Multi-grain Blueberry Muffins

I created this recipe by tweaking a couple of other recipes. The flour quantities are estimates. I actually put red wheat and oats into my wheat grinder together, and I estimated that I put twice as much wheat in as oats. I got about 3 cups of the mixture and just used white flour for the 4th cup. It should be pretty close. Also, I originally used 1.5 cups of sugar, but I think it was a little bit too sweet still, so I would reduce the sugar to 1 cup. I also think you could put more blueberries in than I did. You could probably put in as much as 3 cups of blueberries if you like more fruit in the muffins. I baked the muffins for the full 25 minutes, and the oven was definitely up to heat when I put them in.

Multi-grain Blueberry Muffins

1 c butter, softened
1 c sugar
2 teaspoons vanilla or a splash of pure Mexican vanilla
4 eggs
1 c milk
1 Tbsp + 1 tsp baking powder
A pinch of salt
1 c white flour
2 c whole wheat flour
1 c oat flour
2 c frozen blueberries

Beat butter, sugar, and vanilla together until well-mixed and smooth. Add eggs and milk and beat into mixture. Dump in flours and sprinkle baking powder and salt. Mix all together with beaters or a spoon until well-mixed, but not over-mixed. Fold in blueberries.

Spoon mixture into cupcake wrappers in a cupcake tin. Bake at 375 degrees for 20 - 25 minutes or until golden brown. Makes 24 - 28 muffins.

Lemon Meringue Pie

This comes from a recipe book of my dad's mom. I love this pie!

Lemon Meringue Pie (From Grandma A.L.B.)

1 c sugar
4 1/2 Tbsp cornstarch
Grated rind of one lemon
1/4 c lemon juice
1 Tbsp butter
2 egg yolks

Mix well in top of double boiler and add 1 1/2 c boiling water very slowly. Cook over boiling water until thick. Cool. Pour into baked pie shell.

2 egg whites
4 Tbsp sugar

Beat egg white until stiff. Add sugar. Spread on top of lemon pie filling already in pie shell. Brown in a low heat oven (less than 325 degrees). Serve.

Tomato Relish

This actually came from our grandmother, our mom's mom. This is the canned relish that Mom always made growing up! Yes, it is a huge quantity because it is meant to be canned! We had this a lot on with roasts growing up, especially for Sunday dinner! I even liked it on my roasted potatoes.

Tomato Relish (from our Grandmother Mary O)

30 ripe tomatoes, chopped into pieces
12 large sour apples, chopped into pieces
10 large onions, chopped into pieces
1 quart vinegar
1 quart sugar
6 green peppers, chopped
4 Tbsp mustard
4 Tbsp salt
1 tsp allspice
1 tsp cinnamon
1/2 tsp ginger

Make sure everything is chopped finely. Mix all the ingredients together. Bring to a boil for 2 hours, and then bottle.

To bottle:

1. Sterilize jars only with washing or putting jars in boiling water.
2. Take new lids and put into hot, boiled water.
3. Set jars in hot water, as well.
4. Pour relish into bottle.
5. After wiping the edge of the jar, place the lid on top.
6. Screw on lid.

While cooling, the center part of the new lid should pop down.

Spinach Chicken Pasta Salad

Similar to the last entry, I'm adding this because another aunt of ours always seems to have delicious recipes. This one is from our Aunt Helicopter.

Spinach Chicken Pasta Salad (from Aunt Helicopter)

16 oz bow tie pasta, cooked
2 c cooked, chopped chicken

Marinade:

1 c oil
2/3 c white wine vinegar
1/2 tsp pepper
2/3 c teriyaki sauce
6 Tbsp sugar

Pour marinade over pasta and chicken. Mix well. Let it marinade overnight. Stir once, and just before serving add:

1 bag fresh spinach, torn in pieces
1 small can mandarin oranges
1/4 c toasted sesame seeds
16 oz pkg craisins
1 bunch green onions, chopped
6 oz honey roasted peanuts

(And I think peppers would go great in this!)

Mandarin Spinach Salad

I think I had this at either a bridal shower or a baby shower that my sister-in-law hosted at her house. I enjoyed this!

Mandarin Spinach Salad (from J)

1 6 ounce pkg baby spinach
1 11 ounce can mandarin orange segments (save the juice!)
1/2 med red onion, thinly sliced
2 Tbsp sliced almonds
Bacon (crunched up)
Craisins
Mushrooms

Combine. Serve with dressing on the side.

Mandarin Sesame Vinaigrette

1 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 c olive oil
1 Tbsp sesame oil
Mandarin orange juice from the can
Sesame seeds or poppy seeds

Combine and stir well before serving.

Raman Cabbage Salad

This is another one that Aunt Carol brought to a family gathering and Mom started to make it after that. It's another surprising mixture.

Raman Cabbage Salad (Mom via Aunt Carol)

1 medium head cabbage, shredded
6 green onions, chopped
1 pkg Raman (chicken flavored), crushed
1/4 cup butter
1 20 ounce pkg slivered almonds

Sauté almonds and noodles in butter. Cool. Combine cabbage and onion.

Dressing:

1/2 c vegetable oil
1 tsp sesame oil
1/3 c sugar
1/3 c rice vinegar
1 Tbsp soy sauce
Optional: Raman chicken flavoring packet

Mix everything together. Serve. Put the sautéd items in the salad right before serving, as putting them in beforehand can cause the noodles to get soggy.

Crookneck Squash

Dad doesn't even really like squash very much, but he made this sometimes when we had squash from the garden! I developed a taste for it cooked this way.

Crookneck Squash (Dad)

1 squash, cut into slices
2 tsp olive oil
A few shakes of garlic salt

Heat in the microwave for 3 minutes. Halfway through heating, pause and stir. Finish heating squash. If more than one squash is being prepared, the time should be adjusted. Add a minute and check on it after that point.