Crockpot Thai Chicken Curry

 Crockpot Thai  Chicken Curry

1-2 Cups Chicken broth

2-4 T Thai red curry paste

1 T soy sauce

1 T sugar

1 T Minced ginger

3 cloves minced garlic

1 lb chicken breast or thighs,  cut into bite size pieces

1 zucchini,  cut into 1 inch cubes

1 med onion chopped

14 oz can coconut milk

1 large bunch kale or spinach, cut into small pieces

Put all ingredients in crockpot( not kale or coconut milk)   Set crockpot on high for 4 hours.     After 4 hours, stir in coconut milk and kale.   Thicken with flour.

SERVE over rice

More spice?  Add chopped chili peppers.

Garnish   lime, cilantro  optional.

Indian Butter Chicken

 Ingredients:

Pan fry chicken and cube. 

Saute: 1/2  chopped onion in 1 cube butter with

2 cloves minced garlic until tender.

Sauce:

2 cans  14.5 oz crushed tomatoes

1 can  12. oz  mild Rotel tomatoes

6 oz tomato paste

1/2 c brown sugar

1 T Garam Masala

1 t curry

1 t tumeric

1/2 t  cumin (optional)

1/2 t ginger

2 t lemon juice

1/2 c chopped cilantro(optional)

1/2 t black pepper

Salt to taste

Blend onions, garlic and butter with  the sauce in a blender until smooth. 

Return to pan  and add cubed chicken and let simmer about 20 min on low.    Add 1 cup or more of heavy cream before serving.  Serve over rice.  When starting your rice you can add 1/2 t fennel.  When rice is cooked, fluff rice and add add slivered carrots,  and peas.  Serves 6-8  Serve with Naan, Pakora  and or Vegetable Korma.

Raisin Pecan Oatmeal Cookies

1.5 c pecans toasted and chopped
2 sticks  unsalted butter, room temp
1 c dark brown sugar
1 c sugar
2 extra large eggs, room temp
2 t pure vanilla extract
1.5 c flour
1 t baking powder
1 t ground cinnamon
1 t salt
3 c old fashioned oatmeal
1.5 c raisins

Preheat oven to 350°.  Toast pecans on cookie sheet in preheated oven for 5 minutes, until crispy.  Cool and chop.
In mixer beat sugars and butter until light and fluffy .   With mixer on low, add eggs 1 at a time. Then add vanilla.
Sift flour, baking powder, cinnamon and salt together and add slowly to batter in mixer.  Add oats, raisins,  and pecans.  Mix

Drop from a 2 inch cookie scoop on a parchment lined cookie sheet.  Flatten slightly with a damp hand.  Bake for 12-15 minutes, until lightly browned.  Cool on wire rack.

Chocolate Chip Butter Pecan Cookies

Ingredients:

2 T unsalted butter

1 cup chopped pecans

2 sticks unsalted butter, melted

2.5 c flour

1 t salt

1 t baking soda

4.5 T sugar

1 c light brown sugar

1 large egg

1 large egg yolk

2 T buttermilk or whole milk

1.5 t vanilla

1 c semi sweet chips

Melt 2 T butter in skillet and  toast pecans about 5 minutes.  Remove from heat and set aside.

In mixing bowl whisk together flour, soda and salt.

Melt 2 sticks butter in microwave and add sugars. Mix in mixer.  Add egg and egg yolk, milk, and vanilla.  Mix

Stir flour mixture by hand until just combined.

Stir in pecans and chocolate chips.

Cover and chill at least 1 hour.  Overnight is best.

Preheat oven to 375°  Use parchment lining or silpat.  Use cookie scoop and bake 9-11 minutes until cookies are golden brown.

Let sit on cookie sheet for abt 2 minutes then transfer to wire cooling rack.

You can scoop thes cookies and freeze on a cookie sheet.  When frozen pop in a zip lock bag and save for hot fresh cookies at anytime.  Let thaw a bit before baking at 375° until golden brown.

Lyons Dinner Rolls

Okay before anyone yells at me for posting these....I honestly have to say  I can't make good dinner rolls with Elsie's recipe.  My cinnamon rolls are good but my dinner rolls stress me out.  Brittany shared this recipe with me and my gosh... I can make dinner rolls. Kerry still uses Elsie's recipe with great success.

Ingredients:
Proof
4 1/2 t yeast  or 2 pkgs yeast
2 c warm water
pinch of sugar

Mix together:
2 eggs, beaten
1/2 c sugar
1/2 c oil
2 T salt
Add 6-7 c flour


Proof yeast with sugar in water for 5-10 minutes or until it bloom or swells.
Mix eggs, sugar, oil, and salt in mixer.  Add yeast mixture. Mix.
Add 3 cups flour and mix. add more flour 1/2 c flour at a time.  Knead dough until smooth.  Dough should start to clean the sides of the mixing bowl...then stop adding flour.
Place dough in a pam sprayed bowl and cover with bread towel.
Let raise until double 1-1 1/2 hours.  Punch down dough and gather into a ball.  With floured hands shape dough into a bit bigger than a golf ball size balls.  Arrange on a cookie sheet about 1/2 inch apart.  (you want these rolls to rise and bump into each other creating soft sides).  Cover and let rise until double about 45 minutes. Preheat oven to 350°.
Bake rolls 25-30 minutes or until golden brown.  Brush tops with melted butter. Cool slightly before serving.

