COFFEE-FLAVORED BEEF ROAST
SLOW COOKER
6 medium red potatoes cut into wedges
6 medium carrots cut into 1-in. lengths
2 beef sirloin tip roast (2-3-lbs. each) 1 tsp. salt, divided
½ tsp. pepper, divided
2 tsp. canola oil
1 medium onion, halved and sliced
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1-1/2 cups brewed coffee
1 tsp. chili powder
3 Tbsp. cornstarch
¼ cup cold water
Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle beef with half the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker.
In the same skillet, sauté onions in the drippings for 2 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder, and remaining salt and pepper. Pour over meat. Cover and cook on LOW for 6-8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth, gradually stir into the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Yield: 8 servings.
Saturday, September 26, 2009
MOIST AND TENDER TURKEY BREAST
MOIST AND TENDER TURKEY BREAST
1 bone-in turkey breasts (6 to 7 lbs.)
4 fresh rosemary sprigs
4 garlic cloves, peeled
1 Tbsp. brown sugar
½-tsp. coarsely ground pepper
¼ tsp. salt
Place turkey in a 6-qt. slow cooker. Place rosemary and garlic around turkey. Combine the brown sugar, pepper and salt, sprinkle over turkey. Cover and cook on LOW 4 to 6 hours or until turkey is tender.
Yield: About 8 cups.
1 bone-in turkey breasts (6 to 7 lbs.)
4 fresh rosemary sprigs
4 garlic cloves, peeled
1 Tbsp. brown sugar
½-tsp. coarsely ground pepper
¼ tsp. salt
Place turkey in a 6-qt. slow cooker. Place rosemary and garlic around turkey. Combine the brown sugar, pepper and salt, sprinkle over turkey. Cover and cook on LOW 4 to 6 hours or until turkey is tender.
Yield: About 8 cups.
Thursday, September 24, 2009
RAISIN HONEY CHEWS
RAISIN HONEY CHEWS
¾ cup shortening
¾ cup white sugar
½ cup honey
1 egg
½ tsp. orange zest
1-1/4 cup all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 cups quick cooking oats
1 cup raisins
Preheat oven to 375^. Grease a baking sheet.
Cream together shortening, sugar, honey, egg, and orange peel. Stir in flour, baking soda, salt, and oats; beat well. Stir in raisins. Drop by tablespoons onto cookie sheet.
Bake for 8-10 minutes, or until evenly browned. Remove to wire rack to cool.
Yield: 18 cookies.
¾ cup shortening
¾ cup white sugar
½ cup honey
1 egg
½ tsp. orange zest
1-1/4 cup all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 cups quick cooking oats
1 cup raisins
Preheat oven to 375^. Grease a baking sheet.
Cream together shortening, sugar, honey, egg, and orange peel. Stir in flour, baking soda, salt, and oats; beat well. Stir in raisins. Drop by tablespoons onto cookie sheet.
Bake for 8-10 minutes, or until evenly browned. Remove to wire rack to cool.
Yield: 18 cookies.
CHOCOLATE and STRAWBERRY CREAM
CHOCOLATE and STRAWBERRY CREAM
Process 4 cups fresh strawberries in food processor until coarsely chopped.
Beat 2 cups whipping cream and ¼ cup confectioner's sugar to stiff peaks.
Fold in berries.
Layer strawberry mixture and prepared mousse in large glass serving bowl.
Chill until serving.
CHOCOLATE PEANUT BUTTER PIE
Beat 4-oz. cream cheese and 2/3 cup peanut butter and ¼ cup icing sugar together until smooth.
Fold in 1 cup whipped cream.
Spread in a chocolate crumb crust pie shell. Spread prepared mousse on top.
Chill and decorate with cut peanut butter cups.
Process 4 cups fresh strawberries in food processor until coarsely chopped.
Beat 2 cups whipping cream and ¼ cup confectioner's sugar to stiff peaks.
Fold in berries.
Layer strawberry mixture and prepared mousse in large glass serving bowl.
Chill until serving.
CHOCOLATE PEANUT BUTTER PIE
Beat 4-oz. cream cheese and 2/3 cup peanut butter and ¼ cup icing sugar together until smooth.
Fold in 1 cup whipped cream.
Spread in a chocolate crumb crust pie shell. Spread prepared mousse on top.
Chill and decorate with cut peanut butter cups.
