Bread From Beer Grains

Provided by Larry Scheurich (2013 - via American Homebrewers Association)

3 cups spent grain (wet, straight from the mash tun for best results)
1 1/4 cups warm water
1/4 cups sugar
4-5 cups of all purpose flour
1 tsp salt
1 egg beaten
1/4 cup milk
1 packet dry active bakers yeast

Mix yeast, water, and sugar in a bowl and let sit for 30 minutes to activate

Mix yeast starter, salt, egg, spent grain, and milk in a bowl, and slowly add flour

Knead dough until it is smooth and no longer sticky

Place dough in a large, greased bowl and cover with a towel.  Allow to raise until double in size.

Split dough into loaves and allow to raise.  Score with a knife

Bake at 375 degrees for 35 minutes

Chocolate Sheet Cake

Provided by Lois Phillips

1 1/4 cups margarine or btter
1/2 cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1 1/2 cup firmly packed brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated)
2 eggs
1 tsp vanilla
1 cup 10x sugar
1 cup chopped nuts

Preheat oven to 350 degrees.

In a small saucepan, melt 1 cup of margarine, stir in 1/4 cup cocoa, then add water.  Bring to a boil.  Remove from heat.

In a large mixer bowl, combine flour, brown sugar, baking soda, cinnamon, and salt.  Add cocoa mixture.  Beat well.  Stir in 1/3 cup Eagle Brand Milk, eggs, and vanilla.  Pour into 9x13 inch pan.  Bake 15 minutes or more until cake springs back when touched.  Another way to test it is to put a toothpick in the middle and waiting for it to come out clean.

In a small saucepan, melt remaining 1/4 cup of margarine, stir in 1/4 cup of cocoa, and remainder of the milk.  Stir in 10x sugar and nuts.  Spread on warm cake.

Cakes and Pies

Tortellini Salad

Provided by Melissa Hammons (2002)

2 packages (9 ounce) refrigerated cheese filled tortellini
1 bag (10 ounce) washed fresh spinach, stems removed, and torn in pieces
3 green onions sliced
1 cupe medium ripe olives
1 small red bell pepper, chopped (3/4 cup)
8 ounces frozen cooked salad shrimp, thawed
1/3 cup sour cream
1/3 cup caesar salad dressing
1/2 tsp salt

Cook and drain torellini as directed on package.  Rinse with cold water and drain.  Place spinach in boiling water, cover and cook 1 minute.  Drain immediately and rinse with cool water and drain.  Place tortellini, spinach, onions, olives, bell peppers & shrimp in large glass or plastic bowl.  Toss Lightly.  Mix remaining ingredients and toss wit the tortellini mixture.  Cover and refrigerate at least one hour.

Vanilla Fruit Salad

Provided by Mary Phillips (2002)

2 cans pineapple chunks
1 can of mandarin orange slices
3 bananas sliced
1 bunch red grapes
1 bunch green grapes
1 large box instant vanilla pudding
other fruit can be added as desired

Save 1 1/2 cup pineapple juice.  Mix vanilla pudding into juice, and pour over fruit.  Stir well until fruit is coated.

Superb Apricot Salad

Betty Weaver (1997)

2 (3 ounce) or 1 large package of apricot jello
2 cups boiling water
1 20 ounce can crushed pineapple with juice
1 large can (approximately 28 ounces) peeled apricots - save syrup
1 1/3 cup miniature marshmallows

Dissolve jello in boiling water.  Drain and slightly mash apricots.  Add pineapple and apricots to the jello.  Stir.  Add marshmallows.  Pour into flat container.  Chill until firm.  Spread with topping (below)

Topping:

Cook together the following until thick.

1 cup reserved apricot juice
1/2 cup sugar
2 tbs flour
2 tbs butter
1 egg beaten

When cool, fold in 1 cup of Cool Whip.  Spread over set salad and top with shredded cheddar cheese.

Cranberry Fruit Salad

Provided by Carol Myers (1996)

1 (8 ounce) can crushed pineapple

1/2 cup water

2 tbs lemon juice

1 (3 ounce) package of cranberry jello

1 (16 ounce) can of whole cranberry sauce

1/2 cup chopped celery

1/2 cup chopped walnuts

Drain pineapple, but preserve juice.  In Saucepan, mix juice, water, and lemon juice.  Heat to boiling.  Remove from heat and add jello, stirring thoroughly.  Stir in cranberry sauce.  Refrigerate until it begins to set, and stir in pineapple, celery, and nuts.  Place in a mold.

