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Examiner
  • Dixie Ryan: Recent cold weather leads to recipe experiments

  • For one reason or another I am feeling good today. I made it to 77 years of age on May 3 and everyone was helping me celebrate.

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  • For one reason or another I am feeling good today. I made it to 77 years of age on May 3 and everyone was helping me celebrate.
    My oldest daughter, Renee, took me to breakfast at First Watch and then we went shopping and was blessed with new shoes, purse and outfit. Then on Friday my daughter, Renita, and her husband, Doug, took me to eat at the tearoom in Lexington. I had calls from all my boys and many friends and it was a beautiful day.
    Then as the next few days passed I was taken out to eat by several friends and received more cards and gifts. Just as I thought, I could not believe all the contacts. We ended the week by attending the high school graduation for Odessa and seeing three granddaughters graduate. It was a breathless week.
    We need to spend time more often, thanking God for our children and grandchildren and for the many blessings He gives us each day.
    Most of you know that I have been doing a lot of cooking, but to be honest, keeping the house warm has been a great part of the blessings. It seems that we need to even be grateful for the recent unseasonably cold weather, because due to that I have tried lots of new recipes and shared them with friends.
    For a great breakfast that also warms up the kitchen on a cool morning, I tried this new recipe:
    Devil’s food pancakes
    • 1 package (approximately 18 ounces) devil’s food cake mix
    • 2 cups milk
    • 2 eggs
    • 1/2 cup mini semisweet chocolate chips
    • Powdered sugar
    Whisk cake mix, milk and eggs in large bowl until well blended. Stir in chocolate chips. Heat griddle or larger nonstick skillet over medium low to medium heat. Pour 1/4 cupfuls batter onto skillet. Cook 3 to 4 minutes or until edges appear dry; turn over and cook 2 to 3 minutes. Sprinkle with powdered sugar and serve with strawberry glaze if desired. Makes about 22 4-inch pancakes.
    To make the strawberry glaze, combine 1 cup chopped fresh strawberries and 1/3 cup strawberry preserves in medium bowl, mix well.
    If using electric griddle, do not cook pancakes at higher than 350 degrees as they burn easily. These pancakes freeze well, so put four pancakes in a resealable plastic bag, close and freeze. Reheat in microwave.
    Since my meals are much smaller, I like to experiment with hamburger. I buy a couple of pounds and divide the meat into patties. I try to make them a size that I will eat, without waste, and then “doctor them up” to suit my tastes for the day. Freeze until you are ready to use.
    The other day I made a patty with chopped onions and chopped green pepper (just small helpings). Then I added a couple tablespoons ketchup, mustard and brown sugar. Mix whatever you want in your meat. After mixing well, broil in the oven, using a cake pan with a small metal rack over it. While cooking the patty you can microwave a baking potato. If you have a larger appetite, make up a salad to accompany the meat and potato. See you next week.
    Page 2 of 2 - Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.
     
     
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