The Efx3 Recipe Collection

This is a recipe for fairly easy homemade bread,  I didn’t write the original recipe(that can be found here) but I have altered it to my tastes.

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I don’t have a picture for you, because I ate half the soup and put the other half in the freezer for later, rest assured it was good. This is a vegetarian soup that can be made vegan if you wish, it’s chock full of veggies and great flavor without a lot of salt or fat.

2 small yellow onions

2 large celery stalks

2 Tablespoons butter(30 ml) use olive oil if you are making it vegan

2 large carrots

1 large(or 2 small) potato

1/2 cup(125 ml) frozen peas

1 can(250 ml) tomatoes or 3 fresh tomatoes

1 tsp(5 ml) salt

pinch of pepper

1 tsp basil(5 ml)

1 Tblsp parsley(15 ml)

2 cups vegetable stock/broth(I use “better than bullion”)

2 1/2 cups(625 ml) milk, omit the milk or use soy/rice milk if making it vegan

1 sliced scallion/green onion

Prep time: about 45 minutes

Cooking time: about 1 hour

peel the onion and wash the celery, chop them into small pieces.

Melt the butter in a large stock pot(olive oil if making it vegan) and then saute the onion and celery for 7 to 10 minutes, just until they get soft.

While that is cooking chop the carrot and potatoes into small pieces, also measure out the peas and set these veggies aside.

Now place the tomatoes(fresh or canned) in a bowl and add the spices, smash them about a bit with a spoon so the flavors start to mingle.

Once the onion and celery are soft add the veggie stock and all the veggies except the peas to the pan, bring it to a boil and simmer for 3o minutes, then add the peas and simmer for another 10 minutes. Test to see if the root veggies are soft(potatoes/carrots) if they are soft place the soup in a large bowl to cool a bit.

Once it’s cool enough to handle “wizz” it (small ammount at a time) in a food processor or blender until it’s  smooth as you want it(I left mine just a bit lumpy but you can make it 100% smooth or chunky) return it to the pot and add the milk(soy/rice if making vegan), cook for another 15 minutes just to warm it back up, be careful not to let it boil and scald it. This tasted great before adding the milk so if you don’t want to you can just eat it as is, no milk at all.

Top each bowl with the sliced green onion(I didn’t seeing as I don’t like onion) and eat with some hearty whole grain bread, Mmmm so good.

This recipe is for very yummy pumpkin and spice drop cookies, they are very easy to make and taste quite good, they might be too “spicy” for younger children but they are a hit around my house. This cookie is very soft and moist, almost like pumpkin bread or muffin in bite size form(and easier to make) they look like brown blobs but they taste like harvest time. It’s the cookie on the right

1 cup shorting(I used part butter for flavor)

2 cups packed brown sugar

2 eggs

2 cups Pumpkin Puree

1 teaspoon vanilla extract

3 cups flour

1/2 cup whole wheat/graham flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon EACH Nutmeg, Cinnamon, and Clove

Cream together the sugar, shortning and egg.

Add in the pumpkin and vanilla extract.

Sift together the flours, baking soda and spices.

Gradually add the flour/spice mix to the wet ingredients.

Chill for at least 1 hour

Drop by rounded teaspoon full onto lightly greased baking sheets.

Bake at 400f for 8 to 10 minutes (I found 10 to be just right)

Makes about 6 Dozen cookies.

These are very tasty pumpkins and spice cookies that you can roll out and cut into cute fall shapes then decorate as you like, I did fall leaves and acorns here but last week I made some that were Jack-O-Lanterns. This cookie is firm almost like thick sweet pie crust(but moister) they have a good flavor to them and don’t really need the frosting if you wish to leave that off.

1 cup butter(it is safe to use half shorting if you want them to have a longer shelf life)

3/4 cup packed brown sugar

1 Tablespoon Orange Zest OR 1 Teaspoon Orange Extract

1/2 cup packed pumpkin puree

1 egg yolk

1 teaspoon vanilla extract

2  1/4 cups regular flour

1/4 cup whole wheat/graham flour

1/2 teaspoon each Ginger, Cinnamon, Nutmeg and Clove

Prep time: 1 hour

First Cream together the butter, sugar and orange zest/extract.

Then add the pumpkin, egg yolk and vanilla.

Sift together the flours and the spices.

Carefully mix the flour/spice into the wet ingredients.

Chill the dough for 30 Minutes.

Roll out on a well floured surface and cut into desired shapes, place slightly apart on lightly greased baking sheets.

Bake at 375f  for 10 minutes. Makes about 2  1/2 dozen cookies.

Let them cool, and frost with Simple Icing. (1 cup confectioners sugar, 1/2 tsp vanilla and 1Tblsp milk)

This is a staple casserole around the Midwest, folks around here call it a “hot dish” I got the recipe from my Ma and I make it quite often, it’s simple to prepare and the ingredients are pretty inexpensive.

1.5 lbs of lean hamburger(I use half hamburger and half ground venison when I have it)

1 tsp garlic powder

2 tsp onion powder

dash of salt and pepper

Lawry’s seasoned salt or Famous Dave’s burger seasoning is good in it too

1lb(454g) bag of frozen mixed veggies( I use corn/carrots/peas/green beans)

1 can 10 3/4 oz(305g) cream of mushroom soup

a bit of milk(1/2 cup?)

1 cup shredded sharp cheddar cheese

tatter-tots

Prep time: about 15 minutes

Cook time: 1 hour at 350 Fahrenheit.

1. take the ground meat and mash it flat into the bottom of a 9×13 pan, season with the spices to taste, leave a few gaps in the center so it doesn’t shrink away from the sides of the pan as much

2. dump the bag of veggies evenly over the meat.

3. mix the can of cream soup with a bit of milk so it’s easier to spread, I use about half a can(yes the same can the soup came out of) then spread the soup mixture evenly over the meat and veggies.

4. sprinkle with the shredded cheese

5. top with an even layer of Tatter Tots,  some of the under layer can show through just have them spread evenly, you can get all OCD and put them in neat lines or make a pattern if you want to

now bake it, and it will smell nummeh and you will eats it