Scratch Waffles
February 5, 2012
2 Tbsp sugar
2 1/4 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup cooking oil (vegetable or olive)
2 cups milk
2 eggs, beaten with fork
Grease and preheat a waffle iron.
Sift sugar, flour, baking powder, and salt in a large bowl.
Stir together the oil, milk, and eggs in a separate bowl, then stir into the bowl with the dry ingredients and blend until just moist – do not over-mix.
When waffle iron is heated, pour 3/4 cup batter for an individual waffle; close lid and cook until steaming stops and waffle is golden brown.
Makes 6 waffles.
Oven Baked Dixieland Chicken Kabobs
February 5, 2012
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sauce:
1 1/2 cup ketchup
1 cup mustard
1/2 to 2/3 cup cider vinegar
1 to 2 tsp honey
2 tbsp butter or margarine
1 tbsp Worcestershire sauce
1/2 tsp freshly ground black pepper
kabobs:
1 1/2 lbs boneless, skinless chicken breasts, cubed into about 1 1/2 to 2 inch pieces
2 yellow summer squash, cut in 1 inch chunks
12 mushroom caps, medium size
1 large red or green bell pepper, cut in 1 inch square chunks
olive oil
Preheat oven to 375 degrees and grease a shallow baking dish.
Whisk together all the sauce ingredients in a medium saucepan; put over medium-low heat and cook until the butter melts and the sauce is heated through, about 5 minutes; remove from heat.
Arrange kabobs by skewering the chicken and veggies in alternating pattern.
Drizzle olive oil over kabobs.
Bake oiled kabobs in oven about 10 minutes, turning once.
Brush the kabobs with sauce and return to oven for 5 minutes, then repeat once more.
Total cooking time is about 20 minutes.
Chicken should cook until it is no longer pink inside and the vegetables should be tender.
Use any leftover sauce as a serving sauce.
Makes about 6 servings.
Nacho Chili Cheese Wrap
February 5, 2012
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1 can of chili, without beans
4 flour tortillas
2 cups Nacho Cheese chips
1/4 cup diced sweet onions
1/2 cup shredded Cheddar cheese
Heat chili over medium heat in small saucepan until warm.
Meanwhile, wrap tortillas loosely in paper towels, then warm in the microwave for about 15 seconds to make them soft and pliable.
To assemble wraps; divide evenly between the 4 tortillas the nacho cheese chips, the onions, and the Cheddar cheese. Wrap loosely and serve immediately.
Serves 4.
