Another Green Enchilada Sauce

Hey Karyn, I found a recipe for Cafe Rio's Mild Sauce. Your welcome.

For the sauce:
1 small can diced green chilies
1 7 oz. can Salsa Verde (I used "Embasa" brand)
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt

Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can also refrigerate it overnight after simmering if you are making it in advance. Reheat in the small saucepan before serving.

Cream Soup Mix

Ingredients:

2 c. instant non-fat dry milk

2 tbsp. onion flakes

1 tsp. basil and thyme

1/4 c. chicken bouillon

3/4 c. cornstarch

1/2 tsp. pepper

Preparation:

To reconstitute for one can soup add 1/3 cup mix with 1 1/4 cup water. You can add celery or broccoli for cream of celery soup same for mushroom soup. Heat until thick as soup. Makes 3 cups or 9 cans soups. Mix thoroughly and store in cool dry place.

Chocolate Ice Cream

There are many ways to make ice cream. A lot of the recipes call for eggs and I've always made ice cream without it because my mom was worried about using raw eggs. If you use eggs it will give it a more custardy taste, which is good, but I can't tell you how to make it. I've never done it. lol

This is my dad's chocolate ice cream. I don't usually make it because it is my third favorite and I have two ice cream makers so it loses.

Karyn, you'll just have to come this summer so we can make all three of them together...

1 bottle chocolate syrup

1-2 cups sugar

1 pint cream

*1 cup crushed Oreo cookie crumbs

--Mix ingredients together. Add enough milk to fill freezer.

*Cookies are totally optional, but they should be added at the end of the freezing cycle. Or leave them out and have chocolate ice cream.

Homemade Raspberry Ice Cream

Whenever I make a fruit ice cream recipe I try to keep it simple. My general rule is 2 cups of fruit, 2 cups of sugar and 2 cups of cream. It has worked well for me. More than 2 cups of fruit and then it will turn it into more of a sherbet. A VERY sweet sherbet.

Sometimes raspberries aren't as sweet as I expect them to be and I need to put in more sugar. So before you freeze it, make sure you try it. Make sure it is almost TOO SWEET before you freeze it.

So following this guide this is what the recipe is:

2 cups raspberries

2 cups sugar

2 cups cream

whole milk

Mash raspberries into a pulp. (You can not mash them if you want whole raspberries, but I like them mashed.) My father likes to strain the seeds, which you are welcome to do. I like the seeds in and I'm too lazy to strain them.

Mix sugar into the mashed raspberries and then mix the cream. Put into the ice cream maker and fill the ice cream maker to the fill line with milk. Then it's ready to go.

Grandma Olson's Homemade Pineapple Ice Cream

Okay, Karyn, I will try to explain these as best I can. It's my favorite and I love making it because I get to eat the whole thing because Matt hates it! Yay!

Here are some tips for ice cream making and this recipe in particular.

All ice cream "batters" should taste overly sweet before it is frozen. When it freezes, it will calm down the sweetness. (That being said, this recipe actually calls for a 1/2 cup more sugar than I put here. That makes it a little TOO sweet. lol)

This recipe is a little finicky. Because the citrus in all the juices can actually curdle the milk and cream. It is very important to make this one exactly as described to prevent that. Sugar will prevent that from happening.

Sometimes I play around with the cream content. If I want it to have less cream, I will either lessen the amount of cream I put in or substitute skim milk for whole.

These recipes will need to be adjusted if your ice cream maker is a rather large one of a rather small one. You can do this by tasting it! OR calling me. lol

Most ice cream makers can only be ran for an hour at the most. But if the motor stops, unplug it. You can burn out the motor if you don't and there goes the ice cream maker.

16-oz. pineapple juice

1/2 cup lemon juice

2 cups orange juice

2 cups sugar

2 1/2 pints cream

whole milk

--Mix juices together. Then mix sugar in until it is dissolved. The slowly mix cream into the mixture. Put mixture into ice cream maker and fill to the fill line with milk. Turn on the ice cream maker and fill with ice and small amounts of salt.

I have no measurement for the salt. I put maybe half a cup in every 5 to 8 inches of ice.

85+ Canning Recipes

I stumbled across this website for canning. It has a ton of recipes. It links to more than the 85 recipes the post states. It's great!

85 Canning Recipes

Marie Callender's Double Cream Blueberry Recipe

I needed to find the recipe to my favorite pie. Because I love this pie. And I'm not normally a pie lover.

 

Note to self:  This pie needs at least 24 hours to set up or it is a mess!

INGREDIENTS:

1 baked and cooled (9" size) pie shell
***BLUEBERRY APPLE FILLING***
1 can (15 ounce size) blueberries in heavy syrup, drained, reserving juice in one bowl, berries in another
1 1/2 cup water
1 cup finely diced red delicious apple
1/4 teaspoon salt
3 tablespoons cornstarch
1/4 cup water
3/4 cup sugar
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
***SOUR CREAM TOPPING***
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon cream cheese
1/2 teaspoon unflavored gelatin powder
2 tablespoons cold water

PREPARATION:

In a 2-quart saucepan combine diced apples with water, sugar, and salt at medium temperature until the apples are done but not mushy, about 10 minutes.

While apples are cooking mix cornstarch with 1/4 cup water and dissolve cornstarch. When apples are done add lemon juice and berry juice, cook and stir until blended. While stirring on medium heat add dissolved cornstarch slowly and stir constantly until thickened. Add berries and cinnamon mix through. Remove from heat and cool before placing into cooled prepared pie shell. Refrigerate until thoroughly chilled.

Sour Cream Topping: Dissolve gelatin in 2 tablespoons water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar in dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out.

When all is smooth and blended add vanilla and stir. Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour cream topping may be smoothed over blueberries while lukewarm and chill. May be garnished with whipped cream.