Best Breakfast Cake Ever

This recipe is a Pioneer Woman recipe.

Ingredients:
1 1/2 sticks butter or 3/4 c butter
2 cups sugar
3 cups flour, sifted
4 t baking powder
1 t salt
1 1/4 c whole milk
3 egg whites beaten until stiff

Topping
1 1/2  sticks butter softened or 3/4 c butter
3/4 c flour
1 1/2 c brown sugar
2 T cinnamon
1 1/2 c  pecans, chopped

Preheat oven to 350 degrees
Sift flour, baking powder, and salt, and set aside.   In separate bowl cream butter and  white sugar.  Add flour and milk into the creamed butter and sugar in alternate batches,  mixing until just combined after each addition.
Beat egg whites and fold into mixture with a rubber spatula.
Pour batter into a  well  greased 9X13 .  A cake pan with high sides.

Toppings throw all topping ingredients into a bowl and cut it together with a pastry cutter or fork. The mixture should be clumpy and crumbly.
Dump over top of batter.

Bake for 40-45 minutes or until cake is no longer jiggly.  Serve warm.

Funeral Potatoes

Ingredients:

3/4 c chopped onion, 1 small
1 clove garlic
1 bag of shredded hash browns
1 c sour cream
1 can of cream of chicken soup
1/4 c parmesan
1 1/2 c shredded sharp cheddar cheese
salt and pepper to taste
1/4 c butter
2 c crushed cornflakes

Preheat oven to 350° Saute, garlic and onion in butter or small amount of olive oil.  Set aside.  In separate bowl combine shredded hash browns(slightly thawed),  sour cream, cream of chicken soup, parmesan cheese,  1 c of the  sharp cheese, and onion garlic mixture.  Mix until blended and spread into a greased 9X13 pan.
Add remainder of the cheese on the top.  In a separate bowl combine cornflakes and butter and spread on top.
Bake 50-60 minutes until golden brown and bubbly.

Baked Parmesan Zucchini

Ingredients:

4 zucchini quartered and cut into spears
1/2 c  grated parmesan cheese
1/2 t thyme
1/2 t dried oregano
1/2 t dried basil
1/4 t garlic powder
Kosher salt
2 T olive oil


Preheat oven to 375°  Spray pan spray on cooling rack and place on a cookie sheet.
 Mix dry ingredients.  Drizzle spears with  oil and then  sprinkle with mixture. Bake  on prepared rack 15 minutes, and then broil  2-3 minutes until crisp and golden brown.  Serve immediately.

Apple Crisp Topping

Ingredients

1/3 c flour
1/2 c brown sugar
1 t cinnamon
1 c oatmeal
1/2 t salt
1/3 c margarine

Mix together and crumble  on top of fruit crisp filling.  Bake at 375° for 40 minutes.  I will sometimes double or triple topping because it is the best part.

Funnel Cakes

Ingredients:

1 c flour
1 t baking powder
1 egg
3.4 c milk
1/8 t salt

Heat oil to 370°.  Mix all and make a batter.  Using a funnel pour batter in and hold finger over end of funnel to stop it from pouring out.   Over grease, release finger and let batter pour out while you are moving funnel to create a spiral shape.  Fry until golden brown, turning over with tongs.  Drain on paper towels.  Sprinkle with powdered sugar, cinnamon sugar or top with pie filling and sprinkle with powdered sugar.

Coconut Chew Bars

These were another Elsie favorite at Thackeray picnic's in Etna, CA.

Ingredients:

3/4 c powdered sugar
3/4 c shortening
1 1/2 c flour

 Heat oven to 350°.  Mix and press into an un greased 9X13.  Bake crust for 12-15 minutes.

Mix remaining ingredients:

1 c brown sugar
2 eggs
1/2 t baking powder
2 T flour
1/2 t vanilla
1/2 t salt
1/2 c chopped nuts
1/2 c coconut.