CHOCOLATE ECSTASY
CHOCOLATE ECSTASY
1 (21- oz.) package brownie mix
¼ cup coffee liqueur (optional)
2 (2-oz.) packages chocolate mousse mix
1 (12-oz.) container frozen non-dairy whipped dessert topping, thawed
4 (1.4-oz. each) chocolate-covered English toffee bars, halved (optional)
1 cup chopped pecans
3 to 4 (1.4-oz.) packages chocolate-covered English toffee bars, halved (optional)
Prepare brownies according to package directions. Cool on wire rack.
Poke holes into brownies with a toothpick. Brush with liqueur, if desired.
Coarsely crumble.
Prepare mousse mix according to package directions, except don’t chill after beating. Divide half the mousse among 12 to 15 parfait glasses. Top with half the crumbled brownies. Spread half the whipped topping over crumbled brownies. Sprinkle with chopped toffee bars and nuts.
Repeat layers with remaining mousse and brownies. Cover and refrigerate several hours or overnight.
To serve, dollop with remaining whipped topping, if desired, garnish with toffee bar halves
TOFFEE BARS
Line large cookie sheet with aluminum foil. Generously butter foil (or use Pam). Spread soda crackers on foil.
Blend 1-cup sugar and 1 cup butter in saucepan
Stir until until mixture boils. Stir and boil for 3 minutes.
Pour boiling mixture over crackers and bake at 400^ for 10 minutes.
Cover with large bag chocolate chips (12-oz.) and sprinkle with nuts.
Refrigerate. When cold remove from foil and break into pieces.
1 (21- oz.) package brownie mix
¼ cup coffee liqueur (optional)
2 (2-oz.) packages chocolate mousse mix
1 (12-oz.) container frozen non-dairy whipped dessert topping, thawed
4 (1.4-oz. each) chocolate-covered English toffee bars, halved (optional)
1 cup chopped pecans
3 to 4 (1.4-oz.) packages chocolate-covered English toffee bars, halved (optional)
Prepare brownies according to package directions. Cool on wire rack.
Poke holes into brownies with a toothpick. Brush with liqueur, if desired.
Coarsely crumble.
Prepare mousse mix according to package directions, except don’t chill after beating. Divide half the mousse among 12 to 15 parfait glasses. Top with half the crumbled brownies. Spread half the whipped topping over crumbled brownies. Sprinkle with chopped toffee bars and nuts.
Repeat layers with remaining mousse and brownies. Cover and refrigerate several hours or overnight.
To serve, dollop with remaining whipped topping, if desired, garnish with toffee bar halves
TOFFEE BARS
Line large cookie sheet with aluminum foil. Generously butter foil (or use Pam). Spread soda crackers on foil.
Blend 1-cup sugar and 1 cup butter in saucepan
Stir until until mixture boils. Stir and boil for 3 minutes.
Pour boiling mixture over crackers and bake at 400^ for 10 minutes.
Cover with large bag chocolate chips (12-oz.) and sprinkle with nuts.
Refrigerate. When cold remove from foil and break into pieces.
MEXICAN WHITE SAUCE
MEXICAN WHITE SAUCE
2 cups creamy salad dressing (like miracle whip)
¾ cup milk
½ Tbsp. red pepper flakes
1-1/2 tsp. ground cumin
½ tsp. salt
1-1/2 tsp. garlic powder
1-1/2 tsp. dried oregano
Measure salad dressing into medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, mix well. Cover and refrigerate at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is the salad dressing.
Yield: 24 servings.
2 cups creamy salad dressing (like miracle whip)
¾ cup milk
½ Tbsp. red pepper flakes
1-1/2 tsp. ground cumin
½ tsp. salt
1-1/2 tsp. garlic powder
1-1/2 tsp. dried oregano
Measure salad dressing into medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, mix well. Cover and refrigerate at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is the salad dressing.
Yield: 24 servings.
RED POTATO SOUP
RED POTATO SOUP
2-1/2 red potatoes cut into 1-in. cubes
1 large onion, diced
3 celery ribs, diced
3 slices bacon, diced (thick slices are best)
2 quarts milk
4 cups water
3 Tbsp. chicken bouillon granules
1 tsp. salt
½ tsp. pepper
¾ cup butter or margarine
¾ cup all-purpose flour
1 cup whipping cream
½ cup fresh parsley, minced
Cheddar cheese, shredded
Green onions, chopped
1. Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
2. In a soup kettle or Dutch oven, sauté the onion, celery, and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt, and pepper. Heat through (DO NOT BOIL).
