TACO BELL CRISPITOS
1/8 cup cinnamon
½ cup
10 flour tortillas
Oil to fry with
Mix together cinnamon and sugar very well. In Dutch oven or large skillet heat the oil to 350^. If you do not have a thermometer, you can set it on medium-high but be careful to watch that it doesn’t get too hot and begin to smoke. Quarter the tortillas and deep fry 2-4 at a time. Allow them to cook on one side for about 30 seconds or until golden brown, turn over, and repeat. When both sides are brown take out, and place on paper towels to drain. While the tortillas are draining liberally sprinkle with cinnamon and sugar mixture. These are great with honey.
Saturday, February 27, 2010
MARIA’S PEPPER STEAK
MARIA’S PEPPER STEAK
2 Tbsp. olive oil
1 medium onion, chopped
2 large bell peppers, sliced into strips
2 cloves garlic, minced
1/3 cup soy sauce
1/3 cup honey
1/3 cup dry red wine
1-1/2 pounds flank steak, cut into thin strips
Heat olive oil in a skillet over medium heat. Cook onions, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside
Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in vegetables, and cook another 10 to 15 minutes.
Yield: 4 servings.
2 Tbsp. olive oil
1 medium onion, chopped
2 large bell peppers, sliced into strips
2 cloves garlic, minced
1/3 cup soy sauce
1/3 cup honey
1/3 cup dry red wine
1-1/2 pounds flank steak, cut into thin strips
Heat olive oil in a skillet over medium heat. Cook onions, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside
Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in vegetables, and cook another 10 to 15 minutes.
Yield: 4 servings.
MOM’S ‘SWEET ‘n’ SOURS’ PORK RIBS
MOM’S ‘SWEET ‘n’ SOURS’ PORK RIBS
1 cup white sugar 1/4 cup all-purpose flour
1 tsp. salt
½ tsp. pepper
½ tsp. dry mustard
2 cups water
½ cup soy sauce
2 lbs. pork spareribs cut into bite size pieces
1 Tbsp. vegetables oil
2 cloves garlic, chopped
In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce and vinegar.
Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
Heat the oil bin a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Yield: 4 servings.
1 cup white sugar 1/4 cup all-purpose flour
1 tsp. salt
½ tsp. pepper
½ tsp. dry mustard
2 cups water
½ cup soy sauce
2 lbs. pork spareribs cut into bite size pieces
1 Tbsp. vegetables oil
2 cloves garlic, chopped
In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce and vinegar.
Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
Heat the oil bin a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Yield: 4 servings.
HOULIHAN’S BAKED POTATO SOUP
HOULIHAN’S BAKED POTATO SOUP
2 cups potatoes, diced but unpeeled
¼ cup butter
2 cups finely diced yellow onions
½ cup flour
1 quart warm water
¼ cup chicken bouillon
1-cup potato flakes2 cups heavy cream
2 cups milk
½ tsp. Tabasco
Salt, pepper, garlic powder and dried basil to taste
Sauté onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for 4 to 5 minutes, stirring until flour is absorbed.
In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time.
Add milk and cream, stirring until smooth and thickened.
Reduce heat and simmer for 15 minutes.
In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.
Combine the potatoes with the soup to complete.
2 cups potatoes, diced but unpeeled
¼ cup butter
2 cups finely diced yellow onions
½ cup flour
1 quart warm water
¼ cup chicken bouillon
1-cup potato flakes2 cups heavy cream
2 cups milk
½ tsp. Tabasco
Salt, pepper, garlic powder and dried basil to taste
Sauté onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for 4 to 5 minutes, stirring until flour is absorbed.
In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time.
Add milk and cream, stirring until smooth and thickened.
Reduce heat and simmer for 15 minutes.
In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.
Combine the potatoes with the soup to complete.
Friday, February 26, 2010
TACO BELL CHALUPA SUPREME
TACO BELL CHALUPA SUPREME
1 lb. ground beef
¼ cup flour
1 Tbsp. chili powder
1 tsp. salt
1 tsp. paprika
1 Tbsp. dried minced onion
½ cup water
Flat bread (pita will work)
Oil for deep-frying
Sour cream
Shredded lettuce
Shredded Cheddar/Jack cheese
Diced tomatoes
Mix dried onion with water in a small bowl and let stand for 5 minutes. Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again.
In a skillet, cook beef mixture until browned. Stir often, while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm.
In a deep fryer (or you can use a skillet) deep-fry the bread for 30 seconds. Let drain on absorbent towels.
Build Chalupas starting with meat, then sour cream, lettuce, cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.
1 lb. ground beef
¼ cup flour
1 Tbsp. chili powder
1 tsp. salt
1 tsp. paprika
1 Tbsp. dried minced onion
½ cup water
Flat bread (pita will work)
Oil for deep-frying
Sour cream
Shredded lettuce
Shredded Cheddar/Jack cheese
Diced tomatoes
Mix dried onion with water in a small bowl and let stand for 5 minutes. Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again.
In a skillet, cook beef mixture until browned. Stir often, while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm.
In a deep fryer (or you can use a skillet) deep-fry the bread for 30 seconds. Let drain on absorbent towels.
Build Chalupas starting with meat, then sour cream, lettuce, cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.
Thursday, February 25, 2010
SYLVIA’S RIBS
SYLVIA’S RIBS
8-lbs. pork ribs
3 cups ketchup
1 cup barbecue sauce
1 cup brown sugar
2-1/2 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
3 Tbsp. steak sauce
2 cloves garlic. Minced
In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
Preheat oven to 350^.
In medium bowl, combine the ketchup, barbecue sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes (please note that all above ingredients are all to taste. Use more or less of everything you like).
Cut the ribs between the bones and place in baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.
Yield: 8 servings.
8-lbs. pork ribs
3 cups ketchup
1 cup barbecue sauce
1 cup brown sugar
2-1/2 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
3 Tbsp. steak sauce
2 cloves garlic. Minced
In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
Preheat oven to 350^.
In medium bowl, combine the ketchup, barbecue sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes (please note that all above ingredients are all to taste. Use more or less of everything you like).
Cut the ribs between the bones and place in baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.
Yield: 8 servings.
Wednesday, February 24, 2010
1981 WORLD CHAMP STAGELINE CHILI
1981 WORLD CHAMP STAGELINE CHILI
4 medium onions, minced
10 lbs. Lean beef brisket, finely chopped
¼ cup oil
1-1/2 cloves garlic, minced
2 lbs. Ground pork
7-oz. whole green chilies, minced
15-oz. tomato sauce
1 lb. whole tomatoes, finely chopped
1 Tbsp. cumin
1 tsp. salt
1 tsp. oregano
1 Tbsp. dry mustard
1 oz. tequila
1 can beer
3 oz. chili powder
2 beef bouillon cubes
Brown onions and beef in oil
Stir in pork, chilies, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes.
Bring to a boil then reduce heat and simmer 2 hours.
Stir occasionally.
Do not stir the last 30 minutes before serving.
4 medium onions, minced
10 lbs. Lean beef brisket, finely chopped
¼ cup oil
1-1/2 cloves garlic, minced
2 lbs. Ground pork
7-oz. whole green chilies, minced
15-oz. tomato sauce
1 lb. whole tomatoes, finely chopped
1 Tbsp. cumin
1 tsp. salt
1 tsp. oregano
1 Tbsp. dry mustard
1 oz. tequila
1 can beer
3 oz. chili powder
2 beef bouillon cubes
Brown onions and beef in oil
Stir in pork, chilies, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes.
Bring to a boil then reduce heat and simmer 2 hours.
Stir occasionally.
Do not stir the last 30 minutes before serving.
TACO BELL SANTE Fe GORDITA’S
TACO BELL SANTE Fe GORDITA’S
SANTE FE SAUCE:
2 tbsp. mayonnaise
2 Tbsp. chili sauce
1 Tbsp. lemon juice
2 tsp. vinegar
Mix all ingredients together and chill.
BLACK BEAN and CORN SALSA:
1 can black beans, drained
1 small can whole kernel corn; drained
1 large red bell pepper; finely diced
½ onion; finely diced
2 Tbsp. fresh cilantro; finely chopped
Mix all ingredients together and chill
Slice cooked chicken breast (leftovers) into thin strips. Pan grill flat bread (pita) on both sides until hot and flexible (microwave will work, but slightly drier).
Spread Sante Fe sauce on bread. Add chicken. Top with Bean Salsa, and cheese of your choice.
SANTE FE SAUCE:
2 tbsp. mayonnaise
2 Tbsp. chili sauce
1 Tbsp. lemon juice
2 tsp. vinegar
Mix all ingredients together and chill.
