'd rather clean, cook and chop up the raw stuff...your choice)

2 cups cubed cooked chicken

2 tablespoons grated Parmesan cheese



1 cup all -purpose flour

1 tablespoon sugar

1-1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup skim milk

3 tablespoons vegetable oil (some prefer olive oil same amount)

1 tablespoon minced fresh parsley


In a saucepan, saute onion in oil until tender.

Stir in flour, basil, thyme and pepper until blended.

Grandually stir in milk and Worcestershire (go ahead I dare ya to say that ten times fast without tripping over YOUR tongue!!) sauce until smooth.

Bring to a boil; boil and stir for 2 minutes.

Stir in vegetables, chicken, and Parmesan cheese; reduce heat to low.

Meanwhile combine flour, sugar, baking powder and salt in bowl. Combine milk, oil, and parsley, stir into dry ingredients just until combined.

Transfer hot chicken mixture to a greased 2 - 1/2 qt baking dish.

Drop biscuit batter by rounded tablespoonfuls onto chicken mixture.

Bake uncovered, at 375 degrees, for 30 - 40 minutes or until biscuits are lightly browned.

Makes 8 servings (that's four for me.......hehehehe)

Thanks Venus

Wanna belly full without the work and cost? Keep things simple and melt-in-your mouth easy!!! (Of course I dont mind being in the kitchen for hours......but MANY DO)

I am not a bean person or chili person but I know many who are, and this is a favorite that's been passed on.



1 lb ground beef

1/2 cup chopped onion

2 garlic cloves, minced

3 cups tomato juice

1 can (16 ounces) kidney beans, rinsed and drained

6 ounces spaghetti, broken into 3 - inch pieces

1 tablespoon Worcestershire sauce

2 - 3 teaspoons chili powder

1 teaspoon salt

1/2 teaspoon pepper

In a skillet over medium heat, cook beef, onion and garlic until meat is no longer pink; drain. Transfer to a greased 2-1/2 qt. baking dish; stir in the remaining ingredients. Cover and bake at 350 degrees for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes. (makes 6 servings)

Cranberry Fudge

1/4 c butter

2 1/2 c sugar

1/3 c evaporated milk

1/3 c Ocean Spray Cranberry Concentrate*

11-12 oz White chips ( 1 pkg)

6-7 oz Marshmallow Creme/Fluff (whole jar)

( or 2 cups mini marshmallows)

1 c raisins

1/2 t orange extract

Line a 9"x9" pan w/ foil. Place white chips, orange

extract, raisins, and marshmallow creme into a 3-qt

saucepan (or a Pyrex bowl). Heat milk and cranberry

concentrate at medium until warm, then add sugar. Bring

to a rolling boil (med-high), stirrring constantly w/ a

wooden spoon. Boil for 8 full minutes -or- if using a

candy thermometer continue boiling until it reaches

235*, but do not exceed 9 minutes rolling boil total.

Remove from heat and add butter. Stir until melted.

Pour hot mixture over white chip mixture wothout

scraping the sides of the pan. Mix until chips are

melted. Mix thoroughly and pour into prepared pan. Cool

at room temperature. Chill in fridge prior to cutting.

remove from pan, remove foil, cut into squares.

* Cranberry concentrate is found on the canned juice

aisle. If you can't find it, you may use frozen

cranberry juice that has been thawed.

Thanks PJS



2/3 CUP olive oil


1 tsp each of salt...soda...vanilla

Stir well then add 1 cup of buttermilk or sour cream

Stir well

Add 1 1/2 cups all purpose flour

Stir well

Add 1 1/2-2 cups diced fresh Rhubarb

1/2 cups nuts..(optional)


Grease glass bread pans well....two pans...with Crisco

Mix 1/2 cup white sugar and 1 Tblsp butter in small bowl and sprinkle into bottom of greased glass bread pans..Then pour in batter evenly.. Makes two loaves

Bake at 325o for one hour..(middle shelf in over)

If you use metal bread pans....bake at 350o Knife in center should come out clean when done....

Let bread cool for five minutes ..then invert on plate or foil.

From Kesti's Kitchen.... :)

(I called El Rosal restaurant and asked them right out how they make their cabbage salsa....the lady gave it to me (yipeeeee)...Marcy

Jalapeno Cabbage Salsa

1 head of cabbage Dice it all up...small pieces

1 Tomato Diced also.. real small squares

1 12 oz can

Jalapeno Vinegar Peppers Dice it all up

THEN...mix the juice from the jalapeno vinegar can all into the cabbage, tomato, pepper mix

Salt real good too!!! (sea salt would be good)

Use the thicker restaurant style tortilla chips with this salsa....

