Crochet Fun

Christian, crochet, free patterns

♥In Loving memory of Edith Ann Webb♥

Laundry soap Recipe 

1/3 bar Zote or Fels-Naptha soap, cut in chunks or grated

1/2 cup Washing soda

1/2cup Borax

1Quart water heated on medium on the stove until soap is melted. Mix in powders. Add 1-1/2 gallons hot water directly from the faucet. Mix well. Let it sit overnight. Shake or stir.Keep in old detergent bottles. Use 1/4 cup per load laundry or more for dirtier clothes. My closest Walmart sells both soaps near the Borax in the laundry detergent aisle (possibly because I emailed them the recipe and requested they carry the products). This laundry soap is way cheaper to make than buying detergent ready-made.

 

 

Fabric Softener

18oz bottle Hair conditioner any fragrance (I use White Rain brand or Vo5 from Dollar Tree)

3 cups White Vinegar

6 cups Hot water

Mix all together well.

Use 2-4 Tablespoons in the fabric softener dispenser per load. I use mainly Ocean Breeze scented so that the guys clothes don't smell like flowers.

Tater salad

Ingredients:

5-6 medium size yellow potatoes

6 TBS Buttermilk Ranch dressing

4 TBS Light mayonnaise

1 ½ TBS Bacon pieces

2 TBS chopped Scallion onions

Boil potatoes, drain. Mix dressing and mayo together first then add bacon and onions. Add potatoes to mixture. Stir well. Let cool in fridge overnight or for a few hours.

By Amanda & Andrew Roman

 

Chicken Noodle Soup

Ingredients:

1 Chicken breast

2 chicken thighs

3 large carrots

12 oz. Amish noodles

¼ onion

3 Qts. Water

Boil chicken until done. Remove skin and bones. Cut into ¾-1 in. Pieces. Put chicken pieces back in same water. Boil with carrots and onions until tender. Add noodles, boil until tender and add Mrs. Dash. Enjoy.

By Birde Roman

Loose Leaf Tea

Ingredients:

Heaping 1/3 cup loose leaf tea

1 QT boiling water

1 1/8 cup sugar

3 Qts. Water

Boil water in a 1 QT pan. Add heaping 1/3 c. loose tea. Let boil for 1 minute, stirring so that it doesn’t overflow. Turn burner off and let tea set for 25 minutes. Strain tea into a 1 gallon jug. Add sugar. Stir and continue pouring water through strainer until filled. Press tea grains to get all the liquid out. Stir well until sugar is fully dissolved. Keep in fridge no more than 1 ½ days. Serve with ice and enjoy.

By Birde Roman 

Chili

Ingredients:

1 28 oz. Can diced tomatoes

1 15.5 oz. can Great Northern beans

1 16 oz. Can Navy beans

2 15 oz cans Kidney beans

¾ lb. hamburger cooked & drained

½ small onion chopped finely

1 packet chili seasoning

Puree half the can of tomatoes and put both parts in a 5 QT pot. Drain liquid from all beans and add to pot. Add onion. Add cooked hamburger and seasoning. Cook on medium for 20 minutes.

By Birde Roman

 

Pork Chops

Ingredients:

Pork chops

KRAFT Mediterranean dressing

Baking pan

Frying pan

Aluminum foil

Lightly line the baking pan with dressing. Put pork chops in and lightly cover with dressing. Let set in fridge 8 hours or overnight covered. Uncover and put in frying pan. Fry on Medium-high until done.

By Beverly Timmons

 

Corn Chowder

Ingredients:

4pkg bacon

9TBS bacon grease

6TBS flour

8-10c. Milk 2% or whole

8 cans creamed corn

2-3 cans diced potatoes

2c. Celery chopped

1c. Onion

Fry four packages of bacon and keep in a separate bowl. Add to chowder right before serving. Heat bacon grease in large soup pot. Add onion and celery. Cook until onion is tender. Add flour and stir until mixture is bubbly (5min). Remove from heat and add milk. Heat until boiling. Stir constantly. Mixture will thicken into a chowder base. Add corn and potatoes. Heat until hot enough. Sprinkle on bacon. Ready to eat.

