Frapa Home Cookin'

No Knead Bread
Mr. Q's Pot 
Let's us do some good ol' no knead (cause I'm lazy) bread in a dutch oven.

 

Recipe:

3 cups all-purpose or bread flour

¼ teaspoon instant yeast

1¼-2 teaspoons salt

Cornmeal or wheat bran or sesame seeds etc.

* Combine dry ingredients *

Add:

1½ cups water

Mix and let sit up to 24hrs.......I usually go about 18 hours give or take

Oven 500f preheat dutch oven with oven

Bake 25-30 min with lid on; 5-10min with lid off .

Jalapeno Cornbread
Jenny Bauer
3 c. yellow cornbread mix
2 1/2 c. milk
1/2 c. corn oil
3 eggs, beaten
1 large onion, diced
1/2 tsp garlic salt
3 tsp sugar
1 can 17 oz. creamed corn
1/2 c. jalapeno peppers, chopped
1 1/2 c. cheddar cheese, grated
 
Combine all ingredients and mix well. Bake in greased 1x12x2 baking pan in 400 degree oven for 1 hour or until done in middle.
 

Frapa Flap Jacks

posted Feb 27, 2015, 4:32 PM by Front Range Antique Power

Pancake Breakfast
Pancake Recipe

Before you start, know
that this recipe is cut down
from a “feed a bunch”
amount so be prepared to add a
little flour or milk to make the
consistency that you like......
don't say I didn't warn ya.

1 ½ Cups all purpose flour (I prefer to use King
Arthur, but any will work)
2 ½ Tbls. Sugar
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 egg
1 cup buttermilk
½ cup whole milk or half-and-half
¼ stick butter, melted
1 tsp vanilla

In a bowl whisk together the dry ingredients. In
a separate bowl whisk together the wet
ingredients.
Pour the wet into the dry and stir to combine.
Stir until the mixture is fairly smooth; some
lumps are OK.
Allow batter to rest 10 to 15 minutes
uncovered. Check consistency and add flour or
milk to suit.
Spoon batter in ¼ cupfuls onto preheated 350
degree griddle. Cook till bubbles form on top
and the edges start to dry. Flip to finish.
Cook to desired brownness or if you are
cooking for Gary Sanstad, burn the crap out of
them.....
Y'all eat yet?

Dutch Oven Monkey Bread

posted Dec 20, 2014, 10:37 AM by Front Range Antique Power

Mr. Que’s Pot presents . . . 
                              Dutch Oven Monkey Bread
 
 Nothin' better on a cold January mornin' with a fresh steamin' cup of coffee. 
If'n ya don't want it too sweet just lay off the sugar and make it like ya like it.
                                                                                                              Mr. Q
                        Ingredients                                                                            Instructions:
                   2 rolls of Pillsbury biscuits½ cup sugar                                  Tear biscuits into quarters
                   ½ cup brown sugar                                                                Mix sugar and cinnamon in plastic bag
                   3 Tbspn cinnamon                                                                  Drop each quarter into bag and shake to coat well
                   1 stick butter                                                                           Place in dutch oven
                                                                                                                   Melt butter and pour over biscuits.

Bake at 350 degrees for 35 minutes.   Serves 6 to 8.  May want to line oven with foil to catch melted sugar

Taco Casserole

posted Feb 20, 2011, 1:12 PM by Front Range Antique Power

Taco Casserole

Taco Casserole Recipe

Yield: 4-6 Servings

Ingredients

1 pound ground beef chuck, browned and drained
1 15-ounce can chili-hot beans, undrained
1 9-1/4 ounce bag corn chips
1 1.5-ounce package taco seasoning mix
1 14.75-ounce can creamed corn
1-1/2 cups shredded cheddar cheese

Preparation

  1. Mix ground beef, taco seasoning, corn and beans.
  2. Crumble corn chips and place in the bottom a 2 quart oblong or equivalent casserole dish that has been lightly grease or sprayed with non-stick cooking spray.
  3. Pour meat mixture over chips.
  4. Bake at 350 degrees F for 20 minutes.
  5. Sprinkle cheese over top.
  6. Bake an additional 5 minutes until cheese is melted.