BLACK BEAN and CORN SALSA:
1 can black beans, drained
1 small can whole kernel corn; drained
1 large red bell pepper; finely diced
½ onion; finely diced
2 Tbsp. fresh cilantro; finely chopped
Mix all ingredients together and chill
Slice cooked chicken breast (leftovers) into thin strips. Pan grill flat bread (pita) on both sides until hot and flexible (microwave will work, but slightly drier).
Spread Sante Fe sauce on bread. Add chicken. Top with Bean Salsa, and cheese of your choice.
TOOTSIE ROLLS
TOOTSIE ROLLS
1 cup sugar
½ cup light corn syrup
2 Tbsp. shortening
4 tsp. cocoa
2 Tbsp. evaporated milk
½ tsp. vanilla
In a bowl, combine sugar, shortening and cocoa. Mix well, and pour into a saucepan. Bring to a boil, and then simmer until temperature 275^ (you will need a candy thermometer). Allow cooling for about 10 minutes; adding the evaporated milk and vanilla. Use an electric mixer to beat until very thick. Scrape candy on to a lightly greased cookie sheet and allow to cool. When cool, mold pieces into desired size and shape.
1 cup sugar
½ cup light corn syrup
2 Tbsp. shortening
4 tsp. cocoa
2 Tbsp. evaporated milk
½ tsp. vanilla
In a bowl, combine sugar, shortening and cocoa. Mix well, and pour into a saucepan. Bring to a boil, and then simmer until temperature 275^ (you will need a candy thermometer). Allow cooling for about 10 minutes; adding the evaporated milk and vanilla. Use an electric mixer to beat until very thick. Scrape candy on to a lightly greased cookie sheet and allow to cool. When cool, mold pieces into desired size and shape.
TACO BELL GREEN SAUCE
TACO BELL GREEN SAUCE
1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 Tbsp. vegetable oil
Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos and peppers in chicken broth for 10 minutes. Strain, reserving broth. Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth. Heat oil in frying pan until very hot. Add the tomatillo mixture and cook 4-5 minutes, stirring constantly until dark and thick. Add reserved broth to the mixture and bring to a boil. Reduce heat and cook until thickened, about 10 minutes, stirring occasionally.
1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 Tbsp. vegetable oil
Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos and peppers in chicken broth for 10 minutes. Strain, reserving broth. Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth. Heat oil in frying pan until very hot. Add the tomatillo mixture and cook 4-5 minutes, stirring constantly until dark and thick. Add reserved broth to the mixture and bring to a boil. Reduce heat and cook until thickened, about 10 minutes, stirring occasionally.
TRIPLE BYPASS
TRIPLE BYPASS
“Chili cheese fries is reinvented as a casserole”
1 lb. ground beef
2 (15-oz.) cans chili with beans
1 (32-oz,) package extra crispy frozen potato rounds (such as Tater Tots)
4 slices bacon, optional
! (8-oz.) package processed cheese (such as Velveeta)
4 green onions, chopped (optional)
Preheat oven to 450^.
Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the chili and mix thoroughly. Spread the chili mixture into a 9x13-inch-baking pan then top with a single layer of potato rounds.
Bake in preheated oven until heated through and potato rounds are crisp, 18 to 22 minutes, Meanwhile, place the bacon in a large, deep skillet, and cook over medium-hu8gh heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon and set aside.
Melt the processed cheese food in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Pour melted cheese food over the potato rounds and top with bacon and chopped green onions.
Yield: 12 servings.
“Chili cheese fries is reinvented as a casserole”
1 lb. ground beef
2 (15-oz.) cans chili with beans
1 (32-oz,) package extra crispy frozen potato rounds (such as Tater Tots)
4 slices bacon, optional
! (8-oz.) package processed cheese (such as Velveeta)
4 green onions, chopped (optional)
Preheat oven to 450^.
Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the chili and mix thoroughly. Spread the chili mixture into a 9x13-inch-baking pan then top with a single layer of potato rounds.
Bake in preheated oven until heated through and potato rounds are crisp, 18 to 22 minutes, Meanwhile, place the bacon in a large, deep skillet, and cook over medium-hu8gh heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon and set aside.
Melt the processed cheese food in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Pour melted cheese food over the potato rounds and top with bacon and chopped green onions.
Yield: 12 servings.
BREAKFAST PIES
BREAKFAST PIES
“Individual breakfast pies that can be made up ahead of time, and microwaved as needed”
¾ lb. breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12-fluid oz.) can refrigerated biscuit dough
3 eggs beaten
½ cup shredded Colby-Monterey Jack cheese
Preheat oven to 400^.
In a large deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, and then line the bottom and the sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes.
Yield: 10 servings.
“Individual breakfast pies that can be made up ahead of time, and microwaved as needed”
¾ lb. breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12-fluid oz.) can refrigerated biscuit dough
3 eggs beaten
½ cup shredded Colby-Monterey Jack cheese
Preheat oven to 400^.
In a large deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, and then line the bottom and the sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes.
Yield: 10 servings.
Tuesday, February 23, 2010
WENDY’S CHILI
WENDY’S CHILI
1 lb. ground chuck
1 (15-oz.) can of diced tomatoes (liquid included)
1 (15-oz.) can of red kidney beans (liquid drained)
1 (15-oz.) can pinto beans (liquid drained
1 (8-oz.) can Hunt’s tomato sauce
½ medium white onion, diced
1 (4-oz.) can dice green chilies (with liquid)
2 Tbsp. chopped celery
2 Tbsp. chili powder
½ Tbsp. ground cumin
1 tsp. salt
½ tsp. ground black pepper
¼ tsp. garlic powder
1 cup water
Brown the ground chuck over medium heat, breaking into small pieces with the spatula. Add a dash of salt and pepper while cooking.
Empty the cooked meat into a spaghetti strainer, and rinse well under very hot water.
This removes the bulk of the fat.
Transfer the beef into a Dutch oven, and add the remaining ingredients. Stir together to combine thoroughly.
Over medium heat, bring to a simmer. Reduce the burner to LOW, and continue simmering 50-60 minutes, stirring occasionally.
1 lb. ground chuck
1 (15-oz.) can of diced tomatoes (liquid included)
1 (15-oz.) can of red kidney beans (liquid drained)
1 (15-oz.) can pinto beans (liquid drained
1 (8-oz.) can Hunt’s tomato sauce
½ medium white onion, diced
1 (4-oz.) can dice green chilies (with liquid)
2 Tbsp. chopped celery
2 Tbsp. chili powder
½ Tbsp. ground cumin
1 tsp. salt
½ tsp. ground black pepper
¼ tsp. garlic powder
1 cup water
Brown the ground chuck over medium heat, breaking into small pieces with the spatula. Add a dash of salt and pepper while cooking.
Empty the cooked meat into a spaghetti strainer, and rinse well under very hot water.
This removes the bulk of the fat.
Transfer the beef into a Dutch oven, and add the remaining ingredients. Stir together to combine thoroughly.
Over medium heat, bring to a simmer. Reduce the burner to LOW, and continue simmering 50-60 minutes, stirring occasionally.
EASY ROASTED PORK
EASY ROASTED PORK
“Here is a delicious recipe for a moist, sweet loin
roast, prepared in a handy oven bag.”
2/3 cup packed brown sugar
¼ cup cinnamon applesauce
1-1/2 tsp. ground ginger
2 pounds boneless pork loin roast
Preheat oven to 325^. Lightly flour an oven bag.
In a small bowl, blend brown sugar, applesauce, and ginger.
Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 160^.
Yield: 6 servings.
“Here is a delicious recipe for a moist, sweet loin
roast, prepared in a handy oven bag.”
2/3 cup packed brown sugar
¼ cup cinnamon applesauce
1-1/2 tsp. ground ginger
2 pounds boneless pork loin roast
Preheat oven to 325^. Lightly flour an oven bag.
In a small bowl, blend brown sugar, applesauce, and ginger.
Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 160^.
Yield: 6 servings.
HOT CHILI CHEESE
HOT CHILI CHEESE
5-oz. cream cheese, softened
¾ cup sour cream
1 cup picante sauce
1 7-oz. can green chilies, chopped and drained
1 4-oz. jar diced pimentos, drained
3 cups Cheddar cheese, shredded
2 cloves garlic, minced
dash hot pepper sauce
1 tsp. chili powder
Add cream cheese and sour cream in your blender, mix together until smooth. Add remaining ingredients and mix well. Taste to adjust seasoning, if necessary.
5-oz. cream cheese, softened
¾ cup sour cream
1 cup picante sauce
1 7-oz. can green chilies, chopped and drained
1 4-oz. jar diced pimentos, drained
3 cups Cheddar cheese, shredded
2 cloves garlic, minced
dash hot pepper sauce
1 tsp. chili powder
Add cream cheese and sour cream in your blender, mix together until smooth. Add remaining ingredients and mix well. Taste to adjust seasoning, if necessary.
