National Association for Members [ NAM ]

Recipes for the 'LAZY COOK'

Hot Water Pie EASY, PERSONAL PIZZA POPCORN COOKIES
Sugar Cream Pie   Breakfast Popcorn...

'PUMPKIN' PIE for Diabetics

   
"FOODOLOGY" 101    


Tough Times

I remember when I was a lad - times were tough.
Mom still found a way to make a ‘treat’ for my brothers and I.

Try it...

Hot Water Pie

1 c.
1/2 c.
Pinch
1-1/2 c.
1 tsp.
dash

sugar
flour
salt
boiling water
vanilla
nutmeg
  • Mix Sugar, Flour, and salt, vanilla, add boiling water
  • Slowly Pour into Unbaked Pie Shell
  • Sprinkle with Nutmeg
  • dot with butter.
  • Bake at 450 deg. for 12 mm.
  • Reduce to 350 deg.
  • Bake 30 Minutes more.

When times got better it was...

Sugar Cream Pie

1 c.
4 1/2 Tbs.
Pinch
1 small 
1/2 c. 
1 tsp.

white sugar
Flour
salt
whipping cream
evaporated milk
vanilla
  • Mix dry ingredients and gradually add milk and vanilla until well mixed.
  • pour into unbaked pie shell and
  • dot with butter then
  • bake at 400 deg. for 45 min.

POPCORN COOKIES

4 cup freshly popped corn that has been coarsely chopped in your food processor
1 cup chopped nuts (I used peanuts-not chopped)
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon baking powder
3 egg whites
  1. Preheat oven to 300 degrees
  2. Combine chopped popcorn with the nuts.
  3. Beat egg whites until frothy, add salt and baking powder.
  4. Continue to beat whites until stiff.
  5. Add sugar gradually and beat until well blended. (This is when it gets really stiff.)
  6. Fold beaten whites into popcorn/peanut mixture.
  7. Drop by teaspoonfuls onto greased baking sheet about 2 inches apart.
  8. Bake at 300 degrees for 12‑15 minutes or until browned.

Makes 2-dozen cookies.

You better use some popcorn now - before they use it all to make gas for our RVs.

A "HUSBAND'S" RECIPE
FOR FAST, EASY, PERSONAL PIZZA

WARNING
this recipe is not approved by anybody's wife!

OK, try this:

  • Open a tin of those inexpensive readymade biscuits.
  • Remove one and smosh it up in your fist 8 or 9 times.
  • Then spread it out as big (and as thin) as you can.
  • Make the top of it red with anything that has tomatoes in it (ketchup, pizza sauce, spaghetti sauce, tomato paste, etc...).
  • Sprinkle some finely chopped onions, small pieces of pepperoni, shredded cheese (salt and pepper?) on top.
  • Bake it in the oven at the temperature specified on the tin that the biscuits came in.
    (I use one of those small electric ovens found in most motorhomes.)

5-7 minutes later, you probably have something edible (and I think, tasty).

Make several. The wife will probably want one too.

Who says husbands can't cook.
We can do anything! (And sometimes it works the way it is supposed to.)

Dan

CAN’T FAIL PUMPKIN PIE

(No pumpkin, no sugar, no crust)

I like to cook. It’s fun – I just don’t like recipes!

I fully expect that someday one of my ‘inventions’ will result in a new form of plastic or a perpetual energy source. Still, I have about an 85% success rate. People usually tell me that my stuff tastes pretty good (until I tell what the ingredients are).

Here’s one for diabetics and weight watchers…

Guidelines…

1 medium butternut squash

1. Cut it in half

2. Place it face down in the oven or microwave

3. Cook it until it is tender.

4. Set it aside to cool.

An 8 or 9 inch deep pie pan (I like the glass ones).

5. Spray the inside with non-stick spray.

6. Coat the inside with cornmeal.

7. Reserve the left-over cornmeal.

  • Remove the meat from the squash with a spoon and place it in a mixing bowl. Mix just a little bit.

  • Mix in 1 teaspoon each of cinnamon, dry ginger, and nutmeg and the left over cornmeal.
    You can also add a teaspoon of pumpkin pie spice if you like it spicy.

  • Add “Splenda” sugar substitute to taste.
    I start out with 8-12 packets, taste, and then add more until it tastes sweet enough.
    THEN ADD 4 EXTRA PACKETS

– we’re not finished adding ingredients.

  1. Now mix in 2 tablespoons all-purpose flour, then 2 eggs.
  2. Add (skim) milk until you have the consistency of a thick pudding.
  3. Add some raisins if you want. I use a couple of big fists full.
  4. Pour mixture into the pie pan, top with a lot of pecans.
    I also place pecans down the sides of the pie pan around the edge of the pie.
    NOTE: don’t mix the nuts in with the raisins – they won’t taste good.
  5. Bake in a 325 degree oven for about 30-45 minutes or until the top and sides brown.
  6. Let it cool, cut and serve with light or low calorie whipped topping.

 

"FOODOLOGY" 101

I like to cook. I;m not such a great chef - but I like to cook. People often like what I cook but my best friends have learned to not ask what's in it.

I once made barbecue beef for about 300 people at a festival in our community. Cooked it too long and scorched it.

The first few people asked what it was and I told them barbecued beef. They didn;t like it - threw part of their sandwiches away.

I put up a sign: "Brandied Barbecue". Thereafter EVERYBODY liked it. It was all eaten. They knew that scorched barbecue didn;t taste good, but "Brandied Barbecue", now that was an experience for the palet.

My next experiment will be to drain the juice off of two cans of pork-n-beans. Dice up a couple of green apples and a some sweet onions (Vidalia, etc.). Put it in a baking dish. Then I will stir it all up, sprinkle sliced almonds on top and bake it until the almonds are toasted.

It could work!

Dan Hopper

 

Popcorn to the Rescue!

I’ve been told that my great-grandfather, Thompson Hopper, invented a way to use popcorn as a cereal. Don’t know what his secret was but here’s mine...

  1. Fill a large bowl half full of popped corn.
  2. Sprinkle some sweetener and a dash of cinnamon over it.
  3. Pour milk over it.
  4. Eat!
  5. Really — it’s good.