homemade sherbet

1 ½ cup water, dissolve ½ cup sugar in it (or fructose)
1 ½ cup orange juice
1/3 cup fresh lemon juice
1 cup crushed pineapple

Mix and freeze till ½ slushy and frozen. That is all – however, if convenient you can beat 1 egg white and blend into partly frozen sherbet. Stir occasionally. You can sweeten more – please your own taste buds!
glory to Grandma Violet

kringla's - Norwegian cookies

1 cup sugar
1 cup whipping cream (unwhipped)
1 cup sour cream
½ tsp salt
1 T vanilla
1 T baking soda
2 T baking powder
3 cups flour

Mix creams with sugar, first with a spoon - then an egg beater…so that sugar is fairly dissolved. Add vanilla. In separate bowl, combine soda, salt, baking powder & flour. Add combined ingredients to sugar/cream mixture. Cover and let set overnight in fridge. Before rolling, drop each small ball of dough in a bowl of flour to coat lightly. Then roll amount to pencil width and shape like a pretzel. Bake @ 450 for 5 minutes –very important to NOT overbake!!

glory to my mom, and all Norwegian peoples.

scalloped potatoes

¼ cup chopped onion
2 T butter
2 T flour
½ tsp salt
1/8 tsp pepper
1 ¼ cups milk
3 medium sized potatoes (peeled & sliced thinly)

Cook onions in butter. Stir in flour, salt and pepper, then add the milk. Cook & stir till bubbly. Remove from heat. Add cheese if desired. Place ½ potatoes in greased 1-quart casserole dish. Use half the sauce to cover, and repeat layering process. Bake covered at 350 for 35 minutes. Serves about 4.
glory to Meagin D.

tuna mac-divine

1 head broccoli (cut into flowerets & blanched)
8 oz cooked macaroni or pasta
2-3 hard-boiled eggs (sliced)
1 can tuna (in water)

Cheese sauce:
1T butter
1-2T flour
1-2 cups milk
1/2-1 cup grated cheese (of your choice)
salt & pepper to taste
: 1/4 cup mayonnaise, 1 clove crushed garlic

Blanche the broccoli & set aside. Boil the pasta (you can hard boil the eggs with the pasta too) and drain. For cheese sauce, you will need to make a simple white sauce with cheese. First, melt butter in sauce pan (over med heat), then add the flour. Stir together with a fork until you get a crumbly mixture (called a Roux). Add milk slowly while continuing to stir with your fork. Make sure the flour gets evenly mixed with the milk. It should get thicker as the milk heats up. Add grated cheese to thicken and add flavor (you can add optional garlic here). Add salt & pepper to taste. Remove from heat. Add optional mayonnaise here. Mix cheese sauce with pasta, tuna, eggs - and pour over broccoli in your casserole dish. Top with "French fried onion rings", bread crumbs, or crushed crackers - whatever you can find! Bake for 20+ minutes at 350 degrees.

glory to my mom!

banana tropical punch

2 cups sugar
3 cups water
2 (12oz) cans of OJ concentrate
1 large can of pineapple juice (46 oz)
½ cup lemon juice
5 ripe bana

Mix all together in a blender (slushy consistency) and freeze in 6 smaller portions (for later use). Pour 6 quarts (total) of ginger ale over the frozen slush. Optional: add 1 can of pina colada mix, put in blender with ice and water – till crushed/blended.
glory to momma McNabb, the amazing punch we had at our wedding (8.4.01)

buttermilk scones

2 cups flour
3 T. sugar
2 tsp baking powder
¼ tsp baking soda
½ cup cold butter, cut into small pieces
1/3 cup dried cranberries or raisins
1 T. grated orange peel
½ cup buttermilk
1 tsp. sugar
Preheat oven to 375ยบ (180C).