Creamy Pasta Salad

Provided by Carol Adams (1996)

1 box seashell pasta, cooked and drained
1/2 cup shredded carrots
1/4 cup diced celery
1/4 cup chopped green pepper
sliced black or green olives (optional)

Dressing:

1/4 cup sugar
2 tbs vinegar
3/4 cup Miracle Whip
2 tbsp Good Seasons Italian Salad Dressing
1/4 cup milk

Mix dressing and pour over pasta and vegetables.  Add additional Miracle Whip or milk if needed.  Refrigerate.  The dressing can be used on a tossed salad as well.

Spaghetti Pie

Provided by Carol Adams (1996)

1/2 pound cooked spaghetti, drained
2 eggs beaten
2 tbs butter
1/4 cup chopped parsley
1 cup parmesan cheese
1 pound ricotta cheese
5 slices mozzarella cheese
16 ounce jar spaghetti sauce
1/2 pound ground beef, cooked and drained (optional)

Toss spaghetti with butter, eggs, parsley, and 2 tbs parmesan cheese.  Place 1 cup spaghetti in bottom of deep dish pie plate.  Place spaghetti on top of sauce and flatten with spoon.  Spread top with Ricotta cheese and spoon sauce and ground beef over the top.  Sprinkle remaining parmesan cheese on top.  Bake 30 to 45 minutes at 350 degrees.  Remove and place mozzarella slices on top.  Return to oven until cheese melts (5 minutes).  Let stand 20 minutes before cutting.

Linguini Salad

Provided by Tammy Ly (1995)

1 lb linguini noodles
8 ounces of Italian Dressing (Kraft-Zesty Italian)
3 tomatoes
2 cucumbers
4 tbs Salad Supreme Seasoning (McCormick)

Chop up vegetables into small pieces.  Place vegetables in container, and add 4 ounces of Italian dressing and 2 tbs of Salad Supreme.  Let these ingredients marinate overnight in the refrigerator.  The next day or in a few hours, cook and drain your linguini, and place it in a large bowl.  Add vegetables.  Mix the noodles and vegetable mixture together then add 4 ounces more of Italian dressing and 2 tbs more of Salad Supreme.  Mix again and chill.

Layered Fruit Salad

Provided by Betty Weaver (1995)

2 cups shredded iceberg lettuce
2 golden delicious apples
2 navel oranges
2 cups seedless green grapes
1/3 cup mayonnaise
1/3 cup sour cream
1 cup shredded mild cheddar cheese

Spread lettuce on the bottom of a 2 quart serving dish.  Core apples, slice thinly and layer over lettuce.  Peel and section oranges, and squeeze a tsp or so of juice on the apples, then arrange slices on top of apples.  Layer grapes.  Combine mayonnaise and sour cream and spread over grapes.  Sprinkle cheddar cheese over all.  Cover dish tightly with plastic wrap.  Refrigerate overnight.

Greek Country Salad

Provided by Linda George (1995)

1/4 cup of extra virgin olive oil
1 tbs fresh lemon juice
2 tsp minced fresh oregano or 1/2 tsp dried
1/2 salt and freshly ground pepper
4 medium sized ripe tomatoes, cut into chunks
1 large green pepper, cut into chunks
1 cucumber, peeled and cut into chunks
1 cup thinly sliced onion
4 ounces of feta cheese, cubed
8 greek or black olives, sliced

Whisk olive oil, lemon juice, oregano, and salt and pepper in large bowl.  Add remaining ingredients except tomatoes, and toss gently to mix and coat with dressing.  Cover and refrigerate up to 24 hours.  Bring to room temperature and add tomatoes and serve.  You may serve it immediately after preparing, but it's better if the vegetables have time to marinate.

*  Feta cheese will crumble, so mozzarella may be used.

Broccoli Salad

Provided by Karen Phillips (1991)

1 head of broccoli
1 head cauliflower
1/2 red onion
12 slices bacon, cooked and crumbled
1 bag shredded cheddar cheese

Optional:  1/2 cup sunflower seeds
                 1/2 cup raisins

Dressing:  1 cup mayonnaise
                 1/2 cup sugar
                 1 tbs white vinegar

Another Dressing:  1 can sweetened condensed milk
                               1 egg
                               1 tsp salt
                               1/2 cup white vinegar
                               3 tbs mustard

Pasta Primavera Salad

Provided by Lois Phillips (1991)

1 cup broccoli flowerets (steamed)
12 ounce corkscrew pasta, cooked and drained (approximately 3 cups)
3 tbs olive oil or vegetable oil
2 medium zucchini or cucumbers, cut into small pieces
1 large red or green pepper, cut into small pieces
1/2 cup cherry tomato halves
1/3 cup diced radishes
3 green onions, sliced
1 cup Hidden Valley Ranch Honey Dijon Ranch Creamy Dressing
2 tbs capers (optional)

Steam broccoli until crisp-tender.  In a large bowl, toss pasta with oil.  Add broccoli, zucchini, pepper, tomatoes, radishes, and onions.  Add dressing and toss again.  Cover and chill at least 2 hours.  Just before serving, add more dressing if desired.  Makes 8 servings.