  7. Serving Suggestion:
  8. Top with sliced ripe olives, guacamole, salsa, shredded lettuce and /or sour cream

Dutch Peach Crumb Bake

posted Feb 20, 2011, 1:03 PM by Front Range Antique Power

Dutch Peach Crumb Bake

Dutch Peach Crumb Bake Recipe

Yield: 16 Servings

Ingredients

2 cups Sliced peaches
1 cup Graham cracker crumbs
1/2 tsp Cinnamon
Dash Nutmeg
2 tsp Low calorie margarine

Preparation

  1. Preheat oven to 350 degrees.
  2. In the bottom of an 8 inch baking dish, layer sliced peaches.
  3. Mix graham cracker crumbs, cinnamon and nutmeg in separate bowl.
  4. Blend in margarine.
  5. Sprinkle graham mixture over the sliced peaches.
  6. Baked uncovered for 30 minutes. Serve warm.

BBQ RIBS

posted Feb 20, 2011, 1:00 PM by Front Range Antique Power

Slow-Cooked Barbecue Ribs

Slow-Cooked Barbecue Ribs Recipe

Cooks In: 6 hours
Yield: 6-8 Servings

Ingredients

4 pounds pork baby back ribs
2 cups ketchup
3/4 cup chili sauce
3/4 cup packed brown sugar
1/3 cup vinegar
3 teaspoons dried oregano
1 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce
2 tablespoons prepared yellow mustard
1 teaspoon salt
1/2 teaspoon black pepper

Preparation

  1. Preheat oven to 400°F.
  2. Place ribs in a roasting pan and bake for 15-20 minutes on each side. Remove from pan to drain.
  3. Combine remaining ingredients in a bowl. Place ribs in a slow cooker (Crock-Pot®) and pour mixture over to coat well. Cook on lowest setting for 6 to 8 hours.

Phoebe’s Chicken Tetrazzni

posted Aug 19, 2009, 7:00 AM by Front Range Antique Power


Phoebe Reese

Boil & cook whole chicken in 1 quart water. Save broth. De-bone chicken & set
aside.
Add to broth:
1 (8 oz) package of vermicelli   1 small can sliced mushrooms
1 cup celery, chopped (3 stalks)   1 small can sliced black olives
2 or 3 green onions, chopped fine  1 can Rotel tomatoes
1 cup chopped bell pepper (2 peppers)

Cook in broth for 10 minutes, then add:
 1 can cream of mushroom soup
 1 can cream of chicken soup
 ½ to 1 lb Velveeta cheese

Stir until cheese is melted. Add de-boned chicken, garlic salt and pepper. Spoon into a large, greased casserole dish.
Bake at 350 degrees for 20 minutes.    

Copper Pennies

posted Aug 19, 2009, 6:57 AM by Front Range Antique Power   [ updated Aug 19, 2009, 6:59 AM ]


  from Dephine Jordan
 

3 1lb canned sliced carrots
Layer in casserole dish with sliced onion rings and green pepper.

Dressing:
½ cup oil
¾ cup vinegar
Salt & Pepper
1 Cup sugar
1 can tomato soup.

Mix together and pour over carrots.
Serve cold after several hours

Chunky Chicken Noodle Soup

posted Aug 19, 2009, 6:56 AM by Front Range Antique Power   [ updated Dec 20, 2014, 10:33 AM ]

from Dephine Jordan

½ cup diced carrots
¼ cup diced celery
¼ cup chopped onion
1 tsp butter
6 cups chicken broth
1 ½  cups diced cooked chicken
1 tsp salt & pepper
½ tsp marjoram
½ tsp thyme
1 ¼ cup uncooked medium egg noodles
1 tsp parsley

In large pot, sauté carrot, celery, and onion in butter until tender. Add broth, chicken and seasonings. Bring to boil. Reduce heat. Add noodles and cook for 10 minutes or until tender. Add parsley.

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