Many have requested recipes from the One Accord Meetings to be posted on the web. Here they are: (If you wish to have your recipe added, added in the Reply section below)
#1: Grammie’s Gingerbread recipe: (Dave’s Grandmother Ambler)1/3 cup soft shortening (liquid) 1 egg 2/3 cup Grandma’s Molasses (other brands are not as good) 1 cup whole wheat flour ¼ cup powdered milk ½ cup wheat germ 1/3 cup sugar (preferably brown sugar) ¾ cup sour milk, buttermilk or yogurt 3 teaspoons baking powder 1 teaspoon ginger 1 teaspoon cinnamon ½ teaspoon salt
Bake in a square cake pan @ 350 degrees for 45 minutes
#2: Dana Bincer’s: Slow-cooker lasagna from Kraft Food & Family Magazine Fall 20091 lb ground beef 1 jar (26 oz) spaghetti sauce 1 cup water 1 container (15 oz) ricotta cheese (I use small curd cottage cheese) 1 pkg (7 or 8 oz) Mozzarella cheese (divided) ¼ cup parmesan cheese 1 egg 1 1/2 Tbsp parsley 6 lasagna noodles, uncooked Brown meat in large skillet; drain. Stir in spaghetti sauce and water. In medium bowl, mix ricotta (or cottage cheese), 1 ½ cup mozzarella cheese, parmesan cheese, egg and parsley. Spoon meat sauce to cover bottom of slow cooker. Top with layers of [2 noodles broken to fit, then cheese, then meat] finishing off with the meat sauce on top. Cover with lid. Cook on low 4 to 6 hours. Sprinkle with remaining mozzarella cheese. Let stand, covered, 10 minutes. Do NOT cook on high.
Dana Bincer: http://www.kingdomgraphics.net/wordpress-websites
#3: Charie Horne’s: Lone Ranger Cookies by Maggie Johnson
1 cup margarine 1 cup sugar 1 cup brown sugar 2 eggs 2 cups quick oats 2 cups wheat flakes 2 cups flour 1 tsp. baking powder 1 tsp. baking soda ¾ tsp. salt 1 tsp. vanilla 1 cup shredded coconut Combine all ingredients, roll into 1” balls. Bake at 375° 8-10 minutes. Cookies should be very light if you want them to stay chewy. Yield: 6 dozen
Charie Horne: http://www.compassremodel.com/
#4: Charie Horne’s: Fluffy Lemon Squares (12 Servings)1½ cups crushed vanilla wafers (about 45) 1/3 cups chopped pecans (optional) 6 T butter, melted ½ cup heavy whipping cream 2 – 3 oz. packages lemon gelatin 1¼ cup boiling water 1 – 3.4 oz. package instant lemon pudding mix 1 pint lemon sherbet, softened In a small bowl, combine vanilla wafer crumbs, pecans, and butter. Set aside ¼ cup, press remainder into ungreased 11” x 7” baking dish. Cover, refrigerate 30 minutes. Meanwhile, beat cream until stiff peaks form; set aside. Dissolve gelatin in boiling water, add pudding mix, beat on low 2 min. Add sherbet, beat on low 1 minute or until soft-set. Gently fold in whipping cream. Spread over crust; sprinkle with reserved crumb mixture. Refrigerate 1 hour or until set.
#5 Wendy Hamon’s Filipino Pancit Bihon (Chicken and Rice noodles)
10-15 large green beans – sliced thin diagonally
10-15 snow peas – sliced diagonally in half
1 small onion
2 carrots – sliced in thin slivers
1/4 head cabbage, sliced into thin strips
1/4 C red bell pepper, thinly sliced
4 cloves garlic, thinly sliced
(Also will need Filipino Bihon rice noodles – 1 pkg, or a pkg of chinese rice noodles – which don’t seem to taste the same to us but will do if you can’t find a Filipino brand – and soy sauce, chicken bullion) Be sure you don’t get “canton” pancit noodles, you want “bihon.”
Boil 2 chicken breasts, bone-in, with skin until cooked through (about 10 minutes) – save water
-remove chicken to cool, then tear into thin strips. Do not cut – that would just be wrong 🙂
Fry garlic and onion in ~ 1/8 C veg. oil, and slowly add carrots, green beans, and cabbage, stir frying each about 1-2 minutes before adding the next. Add the chicken pieces, plus soy sauce (from 3-5 T ~) plus 1 t. salt and some pepper. Mix ingredients well.
Remove 1/2 of mixture to a bowl while you cook the noodles in remaining veg. mixture (it is too much work to mix in the noodles with all the vegetables in the wok!) Add about 4 C of chicken water (usually the water you boiled chicken in is less than this – so just add hot water to it) and 1 lg. chicken bullion.
Rinse the bihon noodles briefly under running cold water then place in wok. They will loosen up quickly. These noodles barely swell at all – so you will be able to easily guage how much you will end up with. They only take about 5 minutes to cook, or less. Sorry, if you get chinese rice noodles, the pkg size could be lg or small… but Filipino brand usually is only one size… smaller than a loaf of bread if you’re wondering. 😉 Filipinos do not measure like we Americans.
After noodles are completely mixed in, add the remaining vegetable mix you’d removed, plus the slivered red bell pepper. Add more salt and soy sauce to taste and serve. Unlike other Filipino dishes, Pancit is not served with rice.
#6 Diane’s Macaroni & Cheese from Better Homes and Gardens Cookbook 19621 ½ cups elbow macaroni 3 tablespoons butter or margarine 3 tablespoons all purpose flour 2 cups milk ½ teaspoon salt Dash pepper ¼ cup minced onion (optional) 2 cups shredded sharp process cheese (or any hard cheese) Cook macaroni in boiling, salted water until tender, drain Melt butter; blend in flour. Add milk, cook and stir until thick. Add salt, pepper, onion and cheese; stir until cheese is melted. Mix sauce with macaroni. Turn into 1 ½ quart casserole. Bake in moderate oven 350 degrees about 45 minutes or till bubbly and browned. Makes 6 to 8 servings.
#7 Nana’s Bavarian Pudding1 cube melted butter 1 package crushed graham crackers 3 cubes softened butter 1-1/2 cups sugar 8 eggs, preferably room temperature 8 squares baker’s bittersweet chocolate, melted ¼ cup brandy 1-1/2 cup chopped nuts (optional) 1+ packages crushed graham crackers, divided Combine melted butter with first package graham crackers, line bottom of 13x9x2” baking dish to form crust. Set aside.
- Cream butter and sugar thoroughly.
- Add eggs one at a time, beat until creamy.
- Add chocolate and brandy, whip again.
- Fold in nuts and second package of crushed graham crackers.
- Fold pudding mixture into baking dish and cover with a thin layer of remaining crushed graham crackers.
- Refrigerate at least 12 hours before serving.
- serves 8-12
- 4 cups rhubarb
- 1 cup white sugar
- ¼ cup flour
- ½ teaspoon cinnamon
- 1 cup flour
- 1 cup brown sugar
- ½ cup rolled oats
- ½ cup melted butter