Sour Cream Pineapple Salad

Provided by Carol Myers (1990)


6 ounce package of orange or orange-pineapple flavored gelatin
3 cups boiling water
2 cups sour cream
1 cup nuts, chopped
2 cups crushed pineapple, drained

Dissolve gelatin in boiling water.  Gradually add sour cream with a whisk.

Add nuts and pineapple and pour into a dish.  Let stand until firm before serving.

Garnish with mandarin oranges and whipped cream if so desired.

24 Hour Fruit Salad

Provided by Joyce Goodhart (1990)

3 egg yolks
1 tbs butter, melted
2 tbs sugar
1 1/2 tbsp vinegar + 1/2 tbs water
2 tbs pineapple juice
1 20 ounce can of pineapple chunks
1 11 ounce can of mandarin oranges
2 cups seedless grapes
2 cups of miniature marshmallows
1 cup whipping cream, whipped

Beat egg yolks until thickened.  Add next 4 ingredients, place in a saucepan, and cook over medium heat until thickened.  Cool.  Stir in fruit and marshmallows.  Fold in whipped cream.  Chill 8 hours overnight.

Layered Jello

Marie Scheurich (my mom - 1990)

1 16 ounce container of sour cream
1 3 ounce package each:  black raspberry, strawberry, lime, lemon, orange, and cherry jello

Start with black raspberry jello.  Dissolve completely in 1 cup of boiling water.  Divide in half.  Add 1/3 cup of sour cream to half of the jello.  Whip with a fork or whisk until blended.  Port in 8 1/2 x 8 1/2 x 2 1/2 inch glass see-through dish.  Set in refrigerator until jelled.  Then, pour the plain jello over it and let set up.  Repeat with each flavor jello in the same order.  Takes approximately a half day to complete.

Triple Strawberry Mold

Provided by Carol Adams

2 small boxes of sugar-free strawberry jello
1 8 ounce container of strawberry yogurt
1 pint frozen strawberries
1 1/2 cups boiling water
1 cup cool whip
1/2 cup finely chopped nuts

Dissolve jello in water, add strawberries.  Stir until defrosted.  Add remaining ingredients, and pour into mold

Spinach Pasta Salad

Provided by Sherry Taylor (1990)

8 ounces of corkscrew spinach pasta, cooked, drained, and rinsed
1 8 ounce can of artichoke hearts, drained and cut up
3/4 cup of pitted ripe olives
1/2 cup of bottled roasted sweet red peppers, drained, and cut into strips or 1 4 ounce jar sliced pimiento
1 medium red onion
1 ounce provolone cheese, cubed
1 ounce cheddar cheese, cubed
1/3 cup white wine vinegar
1/4 cup salad oil
2 tbs honey
3/4 tsp dried basil, crushed
1/2 tsp dried dillweed
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp salt

In a large mixing bowl, combine the macaroni, artichoke hearts, olives, pepper or pimiento, onion, and cheeses.  Toss to mix.  For dressing, in a screw top jar, combine the vinegar, oil, honey, basil, dill, garlic powder, pepper, and salt.  Cover and shake to mix well.  Pour over macaroni mixture.  Toss to coat.  Cover and refrigerate several hours or overnight.

Skinny Macaroni Salad

Provided by Eva Myers (1990)

1 cup peeled and chopped tomatoes
1/4 cup minced red onions
2 tbs minced fresh basil
2 cloves garlic, minced
2 tsp balsamic vinegar or red wine vinegar
2 tsp olive oil
1/8 tsp ground black pepper
2 cups cooked macaroni

In a medium glass or enamel bowl, combine the first seven ingredients.  Cover and let stand at room temperature for one hour to allow the flavors to meld.  Just before serving, fold in the pasta.

Potato Salad

Provided by Pat Hayes (1990)

5 pounds of potatoes, cooked, diced

6 chopped, hard boiled eggs

1/2 onion, chopped (red or white)

Dressing consists of the following:

2 cups of Miracle Whip

1/2 cup of sugar

1/6 cup of cider vinegar

1 1/2 tsp salt

1 tsp prepared mustard

Mix all ingredients together.

Sweet and Sour Salad Dressing (Low Cholesterol)

Provided by Jessie Groff (my grandmother)

1/2 cup of sugar
1/2 cup of salad oil (Mazola)
1/3 cup of catsup
1/4 cup of vinegar
1/4 cup of water
1/2 tsp salt
1 tbs onion, chopped fine
1 tsp celery seed

Mix all ingredients in blender or shake in a jar.  If blender is used, oil will not separate.  Add oil last (slowly) while blending other ingredients.

