How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Monday, May 13, 2013

Grandma Mills' Banana Bread

Remember the days when you'd exchange handwritten recipes?  At my bridal shower, every guest brought a recipe card for some tried and true recipe that they could share so that I could start my own collection of recipes.   I just got a little nostalgic.

This is Grandma "D"'s banana bread recipe.  Simple.  Fast.  Easy.  And a historical piece.  Does ANYONE know what Oleo is anymore? (Just substitute butter or crisco, ya yuppy!)    This card is probably 50 years old.  Grandma D died just recently.  May 1st would have been her 103rd birthday!

I'm glad her legendary banana bread can live on through the Big Orange Binder!

Thursday, May 9, 2013

Taco Stuff

  Taco shells (hard and soft)
          1 ½ - 2 lbs ground beef
          1 block of Cheddar Cheese
          Head of Iceberg lettuce
          2 roma tomatoes
          1 small onion
          Sour Cream (16 oz)
          Refried Beans (optional)
          Guacamole (optional)


    3-4 chicken breasts
          Fajita sized tortillas
          1 block Colby/jack cheese
          Head of Iceberg lettuce
          2 roma tomatoes
          1 onion
          1 Green Bell Pepper
          1 Red Bell Pepper
          Sour Cream
          Refried Beans (optional)
          Guacamole (optional)

Mexican Chicken Lasagna

 1 package (8 ounces) cream cheese
          2 cups of colby/jack cheese blend
          1 medium onion
          1 can (28 oz) enchilada sauce
          12 corn tortillas
          3 cups chopped chicken breast (about 3 breast 
          Fresh Cilantro 

Chicken Tortilla Casserole

    1 poblano (or green bell) pepper
          1 ½ lbs boneless, skinless chicken breasts
          Southwestern Seasoning (I provide)
          1 can (15 oz) black beans, drained and rinsed
          1 ½ cups thick and chunky salsa
          4 cups broken tortilla chips
          1 block cheddar/Monterey jack cheese blend 

Chicken Tortilla Soup

          1 small onion
          1 jalapeno
          Taco Seasoning
          1 Garlic clove
          Chicken Broth (6 cups)
          Salsa (1/2 cup)
          1 lime
          2-3 chicken breasts
          Fresh Cilantro
          Tortilla chips
          Colby/Jack Cheese
          Sour cream (optional)
          Guacamole (optional)

Chicken Enchilada Ring

          Cooked Chicken (about 3 breast halves)
          1 can pitted ripe olives
          Block Colby & Monterey Jack Cheese Blend
          1 can (4 ounces) chopped green chilies
          Mayonnaise (½ cup)
           Southwestern Seasoning (I provide)
          2 Roma Tomatoes
          1 lime
          Corn tortilla chips
          2 packages (8 oz.) refrigerated crescent rolls
          Salsa & Sour cream
          1 (6-7 inch) flour tortilla (optional)

Homestead's 10-hour Crock Pot Potato Soup

I think this is what she told me.

1/2 an onion
5 pounds of peeled (or not) potatoes
chicken stock (or water with bouillon)

Cook in crock pot on low for 10 hours.
Use immersion blender just before serving to  mix in a block of softened cream cheese.  Serve with cheese and bacon.  Delish.  My family devoured it.