In a large mixing bowl, combine flour, 3 T sugar, baking powder & soda. Add butter; knead with your fingers to form fine crumbs. Stir in cranberries and orange peel (these are optional). Make a deep well in the center of the flour mixture and pour in the buttermilk (buttermilk can be made by mixing 1/2 cup milk with 1 tsp vinegar, and allow to sit for 5 min). Stir with a fork, until the dough holds together.
Pat the dough into a ball and knead on a highly floured board for 5-6 turns. Divide dough into two parts and shape each half into a smooth ball. Flatten each ball slightly into a 5 inch circle, and cut in half. Place the four semi-circles on an un-greased baking sheet, with halves facing each other to form two rounds. Sprinkle with sugar. Bake for 10 minutes. The scone halves should puff up and touch each other on their cut edges. With a sharp knife, quickly slash a cross ½ inch deep across the top of the scones. Return to oven and bake about 20 minutes longer until golden brown. Enjoy with jam or butter! You can also drizzle with powdered sugar icing (pictured above).
glory to Susan D, one of my fave people

easy applesauce

8-10 sweet flavored apples
1/2 cup water
cinnamon to taste

Peel, core & slice apples. Add water, and cook in a pressure cooker for 20-30 minutes on low heat. Remove from heat and mash (either with a fork, or blend in a food processor for smoother consistency). Add cinnamon to taste. No sugar needed (though you can add some if you want a sweeter taste)!

maple syrup

1 cup white sugar
1 cup brown sugar
1 cup boiling water
1/2 tsp maple flavored extract
1/2 tsp vanilla

Combine sugars & boiling water in a saucepan over med heat, stirring constantly for 3-5 minutes (or until sugars dissolve). let simmer, while stirring for another minute. turn off the heat, and stir in the maple & vanilla extracts. we store the syrup in a container in the fridge for later usage.
glory to Wycliffe cookbook

basic muffins

1 ¾ cup flour
3/4 cup sugar
1 ¾ tsp baking powder
1 egg + 1 egg yolk beaten
½ cup melted butter
1 cup milk
1 tsp vanilla
¼ tsp almond extract
1 cup your choice of fruit

Combine first 3 ingredients, then combine the last 5 ingredients. Add wet ingredients to dry - mix just until moist. Fold in apples, blueberries, nuts, banana or whatever you want (1 cup)

Sprinkle with crumb topping:
3T flour
3T brown sugar
2T soft butter

Bake at 400 F (190 C) for 15-20 minutes!!

glory to Jen Namba! her muffins always turn out better than mine too!


3 cloves garlic – crushed
3 cups cooked garbanzos (soaked overnight with 2T salt, then pressure cooked for 25 min)
2 T tahini/sesame paste
¾-to-1 tsp salt
6 T lemon juice

Optional: (I like all three options!)
cumin or cayenne
parsley or cilantro
2 green onions

Blend in a food processor and enjoy with pita bread!
glory to Kristen McNabb/Ganim, with some extra options

teriyaki marinade

1 cup soy sauce (or tamari sauce)
1/2 cup water
1/2 cup orange juice
1/2 cup white sugar
1/4 cup brown sugar
1/4 cup Worcestershire sauce
3 T distilled white vinegar
3 T vegetable oil
1/3 cup dried onion flakes
2 tsp garlic powder
1 minced clove of fresh garlic
1 tsp grated fresh ginger

In a medium bowl, mix the soy sauce, water, OJ, sugars, Worcestershire sauce, vinegar, oil, onions, garlic powder, garlic & ginger. Stir together until sugar dissolves. there you have it!

homemade yogurt

This is a really great way to make yogurt! There are endless possibilities of flavors, and you can cut back on the sugar too. After your first batch, you just use a tablespoon of your own homemade yogurt as your starter, instead of store-bought.