BLACKENED NEW ORLEAN BRAISED SHORT RIBS
BLACKENED NEW ORLEANS BRAISED SHORT RIBS
3 to 4 lbs. Beef short ribs cut into serving-sized pieces
2 Tbsp., Creole seasoning
4 Tbsp. vegetable oil
2 large onions, coarsely chopped (about 2 cups)
3 large carrots, chopped (about 1-1/2 cups)
3 stalks celery, chopped (about 1-1/2 cups)
6 cloves garlic, minced
6 sprigs of fresh thyme leaves
1 can (about 6-oz.) tomato paste
1 bottle (12-fluid-oz.) dark beer
4 cups Swanson Beef Stock
1-3/4 cups Swanson Vegetable Broth
Season the ribs with Creole seasoning. Heat 2 Tbsp. oil in a 6-quart saucepot over medium-high heat. Add the ribs in two batches and cook until they’re well browned on all sides. Remove the ribs from the saucepot. Pour off any fat.
Reduce the heat to medium and add the remaining oil. Add the onion and carrots and cook until the vegetables are well browned, stirring occasionally. Add the celery, garlic and thyme and cook until the celery is tender.
Stir the tomato paste and beer in the saucepot. Cook and stir for 5 minutes, scraping up brown bits from the bottom of the saucepot. Stir in the beef broth and vegetable broth and heat to a boil. Return the ribs to the saucepot and reduce the heat to low.
Cover and cook for 2 hours or until the ribs are fork-tender. Remove the ribs from the saucepot and keep them warm.
Strain the cooking liquid and return it to the pot. Cook over medium-high heat for 20 minutes or until the cooking liquid is slightly thickened. Serve the ribs with the sauce.
Yield: 6 servings.
3 to 4 lbs. Beef short ribs cut into serving-sized pieces
2 Tbsp., Creole seasoning
4 Tbsp. vegetable oil
2 large onions, coarsely chopped (about 2 cups)
3 large carrots, chopped (about 1-1/2 cups)
3 stalks celery, chopped (about 1-1/2 cups)
6 cloves garlic, minced
6 sprigs of fresh thyme leaves
1 can (about 6-oz.) tomato paste
1 bottle (12-fluid-oz.) dark beer
4 cups Swanson Beef Stock
1-3/4 cups Swanson Vegetable Broth
Season the ribs with Creole seasoning. Heat 2 Tbsp. oil in a 6-quart saucepot over medium-high heat. Add the ribs in two batches and cook until they’re well browned on all sides. Remove the ribs from the saucepot. Pour off any fat.
Reduce the heat to medium and add the remaining oil. Add the onion and carrots and cook until the vegetables are well browned, stirring occasionally. Add the celery, garlic and thyme and cook until the celery is tender.
Stir the tomato paste and beer in the saucepot. Cook and stir for 5 minutes, scraping up brown bits from the bottom of the saucepot. Stir in the beef broth and vegetable broth and heat to a boil. Return the ribs to the saucepot and reduce the heat to low.
Cover and cook for 2 hours or until the ribs are fork-tender. Remove the ribs from the saucepot and keep them warm.
Strain the cooking liquid and return it to the pot. Cook over medium-high heat for 20 minutes or until the cooking liquid is slightly thickened. Serve the ribs with the sauce.
Yield: 6 servings.
JAMBALAYA ll
JAMBALAYA ll
3 cups chicken stock
1 Tbsp. Creole seasoning
1 large green pepper, diced (about 1-1/2 cups)
1 large onion, diced
2 cloves garlic, minced
½ tsp. ground black pepper
2 large stalks celery (about 1 cup)
1 can (14.5-oz,) diced tomatoes
1 lb. kielbasa, diced (about 3 cups)
6 skinless, boneless chicken thighs (about ¾-lbs.) cut into cubes
2 cups uncooked instant wild rice
½-lb. fresh medium shrimp, shelled and deveined
Stir the stock, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa and chicken in a 5-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours* or until chicken is cooked through.
Stir the rice and shrimp in the cooker. Cover and cook 10 minutes or until shrimp are cooked through and rice is tender.
*Or on HIGH for 4 to 5 hours.
Yield: 6 servings.
3 cups chicken stock
1 Tbsp. Creole seasoning
1 large green pepper, diced (about 1-1/2 cups)
1 large onion, diced
2 cloves garlic, minced
½ tsp. ground black pepper
2 large stalks celery (about 1 cup)
1 can (14.5-oz,) diced tomatoes
1 lb. kielbasa, diced (about 3 cups)
6 skinless, boneless chicken thighs (about ¾-lbs.) cut into cubes
2 cups uncooked instant wild rice
½-lb. fresh medium shrimp, shelled and deveined
Stir the stock, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa and chicken in a 5-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours* or until chicken is cooked through.
Stir the rice and shrimp in the cooker. Cover and cook 10 minutes or until shrimp are cooked through and rice is tender.
*Or on HIGH for 4 to 5 hours.
Yield: 6 servings.
ORANGE CREAM CAKE lll
ORANGE CREAM CAKE lll
1 (18.25-oz.) package orange cake mix
1 (3-oz.) package orange flavored gelatin mix.
1 cup hot water
½ cup cold water
1 (8-oz.) container frozen whipped topping, thawed
1 (3.5-oz.) package instant vanilla pudding mix
1 cup milk
1 tsp. vanilla extract
1 tsp. orange extract
Mix orange cake mix and bake in a 9x13-inch cake pan according to package directions. Let cake cool and poke holes in cake I-inch apart with a fork.
Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake.
Combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for 1 hour before serving.
Yield: 24 servings.
1 (18.25-oz.) package orange cake mix
1 (3-oz.) package orange flavored gelatin mix.
1 cup hot water
½ cup cold water
1 (8-oz.) container frozen whipped topping, thawed
1 (3.5-oz.) package instant vanilla pudding mix
1 cup milk
1 tsp. vanilla extract
1 tsp. orange extract
Mix orange cake mix and bake in a 9x13-inch cake pan according to package directions. Let cake cool and poke holes in cake I-inch apart with a fork.
Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake.
Combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for 1 hour before serving.
Yield: 24 servings.
MEATLOAF FOR A CROWD
MEATLOAF FOR A CROWD
16 lbs. ground beef
2 large onions, finely chopped
1 bunch celery, finely chopped
6 eggs
1 cup barbecue sauce
4 Tbsp. Lawry’s Seasoning Salt
3 cups breadcrumbs
Mix together and shape into four large loaves (or more loaves, if using small loaf pans). Cook at 350^ until well done. Cool, slice and freeze in individual portions.
Yield: 4 loaves.
16 lbs. ground beef
2 large onions, finely chopped
1 bunch celery, finely chopped
6 eggs
1 cup barbecue sauce
4 Tbsp. Lawry’s Seasoning Salt
3 cups breadcrumbs
Mix together and shape into four large loaves (or more loaves, if using small loaf pans). Cook at 350^ until well done. Cool, slice and freeze in individual portions.
Yield: 4 loaves.
BEST OF ALL MACARONI AND CHEESE
BEST OF ALL MACARONI AND CHEESE
16-oz. macaroni or rotini pasta cook and drain
1 egg (beaten)
1 cup small curd cottage cheese
1 cup sour cream
3 cups grated cheese (fresh grated is the best)
salt and pepper
basil
Combine egg, cottage cheese, sour cream, cheese, salt and pepper in a large bowl.
2. Add cooked pasta and mix together.
3. Place in any casserole dish (9x13 is good size)
4. Cook at 350^ for a half an hour.
5. Sprinkle with basil for extra flavor.
Yield: Serves 6.
16-oz. macaroni or rotini pasta cook and drain
1 egg (beaten)
1 cup small curd cottage cheese
1 cup sour cream
3 cups grated cheese (fresh grated is the best)
salt and pepper
basil
Combine egg, cottage cheese, sour cream, cheese, salt and pepper in a large bowl.
2. Add cooked pasta and mix together.
3. Place in any casserole dish (9x13 is good size)
4. Cook at 350^ for a half an hour.
5. Sprinkle with basil for extra flavor.
Yield: Serves 6.