By Beverly Timmons

 

Little Pizza

Ingredients:

1 can of refrigerated biscuits

1 jar of banana peppers

1 jar of pizza sauce

1 package of shredded cheese

1 pack of turkey pepperoni

1 small can sliced mushrooms

Real Bacon pieces

A few slices of ham or bologna

Flatten out each biscuit and bake at 400 for 1-2 minutes. Spread sauce on biscuits and put on pepperoni and peppers and cheese and anything else you want. Bake 6-7 minutes. Let cool 1-2 mins. Enjoy. By Birde Roman

 

 

Spaghetti Salad

Ingredients:

Spaghetti noodles

Tomatoes

Banana peppers

Scallion onions

Low-fat Italian dressing

Boil spaghetti until tender and drain. Mix in dressing and tomatoes, onions, and peppers. Store in fridge for several hours or overnight before serving.

By Birde Roman

 

Pie crust

Ingredients:

2 Cups self-rising flour

2/3 cup vegetable shortening

2 TSP. Apple cider vinegar

1 egg

3 ½ TBS. ice water

Cut shortening into flour. It should be a crumbled mixture. In a small bowl whisk egg then stir in ice water and vinegar. Add wet mixture to flour mixture. Work into a ball. Divide in half. Flatten balls slightly and put in freezer for 15-20 minutes. Flatten each ball on a floured surface. Sprinkle flour on top of it. Roll out from center until it is about 1/8 in. thick and 1 ½ in. bigger than pie pan. Carefully place crust in pan. Add filling and top with other crust and slit it or make a lattice top. Another option is cut out shapes with a cookie cutter and place on top of filling and sprinkle sugar on top. Sprinkle cinnamon & sugar on bottom of crust and top of filling if it is apple pie. Bake at 375 degrees for 30-35 minutes until crust is done (golden brown).

By: Amanda Roman

 

Chocolate Chip Zucchini Bread

Ingredients:

2c. Sugar

1c. Oil

2 1 oz. Pkgs. Bakers Baking chocolate

3 eggs

1 tsp. Cinnamon

1c. Chopped nuts

1 12 oz. Pkg. chocolate chips

1 tsp vanilla

2c. Grated zucchini

3c. All purpose flour

1 tsp. Salt

1 tsp baking soda

½ tsp baking powder

 

Cream together sugar, oil, and baking chocolate. Add eggs and continue creaming. Add remaining ingredients and cream. Spray 3 small (7 3/8 x3 5/8 x 2 ¼) pans with butter spray. Divide batter between them. Bake at 350 degrees for one hour or until done.

By Adam Webb

 

Apple Pie Filling to Can

Ingredients:

4 ½ c. Sugar

1c. Corn starch

2 tsp. Ground cinnamon

¼ tsp nutmeg

5 lbs. Tart apples (peeled, cored, and sliced)

1 tsp. Salt

10c. Water

 

In a large saucepan blend all ingredients slowly except apples. Add apples. Cook until tender. Can in jars to within 1 inch from the top. Process in boiling water bath if needed for 20-25 minutes.

By Patricia Timmons

 

Apple Butter

Ingredients:

1 ½ Qts. Apple cider

6 lbs. Apples (quartered)

3 lbs. Sugar

1TBS. Salt

2TBS. Lemon juice

Cook cider in kettle over low heat for several hours until half remains. Add apples. Cook until tender. Put apples through sieve. Combine sieved apples, sugar, salt, and lemon juice. Pour into a large baking pan. Bake at 300 degrees for 3-4 hours, stirring occasionally. By Adam Webb

 

Old Fashioned Apple Butter

Ingredients:

5 lbs. Tart apples

3c. Apple cider

4c. Sugar

3 tsp. Cinnamon

1 tsp. Cloves

Peel and quarter apples. Bring apples and cider to a boil in large sauce pan. Reduce heat. Cover. Simmer for 20-25 minutes. Puree apple mixture in a blender. Add sugar and spices. Blend well. Pour into shallow baking pan. Bake at 300 degrees for 2 hours or until thick enough. Pour into hot sterile jars and seal. Makes about ten 6oz. Jars.