This recipe sounds so simple, but in California, people look for the Mexican restaurants that serve this salsa along with the red tomato salsas. They bring it out right off with baskets of tortilla chips while you are looking at the menu to order. It is a real big favorite out here!!! I've been wanting the recipe for a very very long time myself.

Dante's Inferno Salsa

Makes 1 pint.

2 1/2 tablespoons TABASCO brand Habanero Pepper Sauce

1/2 cup black beans, cooked, rinsed

2 1/2 tablespoons pimentos

3/4 cup zucchini, small dice

3/8 cup bermuda onion, finely diced

2 garlic cloves, thinly sliced

2 tablespoons green onion, diced

3 plum tomatoes, diced

1/2 cup Wish Bone Italian Dressing

6 large fresh basil leaves, fine julienne

1/4 teaspoon fresh thyme, chopped

Combine all ingredients and keep refrigerated until ready to serve.


(from friend in Native American Chat)

This is one of the best northern style fry bread recipies I have found, hope you all enjoy...(the raisins are my own addition, per my boyfriends request)

1 pkg dry yeast (quik rising is ok)

2-3 c warm water

2 TBS instant potatoes (or dry powdered milk)

1 HEAPING TBS sugar ( you may want to add a bit more to your taste)

1 pinch salt

1 c melted shortening or lard

5-6 c of flour

2 cups raisins

Dissolve yeast in 1 cup warm water (not too hot), set aside

In large bowl, add 2 TBS instant potatoes (or powdered milk), sugar, salt and melted lard, mix

Add water/yeast mixture to lard mixture & additional cups of water

Gradually add enough flour to make a bread dough (not sticky), mix in raisins, and then let rise

Break off portions of the bread dough to make into patties & fry them in lard ( I don't make them very thin and flat, I kinda of make them a bit thicker )

Pumpkin or Sweet Potato Fry Bread


2 cups self-rising flour, plus 1 to 2 cups for kneading

2 cups cooked, mashed, fresh pumpkin

fresh Yams mashed or

1 16-ounce can pumpkin OR

1 16-ounce can of yams

1 tablespoon warm milk or water*

3/4 cup brown or white sugar

Oil or shortening for frying


*1/4 teaspoon Cinnamon

*1/4 teaspoon Nutmeg

*1/4 Vanilla

*1 teaspoon butter (melted into the milk)

2 teaspoons milk


Place 2 cups of flour in a large mixing bowl. In another bowl, combine pumpkin, warm milk, and sugar. Make a well in the bowl and pour in the pumpkin (or sweet potato mixture) and knead and knead. Form into a ball. Wrap in saran wrap or ziplock bag and put into the refrigerator for 2 hours. This mixture can also be frozen for a later date too. Heat oil in cast iron skillet (I used my electric wok for this one) to 350 degrees. Cut the firm dough into quarters and roll up into balls, then pat them -- like hamburger patties. You can make them large or small. Put into the hot oil. Let cook on one side for 2-1/2 minutes and then on the other side. They will rise up to the top like frybread or donuts. Take them out and drain off excess oil. Sprinkle confectionery sugar on them and serve hot.

Thanks ...Poohskunk


This recipe is from Germany and is for a wonderfully rich

Kuchen or cake using blueberries.

7 eggs

3 c flour (self raising)

3/4 cup butter

1/2 c sugar

2 pounds small blueberries

1/2 c sugar

1 T cinnamon

Make a base by rubbing the butter into the flour, then add the first

measure of sugar and two beaten eggs. Press this mixture into a large

pan ( I use a meat roasting dish) Sprinkle the fruit over the base.

Beat the remaining eggs and pour over. Sprinkle over the second

measure of sugar mixed with the cinnamon. Bake in a moderate oven

until the base is golden and the custard topping set.

The Following is From Xdamia

No Name...so just call it

Chocolate Delight!!


Take a regular boxed white cake mix.. or vanilla or yellow cake mix. mix the box according to regular ingredients. pour it into one of those disposable deep lazagna pans.. (the metal ones you can toss when done)

then in a seperate bowl mix one (2 lb) container of whole milk ricotta

with one cup confectionary sugar and one cup of regular sugar. mix..

add in one tsp. vanilla extract, and one bag of chocolate chips (12 oz)


Then take the ricotta mixture and pour it directly onto the cake mix. do not mix. as it cooks the ricotta floats to the bottom.

cook for one hour at 350. When it is cool leave it in pain to serve.

melt another 12 oz package of chocolate chips in double boiler.. then pour over top of cooked cake, then refrigerate. When you are ready to serve.. use strainer and shake confectionary sugar lightly over chocolate cover.. just on edges for decoration. Serve from pan.

