THANK YOU LAURA!!!!

Laura,

Thank you so much for our 1st Edition Cookbook!  LOVE IT!  We appreciate you making this happen!

From,
All of Us Skinner Gals

Pedialyte

2 quarts water
1 tsp baking soda
1 tsp salt
7 Tbs sugar
1 pkg sugar free kool aid*
1/2 tsp salt substitute*
*optional but gives flavor
Mix together well and store in fridge for upto 3 days. Can freeze as popsicles or ice cubes.

Beef Tamales

Ingredients

• 4 pounds boneless chuck roast
• 4 cloves garlic
• 3 (8 ounce) packages dried corn husks
• 4 dried ancho chiles
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon white vinegar
• salt to taste
• 3 cups lard
• 1 tablespoon salt
• 9 cups masa harina

Directions

1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
2. Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
3. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4. Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
5. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
6. Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7. Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Poppy Seed Chicken

Finely crush 2 tubes of ritz crackers

Mix in 2 tbs poppy seeds.

Melt ½ c butter and mix into crackers.

Spread and pat down half the mixture in a 9X13 pan. (the other ½ is for top crust)

Cook 4-6 chicken breasts, then cube or shred.

In a pan mix: 2 can cream of chicken soup, 1 c sour cream, milk (according to your taste), cubed or shredded chicken, ¼ tsp cayenne or red pepper(optional)

Bring ingredients to a low boil. Pour over bottom crust.

Top with remaining cracker crumbs. Bake 350* 20-30 minutes or until bubbly.

Chicken Parmigiana

4 skinnless boneless chicken breasts                                       1 egg beaten

½ c Italian seasoned bread crumbs                                          2-4 tbs butter

½ c parmesan cheese                                                                     1 jar spaghetti sauce

1 c shredded mozzarella cheese

Flatten chicken with meat mallet or rolling pin to 1/4”. Combine bread crumbs and parmesan cheese. Dip chicken in beaten egg, dredge in bread crumb mixture. Melt butter in large skillet, add chicken and brown on each side. Arrange chicken in baking dish. Pour spaghetti sauce over mixture, and sprinkle with mozzarella cheese. Cover and bake at 375* for 20 minutes.

Steak Stir Fry

1 beef bouillon cube                                        1 lb boneless sirloin steak, cut into thin strips

1 c boiling water                                                                1 garlic clove

2 tbs corn starch                                               1 tsp ground ginger

1/3 c soy sauce                                                   ¼ tsp pepper

1 c sliced carrots                                                2 tbs oil

5 green onions cut into 1 inch pieces        1 lrg green pepper julienned

Hot cooked rice

Dissolve bouillon in water. Combine corn starch and soy sauce until smooth. Add to water. Set aside. Toss beef with garlic, ginger, and pepper. In large skillet over medium heat, stir fry beef in oil till cooked as desired. Remove and keep warm. Heat remaining oil; stir fry veggies until crisp tender. Stir soy sauce mixture and add to the skillet, bring to a boil. Cook and stir 2 minutes. Return meat to pan and heat through. Serve over rice.

Stroganoff

1 lb hamburger browned

1 container of sour cream

1 can cream of chicken or cream of mushroom soup.

Heat up together and then serve over rice.

Shepherd's Pie

1 lb hamburger browned                               2 cans cream of chicken soup

1 onion chopped                                               1 can green beans

Mashed potatoes                                              1 can corn

Grated cheese

Stir soup, green beans and corn together in bowl. In greased cake pan put in bottom: browned hamburger adnonion. Middle layer soup mixture. Top layer: mashed potatoes. Bake at 350* for 30-40 minutes. Add cheese the last 10 minutes.

Spaghetti Pie

1 ½ lb sausage                                  ½ stick butter

1 large onion                                       3 eggs beaten

1 32 oz jar spaghetti sauce            16 oz mozzarella shredded cheese

1 c water                                               8 oz grated parmesan cheese

1 lb spaghetti cooked and rinsed                16 oz cottage cheese

Grease a deep casserole dish. Heat oven to 350*. Brown sausage and onion and drain. Add spaghetti sauce and water. Simmer till thick. Toss cooked spaghetti with butter, eggs, parmesan, and ½ the mozzarella until mixed well. Put in greased dish, push down well. Cover evenly with cottage cheese. Spoon sauce on top. Poke holes randomly over the entire surface. Bake for 20 minutes. Remove and sprinkle remaining cheese on top. Return to oven and bake 10-15 minutes or until golden. Cool 10 minutes and serve.

Sweet and Sour Chicken

3 lbs chicken (wings, drums, or thighs)

½ c flour

½ c cornstarch

2 eggs beaten

Ac’cent seasoning or garlic salt

Sprinkle chicken with seasoning or garlic salt. Cover with plastic wrap and refridgerate 1-3 hours. Mix flour and cornstarch in a bowl. Roll chicken in mixture then dip in beaten eggs. Fry until golden brown crust forms, then turn and cook on otherside. While chicken is frying make sauce.