Dressing for Potato Salad

Provided by Jessie Groff (my grandmother)

1 cup of vinegar
1 1/4 cup of water
2 cups of sugar
1/4 tsp salt
1/8 tsp of black pepper
1/4 tsp turmeric
1/3 cup of cornstarch
2 tbs prepared mustard
1/2 cup of mayonnaise (preferably Bright Day)

Blend vinegar, 1 cup of water, sugar, salt, pepper, and turmeric in a small heavy saucepan and bring to a boil.  Mix cornstarch with remaining 1/4 cup of water.  Add to pan stirring over low heat until thick.  Remove from heat and cool.  Mix in mustard and mayonnaise.

Note:  You can add more mayonnaise than the recipe calls for - add to taste.

Shrimp Salad

Provided by Ruth Hammons

1 hard boiled egg
1/2 small onion, chopped
salt and pepper to taste
2 Tbs French's thick dressing
Mayonnaise:  Just enough mayo and dressing to blend above ingredients

Clean shrimp and mash with a fork.  Add salt and pepper, egg, and onion.  Blend well.  Add dressing and mayo.

Bean Salad

Provided by Blanche Hammons

1 can french cut green beans
1 can white wax beans
1 can red kidney beans
1 small onion, chopped
some green pepper
some chopped pimento

Boil and cool:

  3/4 cup of sugar
  2/3 cup of vinegar
  1/3 cup of oil
  1 tsp salt
  1 tsp pepper

Drain beans and toss with other ingredients.  Let stand overnight in the refrigerator.

Broccoli Salad

Provided by Judy Heiney

1 head broccoli, chopped

1/2 pound bacon, browned and crumbled

4 ounce of grated cheese

1 small onion, chopped (a couple of tablespoons)

Combine broccoli, bacon, cheese, and onion.  Toss

Dressing:

1/2 cup mayonnaise

3 Tbs sugar

1 Tbs vinegar

Mix dressing and pour over salad.  Stir and marinate 1-2 hours before serving.

7-Up Salad

Provided by Jena Root

1 (6 ounce) package of lemon jello
2 cups of boiling water
2 cups of 7-up
2 cups of miniature marshmallows
2 cups crushed pineapple, drained
4 bananas
1/2 cup of chopped nuts

Topping:

   2 Tbs flour
   1 cup reserved pineapple syrup
   1 egg, beaten
   2 Tbs buter
   1 envelope Dream Whip, whipped

Dissolve jello in boiling water.  Stir in 7-up.  Chill until syrupy.  Add marshmallows, pineapple reserve syrup, and bananas.  Pour into a 13x9 inch pan, which has been rinsed with cold water (for easy removal).  Chill.  Make topping:  Combine flour and pineapple juice, add egg, and cook until thick, stirring constantly.  Stir in butter and cool.  Add Dream Whip and spread over set salad.  Chill.  Garnish with chopped nuts, if desired.

Orange Fluff

Provided by Dawn Huber

2/3 cup of crushed pineapple
1/3 cup of sugar
1 package (3 ounce) of orange jello
1 cut up orange
1 cup boiling water
1 envelope of Dream Whip whipped
1/2 cup of chopped nuts

Cook sugar and crushed pineapple together 5 to 10 minutes.  Chill.  Combine jello and boiling water.  When starting to set, combine with the pineapple.  Add Dream Whip (whipped) and remaining ingredients.  Put in a mold and chill.

Jello Salad

Provided by Jill Hammons

1 large package of jello
1 8 ounce package of cream cheese
1 large can of undrained fruit cocktail

Cream together the jello and cream cheese, then pour two cups of boiling water over it.  Add the fruit, and place in a bowl or mold.  Chill over night.

Delicious Salad

Provided by Ruth Hammons

1 3 ounce package of lime jello
1 cup boiling water
1 cup marshmallows
1 3 ounce package of cream cheese
1 8 ounce can of crushed pineapple, well drained
1/2 cup of chopped pecans
1/2 pint of cream, whipped
1/2 cup of chopped celery

Dissolve jello in boiling water and mix in marshmallows until melted.  Add cream cheese, pineapple, pecans, cream, and celery.  Pour into a four cup mold and chill.

Molded Rhubarb Salad

Provided by Carol Myers

Cook together:

   3 cups rhubarb
   1/3 cup water
   1/2 cup of sugar or 12 packets of Nutra Sweet
   1/4 tsp salt

Add:

   2 (3 ounce) package of jello (strawberry, cherry, raspberry)
   1/2 cup chopped walnuts
   1 cup celery
   2 cups of cold water

Mix all together and pour into a mold.  Chill overnight

Salads

The next section of this blog is for Salads