Here goes! The first post by the "Fat Sisters."
Our idea is to post something on a weekly basis about meal planning, menus, recipes, or something else. We are always open to ideas and suggestions about what you would like to learn about.
From time to time we hope to have more cooking classes also. The one in January was a blast!
TIP FOR THE WEEK:
In order to get more fruit into your daily diet an easy thing to do is cut up some fruit in a bowl with any menu. Cut up a pear, an apple, peach, orange, grape clusters, kiwi, pineapple, melons, whatever is in season. You'll be surprised that everyone will usually take a piece of the fresh fruit.
We have recently received out 5th order of cookbooks and with each order we have made a few minor (some major) corrections, so for those of you who have a book from the original order we decided we should let you know of the errors that we have found so far.
If any of you have found any other errors please let us know.
Page 36 – Potato Salad
At the end of the instructions (or under the title) add Serves 25-30.
Page 43 – Scalloped Potatoes Simple Method:
At the end of the 4th line change 3 cans of milk to about 2 cans of milk
Page 61 – Chicken Pot Pie
In list of ingredients change 1 can cream of chicken soup to 2 cans cream of chicken soup
Page 61 – Shepherd’s Pie
In second line of instructions change casserole dish to 9x13 or equivalent casserole dish.
Page 95 – Buttermilk Syrup
In list of ingredients change 1 c. butter to ½ c. butter
Page 122 – Fool Proof Brownies
Under ingredients for 12x17 inch pan change 2 ¼ c. butter to 2 c. butter
Under frosting ingredients change 3 c. powdered sugar to 4 c. powdered sugar
Page 147 – Chocolate Frosting
Under list of ingredients change 3 c. powdered sugar to 4 c. powdered sugar
Page 194 – Gingerbread House Recipe & Pattern
Change SIDE-Cut 2 to ROOF-Cut 2
Page 195 Royal Icing
Change ROOF-Cut 2 to SIDE-Cut 2
Page 29 Aleen’s Cooked Fruit Salad
Change 2 tsp. salt to ½ tsp. salt
Page 150 Wheaties Oatmeal Cookies
Change 1 Tbsp. baking powder to 1 tsp. baking powder
Page 152 Ginger Snaps
Change 1 ¼ c. shortening to 2 ¼
The Ginger Snap recipe is a triple recipe and makes oodles of cookies so you may want to cut it in thirds for a normal size cookie recipe.
¾ c. shortening (don’t substitute margarine or butter)
1 c. sugar
1 egg
3 Tbsp. light molasses
1 tsp. ginger
1 tsp cloves
1 tsp. cinnamon
2 tsp. soda
2 c. flour
Page 131 Banana Cream Pudding
Change second ingredient from 2
lb. pkg. instant vanilla pudding to 2
lg. pkg. instant vanilla pudding.
Page 176 Alfredo Sauce (Made with Cream Cheese)
Change ¾ can canned milk (about 1 1/8 c.) to
1 c. milk
Change 1 c. grated Parmesan cheese to 1 to 1 1/2 c. fresh grated Parmesan cheese
Add at the end of directions: Makes 8 servings.
Page 5. Green Salsa
In first sentence of mixing instructions it should read: If using whole tomatillos, drain off liquid and mix all ingredients in blender or food processor.
Page 29. Aleen’s Cooked Fruit Salad
Change 2 tsp. salt to ½ tsp. salt
Page 100. Blueberry Muffins
At the end of the directions add: Makes 24 muffins.
Page 150. Wheaties Oatmeal Cookies
Change 1 Tbsp. baking powder to 1 tsp. baking powder
Page 129. Pumpkin Roll
Add 1 c. sugar to list of ingredients
