Connie's Favorite Recipes
1 lb fresh collard greens, chopped into 2-inch squares
Place ham hocks in large pan. Add enough water to cover. Heat at medium-high heat until water is boiling, then lower heat and cover.
After one hour remove ham hocks. Add collard greens, onion, garlic, and beans. Cook uncovered.
When ham hocks have cooled, shred meat into small pieces and put back in pot.
Cook until collards are tender and flavors are mixed, usually at least one hour after collards have been added to the water.
Serve with your favorite bread for a complete meal.
(It tastes even better the second day.)
Variations:
Add leftover vegetables to the soup. Potatoes do well.
Substitute black-eyed peas for the Great Northern beans for a lucky New Year's meal.
Use black beans instead of Great Northern beans for a tangy variation.
1 lb smoked ham hocks
½ medium onion, chopped
2 cloves garlic, minced
2 15-oz cans Great Northern beans
Water
8 oz softened cream cheese
Preheat oven to 350 degrees. Combine cream cheese, sour cream, cumin, salt, chicken soup, jalapeno, chiles, and chicken. Grease casserole dish and pour about 1/2 of the enchilada sauce in the bottom. Spoon mixture onto each tortilla, roll tortilla and place seam down in the casserole dish. Pour rest of enchilada sauce over enchiladas. Cover with foil. Bake for 35 minutes. Remove and sprinkle with cheese. Return to oven for 5 more minutes. About 4 servings.
8 oz sour cream
1 tablespoon ground cumin
1/8 teaspoon salt
1 can cream of chicken soup
Scant 1/8 teaspoon ground jalapeno
½ small can chopped green chiles
2 cups cooked chopped (or shredded) chicken
12 6" white corn tortillas
1 can enchilada sauce
1 cup shredded Monterrey Jack or Mexican mix cheese (4 oz)
3 sticks butter (room temperature)
Combine butter and sugar. Cream for 20 minutes or until light and fluffy. Add eggs one at a time. Add flavoring to taste. Add flour slowly. Add soft drink.
Pour into 12 cup Bundt pan which is well greased and floured. Bake at 325 for 1 ¼ hours.
3 cups sugar
6 eggs
3 cups flour
¾ cup 7-Up (or other clear soft drink)
Lemon juice/rum/other flavoring (optional)
(My variation)
Do not use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls
or containers.
I use only 1/2 cup live yeast starter and halve the "feedings" so I don't have so much left over. Here are the basic instructions for care and feeding. Day 1: Do nothing with the starter. Days 2-5: Stir with a wooden spoon, plastic spatula, or (my favorite) a nylon whisk. Day 6: Add 1/2 cup flour, 1/2 cup sugar, and 1/2 cup milk. Stir. Days 7-9: Stir. Day 10: Add 1/2 cup flour, 1/2 cup sugar and 1/2 cup milk. Stir. Take out your 1/2 cup for the starter and place the rest of the batter in a glass mixing bowl, add the following ingredients and mix well.
1 cup oil
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
Add dry ingredients to wet ingredients. Mix and pour into a greased and floured (or use Baker's Joy) Bundt pan. Bake at 325 degrees for 1 hour.
(For the chocolate variation, use chocolate pudding and omit the cinnamon.)
Click here for more recipe variations.
1/2 cup milk
3 eggs
1 tsp vanilla
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 jar meat baby food
Preheat oven to 350. Place sheet of baking parchment over baking sheet.
In medium bowl mix all ingredients. Mixture will be sticky. If it is too "runny" add equal amounts of extra powdered milk and wheat germ.
Place hand inside plastic sandwich bag and sqeeze dough into ball. Sprinkle wheat germ on baking parchment and place ball on top. Sprinkle more wheat germ on top of ball. Press ball down to a thickness of 1/4".
Using pizza cutter, cut flattened dough into squares. Use small squares (1/4" - 3/8") for cats and small dogs, and increase the size with the increase in size of the pet. Spread cut dough on baking sheet, but it is not necessary to separate completely
Bake in oven until edges start to brown. DO NOT OVERCOOK. Let cool briefly, then place pieces in food dehydrator. Dry until pieces are quite dry and snap when bent at cut perforations. You may break into individual pieces now or at feeding time
Store in airtight container.
Since this is such a complicated recipe, it may be used for special occasions only. Or, if you just want to know what ingredients are in your pet's food!
1/2 cup wheat germ
1/2 cup powdered milk
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
(Garnish with peanuts and chocolate curls, if desired.)
3 large eggs, lightly beaten
1 cup sugar
1 teaspoon vanilla
½ teaspoon salt
Topping
1 cup chopped walnuts
½ cup brown sugar
1 teaspoon vanilla
¼ cup flour
2 tablespoons melted butter
Preheat oven to 375.
Drain yams, reserving liquid. In a large bowl, mash the yams with enough liquid to gain a smooth consistency. Add eggs, sugar, vanilla, and salt. Mix well and pour into a greased casserole.
In a small bowl, mix the walnuts, brown sugar, vanilla, flour and butter. Crumble over the top of the casserole.
Bake for 30 to 35 minutes. Serve hot.
2 cups cheese
1 lb sausage
2 cups milk
6 slices bread
1 tsp salt
1 tsp dry mustard
Brown and drain sausage. Cube bread. Beat eggs, stir in spices. Cover and refrigerate overnight. Bake at 325 for 1 hour. (Bake covered with foil; check after 40 minutes.)
16 large marshmallows or 1 ½ cups miniature marshmallows
1 Hershey’s milk chocolate bar (7 oz.), broken in pieces
2 cups nondairy whipped topping
1 chocolate crumb crust
Place milk and marshmallows in medium microwave-safe bowl. Microwave on high 1 minute; stir well. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until marshmallows are melted.
Add chocolate pieces; stir until chocolate is melted. Cool completely.
When mixture is cool, stir in nondairy whipped topping. Spoon into crust.
Cover; refrigerate until firm, at least 4 hours.
Home