4 cups water, divided
1 1/2 T plain yogurt with active cultures (this is your starter)
1 3/4 cups dry milk powder

(you can also use 4 cups whole/non-fat/low-fat milk instead of the water & milk powder, its up to you)

Pour 2 cups of water into a sealable container (1 quart), and stir in the starter-yogurt until completely dissolved. Whisk in powdered milk until completely blended. Fill with remaining water, and stir. Close the lid, and set in a warm place for 12-15 hours. You can use your gas oven (turned off), or a heating pad/in a cupboard (around 110 degrees). Refrigerate & chill before serving. Makes about 4 cups!
glory to many who have gone before me: mom, Scout...and the Mirage Restaurant (my starter)
Yogurt is the result of milk that has fermented and coagulated because it's been invaded by friendly bacteria. This is accomplished naturally by keeping the milk at about 110°F for several hours. The end result is a creamy-textured yogurt with an astringent, slightly tart taste. You can flavor with fresh fruit, added sugar, or any creative addition.

whipped cream

2 cups heavy cream
1 tsp sugar/confectioner's sugar
1/2 teaspoon vanilla extract

Whip the cream in a medium bowl, until you get formed peaks. Then add sugar & vanilla. You will need an electric mixer to get the cream to become stiff. Chill until you are ready to use.
great for pies, yogurt pie, topping for pancakes/waffles....so many things!
glory to?? yikes....not sure who taught me this one

simple graham cracker crust

1 1/2 C finely smashed graham cracker crumbs (I usually mash them in a large ziploc, to keep the mess contained)
1/3 cup white sugar
6 T butter/margarine, melted
1/2 tsp cinnamon (optional - depends on the pie flavor)

Mix together the graham crumbs, sugar, melted butter/margarine & cinnamon until well blended. Press the mixture into an 8-9 inch pie plate. bake @ 375F (190C) for 5-7 minutes, then cool. you can choose to not bake the crust - if so, chill for about an hour.
glory to my mom, and a few adaptations

tom kha khai - boiling ginger chicken soup

½ can coconut milk
3 breasts of chicken
Sweet & sour packet (powder)
Chicken bouillon
4-5 cups water
3-5 cloves of garlic
Onion (about ½)
Lemon grass
Serrano peppers
Green bell peppers
Ginger root
*shrimp or pork – optional

In medium sized wok: bring to boiling, ½ can coconut milk, 2 tsp. sweet & sour powder, and one chicken bouillon cube – till it smells tasty. Add chicken breasts (cubed) and bring back to a boil. Cook thoroughly.
In large pot: begin boiling water – add garlic and onion, salt and lemon grass (cut into ½ inch slices)
When ready: combine in large pot – along with veggies, peppers and ginger root. Simmer and serve! Goes well with white rice!

glory to Master Wee Donchai (& Thailand)
we learned this when he visited in 2003

flour tortillas

4 ½ cups flour
2 ½ tsp salt
2 ½ tsp baking powder
5 Tbsp warm butter
1 2/3 cups warm milk (set out for 20-30 min)

Sift all dry ingredients into a large bowl, then add wet ingredients; mix well. Knead dough with your hands people! Separate into balls, and roll flat on a floured surface. Cook on a flat skillet @ medium heat for about 1 minute on each side. Serve warm! Makes about 12-14 tortillas.
glory to Scout
McNabb 2006 fave recipe

strawberry yogurt pie

1 graham cracker crust
8 oz. carton whipping cream (or make your own)
8 oz. strawberry yogurt
1/4 cup strawberry jam
Fresh strawberries to top

Beat the cream with an electric hand mixer until thick, adding 1 tablespoon of sugar to sweeten. Fold in yogurt and jam until smooth and creamy. Fill the crust and freeze for at least 2 hours. Top with fresh fruit and whip cream, slice and serve! So delicious!
glory to Justin's mom, Rachel - its Justin's fave!
McNabb 2005 fave recipe

spicy Mexican salsa

6 Tomatillo tomatoes (green)
- or -
4 large red tomatoes
(or a combination of the two)
1-2 Jalapeno peppers (spicy)
1 Salerno pepper
2 lg garlic cloves, minced
¼ med onion, chopped
½ cup cilantro, approx.
1 lemon, freshly squeezed
1 T sugar
½ avocado
salt (to taste)