COMMANDER’S KREWE JAMBALAYA
COMMANDER’S KREWE JAMBALAYA
Most jambalayas have seafood in them. This one doesn’t, rather lots of chicken, beef, pork and sausage. And garlic, don’t worry, for this large batch, a whole head is just enough to give it flavor. The preparation is the same, though, as for other jambalayas. In other words, don’t stir it very often, just enough to keep the rice from sticking. This is a complete meal and a great party dish. The recipe makes a large quantity
1 lb. boneless, skinless chicken thighs, cut into large dice
1 lb. boneless beef chuck, cut into large dice
½ lb. boneless pork shoulder, cut into large dice 3-1/2-Tbsp. (about) Creole Seasoning
2 Tbsp, (1/4 stick) butter
1 lb. andouille sausage, cut into ¼-inch-thick-rounds
3 green peppers, cut into large dice
2 medium onions, cut into large dice
3 celery stalks, cut into large dice
1 whole head garlic, peeled and minced
2 bay leaves
3 cups long grain rice, rinsed 3 times
6 cups water
Hot pepper sauce
2 bunches green onions, finely sliced
Sprinkle chicken, beef and pork with 2 Tbsp. Creole Seasoning. Melt butter in heavy large Dutch oven over high heat. Working in batches, add meat and cook until brown, about 10 minutes. Add andouille and cook until brown, about 5 minutes. Using slotted spoon, transfer meat and sausage to a large bowl, set aside. Return any accumulated juices from bowl to pot.
Add bell peppers, onion, celery, garlic and bay leaves, to pot. Season with 1-½-Tbsp. Creole Seasoning. Do not stir until vegetables start to brown, about 6 minutes. Stir; then cook until vegetables are deep brown, about 8 minutes longer.
Return meats and sausage to pot. Add rice; stir to blend. Add water. Bring to boil, stirring occasionally to prevent rice from sticking. Simmer, stirring occasionally, until most of the liquid is absorbed, about 15 minutes. Remove from heat. Let rest until rice is tender, about 3 minutes. Discard bay leaves. Season jambalaya with salt, black pepper, and hot pepper sauce. Fold in green onions
Spoon jambalaya into bowls and serve.
Most jambalayas have seafood in them. This one doesn’t, rather lots of chicken, beef, pork and sausage. And garlic, don’t worry, for this large batch, a whole head is just enough to give it flavor. The preparation is the same, though, as for other jambalayas. In other words, don’t stir it very often, just enough to keep the rice from sticking. This is a complete meal and a great party dish. The recipe makes a large quantity
1 lb. boneless, skinless chicken thighs, cut into large dice
1 lb. boneless beef chuck, cut into large dice
½ lb. boneless pork shoulder, cut into large dice 3-1/2-Tbsp. (about) Creole Seasoning
2 Tbsp, (1/4 stick) butter
1 lb. andouille sausage, cut into ¼-inch-thick-rounds
3 green peppers, cut into large dice
2 medium onions, cut into large dice
3 celery stalks, cut into large dice
1 whole head garlic, peeled and minced
2 bay leaves
3 cups long grain rice, rinsed 3 times
6 cups water
Hot pepper sauce
2 bunches green onions, finely sliced
Sprinkle chicken, beef and pork with 2 Tbsp. Creole Seasoning. Melt butter in heavy large Dutch oven over high heat. Working in batches, add meat and cook until brown, about 10 minutes. Add andouille and cook until brown, about 5 minutes. Using slotted spoon, transfer meat and sausage to a large bowl, set aside. Return any accumulated juices from bowl to pot.
Add bell peppers, onion, celery, garlic and bay leaves, to pot. Season with 1-½-Tbsp. Creole Seasoning. Do not stir until vegetables start to brown, about 6 minutes. Stir; then cook until vegetables are deep brown, about 8 minutes longer.
Return meats and sausage to pot. Add rice; stir to blend. Add water. Bring to boil, stirring occasionally to prevent rice from sticking. Simmer, stirring occasionally, until most of the liquid is absorbed, about 15 minutes. Remove from heat. Let rest until rice is tender, about 3 minutes. Discard bay leaves. Season jambalaya with salt, black pepper, and hot pepper sauce. Fold in green onions
Spoon jambalaya into bowls and serve.
Monday, February 22, 2010
EXPRESS SHRIMP & SAUSAGE JAMBALAYA
EXPRESS SHRIMP & SAUSAGE JAMBALAYA
1 tsp. canola oil
8-oz. andouille sausage or low-fat kielbasa cut into ¼-inch-thick slices
1 –16-oz. bag frozen bell pepper and onion mix
1-14-oz. can reduced-sodium chicken broth 2 cups instant brown rice
8-oz. raw shrimp (26-30 per lb.), peeled and deveined
Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetable softens, 3-5 minutes.
Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cook through, 5-6 minutes. Fluff with a fork and serve.
Yield: 4 servings.
1 tsp. canola oil
8-oz. andouille sausage or low-fat kielbasa cut into ¼-inch-thick slices
1 –16-oz. bag frozen bell pepper and onion mix
1-14-oz. can reduced-sodium chicken broth 2 cups instant brown rice
8-oz. raw shrimp (26-30 per lb.), peeled and deveined
Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetable softens, 3-5 minutes.
Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cook through, 5-6 minutes. Fluff with a fork and serve.
Yield: 4 servings.
KUNG PAO CHICKEN
KUNG PAO CHICKEN
1 lb. boneless, skinless chicken breast halves cut into chunks
2 Tbsp. white wine
2 Tbsp. soy sauce
2 Tbsp. sesame oil, divided
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1-oz. hot Chile paste
1 tsp. distilled white vinegar
2 tsp. brown sugar
4 green onions, chopped
1 Tbsp. chopped garlic
1 (8-oz.) can water chestnuts
4-oz. chopped peanuts
To make marinade: combine 1 tsp. wine, 1 tsp. soy sauce, 1 Tbsp. oil, and 1 Tbsp. cornstarch/water mixture and mix together. Place chicken pieces in a glass or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To make sauce: In a small bowl combine 1 Tbsp. wine, 1 Tbsp .soy sauce, 1 Tbsp. oil, 1 Tbsp. cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and sauté in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sautéed chicken to it and let it simmer until sauce thickens.
Yield: 4 servings.
1 lb. boneless, skinless chicken breast halves cut into chunks
2 Tbsp. white wine
2 Tbsp. soy sauce
2 Tbsp. sesame oil, divided
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1-oz. hot Chile paste
1 tsp. distilled white vinegar
2 tsp. brown sugar
4 green onions, chopped
1 Tbsp. chopped garlic
1 (8-oz.) can water chestnuts
4-oz. chopped peanuts
To make marinade: combine 1 tsp. wine, 1 tsp. soy sauce, 1 Tbsp. oil, and 1 Tbsp. cornstarch/water mixture and mix together. Place chicken pieces in a glass or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To make sauce: In a small bowl combine 1 Tbsp. wine, 1 Tbsp .soy sauce, 1 Tbsp. oil, 1 Tbsp. cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and sauté in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sautéed chicken to it and let it simmer until sauce thickens.
Yield: 4 servings.
CHICKEN SPAGHETTI
CHICKEN SPAGHETTI
“Chunky chicken baked with pimentos, bell peppers and cheese in a mushroom sauce”
1 (8-oz.) package spaghetti
2 cups boneless chicken breast half, cooked and diced
1 (4-oz.) jar chopped pimento peppers
1 (10.75-oz.) can cream of mushroom soup
½ green bell pepper, diced
1-1/2 cups shredded, processed American cheese
Preheat oven to 250^.
Bring a large pot of lightly salted boiling water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
Mix together in a large bowl; cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole and bake for 90 minutes in a preheated oven. Serve immediately.
Yield: 7 servings.
“Chunky chicken baked with pimentos, bell peppers and cheese in a mushroom sauce”
1 (8-oz.) package spaghetti
2 cups boneless chicken breast half, cooked and diced
1 (4-oz.) jar chopped pimento peppers
1 (10.75-oz.) can cream of mushroom soup
½ green bell pepper, diced
1-1/2 cups shredded, processed American cheese
Preheat oven to 250^.
Bring a large pot of lightly salted boiling water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
Mix together in a large bowl; cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole and bake for 90 minutes in a preheated oven. Serve immediately.
Yield: 7 servings.
CHICKEN SPAGHETTI ll
CHICKEN SPAGHETTI ll
3 skinless, boneless chicken breast
1 (8-oz.) package spaghetti
1 (10.75-oz.) can condensed cream chicken soup 1 (10-oz.) can diced tomatoes with green chile peppers
1 lb. processed cheese food (like Velveeta)
salt and pepper to taste
1 pinch garlic powder
Boil chicken in large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8-10 minutes, until al dente. When done, drain broth.
Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste.
Yield: 9 servings.
3 skinless, boneless chicken breast
1 (8-oz.) package spaghetti
1 (10.75-oz.) can condensed cream chicken soup 1 (10-oz.) can diced tomatoes with green chile peppers
1 lb. processed cheese food (like Velveeta)
salt and pepper to taste
1 pinch garlic powder
Boil chicken in large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8-10 minutes, until al dente. When done, drain broth.
Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste.
Yield: 9 servings.
Sunday, February 21, 2010
CHICKEN CREOLE
CHICKEN CREOLE
‘A simple vegetable sauté with a little cayenne makes a tasty sauce for baked chicken”
1 Tbsp. olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, slice thin
1 green bell pepper, minced 2 (16-oz.) cans diced tomatoes
1 bay leaf
½ tsp. salt
1/8 tsp. cayenne pepper
4 skinless, boneless chicken breast
Preheat oven to 350^.