Pour over baked crust layer.  Cook 20 minutes.    Cool, Cut, Frost

Frosting:

1 1/2 c powdered sugar
2 T butter
3 T orange juice
1 t lemon juice

Snickerdoodles

Ingredients:

2 c butter flavored shortening
3 c sugar
4 eggs
2 t vanilla
1 t almond extract
4 t cream of tartar
2 t baking soda
1 t salt
5 1/2 c flour

Mix wet, add dry. Chill dough.  Roll into balls and then balls in cinnamon sugar.  Bake 400° for 9  minutes.  They finish flattening out as they cool. Recipe from Joe Rogers

Pineapple Upside Down Cake

Ingredients:

1 yellow or pineapple cake mix
1/2 c butter
1 c firmly packed brown sugar
1 can (20 oz)Pineapple slices or crushed, drained

Preheat oven to 350°
Melt butter in bottom of a 9X13 pan.  Sprinkle brown sugar over melted butter. Arrange pineapple on top of brown sugar and butter. Prepare cake mix according to instructions on box. Pour batter on top of brown sugar, butter and pineapple. Bake for 43-48 minutes, or until toothpick comes out clean.
Cool 5 minutes.  Invert on serving platter

Creamy Meatballs and Potatoes

Meatballs:

2 lbs hamburger
1 c bead or cracker crumbs
1/ 2 T salt
1.4 t pepper
2 eggs
1 T cornstarch
1 t Worcestershire Sauce

Preheat oven to 400° Combine all ingredients in a bowl.  Make 1" balls and place on cookie sheet.  Bake 15 min.  Makes 72 balls.


Preheat oven to 350°
Put in 9X13
20 small potatoes or 5-7 peeled and chunked potatoes
Mix  the following ingredients and spread over meatballs and potatoes

1 can cream of mushroom soup
1 can cream of celery soup
1/2c sour cream
1 t season salt (Season All)

Bake covered at 350° for 1-1 1/2 hours until potatoes are tender.

Buttermilk Drop Doughnuts

Ingredients:

2 c flour
1/4 c sugar
1 t salt
1 t baking powder
1/4 t nutmeg
1/2 t baking soda
1/4  oil
3/4 c buttermilk
1 egg

Heat oil to 375°  Combine first 6 ingredients.  Add rest of ingredients and beat with fork until smooth. Drop by Tablespoons into oil.  Fry for about 3 minutes.  Roll in sugar, cinnamon sugar, powdered sugar or glaze.

Kim's Sauce

We love this dipping sauce it is well known from a Chinese restaurant " Kims" in Medford, Oregon but is now closed. Our first encounter was dipping egg rolls in it. One day Elsie and Kerry spent hours trying to recreate this sauce. Now that we have found it we put it on everything. Salads, sticky rice, any Chinese food, Japanese foods like Teriyaki chicken.

"Kims Sauce"

Submitted By Mom

2 1/4 c. canola oil
3/4 c. apple cider vinegar
1 c. ketchup
1 1/2 t dry mustard
1/2 t salt
1/4 c liquid egg substitute(do not use raw egg)
1 cup sugar

Chill all ingredients(but sugar) in refrigerator for about 1 hour before mixing. Combine first six ingredients in a blender; blend well. Gradually blend in the sugar .Blend until the mixture emulsifies. Store in refrigerator. Makes 1 quart.
Yum Yum !!!

Sticky Rice

This type of rice is called Sweet rice, sticky rice, Malagkit or glutinous rice. It does not contain gluten, but is named due to its sticky properties. It is grown in Northern Thailand and Laos. It comes in short grain and long grain.  You can buy sweet rice in grocery stores or Asian Markets.


Ingredients:

3 3/4 c water
2 cups sweet rice
1 t salt

Rinse rice.  Cook in "one pot" on rice setting or on stove top.

Stove top method:
Boil water, add rice and salt.  Cover pot and reduce heat.  Simmer for 20 minutes.


Dip in "Kims Sauce" or Fish oil sauce, or your favorite sauce.

Lyons Monkey Bread

Ingredients:

20-24 Rhodes frozen rolls
3/4 c brown sugar
1 stick butter
1 pkg of Cook and Serve  butterscotch pudding (not instant)(dry)

Mix all ingredients except rolls.  Place frozen rolls in greased bundt pan.  Pour sugar mixture over.  Refrigerate overnight.  Bake at 325° for 1 hour.  While warm invert bundt pan onto a serving plate.

Caramel Topping for Pecan Cinnamon Rolls

Ingredients:

2 c brown sugar
1/3 c butter
1/2 c light corn syrup
1/2 c chopped pecans
Mix all ingredients in saucepan and heat for 2 minutes or until sugar has dissolved.  Pour into bottom of baking dish.  Place  cinnamon rolls on top and let rise.  Bake as directed for cinnamon rolls.  Invert pan after removing from oven.

Whole Wheat Muffins Elsie Style

Ingredients:

1 c milk
2 eggs
1/3 c oil or melted butter
2 c whole wheat flour
1/3 c brown sugar
4 t baking powder
1/2 t salt
raisins (opt)
melted butter
cinnamon sugar

Mix wet ingredients, then add dry. Bake at 350° for 15 minutes. While warm, dip tops in melted butter and then cinnamon sugar.