3. In a saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1 or 2 minutes or until thickened. Stir into soup.
4. Add parsley and potatoes; heat through.
5. Garnish with cheese and green onions.
Yield: 18 serving 4-1/2 quarts
2-1/2 red potatoes cut into 1-in. cubes
1 large onion, diced
3 celery ribs, diced
3 slices bacon, diced (thick slices are best)
2 quarts milk
4 cups water
3 Tbsp. chicken bouillon granules
1 tsp. salt
½ tsp. pepper
¾ cup butter or margarine
¾ cup all-purpose flour
1 cup whipping cream
½ cup fresh parsley, minced
Cheddar cheese, shredded
Green onions, chopped
1. Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
2. In a soup kettle or Dutch oven, sauté the onion, celery, and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt, and pepper. Heat through (DO NOT BOIL).
3. In a saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1 or 2 minutes or until thickened. Stir into soup.
4. Add parsley and potatoes; heat through.
5. Garnish with cheese and green onions.
Yield: 18 serving 4-1/2 quarts
DROP DOUGNUTS
DROP DOUGNUTS
½ cup mashed potatoes (mashed with milk and butter)
¼ cup sugar
1 egg, beaten
½ cup sour cream
½ tsp. vanilla extract
1-1/2 cups all-purpose flour
½ tsp. baking soda
Cooking oil for deep frying
Additional sugar or confectioners’ sugar, optional
In a bowl, combine potatoes, sugar, eggs, sour cream and vanilla. Combine dry ingredients, stir into potato mixture. Heat oil in electric skillet or deep-fat fryer to 375^. Drop dough by teaspoon, 5 to 6 at a time, into hot oil.
Fry for 1 minute per side or until golden brown. Drain on paper towel. Roll in sugar if desired.
Yield: 3 to 3-1/2 dozen.
½ cup mashed potatoes (mashed with milk and butter)
¼ cup sugar
1 egg, beaten
½ cup sour cream
½ tsp. vanilla extract
1-1/2 cups all-purpose flour
½ tsp. baking soda
Cooking oil for deep frying
Additional sugar or confectioners’ sugar, optional
In a bowl, combine potatoes, sugar, eggs, sour cream and vanilla. Combine dry ingredients, stir into potato mixture. Heat oil in electric skillet or deep-fat fryer to 375^. Drop dough by teaspoon, 5 to 6 at a time, into hot oil.
Fry for 1 minute per side or until golden brown. Drain on paper towel. Roll in sugar if desired.
Yield: 3 to 3-1/2 dozen.
Friday, September 4, 2009
CHICKEN SPAGHETTI CASSEROLE II
CHICKEN SPAGHETTI CASSEROLE II
1 (2-3 lb.) whole chicken
1-1/2 cups chopped celery
1 cup chopped onion
1 tsp. dried parsley
1 (16-oz.) package uncooked spaghetti
1 (8-oz.) package Cheddar cheese
2 (10.75-oz. each) cans cream of mushroom soup
1 (6-oz.) can sliced mushrooms, drained
1. Bring a large pot of salted water to a boil. Add chicken and boil for 35-45 minutes, or until no longer oink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside
2. In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8-10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.
3. Preheat oven to 350^.
4. Return drained noodles, celery, onion and parsley to the pot. Add reserved chicken broth, shredded chicken, and cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into an 8x13-inch baking dish and sprinkle with the cheese. Bake at 350^ for 20 minutes, or until cheese is melted and bubbly.
Yield: 9 servings.
1 (2-3 lb.) whole chicken
1-1/2 cups chopped celery
1 cup chopped onion
1 tsp. dried parsley
1 (16-oz.) package uncooked spaghetti
1 (8-oz.) package Cheddar cheese
2 (10.75-oz. each) cans cream of mushroom soup
1 (6-oz.) can sliced mushrooms, drained
1. Bring a large pot of salted water to a boil. Add chicken and boil for 35-45 minutes, or until no longer oink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside
2. In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8-10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.
3. Preheat oven to 350^.
4. Return drained noodles, celery, onion and parsley to the pot. Add reserved chicken broth, shredded chicken, and cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into an 8x13-inch baking dish and sprinkle with the cheese. Bake at 350^ for 20 minutes, or until cheese is melted and bubbly.
Yield: 9 servings.
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