Wash all veggies, and finely chop each ingredient (especially the peppers, garlic, onion and cilantro). To be true to the Mexican culture - we use a molcajete (a mortar & pestle) but you can use a blender or food processor. Grind/blend for 20 seconds (until desired consistency). Strain liquids if desired. Enjoy with your favorite tortilla chips*! Serves about 6.
Justin learned this recipe while living in the mountains of Mexico in 99.
glory to Mexico
McNabb 2004 fave recipe

chinese chicken salad

4 chicken breasts (cubed)
teriyaki sauce
1 head green cabbage (chopped thin)
¼ head red cabbage (chopped thin)
8-10 green onions (chopped)
1 bunch cilantro (chopped)
1 pkg. uncooked ramen noodles (crushed)
1/8 cup sesame seeds
¼ cup chopped peanuts
¼ cup olive oil
¼ cup peanut oil
½ cup seasoned rice vinegar
1+ tsp. sugar

Cut the chicken breasts into bite-sized pieces, and fry in a skillet over medium heat till cooked thoroughly. Pour about ¼-½ cup teriyaki sauce* over the chicken for flavor, and continue frying; set aside to cool. Wash & chop the veggies, and combine green & red cabbage, green onions, and cilantro into a large salad bowl. In small skillet fry peanuts, sesame seeds and ramen noodles in a tablespoon of olive oil till lightly browned; set aside. Combine oils & vinegar (in a container with a lid) to create the dressing. Add sugar to taste and shake well. Combine greens, chicken and nutty ramen topping in your large salad bowl. Pour dressing over the finished salad, toss and enjoy! Beware – this salad is addicting! Serves about 6 people.
glory to Diane Syres
McNabb 2003 fave recipe

a few disclaimers...

this is not my own recipe site! i am not a chef or a gourmet guru in the kitchen. i am basically an average stay-at-home mom, seeking to feed my family healthy, well-rounded meals - and do it on a thoughtful budget. many of the recipes i hope to include here are just ones that we love, and that are relatively easy to prepare, and mostly by scratch. i never knew it could be done! so even though these might be basic recipes, maybe it will be somewhat different to the way you are used to preparing meals. maybe not! either way, have fun exploring and experimenting with me!

...and i will always give glory (credit) to the original chef!...or whoever passed it along to me :)


today we bought a bread machine...and its very fun. we have made 2 loaves thus far, and i wonder why i ever bought bread before. its so easy, and the aroma alone is worth the work. then you get to savor the taste afterwards. yummmy!! buying this large appliance was quite the adventure. justin went to a bunch of electronic/kitchen appliance departments and called me everytime he located a breadmaker. I would then look up online the different brand & model to see if we would be able to download the manual in English. none of the models he found were online, and the one brand we did find - was a discontinued model! its funny, but they still carry it here in our remote area of the world! a friend here bought this same machine years ago, and she wrote the company to ask for an English manual. she was sent a photocopy, so she shared it with me! gotta love your friends. justin just made the 2nd loaf himself, so that says a LOT about how easy & scrumptious this bread is (did i mention he got to bargain for it too?).

here's the finished product:

ME; the convenient cook

i grew up on healthy foods, thanks to my beloved mom. she was amazing when it came to serving my brother & i the most natural foods she could find. it wasn't too hard, growing up in Santa Cruz - but i know she sacrificed much of her hard-earned money to create healthy meals. i guess you never really appreciate those kinds of things, until you attempt to do it for your own family (thanks mom!). when we were first married, we made lots of simple meals - trying to learn new recipes along the way. most of my cooking skills consisted of thawing out some meat, adding some spices/pre-made sauce, steaming/stir-frying some veggies, making rice/pasta out of a box (complete with flavors), or the good ol' barbeque! i thought i was an OK cook, but i knew there was more to learn! not until we moved half-way-across-the-planet did i realize how little i knew about cooking. herein lies the journey.