In a large skillet, heat the olive oil over medium heat. Add the garlic, onion, celery, and bell pepper. Cook, stirring occasionally, until tender, about 4 minutes. Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
Arrange the chicken breast in an 8-x-11-inch baking dish. Pour the Creole sauce over the chicken.
Bake 15-20 minutes, until the chicken is tender and white throughout.
Yield: 4 servings.
‘A simple vegetable sauté with a little cayenne makes a tasty sauce for baked chicken”
1 Tbsp. olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, slice thin
1 green bell pepper, minced 2 (16-oz.) cans diced tomatoes
1 bay leaf
½ tsp. salt
1/8 tsp. cayenne pepper
4 skinless, boneless chicken breast
Preheat oven to 350^.
In a large skillet, heat the olive oil over medium heat. Add the garlic, onion, celery, and bell pepper. Cook, stirring occasionally, until tender, about 4 minutes. Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
Arrange the chicken breast in an 8-x-11-inch baking dish. Pour the Creole sauce over the chicken.
Bake 15-20 minutes, until the chicken is tender and white throughout.
Yield: 4 servings.
ANDOUILLE and CHICKEN CREOLE PASTA
ANDOUILLE and CHICKEN CREOLE PASTA
“ Add some cayenne pepper if you like it spicier”
½ lb andouille sausage, diced
2 skinless, boneless chicken breast halves cut into strips
3 Tbsp. Creole seasoning
2 Tbsp. margarine
1 green bell pepper, seeded and sliced into strips
8-oz. fresh mushrooms, sliced
4 green onions, chopped
1 (14.5-oz.) can fat-free chicken broth 1 cup 2% milk
1 tsp. lemon pepper
2 tsp. garlic powder
¼ cup cornstarch
½ cup cold water
1 (16-oz.) package linguine pasta
Heat a large skillet over medium-high heat. Cook sausage and chicken with Creole seasoning until the meat is about halfway done. Add the mushroom, green onion, green pepper and red pepper. Sauté over medium heat until the mushrooms begin to shrink, about 10 minutes.
Stir in the chicken broth and milk, season with lemon pepper and garlic powder. And reduce the heat to medium-low. (Now is the time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved. Stir into the skillet. Cook, stirring gently, until the sauce returns to boil. Boil for 1 minute, then remove from heat and set aside. Serve hot over cooked paste.
Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
Yield: 8 servings.
“ Add some cayenne pepper if you like it spicier”
½ lb andouille sausage, diced
2 skinless, boneless chicken breast halves cut into strips
3 Tbsp. Creole seasoning
2 Tbsp. margarine
1 green bell pepper, seeded and sliced into strips
8-oz. fresh mushrooms, sliced
4 green onions, chopped
1 (14.5-oz.) can fat-free chicken broth 1 cup 2% milk
1 tsp. lemon pepper
2 tsp. garlic powder
¼ cup cornstarch
½ cup cold water
1 (16-oz.) package linguine pasta
Heat a large skillet over medium-high heat. Cook sausage and chicken with Creole seasoning until the meat is about halfway done. Add the mushroom, green onion, green pepper and red pepper. Sauté over medium heat until the mushrooms begin to shrink, about 10 minutes.
Stir in the chicken broth and milk, season with lemon pepper and garlic powder. And reduce the heat to medium-low. (Now is the time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved. Stir into the skillet. Cook, stirring gently, until the sauce returns to boil. Boil for 1 minute, then remove from heat and set aside. Serve hot over cooked paste.
Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
Yield: 8 servings.
COPYCAT RED LOBSTER CRAB CAKES
COPYCAT RED LOBSTER CRAB CAKES
1 lb. lump crab meat (check for shells)
½ tsp. minced garlic
1 Tbsp. minced onion
1 Tbsp. diced celery
2 Tbsp. mayonnaise
1 egg
1 tsp. Dijon mustard
1 tsp. Old Bay Seasoning
¼ cup bread crumbs
Salt and pepper to taste
Olive oil for sautéing
To start, in a bowl combine all ingredients except for the crab and the bread crumbs. Mix the ingredients together and then carefully mix in crabmeat. Spread out the breadcrumbs on the counter. Roll crab mixture into a ball about 2-inches or so in diameter. Put the ball in the breadcrumbs flatten it out into a patty about 1-inch thick by 3-inches in diameter. Refrigerate the crab cakes until you are ready to cook them.
To cook, in a skillet, heat about 2 Tbsp. of olive oil, brown the crab cakes on each side for about 2-3 minutes, then reduce heat to low and cook for an additional 8 minutes.
1 lb. lump crab meat (check for shells)
½ tsp. minced garlic
1 Tbsp. minced onion
1 Tbsp. diced celery
2 Tbsp. mayonnaise
1 egg
1 tsp. Dijon mustard
1 tsp. Old Bay Seasoning
¼ cup bread crumbs
Salt and pepper to taste
Olive oil for sautéing
To start, in a bowl combine all ingredients except for the crab and the bread crumbs. Mix the ingredients together and then carefully mix in crabmeat. Spread out the breadcrumbs on the counter. Roll crab mixture into a ball about 2-inches or so in diameter. Put the ball in the breadcrumbs flatten it out into a patty about 1-inch thick by 3-inches in diameter. Refrigerate the crab cakes until you are ready to cook them.
To cook, in a skillet, heat about 2 Tbsp. of olive oil, brown the crab cakes on each side for about 2-3 minutes, then reduce heat to low and cook for an additional 8 minutes.
ATOMIC CANUCK CHILI
ATOMIC CANUCK CHILI
(A slow cooked chili with ground beef, carrots, celery and beans that you can adjust to your taste)
2 lbs. Ground beef
½ large onion, diced
1 Tbsp. crushed red pepper
3 Tbsp. Garlic powder
1 Tbsp. seasoned pepper
2 (4-oz.) can mushroom pieces, drained
1 (28-oz.) can baked beans
2 (15.25-oz.) cans kidney beans with liquid
2 (6-oz.) cans tomato paste
¼ cup white sugar
3 carrots, slice
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeno chile peppers, diced
¼ cup Canadian beer
2 Tbsp. crushed red pepper
hot sauce
¼ cup barbecue sauce
In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off fat, and place the mixture into a slow cooker.
Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery. Peppers, beer, and barbecue sauce into slow cooker. Season with hot sauce and more crushed red pepper.
Cover, and cook on LOW for 4 to 5 hours.
Yield: 10 servings.
(A slow cooked chili with ground beef, carrots, celery and beans that you can adjust to your taste)
2 lbs. Ground beef
½ large onion, diced
1 Tbsp. crushed red pepper
3 Tbsp. Garlic powder
1 Tbsp. seasoned pepper
2 (4-oz.) can mushroom pieces, drained
1 (28-oz.) can baked beans
2 (15.25-oz.) cans kidney beans with liquid
2 (6-oz.) cans tomato paste
¼ cup white sugar
3 carrots, slice
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeno chile peppers, diced
¼ cup Canadian beer
2 Tbsp. crushed red pepper
hot sauce
¼ cup barbecue sauce
In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off fat, and place the mixture into a slow cooker.
Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery. Peppers, beer, and barbecue sauce into slow cooker. Season with hot sauce and more crushed red pepper.
Cover, and cook on LOW for 4 to 5 hours.
Yield: 10 servings.
Saturday, February 20, 2010
SHRIMP AND CRAB CASSEROLE
SHRIMP AND CRAB CASSEROLE
2 cups water
1 cup uncooked white rice
1 lb. crab meat
2 (12-oz.) packages frozen shrimp, thawed
2 cups mayonnaise3
1 cup chopped onion
2 cups milk
1 tsp. hot pepper sauce
½ cup sliced almonds
10 buttery round crackers, crushed
Preheat oven to 350^. Lightly grease a 3-quart casserole dish.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
Cover top of casserole with crumbled crackers. Bake, uncovered, and in preheated oven for 30-40 minutes, or until casserole is bubbling.
Yield: 6 servings.
2 cups water
1 cup uncooked white rice
1 lb. crab meat
2 (12-oz.) packages frozen shrimp, thawed
2 cups mayonnaise3
1 cup chopped onion
2 cups milk
1 tsp. hot pepper sauce
½ cup sliced almonds
10 buttery round crackers, crushed
Preheat oven to 350^. Lightly grease a 3-quart casserole dish.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
Cover top of casserole with crumbled crackers. Bake, uncovered, and in preheated oven for 30-40 minutes, or until casserole is bubbling.
Yield: 6 servings.