(I think I gained a pound just reading the one above)

Orange Cranberry Muffins

6 ounces cranberries

8 ounces bran flakes cereal

2 cups all-purpose flour

1 cups sugar

2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 pint buttermilk

cup vegetable oil

teaspoon orange oil or grated rind of medium-sized orange

In a colander, wash and pick through the cranberries. Combine the

cereal, flour, sugar, baking soda and salt in a large bowl , whisk the

eggs with the buttermilk, oil and orange oil or rind.

Add the cranberry-egg mixture to the cereal-flour mixture and stir to

moisten. Fill greased or paper lined muffin tins two thirds full and

bake in a preheated 450 degree oven for 20 minutes or until a tooth pick

inserted in the center comes out clean. (The batter will keep in the

refrigerator for two or three days.)


Boyajian's pure orange oil , available at Williams Sonoma, is

recommended by the inn, but the grated rind of orange may be

substituted. Use only the orange part, however, not the bitter pith. Use

canola oil spray to grease the muffin tins, whose cups should have a 5

ounce capacity, and scoop up the mixture with a 3 ounce ice cream scoop

so the muffins will be uniform in size. Bake them for 25 minutes.

\makes 24 regular muffins or 12 large muffins.

One Bowl Lemon Poppy Seed Muffins

2 Eggs

1 cup Milk

1 tablespoon lemon juice

2 tablespoons rated lemon rind

cup canola oil.

2 cups flour

cup sugar

2 teaspoons baking powder

teaspoon ground nutmeg

2 tablespoons poppy seeds

cup chopped nuts


In a large bowl, beat the eggs, milk, lemon juice, and oil together

until well blended. Add separately the flour, sugar, baking powder,

nutmeg, and poppy seeds, stirring well after each addition. Fold in the


Spoon the batter into greased or paper lined muffin tins, filled about

full. Bake in a preheated 400 degree over for about 20 minutes or until

a tooth pick inserted in the center comes out clean.

Morning Glory Muffins

2 cups all purpose flour

1 cups sugar

2 tsp. Baking soda

2 tsp. Ground cinnamon

tsp. Salt

2 cups grated carrot

cup raisins

cup shredded coconut

1 medium size apple, peeled, cored and grated

3 large eggs

1 cup vegetable oil

2 tsp. Vanilla extract

In a large bowl, sift together the flour, sugar, baking soda, cinnamon

and salt. Stir in the carrot, raisins, coconut, and vanilla. Stir into

the flour mixture until the batter is just moistened.

Spoon batter into greased or paper lined muffin tins and bake at 350 for

35 minutes or until springy to touch. Makes 12 to 18 muffins.

Cheddar Parmesan Muffins

2 cups flour

1 tablespoon sugar

1 tablespoon baking powder

teaspoon pepper

teaspoon salt

1 cups milk

cup vegetable oil

1 egg

1 cups grated cheddar divided

cup or grated parmesan cheese


In a large bowl, combine the flour, sugar, baking soda, pepper and salt.

In a small bowl beat together the milk, oil and egg. Add the egg

mixture to the flour mixture to the flour mixture. And stir just until

blended. Do not over mix. Folk in 1 cup of cheddar and all of the

parmasen cheese .

Spoon the mixture into greased or paper lined muffin tins and sprinkle

with remaining cheese. Bake in 400 degree oven for 15-20

Makes 12

Mad River Inn Dip

1 package (10 ounces) frozen spinach, thawed and thoroughly drained

2 cups plain yogurt

pound finely crumbled feta cheese

teaspoon pepper

1 clove garlic, finely chopped

1 small onion, finely chopped

1 tsp. salt

1 tsp. Sugar

tsp. Dry mustard

tsp. Dried tarragon

Combine spinach, yogurt and cheese in bowl. Add pepper, garlic and

onion, salt, sugar, mustard and tarragon, blend well.

Makes 3 cups

Thanks also for all the muffin recipes..XDam..YUM!!!


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UPDATED On March 24, 2007

Check out my Popcorn Flour Recipes

plus easily revise your recipes to low calorie and eat healthy for life!




I have had over ONE MILLION visitors to this, My AOL Site in the last nine years.

The counter kept reverting back to zero, but I kept my own records each week.

I have now attached my two sites together under one counter starting at 2000.

This is March 15, 2007.

I hope I will not have any more trouble with counters. Sincerely, Kesti








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