1/2 cup chicken broth
1/2 cup milk
2-3 TB flour
Salt, pepper
Onion powder or minced onion (about a tsp) (or fresh onion, just saute with celery)
1 clove garlic, minced
Celery, chopped (I use about two ribs)
EVOO (tb or so)

Heat the broth and milk with salt and pepper. Saute celery and garlic in oil, and once soft and a just beginning to brown, set aside.

Once milk/broth mixture gets to boiling, add in the flour and stir until thickened. Add celery at the end.

Freezes great. This makes one can of storebought stuff - I normally make this 10-12 ‘cans’ at a time for the freezer.

1/2 sm. onion
3 cloves garlic, minced
3 TB EVOO
2 TB flour
8 oz tomato sauce
1 tsp. chili powder
1 c water
1 tsp sugar
1 tsp cumin

Saute the onion and garlic in the oil. Add the flour and blend well. Add to that the sauce and remaining seasonings and cook for 10-15 minutes.

I’ve seen some recipes calling for upwards of 1/4 CUP of chili powder, so as with everything season to taste. We’re just not that daring

This is another recipe from my mother in law, and a family favorite!

1 can white or yellow corn, drained
1 can green beans, drained
1/2 c chopped onions
1 can condensed cream of celery soup (or see recipe on this site for homemade condensed cream of celery soup!)
8 oz sour cream
1/2 c grated cheddar cheese
1 pkg ritz
1 stick butter
1/2 c sliced almonds

Layer your vegetables, soup, cheese and sour cream as desired. I usually layer corn, cream of celery soup, corn, sour cream, cheese. You can do it however you wish. Melt the butter, crush the ritz crackers and fry them and the almonds in the butter.

Top the casserole with the fried ritz cracker mix and bake at 300 degrees (F) for 30 minutes.

You will need tuna cans with both ends removed, or heavy cardboard rings covered in foil. Other narrow tin cans can work if they are about the same width as a tuna can.

Stir until honey, salt and milk have dissolved. Set aside.

In a separate bowl combine
2 1/4 tsp. yeast (or one packet)
1/8 tsp honey
1/3c warm water

Let sit for about 10 minutes until foam appears, then…

Combine milk mixture into yeast mixture and add two cups of bread flour. Stir with a spoon, the mixture will be far too wet to use a dough hook and a mixer.

Cover and let rise half an hour. Mix again with a spoon and add 1/2 tsp. salt.

Preheat griddle to 325 degrees. Lightly spray your griddle and tuna can rings with a nonstick spray. You should only have to do this once. Use a ice cream scoop or 1/8c measuring cup and fill rings until 1/3 full or so. If you have too much, the batter will overflow and make a mess. Too little will produce very thin muffins.

Cover with a flat lid or a cookie sheet and cook 8 minutes per side.

I’ve also cooked these on a dry skillet on medium-low, 1/4c batter per ring and cook 8 minutes per side, uncovered.

While not exactly like Lofthouse (they could be tweaked), they certainly have a lofthouse taste.

2 eggs
2 c sugar
2 c shortening
2/3 tsp salt
2 tsp baking powder
2c heavy cream
2 tsp vanilla extract
4 c flour, give or take (form a soft dough)

Cream eggs, sugar and shortening. Add the rest of the ingredients and mix until well combined. Plop by the spoonfull onto a parchment lined baking sheet and bake in a 350 degree oven 8-10 minutes, or until you notice the bottom browning slightly.

Eat as is, or ice with your favorite frosting.

You can cut this recipe in half, the full recipe makes a ton!

2 cups sifted all purpose flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp sugar
1/2 cup butter
2/3 cup milk

Combine dry ingredients and mix. Add the butter and cut it in with two knives or a pastry cutter until the mix resembles oatmeal. Add the milk and mix until dough forms. Turn onto lightly floured surface and knead 10-12 strokes. Roll out until dough is 1/2 inch thick and cut your rounds.

Bake at 450 F 10-12 minutes. I like to bake on parchment paper.

1lb ground beef
1/4 cup onion
1/2 tsp salt
1/4 tsp garlic powder
1/2 cup ketchup or bbq sauce
1/4 c sour cream
biscuit dough (either frozen, canned, or homemade. recipe is on this site for a homemade version)

Brown the beef with the onion, drain if necessary. Add the seasonings and sauce, stir in the sour cream last. Roll out the biscuit dough into 10 squares. Add 1/4c filling and fold over. Use fork or fingers to crimp the edges. Add a slice or two in the top as a steam hole. Bake on an ungreased cookie sheet at 375 F for 10-15 minutes.

these freeze great - lay them on a cookie sheet uncooked. Once solid, place them into a bag or container. To heat, follow cooking directions above.

This is a simple meatloaf recipe we just threw together one day and it’s been a favorite ever since!

2lb ground chuck
1/2 tsp salt
2 eggs
1c Italian breadcrumbs (see recipe on this site)
1/2 c parmesan cheese
2/3 c ketchup (I think the ketchup recipe is on this site also in condiments or ingredients)
1/4 tsp pepper
carrots
potatoes

Combine everything except carrots and potatoes. Shape into a loaf and place in a roasting pan. Peel and chunk the amount of veggies of your choice in the roasting pan around but not on top of the meat. Cover and cook in a 350 F oven for 30 minutes. Remove, coat the top of the meatloaf with a thin layer of ketchup, cover and bake another 30 minutes.

Alternatively, you can use BBQ sauce in place of ketchup. You can also turn this into a crockpot meal and cook on low 6-8 hours. I like to use a lot of vegetables in the roasting pan so we can get a decent amount of leftovers for the next day.

1lb ground chuck
1/4 cup Italian breadcrumbs
1 tsp salt
3 cloves garlic, minced
1 tsp basil
1 md onion
1 egg
1/4 parmesan cheese
2 tb water
1/8 tsp black pepper

Combine all ingredients and shape into small balls. Broil 8-10 minutes, turn, and broil another 8-10 minutes. May be frozen - if freezing broil about 5 minutes per side, cool, and lay on a cookie sheet until solid. Place in a bag and reheat in the oven to finish cooking.

To make these I take some flour tortilla shells (homemade or storebought, homemade recipe is on this site if you’re interested), some shredded cooked chicken (usually leftovers from a roasted chicken), shredded cheddar cheese, some mild salsa and melted butter. Grease a cookie sheet with the melted butter, and layer chicken, salsa and cheese (in that order) on a tortilla shell and put another one on top. Brush the tops with butter and bake in a 425 degree oven for 5-7 minutes.

Simple, quick, and yum. Can be frozen (unbaked).