Friday, February 19, 2010
CARNATION FAMOUS FUDGE
CARNATION FAMOUS FUDGE
1-1/2 cups granulated sugar
2/3 cup Nestle Carnation evaporated milk
2 Tbsp. butter or margarine
¼ tsp. salt
2 cups miniature marshmallows
½ cup Nestle Toll House semi-sweet chocolate morsels
½ cup chopped pecans
1 tsp. vanilla extract
Line an 8-inch baking pan with foil.
Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4-5 minutes. Remove from heat.
Stir in marshmallows, morsels, nuts, and vanilla exactly. Stir vigorously for 1 minute or until marshmallows are melted Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
Yield: 49 servings.
1-1/2 cups granulated sugar
2/3 cup Nestle Carnation evaporated milk
2 Tbsp. butter or margarine
¼ tsp. salt
2 cups miniature marshmallows
½ cup Nestle Toll House semi-sweet chocolate morsels
½ cup chopped pecans
1 tsp. vanilla extract
Line an 8-inch baking pan with foil.
Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4-5 minutes. Remove from heat.
Stir in marshmallows, morsels, nuts, and vanilla exactly. Stir vigorously for 1 minute or until marshmallows are melted Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
Yield: 49 servings.
COCONUT ORANGE CUPCAKES
COCONUT ORANGE CUPCAKES
1 cup sugar
2/3 cup vegetable oil
2 eggs
1 cup orange juice
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
¾ tsp. salt
1 (11-oz.) can mandarin oranges, drained
1 cup vanilla or white chips
TOPPING:
1 cup flaked coconut
1/3 cup sugar
2 Tbsp. butter, melted
In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients, sprinkle over cupcakes. Bake at375^ for 15-20 minutes or until golden brown.
Yield: 24 servings.
1 cup sugar
2/3 cup vegetable oil
2 eggs
1 cup orange juice
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
¾ tsp. salt
1 (11-oz.) can mandarin oranges, drained
1 cup vanilla or white chips
TOPPING:
1 cup flaked coconut
1/3 cup sugar
2 Tbsp. butter, melted
In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients, sprinkle over cupcakes. Bake at375^ for 15-20 minutes or until golden brown.
Yield: 24 servings.
BAKED CUSTARD
BAKED CUSTARD
4 large eggs
½ cup granulated sugar
½ tsp. salt
1 (12-fluid oz.) can Nestle Carnation Evaporated Milk
1 cup water
1 tsp. vanilla extract
ground nutmeg
Preheat oven to 350^.
Combine eggs, sugar, and salt in a large mixer bowl. Add evaporated milk, water, and vanilla extract; beat until mixed. Pour into six 6-oz. custard cups. Sprinkle with nutmeg. Place cups in 13-x-9-inch baking pan; fill pan with hot water to 1-inch depth.
Bake for 35-40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.
Yield: 6 servings.
4 large eggs
½ cup granulated sugar
½ tsp. salt
1 (12-fluid oz.) can Nestle Carnation Evaporated Milk
1 cup water
1 tsp. vanilla extract
ground nutmeg
Preheat oven to 350^.
Combine eggs, sugar, and salt in a large mixer bowl. Add evaporated milk, water, and vanilla extract; beat until mixed. Pour into six 6-oz. custard cups. Sprinkle with nutmeg. Place cups in 13-x-9-inch baking pan; fill pan with hot water to 1-inch depth.
Bake for 35-40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.
Yield: 6 servings.
SPLIT PEA #2
SPLIT PEA #2
2-1/4 cups dried split peas
2 quarts cold water
1-1/2 lbs. ham bone
2 onions, thinly sliced
½ tsp. salt
¼ tsp. black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced
In a large stockpot, cover peas with 2 quarts water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for 1 hour.
Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to a boil and then simmer for 1-1/2 hours, stirring occasionally.
Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Yield: 7 servings.
2-1/4 cups dried split peas
2 quarts cold water
1-1/2 lbs. ham bone
2 onions, thinly sliced
½ tsp. salt
¼ tsp. black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced
In a large stockpot, cover peas with 2 quarts water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for 1 hour.
Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to a boil and then simmer for 1-1/2 hours, stirring occasionally.
Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Yield: 7 servings.
BAKED ZITI
BAKED ZITI
1 lb. dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26-oz.) jars spaghetti sauce
6 oz. provolone cheese, sliced
1-1/2 cups sour cream
6-oz. mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350^. Butter a 9x13-inch-baking dish. Layer as follows; ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the prepared oven, or until cheeses are melted.
Yield: 10 servings.
1 lb. dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26-oz.) jars spaghetti sauce
6 oz. provolone cheese, sliced
1-1/2 cups sour cream
6-oz. mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350^. Butter a 9x13-inch-baking dish. Layer as follows; ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the prepared oven, or until cheeses are melted.
Yield: 10 servings.
BAKED SPAGHETTI
BAKED SPAGHETTI
1 (16-oz.) package spaghetti
1 lb. ground beef
1 medium onion, chopped
1 (26-oz.) jar meatless spaghetti sauce
½ tsp. seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 Tbsp. butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Stir in the spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13-x-9-x-2-inch baking dish. Top with half the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350^ for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Yield: 8 servings.
1 (16-oz.) package spaghetti
1 lb. ground beef
1 medium onion, chopped
1 (26-oz.) jar meatless spaghetti sauce
½ tsp. seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 Tbsp. butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Stir in the spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13-x-9-x-2-inch baking dish. Top with half the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350^ for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Yield: 8 servings.
PASTA BAKE
PASTA BAKE
8-oz. mostaccioli pasta
1 lb. lean ground beef
1 onion, chopped
1 (4-oz.) can mushrooms, drained
1 (28-oz.) jar spaghetti sauce
2 cups shredded mozzarella cheese
Bring a large pot of lightly salted boiling water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes or until al dente. Drain well.
Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased 9x13-inch casserole dish.
Bake at 325^ for 20 minutes, or until very hot.
Yield: 8 servings.
8-oz. mostaccioli pasta
1 lb. lean ground beef
1 onion, chopped
1 (4-oz.) can mushrooms, drained
1 (28-oz.) jar spaghetti sauce
2 cups shredded mozzarella cheese
Bring a large pot of lightly salted boiling water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes or until al dente. Drain well.
Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased 9x13-inch casserole dish.
Bake at 325^ for 20 minutes, or until very hot.
Yield: 8 servings.
BAKED SPAGHETTI
BAKED SPAGHETTI
1 (16-oz.) package spaghetti
1 lb. ground beef
1 medium onion, chopped
1 (26-oz.) jar meatless spaghetti sauce
½ tsp. seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 Tbsp. butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Stir in the spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13-x-9-x-2-inch baking dish. Top with half the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350^ for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Yield: 8 servings.
1 (16-oz.) package spaghetti
1 lb. ground beef
1 medium onion, chopped
1 (26-oz.) jar meatless spaghetti sauce
½ tsp. seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 Tbsp. butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Stir in the spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13-x-9-x-2-inch baking dish. Top with half the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350^ for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Yield: 8 servings.
Thursday, February 18, 2010
SHRIMP SALAD
SHRIMP SALAD
1 (16-oz.) box rotini, macaroni, or any other pasta
12 eggs, hard boiled
1 green pepper, diced (red pepper if it’s for Mimi)
1 large sweet onion, diced
2 large celery ribs, diced
3 cups miracle whip
2 Tbsp. sugar
1 (6-oz.) can shrimp, drained
Cook macaroni, prepare all vegetables, and dice the eggs. Drain macaroni and run cold water over it to bring it to room temperature.
Add all ingredients to a very large bowl and mix.
Refrigerate until thoroughly chilled.
Yield: 30 servings.
1 (16-oz.) box rotini, macaroni, or any other pasta
12 eggs, hard boiled
1 green pepper, diced (red pepper if it’s for Mimi)
1 large sweet onion, diced
2 large celery ribs, diced
3 cups miracle whip
2 Tbsp. sugar
1 (6-oz.) can shrimp, drained
Cook macaroni, prepare all vegetables, and dice the eggs. Drain macaroni and run cold water over it to bring it to room temperature.
Add all ingredients to a very large bowl and mix.
Refrigerate until thoroughly chilled.
Yield: 30 servings.
MEXICAN MEAT LOAF
MEXICAN MEAT LOAF
1 medium green bell pepper
3 shallots, minced
3 garlic cloves, minced
1 tsp. vegetable oil
4 (6-inch) flour tortillas, finely chopped
¾ cup shredded Mexican cheese blend, divided
½ cup purchased salsa
1 egg, beaten
1 tsp. ground cumin
1 tsp. ground oregano
1 tsp. salt
Heat oven to 350^. Cook bell pepper, shallots, and garlic in oil in medium skillet over medium heat 6 minutes or until render. Cool.
