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Fresh Fruit Salad

by Joyce Kohl

Fresh Fruit Salad Source: Go Inside™
This is especially good on a hot summer day!
Servings: Ingredients:
Makes enough for 6 to 8 servings

Add any fruit you like

or whatever is in season

Add tiny marshmallows

Chopped pecans are good, too!

 1 fresh pineapple

2 oranges, peeled and sliced

2 bananas, peeled and sliced

1 cup strawberries, halved

1 cup seedless green grapes
Directions:
  1. Cut pineapple in half lengthwise through the crown. Remove the fruit with a curved knife, leaving the shells intact. Trim off core and cut the fruit into chunks.
  1. In a large bowl, combine all the fruit. Spoon into the pineapple shells.
  1. Serve plain, or put dollops of whipped cream on top. Yogurt may also be used.

 

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Quiche Lorraine

by Joyce Kohl

Quiche Lorraine Source: Go Inside™
 

A basic, but VERY good quiche. Try using different ingredients for a different taste.
Servings: Ingredients:
 

Try substituting the cheese with

Sharp Cheddar Cheese

Use broccoli instead of mushrooms

Or try frozen, thawed spinach

 1 1/2 cups grated Swiss cheese

8 slices crisply fried bacon, crumbled

1 frozen pie shell, thawed

1 cup Half and Half cream

1/4 cup fresh mushrooms, chopped

1/2 cup whole milk

1/4 tsp salt

1/8 tsp pepper

3 whole eggs

1 small onion, chopped

1/2 tsp powdered mustard
Directions:
  1. Into a frozen, thawed pie shell, sprinkle the grated Swiss cheese and crumbled bacon.
  1. Mix together the remaining ingredients. Pour into the pie shell on top of the cheese and bacon.
  1. Bake in a preheated oven at 375 degrees for 45 minutes until firm.

 

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Hot Apple Punch

by Joyce Kohl

Hot Apple Punch Source: Go Inside™
Great for holidays or in front of a roaring fireplace.
Servings: Ingredients:
Serve in thick mugs

Put a cinnamon stick in each mug.

 1 gallon apple juice or cider

8 ounces red cinnamon candy

A 15 1/2 ounce can sliced unsweetened pineapple, save the juice

1 large orange, sliced

1/2 tsp ground cloves
Directions:
  1. Mix all ingredients together in a cooking pan. Place over medium heat until the candy is dissolved, then reduce heat to simmer.
  1. Now it’s ready to serve. Dip into mugs or pour some of it into a crock pot for all day self-serving.
  1. The fragrance is wonderful! You can leave a small pan of this on the stove simmering to give your home a festive aroma.

 

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Easy Homemade Rolls

by Joyce Kohl

Easy Homemade Rolls Source: Go Inside™
 

Is anything nicer than the smell of fresh rolls baking in the oven?
Servings: Ingredients:
 

Try using half white flour

and half whole wheat flour!

 6 cups flour

1 T salt

2 packages dry yeast dissolved in 1/4 cup warm water

2 1/2 cups milk

3 eggs, beaten

1 1/2 cup shortening

1/2 cup sugar
Directions:
  1. Mix everything together in a pan EXCEPT yeast and flour. Then put it on the stove and scald it. Do not boil.
  1. Cool. Then add yeast and flour to make a soft dough. Grease a large bowl and place dough in it. Let the dough rise until doubled in bulk. Punch it down, then let it rise again.
  1. Knead several times, then roll out to about 1 inch thick onto a floured surface. Cut rolls into the shapes you like (square is nice) and put each piece on a greased baking pan.
  1. Bake in a preheated 400 degree oven for 15-20 minutes. Brush lightly with melted butter and serve immediately.

 

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Banana-Apricot Nut Bread

by Joyce Kohl

Banana-Apricot Nut Bread Source: Go Inside™
Good any time of the year. Can be baked ahead of time and stored in a freezer.
Servings: Ingredients:
 

 

Makes 2 Small loaves

or 1 Large loaf

Any dried fruit may be

used instead of apricots

 2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup dried apricots, chopped

1/2 cup chopped walnuts

3/4 cup ripe banana, mashed

1/2 cup milk

1 egg
Directions:
  1. Into a bowl, stir together flour, baking powder, baking soda, salt, sugar, apricots, and nuts. Blend thoroughly.
  1. Into a separate bowl, combine mashed banana, milk, egg and butter. Stir into dry ingredients just until well blended. Pour batter into a greased 4 1/2″ x 8 1/2″ loaf pan
  1. Bake in a preheated 350 degree oven (325 if using a glass pan) for 1 1/4 hours or until bread begins to pull away from the sides of the pan and a wooden pick inserted into the center comes out clean. If using a 9″ x 5″ pan baked 1 hour; if using two 3 3/8″ x 1 3/8″ pans, bake for 45 minutes.
  1. Let cool in the pan for 10 minutes, then take loaf out of the pan and place onto a rack to completely cool.