Heat 1 c sugar, ½ c water, 1 T soy sauce, ¼ c vinegar, 3-4 T ketchup, 1 t season salt or garlic salt, dash or regular salt.

Place chicken in oven dish. Pour sacue over chicken. Bake at 350* for 40 min. serve over rice or mashed potatoes.

Perfect Choco Chip Cookies

(Be exact in measurements and omit salt if using salted butter)

2 sticks butter                                                    1 ½ c chips

1 t soda                                                                 1 egg

¾ c sugar                                                            1 T vanilla

1 t salt                                                                   2 ¼ c flour

¾ c brown sugar

Whip butter til creamy and add sugar and beat. Add salt vanilla and egg. Sift flour and soda and add to mixture. Bake 375* for 8-11 minutes.

Sticky Buns

17-20 frozen rolls                                              1 cube butter

1 c brown sugar                                                 1 pkg cooked type butterscotch or vanilla pudding

Cut butter into the brown sugar and pudding. Put rolls in bunt pan and sprinkle pudding mixture over the top. Let rise (overnight is best). Bake at 375* for 20 minutes.

Super Caramel Apples

Plain Jane: dip apple in caramel

M&M: dip apple in caramel then in mini or regular sized m&m's, fun to use seasonal m&m’s for holidays

Chocolate Lovers : apple dipped in caramel dipped in chocolate

Sweet n’ Salty : apple dipped in caramel then rolled in crushed pretzels and dipped in chocolate and sprinkled with sea salt.

Granny Smith Apples taste the best with caramel. Soak apples in vegetable soap to remove the wax. Dry well! Making in cold weather is the best, heat and humidity causes the caramel to be sticky. Kraft caramels melt the best a lot of others end up clumpy or grainy.  

Ziplock Ice Cream

1 gallon plastic baggie

1 sandwich baggie

Ice                                                                          2 tbs sugar

½ tsp vanilla extract                                      handful of chocolate chips

1 cup milk                                                            6 tbs salt (rock salt works best)

In your sandwich baggie add the milk, sugar, vanilla, and chocolate chips. Seal baggie tight and set inside the gallon baggie. Fill 1 gallon bag with lots of ice! Pour salt on top of ice and seal bag tight. Start shaking the bag for about 10 minutes.

Strawberry Pie

2/3 Cup boiling water                                     1 tub 8 oz cool whip

1 small pkg strawberry jello                         1 cup sliced strawberries

½ cup cold water                                             1 graham cracker crumb crust

Ice cubes

In a bowl, stir boiling water and gelatin until completely dissolved. Mix cold water and ice to make 1 ¼ cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in cool whip with wire whisk until smooth. Mix in strawberries. Refridgerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into graham cracker crust. Refridgerate 6 hours or overnight until firm. Garnish with whipped cream and sliced strawberries to serve

Better than Sex Cake

1 German Chocolate Cake Mix

Bake as directed

Let set 5 minutes then poke holes in it with fork all over cake.

Pour over top 1 can sweetened condensed milk.

Let cool.

Put 3 crushed Skoor candy bars over the top of this then put 8 or 12 oz. cool whip on top of this.

Top with 1 crushed Skoor bar.

(Total Skook bars is 4 easy to crush with rolling pin)

Refridgerate cake till ready to eat.

Scones

2c milk scalded and cooled                           ½ c sugar

½ c shortening                                                  1 t salt

3 T yeast                                                              6 c flour

3 eggs

Prepare as youwould for rolls, batter will be sticky. Chill for 30 minutes or may be kept in fridge overnight. Roll about ½” thick and let rise 1 hour. Fry in oil. Good for doughnuts too!

Honey Butter

Blend 1 cube softened butter with 1 egg yolk and add 1 c honey. Beat at high speed till blended well.

Pretzels

1 T dry yeast                                       ¼ C sugar

1 ½ C warm water                            1 t salt

2 eggs beaten                                     ¼ c dry milk

½ c oil or melted butter                                5-6 c flour

Mix everything but eggs together and knead 5minutes. No raising needed. Make into pretzels and place on greased pan. Brush tops with beaten egg and sprinkle with large grain salt, cinnamon & sugar, or plain. Bake 15 minutes at 425* til golden brown.

Fruit Dip

1 jar marshmallow cream

2 8 oz cream cheese softened

Beat till smooth

Add 1 T orange juice to taste

Dip fruit and eat

Ragu

12 c tomatoes skinned                                    ½ c oil

3 onions                                                               3 T sugar

3 green peppers                                                                3 T salt

5 stalks celery                                                    3 T Italian spice

3 6oz can tomato paste                                   3 t garlic powder

All vegetables can be put in food processor. Add the rest of ingredients and simmer for 2 hours. Process 15 minutes.