Gently combine bell pepper mixture and all remaining ingredients except ¼ cup of the cheese in large bowl. Place in an 8x4-inch loaf pan, bake 55 to 60 minutes or until internal temperature reaches 160^. Sprinkle with remaining ¼ cup cheese during last 5 minutes. Let stand 10 minutes before slicing.
Yield: 6 servings.
1 medium green bell pepper
3 shallots, minced
3 garlic cloves, minced
1 tsp. vegetable oil
4 (6-inch) flour tortillas, finely chopped
¾ cup shredded Mexican cheese blend, divided
½ cup purchased salsa
1 egg, beaten
1 tsp. ground cumin
1 tsp. ground oregano
1 tsp. salt
Heat oven to 350^. Cook bell pepper, shallots, and garlic in oil in medium skillet over medium heat 6 minutes or until render. Cool.
Gently combine bell pepper mixture and all remaining ingredients except ¼ cup of the cheese in large bowl. Place in an 8x4-inch loaf pan, bake 55 to 60 minutes or until internal temperature reaches 160^. Sprinkle with remaining ¼ cup cheese during last 5 minutes. Let stand 10 minutes before slicing.
Yield: 6 servings.
HAM SALAD SPREAD
HAM SALAD SPREAD
2 cups fully cooked ground ham
1 hard cooked egg chopped
2 Tbsp. finely chopped celery
2 tsp. finely chopped onion
2 tsp. sweet pickle relish
¾ cup mayonnaise
1 Tbsp. prepared mustard
Assorted crackers
In a bowl, combine the first five ingredients. Combine mayonnaise and mustard; add to ham mixture and mix well. Refrigerate until serving. Serve with crackers.
Yield: 24 servings.
2 cups fully cooked ground ham
1 hard cooked egg chopped
2 Tbsp. finely chopped celery
2 tsp. finely chopped onion
2 tsp. sweet pickle relish
¾ cup mayonnaise
1 Tbsp. prepared mustard
Assorted crackers
In a bowl, combine the first five ingredients. Combine mayonnaise and mustard; add to ham mixture and mix well. Refrigerate until serving. Serve with crackers.
Yield: 24 servings.
ITALIAN LOVE CAKE
ITALIAN LOVE CAKE
1 (18.25-oz.) package chocolate cake mix
2 pints part-skim ricotta cheese
¾ cup white sugar
1 tsp. vanilla extract
1 cup milk
1 (12-oz.) container frozen whipped topping, thawed
\
Prepare cake mix as directed on box. Pour batter into 9x13x2-inch greased baking dish. Set aside.
Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
Bake at 350^ for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooked cake.
Yield: 18 servings.
1 (18.25-oz.) package chocolate cake mix
2 pints part-skim ricotta cheese
¾ cup white sugar
1 tsp. vanilla extract
1 cup milk
1 (12-oz.) container frozen whipped topping, thawed
\
Prepare cake mix as directed on box. Pour batter into 9x13x2-inch greased baking dish. Set aside.
Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
Bake at 350^ for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooked cake.
Yield: 18 servings.
Wednesday, February 17, 2010
BEEF STEW
BEEF STEW
SLOW COOKER
By Marianne
2 lbs beef stew meat, cut into 1 1/2-inch cubes
1/2 cup flour
2 tbsp oil
1 bay leaf
1 tbsp Worcestershire sauce
1 onion, chopped
1 cup canned beef broth
1/2 tsp pepper
1 tbsp salt
1 tsp sugar
6 carrots, peeled and sliced
1 cup sliced celery
4 potatoes peeled (cut into 6th's or 8th's if large)
4 cups water
Coat meat with flour; set excess flour aside. Brown meat on all sides with hot oil in skillet. In slow cooker, combine beef, bay leaf, Worcestershire sauce, onion, broth, salt, pepper, sugar, and vegetables. Pour water over all. Cover and cook on LOW 8 to 10 hours. Turn to HIGH. Mix excess flour with a little ice water and make a smooth paste. Add and stir. Cover; cook on HIGH about 15 minutes.
Yield: 6 servings.
Great for busy weekends and cold days.
SLOW COOKER
By Marianne
2 lbs beef stew meat, cut into 1 1/2-inch cubes
1/2 cup flour
2 tbsp oil
1 bay leaf
1 tbsp Worcestershire sauce
1 onion, chopped
1 cup canned beef broth
1/2 tsp pepper
1 tbsp salt
1 tsp sugar
6 carrots, peeled and sliced
1 cup sliced celery
4 potatoes peeled (cut into 6th's or 8th's if large)
4 cups water
Coat meat with flour; set excess flour aside. Brown meat on all sides with hot oil in skillet. In slow cooker, combine beef, bay leaf, Worcestershire sauce, onion, broth, salt, pepper, sugar, and vegetables. Pour water over all. Cover and cook on LOW 8 to 10 hours. Turn to HIGH. Mix excess flour with a little ice water and make a smooth paste. Add and stir. Cover; cook on HIGH about 15 minutes.
Yield: 6 servings.
Great for busy weekends and cold days.
PRESSURE COOKER BEEF AND VEGETABLE SOUP
PRESSURE COOKER BEEF AND VEGETABLE SOUP
1 lb. beef stew
1 tbsp oil
4 cups water
16-oz. whole tomatoes, crushed
1 potato, diced
8-oz. frozen okra
8-oz. frozen whole kernel corn
½ cup macaroni
1 onion, diced
1 tsp salt
In a pressure cooker, brown stew beef in oil. Add water and cook at 15 lbs. pressure for 45 minutes.
Remove from the heat and allow the pressure to go down. Add crushed whole tomatoes, diced potato, frozen okra, frozen whole kernel corn, macaroni, diced onion, and salt. Pressure again to 15 lbs. and cook for 3 minutes. Remove from the heat and allow pressure to go down.
Yield: 4 servings.
1 lb. beef stew
1 tbsp oil
4 cups water
16-oz. whole tomatoes, crushed
1 potato, diced
8-oz. frozen okra
8-oz. frozen whole kernel corn
½ cup macaroni
1 onion, diced
1 tsp salt
In a pressure cooker, brown stew beef in oil. Add water and cook at 15 lbs. pressure for 45 minutes.
Remove from the heat and allow the pressure to go down. Add crushed whole tomatoes, diced potato, frozen okra, frozen whole kernel corn, macaroni, diced onion, and salt. Pressure again to 15 lbs. and cook for 3 minutes. Remove from the heat and allow pressure to go down.
Yield: 4 servings.
GUMBO
GUMBO
From the Paula Dean cookbook
3 large chicken breast, about 3 lbs.
halved and skinned
Salt and pepper
¼ cup vegetable oil
1 lb. smoked sausage, cut into ¼-inch slices
½ cup all-purpose flour
5 tbsp margarine
1 large onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
8 cloves garlic, minced
¼ bunch flat-leaf parsley, stems and leaves
¼ cup Worcestershire sauce
5 beef bouillon cubes
1 (14-oz.) can stewed tomatoes, with juice
½ lb. small shrimp, peeled
2 cups fresh or frozen sliced okra
4 green onions, sliced, white and green parts
¼ cup chopped fresh parsley
1. Sprinkle the chicken with salt and pepper. Heat the oil in a heavy-bottom Dutch oven. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned; remove. Sprinkle the flour over the oil; add 2 tbsp of the margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Do not let the roux burn or you will have to start over. Let the roux cool.
2. Return the Dutch oven to low heat and melt the remaining 3 tbsp. Margarine. Add the onion and sauté’ for 10 minutes. Add the green pepper, celery, garlic, flat-leaf parsley, and Worcestershire sauce. Cook, stirring frequently, for 10 minutes. Add 4 cups hot water, whisking constantly. Add the chicken and sausage and cover. Bring to a boil, then reduce the heat and simmer for 45 minutes. Add the bouillon cubes, tomato, shrimp, and okra. Cover and simmer for 1 hour. Just before serving, add the green onions and chopped parsley
Yield: 8-10 servings.
From the Paula Dean cookbook
3 large chicken breast, about 3 lbs.
halved and skinned
Salt and pepper
¼ cup vegetable oil
1 lb. smoked sausage, cut into ¼-inch slices
½ cup all-purpose flour
5 tbsp margarine
1 large onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
8 cloves garlic, minced
¼ bunch flat-leaf parsley, stems and leaves
¼ cup Worcestershire sauce
5 beef bouillon cubes
1 (14-oz.) can stewed tomatoes, with juice
½ lb. small shrimp, peeled
2 cups fresh or frozen sliced okra
4 green onions, sliced, white and green parts
¼ cup chopped fresh parsley
1. Sprinkle the chicken with salt and pepper. Heat the oil in a heavy-bottom Dutch oven. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned; remove. Sprinkle the flour over the oil; add 2 tbsp of the margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Do not let the roux burn or you will have to start over. Let the roux cool.