By Adam Webb

 

 

Pickled beets

Ingredients:

2c. Beet juice

1c. Sugar

1c. Vinegar

1 tsp. Cinnamon

Cook beets. Bring first 3 ingredients to a boil. Add cinnamon. Slice beets the way you like them. Put beets and juice in hot sterile jars. Boil jars for 20-25 minutes to seal.

By Grandma Kane

 

Spinach Salad Dressing

Ingredients:

3 Eggs

½ c. Sugar

1c. Vinegar

2c. Oil

¼ tsp. Salt

1 lb. Bacon

1 lb. Onions

Mix together vinegar, oil, and salt. Blend Eggs and Sugar together. Add egg mixture to vinegar mixture. Sauté bacon in a large pan. Chop in pieces. Add onions and cook until clear. Add blended mixture to bacon and onions. Cook until very hot.

By Patricia Timmons

 

Potato Salad

Ingredients:

¾ c. Mayonnaise

1/4c. Milk

4 TBS. Mustard

3 tsp. Salt

1 tsp. Pepper

¼ c. Vinegar

5 lbs. Potatoes (chopped)

1 large Onion (chopped)

4-6 oz. Sweet pickle relish

5-6 Hard boiled Eggs (chopped)

3 Stalks of celery (chopped) (optional)

1 medium bell pepper (chopped) (optional)

Blend first 6 ingredients together. Add the rest of the ingredients. Mix together well. If needed add more milk and mayonnaise. Best if stored overnight in the fridge before serving. By Orpha Webb

 

Saucy Chicken Lo Mien

Ingredients:

8 oz. Uncooked linguine

1/3 c. Low sodium soy sauce

2TBS. Rice wine

1 ½ tsp. Dark sesame seed oil

1TBS. Cornstarch

½ tsp. Sugar

¼ tsp. Fresh ground black pepper

¼ tsp. Ginger

Vegetables:

2TBS. Vegetable oil

3 ½ c. Fresh bean sprouts

3c. Green onions (one inch sliced)

2c. Shredded carrots

2TBS. Minced cooked chicken breast

Prepare sauce while pasta is cooking. Combine first 6 ingredients of sauce in a bowl. Set aside. Cook pasta according to package omitting salt. Drain and keep warm. To prepare vegetables Heat oil in a wok over medium-high heat. Heat vegetables in oil. Add sprouts, onion, carrots, and ginger. Stir fry 3 minutes or until tender. Add chicken and pasta. Stir fry until pasta is coated. Stir well. Makes about four 2 cup servings.

By Patricia Timmons

 

White Bean Chili

Ingredients:

1 lb. Can Navy beans drained

5c. Chicken stock

4TBS butter

2 large garlic cloves

1 large onion

1 large jalapeño pepper

1 tsp. Oregano

½ tsp. white pepper

1 tsp salt

1 lb. Chicken (chopped)

1 lb hamburger (cooked and drained)

Cook beans in broth in a large pot. Cook onions, peppers, salt, garlic, and oregano in butter then add to beans. Add meat to bean mixture. Simmer at least 30 minutes or to your liking. The longer the better.

By Patricia Timmons

 

Quick Salsa

Ingredients:

1 can of diced tomatoes (drained)

1-2 hot peppers

1 medium bell pepper

1 Med. Or lg. Onion

1TBS. Vinegar

2 pinches Sugar

Salt to taste

Mix together all ingredients and serve.

By Patricia Timmons

 

Salsa to Can

20 fresh tomatoes

1 hot pepper

1 large bell pepper

½ tsp. salt to taste

½ tsp. Sugar

2TBS. Apple cider vinegar

Mix together all ingredients and cook on medium heat until desired taste. Pour into hot sterile jars. Boil for 20-25 minutes with lids on to seal. Put cloths on bottom of pot and around jars so they do not bump each other. Let jars cool slowly.

