Yummy Potatoes

This is a quick and easy and tasty recipe for potatoes, that I always make for family gatherings, and it is always a hit. If you don't want to use a dutch oven, you can cook them in the oven, in a glass cooking bowl.

Yummy Potatoes
1 lb. extra lean ground beef 1 cup sour cream
1 yellow onion; diced 1 cup grated cheddar cheese
1/2 cup butter salt and pepper to taste
6 medium potatoes; grated 1/2 cup milk
1 can cream of chicken soup 1/2 cup Ritz cracker crumbs

Preheat a 12" Dutch oven using 18-20 briquettes bottom heat. To hot oven add butter, ground beef, and onions. Saute until beef is brown and onions are soft. Add potatoes and stir to mix. Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 15-20 minutes or until potatoes start to soften.

In a bowl combine soup, sour cream, cheddar cheese and milk. Stir to mix. Season with salt and pepper. Pour soup mixture over potatoes and stir gently to mix. Sprinkle cracker crumbs over top of potatoes. Replace lid and continue baking for 30 minutes.

Serves: 10-12

Recipe courtesy of Karen Bills of Price, UT.

Posted by Randy Patten

Vera's Baked Beans in a Dutch Oven

This is one of several Dutch Oven Bean recipes I cook up:It is one of our families favorites:

Vera's Baked Beans
1 lb. lean ground beef 1/2 cup catsup
1/2 lb. bacon 16 oz. Homestyle® Chili Sauce
1 large yellow onion; diced 2 Tbs. prepared mustard
1 small green pepper; diced 1/2 lb. pre-cooked ham; cubed
1/2 cup brown sugar (2) 31 oz. cans pork and beans

Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Add ground beef and cook until brown. Remove browned beef and drain grease.

Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions and green pepper and saute until onions are translucent. Drain off excess fat. Reduce briquettes on bottom to 12-14. Add browned beef, brown sugar, catsup, chili sauce, and mustard. Simmer for 15 minutes. Add ham and beans. Cover and add approximately 15 briquettes to the lid. Simmer for 2 hours stirring every 15 minutes.

Serves: 12

This recipe has been handed down by Vera Sorensen of Manti, Utah. It is loved by everyone who has tried it. You'll love it too! Posted by Randy Patten

Boost Your Flu-Fighting Power

I read this article on myrecipes.com a while ago and just came back to it. It has a lot of good suggestions for foods to add to your diet to boost your immune system. Well...ignore the green tea.

Boost Your Flu-Fighting Power

Flu- and Cold-Fighting Recipes

Anyone have any good recipes for fighting colds and flus? My mother always made homemade chicken noodle soup and made me drink Vernor's Ginger Ale (It's a Midwest thing…). I am trying to get her chicken noodle soup recipe for her as chicken when it is cooked releases chemicals that are released into the broth that help the body naturally fight illness. Please share!

Flu-Fighter Cookies and Pedialyte Recipe

How far away is spring? The flu and cold season has hit our neighborhood hard. We've been housebound for almost a month now as our boys have contracted one illness after another. Anyway I found a recipe courtesy of the Food Network Magazine for Flu-Fighter Cookies, and I also noticed a recipe for homemade Pedialyte. We've gone through a lot of that this fall, and it's not winter yet. Hope your season brings you health, wealth, and happiness.

Flu-Fighter Cookies

Courtesy of Food Network Magazine

Ingredients:

2 ¼ cups all-purpose flour

1 ¼ tsps baking powder

¾ tsp baking soda

¾ tsp ground cinnamon

½ tsp freshly grated nutmeg

Pinch of ground cloves

¼ tsp salt

1 stick unsalted butter, at room temperature

1 cup packed brown sugar

2 large eggs

¼ cup molasses

¼ cup low-fat plan Greek yogurt (you can get it at Wal-mart now)

1 tbs freshly grated ginger

2 tsps finely grated lemon zest (about 1 lemon)

½ cup old-fashioned oats

1 ¼ cups golden raisins

1 ¼ cups dried cranberries

1 ¼ cups roughly chopped walnuts, toasted

Directions:

Line 2 large baking sheet with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.

Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, full incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.

Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees.

Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.

Per cookie: Calories 174; Fat 7 g (Saturated 2 g);Cholesterol 22 mg; Sodium 84 mg; Carbohydrate 28 g; Fiber 1 g; Protein 3 g;

Pedialyte Clone Recipe #11778

From Recipezaar

Makes 2 quarts

2 quarts water

1 tsp baking soda

7 tsps sugar

1 (1/4 oz) packet unsweetened Kool-Aid (or similar) powdered drink mix (optional)

½ tsp salt substitute (optional)

1. Mix all together well and store in the fridge or no more than 3 days.
   
2. Make ice cubes or popsicles with this.
   

Use up before 3 days