 

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Going to Church

by Joyce Kohl

One day out of the blue, my husband Clem says to me: “I’ m going to church. Be back soon.”

After I picked myself up from the floor and wondered if all the church bells in the state of Arizona would start ringing when they heard Clem’s going to church, I quietly said: “CHURCH?!?”

To which Clem replied: “Computer store. I’m going to walk up and down the aisles and worship. I’m off to Saint CompUSA… seeya later.”

Well, I laughed all day long. I suppose you’d have to have been there to get the full effect, but at least I know that, in his own way, Clem saw the sale light and found religion!

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Tuna Dollops

by Joyce Kohl

Tuna Dollops Source: Go Inside™
 

When my grandchildren visit, the first thing they say is: “I’m hungry, Grandma!”
Servings: Ingredients:
4

 

Recipe easily doubled

 1 (6 oz) can tuna, drained

1/2 medium onion, diced

5 eggs, hard-boiled, grated (or diced fine)

2 T sweet relish

2 T pimento, diced OR 1/2 fresh tomato, diced

1 t celery seed

1/2 c Miracle Whip Salad Dressing or more (or your favorite mayo if you prefer)

salt and pepper (use sparingly or none at all)

Box of real Cheeze-Its
Directions:
  1. Mix everything together. Add enough Miracle Whip to prevent mixture from being dry, but don’t add too much and make it sloppy. Put into a covered bowl and refrigerate.
  1. Serving: Use an ice cream scoop to put a dollop of the mixture in the center of a small plate. Surround it with Cheeze-Its. Keep the box nearby for re-fills! A can of pop to drink, and dishes of ice cream for dessert and voila! Happy kids. Adults like this, too.

 

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Weights & Measurements

by Joyce Kohl

Using the correct weights and measurements when preparing recipes can be the difference between success and disaster. For example, it takes 3 teaspoons to equal 1 tablespoon. Another common mistake is that a silverware (a.k.a. kitchen) teaspoon is not the same as a measuring teaspoon. That’s why you should always ask your doctor about prescriptions which instruct you to use dosages of a teaspoon or tablespoon. Is a measuring spoon or a kitchen spoon?

Continue reading → Weights & Measurements

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Baking Temperatures & Times

by Joyce Kohl

Cakes

Angel Food Cake = 350 degrees 35-40 minutes
Cup Cakes = 375 degrees 20-25 minutes
Fruit Cake = 250 degrees 3-4 hours
Layer Cake = 350-375 degrees 25-35 minutes
Loaf Cake = 300-350 degrees 50-80 minutes

Cookies

Drop Cookies = 375 degrees 8-12 minutes
Ginger Cookies = 375 degrees 10-12 minutes
Rolled Cookies = 375 degrees 6-12 minutes

Pies

Pie Shell = 450 degrees 10-12 minutes
Custard Pie = 400 degrees 25-30 minutes
Double Crusted Pies
Cooked Filling = 400-450 degrees 30-45 minutes
Uncooked Filling = 400 degrees 40-60 minutes
Meringue = 350 degrees 12-15 minutes

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Approximate Measurements & Substitutions

by Joyce Kohl

When You Need Approximate Measurements

1 egg = 4 tablespoons liquid
4 to 5 whole eggs = 1 8 to 10 egg whites = 1 cup
12 to 14 egg yolks = 1 cup
4 ounces (1 to 1 1/4 cups) uncooked macaroni = 2 1/4 cups cooked
7 ounces spaghetti = 4 cups cooked
4 ounces (1 1/2 to 2 cups) uncooked noodles = 2 cups cooked
1 medium lemon = 2 to 3 tablespoons juice
5 to 8 medium lemons = 1 cup juice
1 lemon = 1 teaspoon grated peel
1 medium orange = 1/3 (2 to 3 tablespoons) cup juice
1 orange = about 2 teaspoons grated peel
1 medium onion, chopped = 1/2 cup pieces
1 pound unshelled walnuts = 1 1/2 to 1 3/4 cups shelled
1 pound unshelled almonds = 3/4 to 1 cup shelled
1 pound shredded American cheese = 4 cups
1 cup of fine crumbs = 28 saltine crackers
or 4 slices bread
or 14 square graham crackers
or 22 vanilla wafers

Substitutions

1 Cup Catsup: Use 1 (8 ounce) can tomato sauce + 1/2 cup sugar + 2 tablespoons vinegar
1 tablespoon corn starch: Use 2 tablespoons flour OR 4 teaspoons quick tapioca
1 cup cream: Use 1/3 cup butter and 3/4 cup milk
1 medium garlic clove: Use 1/8 teaspoon garlic powder
1 cup whole milk: Use 1/2 cup evaporated + 1/2 cup water OR 1 cup prepared non-fat dry milk + 2 teaspoons butter
1 cup sour milk: Use 1 tablespoon lemon juice or vinegar + milk to equal 1 cup
1 teaspoon dry mustard: Use 1 tablespoon prepared