By Patricia Timmons

 

Caramel Popcorn

2 bags of microwave popcorn (popped)

1 stick of butter

16 large or 128 small marshmallows

Melt butter and marshmallows. Pour over popcorn. Form into balls or bake to make crunchy. By Orpha Webb

 

 

Dumplings

Ingredients:

2c. Self rising flour

2 Eggs

1/3 c. Cold water or as needed

Chicken broth (as needed)

Cooked Chicken (as much as you want)

Mix above ingredients in a large bowl. Sprinkle flour on counter. Flatten out dough on counter to about ¼ inch thickness. Cut into long ½ inch wide strips. Cut crosswise into small pieces. Sprinkle flour on to make sure that they do not stick together. Drop dumplings into boiling chicken broth. Cook as desired and add chicken. Turn off stove and let it set for 15-30 minutes before serving. You can substitute pork or other meat instead of chicken. By Orpha Webb

 

Fresh Salad

Ingredients:

¼ tsp pepper

Chopped onions

Chopped bell pepper (yellow or green)

Chopped red tomatoes

Chopped green tomatoes

Chopped celery

Chopped chicken breast (boiled or baked)

Mix all together. Juice one orange and two limes. Pour juice all over salad. Serve now or chill for ½ hour.

By Patricia Timmons

 

Oats and Nuts Cookies

Ingredients:

1c. Quick oats

1 ¼ c. all purpose flour

½ tsp. salt

Mix together first 3 ingredients

1 c. Sugar

½ c. chopped nuts (any kind)

1 egg

1 tsp. Vanilla

2 sticks unsalted butter

Mix together with dry ingredients. Spoon onto cookie sheet. Pre-heat oven to 350 degrees and bake for 10-12 minutes. Makes 24-36 cookies.

By Patricia Timmons

 

Bean Cakes

Ingredients:

4-6 c. brown beans

2 Eggs

1 large onion

½ c. flour

1 tsp. Salt

Pepper to taste

Peppers (optional)

Mix together all ingredients. Spoon onto greased frying pan. Cook until done.

By Crystal Webb

 

Lemon Cookies

Ingredients:

1 ¾ c. All purpose flour

2TBS. Cornstarch

¼ tsp. Salt

1 ½ sticks unsalted butter

2tsp. Lemon juice

2TBS lemon zest

¼ tsp. Vanilla

1/3 c. Sugar (do not mix in)

Mix together all and roll into a log. Cool in fridge. Cut into ¼ in. thickness. Pre-heat oven to 350 degrees. Bake for 13 minutes. Let cool slightly and roll each cookie in Sugar before serving.

By Patricia Timmons

 

Sweet Bread

Ingredients:

2c. Pineapple

1 ½ c. self rising flour

2 Eggs

1c. Sugar

1c. Brown Sugar

½ tsp. Vanilla

½ tsp. any flavored extract

1-2c. Chopped nuts

Mix together dry ingredients. Add wet and mix well. Bake in large bread pan at 350 degrees for 35-40 minutes or until done. Let cool before removing from pan and cutting. By Orpha Webb

Quick Biscuits

Ingredients:

2c. Self rising flour

½ stick soft margarine or butter

Mix together with a fork and add as much buttermilk or milk to moisten. Do not over mix or they will not be fluffy. Spoon onto greased baking pan. Pre-heat oven to 350 degrees. Bake for 12-20 minutes or until lightly golden. By Patricia Timmons

 

Pone Bread

1 ½ c. self rising flour

1 c. water

Mix well. Put 1 Tablespoon of olive oil in a frying pan. Flatten dough into pan. Spread some of the oil on top of the dough. Add a little water so that it will steam. Cover and cook on medium to low heat 8-10 minutes. Flip dough and cook another 3-5 minutes.

Note: If you use all purpose flour you need 1 teaspoon of baking powder and ½ teaspoon of salt to 1 ½ cups of flour. By Orpha Webb

 

Scalloped Corn

Ingredients:

4 (15oz)cans creamed corn

1 ½ sleeves Ritz crackers (crushed)

1/4c. milk

½ stick butter (real or margarine)

Salt & pepper to taste

Mix all ingredients together in a baking dish. Bake at 350 for 45-60 minutes.

By Mary Webb Wielinski 

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