Goulash

1c. cooked macaroni or cooked rice
1 lg. onion, chopped
1&1/2 lbs. ground beef (may use other meats or seafood, or a combination of meats and/or seafood totaling 1&1/2 lbs.)
1 can tomatoes, undrained (use a large can if you want lots of tomatoes, small can for less tomatoes)
1 can tomato paste

Cook the macaroni or rice accordingly.  In a large skillet, cook onion, on medium heat, in spoonful of margarine or cooking oil*.  Add ground beef broken in bits.  After beef is cooked, add tomato paste and tomatoes.  You may add seasonings to taste at this point.  If you chose rice, stir in the rice.  Increase the heat to bring to a boil, then reduce heat to low and simmer 10-15 min, stirring occasionally.  If you chose macaroni, then add the macaroni after simmering.

*For lower fat alternative, may omit margarine or cooking oil and cook the onion in with the beef which has its own fat.  You may also drain the fat after the beef is cooked.  Then add remaining ingredients as above.

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Pound Cake

3c. sugar
1/2c. shortening (may use butter or margarine)
2 sticks (1c.) butter or margarine
5 eggs
1T. vanilla or lemon flavoring
3c. flour
pinch of salt
1c. sweet milk*(see below)

Grease and flour loaf pan.  Soften butter, cream with shortening and sugar in a mixing bowl.  Add eggs 1 at a time; beat after each.  After all eggs are added, beat until fluffy (5 min.).  Add flavoring and salt.  Stir in flour mixture and milk, alternately.   Pour into loaf pan.  Bake at 350℉ for 1 hr. 15 min. or until toothpick inserted into the center comes out clean.

*sweet milk-traditionally known as raw milk straight from the cow.  For a pasteurized product, may use whole milk, half-and-half, or evaporated milk.  For something closer to sweet milk, add 2T. heavy cream to 1c. whole milk.  DO NOT USE SWEETENED CONDENSED MILK!!!

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Autumn Apple-Cranberry Crisp

From:  American Institute for Cancer Research

Canola oil spray

7 med. apples-peeled, cored, and sliced

1c. fresh cranberries

3/4c. brown sugar

1/2c. old-fashioned rolled oats

2/3c. whole wheat flour

1/4c. chopped nuts (optional)

3T. butter or trans-fat-free margarine

Lightly coat medium shallow square baking dish with canola oil spray.  Place apples and cranberries in dish, and gently toss together.  In medium bowl, combine brown sugar, oats, flour, nuts, and butter.  Sprinkle brown sugar mixture on top of fruit  Bake at 375℉ until apples and cranberries are bubbly and tender, about 50 min.  Transfer dish to wire rack to cool slightly.  Serve warm with frozen yogurt, if desired.  Makes 8 servings.

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Cream Cheese Frosting

3 oz. cream cheese
1&1/2c. powdered sugar
1t. vanilla

Cream all ingredients together until fluffy.

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Coconut Pie

5 eggs
1&1/2c. sugar
2c. cream (may use whipped cream)
2c. coconut
1/4t. lemon juice

Beat eggs and sugar in a large mixing bowl.  Stir in coconut, lemon juice, and cream.  Put in unbaked 9-inch pie crust.  Bake at 350℉ for 25 min.  Top with whipped cream and coconut.  Makes two 9-inch pies.

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Buttermilk Old-Fashioned Pancakes

2c. buttermilk
1c. flour
1/2t. baking soda
1/2t. salt
1t. baking powder

Mix baking soda, salt, baking powder, and milk together in a mixing bowl.  Stir in flour to thicken to desired consistency.  Cook on slightly oiled hot griddle (medium heat)--lightly brown on each side.

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Fresh Strawberry Pie

1 pkg. (4 serving size) vanilla pudding and pie filling
1 pkg. (3 oz.) strawberry gelatin
2c. water
1t. lemon juice
1&1/2c. prepared dream whip (whipped cream)
1c. sliced fresh strawberries
9-inch baked pie shell

Combine pudding mix, gelatin, water, and lemon juice in a saucepan.  Cook and stir over medium heat until mixture comes to a boil.  Pour into a bowl and chill until thickened.  To hasten chilling, place bowl of pudding mixture into a larger bowl of ice and water; then stir until thickened.  Fold in whipped topping, blending well. Stir in strawberries.  Pour into pie shell; chill until set, 1-2 hours.  Garnish with additional whipped topping and strawberries.

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