Crispy Rice Bars

Family favorite.  Sent to many for college finals weeks. 5/92 Allen's preschool early b'day party; 9/92 Eli's preschool   9/94 - Eli's kindergarten; 2/95 Alleghany Cross Country Ski trip; 5/07 sent to Allen at Cornell.  These are as good as candy bars.

1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
6 oz pkg butterscotch chips - don't get off brand, because they don't melt properly.
6 oz pkg chocolate chips
You can double up on the chips, and no one complains.

In a saucepan, heat corn syrup  and sugar over low heat, until boiling.  Remove from heat.  If you over heat at this point, your result will be very hard, crunchy bars instead of chewy bars, so be careful.  Add peanut butter.  Put rice krispies in a large bowl, and pour the sauce over them, mixing well.  Spread into a grease 9x13" pan.  Even better, line it with parchment paper and spray with Pam.
In a glass or ceramic bowl, melt chips in the microwave and mix together.  Spread over the pan like frosting.  Let cool.  Cut into bars.  I take it out of the pan and put it on a large chopping board.  Then I use a giant knife to cut it so I can put my hand on the back of the blade and push down, rocking the knife back and forth.  If you cut the first bunch very near the short end of the block, you'll have ones that are too small to serve, so you get to eat those.

Breadmaker Mix from Make-A-Mix Cookbook

The Make-A-Mix cookbook is by Karine Eliason, Nevada Harward & Madeline Westover.  Please buy it, to support the authors.  This is a great cookbook with many wonderful mixes and recipes that will become staples in your home.

I used 11 cups white flour and 2 cups white wheat flour.  I didn't have any bread flour.
I made 4 sub rolls for meatball subs, using the large loaf.

13 cups bread flour
2 Tbl salt
1/2 c sugar
1/2 c instant nonfat dry milk

To make small loaf:
1 1/2 tsp yeast
2 1/4 c breadmaker mix
1 Tbl butter or oil
3/4 c warm water

To make large loaf
2 tsp yeast
3 1/2 c breadmaker mix
1 1/2 Tbl butter or oil
1 1/4 c warm water

Mix and bake on Light setting per breadmaker instructions.
Combine all ingredients in a large bowl.  Stir together to distribute evenly.  Label and package in six (2 1/4 cup) containers for 1 lb loaves, or four 3 1/3 cup containers for larger capacity bread makers.  Store in a cool, dry place.  Use within 6 months.  Makes about 14 cups Breadmaker Mix.

Variations:
Cinnamon Raisin - To the basic recipe add 1/2 cup raisins and 1 1/2 tsp ground cinnamon.  Glaze with powdered sugar glaze, if desired, while still warm.

French Bread - Eliminate the butter or oil.

Sweet Bread - Add 1 Tbl sugar with dry ingredients.  Break 1 egg into measuring cup, fill cup with water to amount called for in recipe.

Herb Bread - Add 1 1/2 tsp dry herbs (rosemary, basil, dill, etc.)

Homemade French Fried Onions

HOMEMADE FRENCH FRIED ONIONS 

2 lg. onions, sliced into very thin rings
(I used a mandoline type slicer)
2 c. milk or buttermilk
2 c. all purpose flour
salt & pepper
oil for frying 

Soak onion slices in milk for 5 - 30 minutes.
Heat oil in large skillet or deep fryer. (You'll want it at least 1/2" deep) 
I used tongs to remove a handful of onions from the milk and drop them into the flour; toss to coat. Fry in batches, stirring as needed. Drain on paper towels. They'll crisp up very quickly.  Crumble when cool and use in green bean casserole or to coat chicken....or just to enjoy plain.  MMM! 

http://thebetterbaker.blogspot.com/2015/01/homemade-french-fried-onions.html

Venison Tortilla Casserole

I invented this, and Bart and Irene loved it.  Said I needed to write down what I did in my blog.

1 1/2 lbs venison cut into bite sized pieces. (could use ground meat)
1 can black beans
1 can cream of celery soup (could use cream of mushroom)
1 1/2 cups sour cream
taco seasoning
sliced banana peppers (a can of chopped chilies would substitute well)
shredded colby jack cheese
tortillas
3 Tbl minced garlic
olive oil or bacon fat
1 yellow onion, minced

Fry venison, onion and garlic in oil until browned.  Turn off and add drained black beans and sprinkle with taco seasoning.
Preheat oven to 375.
Mix soup, sour cream and peppers or chilies.

In a casserole dish, rip and sprinkle tortillas until about 2 layers deep.  Put half the meat and bean mixture over this.  Sprinkle with coating of shredded cheese. Spread with half the sour cream mixture.  Repeat.  Cover with another coating of shredded cheese.  Cook about 30 minutes, or until hot and bubbly.