2. Return the Dutch oven to low heat and melt the remaining 3 tbsp. Margarine. Add the onion and sauté’ for 10 minutes. Add the green pepper, celery, garlic, flat-leaf parsley, and Worcestershire sauce. Cook, stirring frequently, for 10 minutes. Add 4 cups hot water, whisking constantly. Add the chicken and sausage and cover. Bring to a boil, then reduce the heat and simmer for 45 minutes. Add the bouillon cubes, tomato, shrimp, and okra. Cover and simmer for 1 hour. Just before serving, add the green onions and chopped parsley
Yield: 8-10 servings.
TOMATO PESTO SOUP
TOMATO PESTO SOUP
1 onion, chopped
2 cloves garlic, minced
1 cup shredded carrots
3 stalks celery with leaves, chopped
1 (14-oz) can diced tomatoes with seasoning, undrained
1 (6-oz) can tomato paste
½ tsp dried oregano leaves
¼ tsp dried thyme
¼ tsp pepper
2 cups water
2 cups vegetable broth
1 cup instant rice
1/3 cup pesto
½ cup Parmesan cheese
Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crockpot and mix to blend. Cover and cook on LOW for 8-10 hours. Stir in instant rice, then cover and let stand 6-8 minutes until rice is tender. Stir in pesto and serve soup with Parmesan cheese.
Yield: 6 servings.
1 onion, chopped
2 cloves garlic, minced
1 cup shredded carrots
3 stalks celery with leaves, chopped
1 (14-oz) can diced tomatoes with seasoning, undrained
1 (6-oz) can tomato paste
½ tsp dried oregano leaves
¼ tsp dried thyme
¼ tsp pepper
2 cups water
2 cups vegetable broth
1 cup instant rice
1/3 cup pesto
½ cup Parmesan cheese
Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crockpot and mix to blend. Cover and cook on LOW for 8-10 hours. Stir in instant rice, then cover and let stand 6-8 minutes until rice is tender. Stir in pesto and serve soup with Parmesan cheese.
Yield: 6 servings.
ROASTED VEGETABLE SOUP
ROASTED VEGETABLE SOUP
Roaster Oven
2 small yellow squash
2 lbs. asparagus, tips and tender portions only
2 small red bell peppers cut into 1-inch pieces
2 cans (14.5-oz) chicken broth
1 lb. small whole mushrooms
1 red onion, quartered
1 pint whipping cream
¼ cup oil
1 tsp. ground black pepper
2-tsp. fresh minced rosemary
2 tsp. salt
Combine oil, salt and pepper in a bowl. Add vegetables and stir to coat. Add vegetables to Cooking Pan. Roast at 450^ for 30 minutes, stirring every 10 minutes. Reduce heat to 250^. Add broth and cream. Stir well and cook until simmering.
Roaster Oven
2 small yellow squash
2 lbs. asparagus, tips and tender portions only
2 small red bell peppers cut into 1-inch pieces
2 cans (14.5-oz) chicken broth
1 lb. small whole mushrooms
1 red onion, quartered
1 pint whipping cream
¼ cup oil
1 tsp. ground black pepper
2-tsp. fresh minced rosemary
2 tsp. salt
Combine oil, salt and pepper in a bowl. Add vegetables and stir to coat. Add vegetables to Cooking Pan. Roast at 450^ for 30 minutes, stirring every 10 minutes. Reduce heat to 250^. Add broth and cream. Stir well and cook until simmering.
FRED’S FAMOUS TARHEEL CHILI
FRED’S FAMOUS TARHEEL CHILI
1 lb. Pinto beans, picked over and rinsed
2-1/2 lbs. ground beef chuck
2 lbs. ground pork
3 large bell peppers of assorted colors, chopped
2 large onions, chopped
½ cup chili powder
2 tbsp. cumin seed
1 tsp. dried oregano
42.5-oz. canned diced tomatoes, with their juices
½ cup fresh parsley leaves, chopped
Salt & pepper, to taste
For garnish: chopped onion shredded Cheddar cheese, sour cream and salsa
Soak the dried beans according to the package directions and drain. In a pot combine beans with enough water to cover by 2-inches. Bring just to a boil. Reduce the heat and simmer the beans until almost tender, about an hour.
Set an eight-quart Dutch oven over medium-high heat. In batches, add the beef and pork. Cook, breaking the meat up with a spoon, until well browned (don’t crowd the meat it will steam, not brown). Transfer each batch to a bowl using a slotted spoon.
Heat the drippings in the same pot over medium heat. Add the bell peppers, onions, chili powder, cumin seeds, and oregano, cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the tomatoes with their juice and the reserved meat, and simmer for 1 hour. Add the beans and simmer until the chili is thickened and the beans are tender, about an hour longer. Stir in the parsley, salt and pepper. Garnish each serving with onion, cheese, sour cream, and salsa.
Note: For a speedier chili, instead of dried beans, two (16-oz.) cans of pinto, kidney, or black beans, rinsed and drained. Prepare the recipe as directed, except omit step 1 and after adding the beans in step 3, reduce the cooking time to 30 minutes.
Yield: serves a crowd.
1 lb. Pinto beans, picked over and rinsed
2-1/2 lbs. ground beef chuck
2 lbs. ground pork
3 large bell peppers of assorted colors, chopped
2 large onions, chopped
½ cup chili powder
2 tbsp. cumin seed
1 tsp. dried oregano
42.5-oz. canned diced tomatoes, with their juices
½ cup fresh parsley leaves, chopped
Salt & pepper, to taste
For garnish: chopped onion shredded Cheddar cheese, sour cream and salsa
Soak the dried beans according to the package directions and drain. In a pot combine beans with enough water to cover by 2-inches. Bring just to a boil. Reduce the heat and simmer the beans until almost tender, about an hour.
Set an eight-quart Dutch oven over medium-high heat. In batches, add the beef and pork. Cook, breaking the meat up with a spoon, until well browned (don’t crowd the meat it will steam, not brown). Transfer each batch to a bowl using a slotted spoon.
Heat the drippings in the same pot over medium heat. Add the bell peppers, onions, chili powder, cumin seeds, and oregano, cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the tomatoes with their juice and the reserved meat, and simmer for 1 hour. Add the beans and simmer until the chili is thickened and the beans are tender, about an hour longer. Stir in the parsley, salt and pepper. Garnish each serving with onion, cheese, sour cream, and salsa.
Note: For a speedier chili, instead of dried beans, two (16-oz.) cans of pinto, kidney, or black beans, rinsed and drained. Prepare the recipe as directed, except omit step 1 and after adding the beans in step 3, reduce the cooking time to 30 minutes.
Yield: serves a crowd.
CRAB DEVILED EGGS
CRAB DEVILED EGGS
12 hard-cooked eggs
1 can (6-oz) crabmeat, drained, flaked and cartilage removed
½ cup mayonnaise
1 green onion, finely chopped
1 tbsp finely chopped celery
1 tbsp finely chopped green pepper
2 tsp Dijon mustard
1 tbsp minced fresh parsley
½ tsp salt
1/8 tsp pepper
3 dashes hot sauce
3 dashes Worcestershire sauce
Additional fresh minced parsley
Cut eggs in half lengthwise. Remove yolk; set whites aside in bowl, mash the yolk. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot sauce and Worcestershire sauce; mix well.
Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving.
Yield: 2 dozen.
12 hard-cooked eggs
1 can (6-oz) crabmeat, drained, flaked and cartilage removed
½ cup mayonnaise
1 green onion, finely chopped
1 tbsp finely chopped celery
1 tbsp finely chopped green pepper
2 tsp Dijon mustard
1 tbsp minced fresh parsley
½ tsp salt
1/8 tsp pepper
3 dashes hot sauce
3 dashes Worcestershire sauce
Additional fresh minced parsley
Cut eggs in half lengthwise. Remove yolk; set whites aside in bowl, mash the yolk. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot sauce and Worcestershire sauce; mix well.
Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving.
Yield: 2 dozen.
CHICKEN and MUSHROOM CHOWDER
CHICKEN and MUSHROOM CHOWDER
3 cups chicken broth
½ cup water
1 lb. cubed, cooked chicken breast meat
1-1/2 tsp. dried oregano
¼ tsp. pepper
½ cup uncooked long grain rice
1 Tbsp. olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
¾ lbs. Mushrooms, sliced
3 Tbsp. all-purpose flour
1 cup milk
In a large saucepan, bring chicken broth and water to a boil. Stir in chicken, and season with oregano and pepper. Add rice and reduce heat.
Heat olive oil in medium saucepan over medium heat, and sauté garlic, onion, carrots, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.
Stir milk into the mixture, and continue to cooking, stirring occasionally, until thickened, about 30 minutes.
Yield: 4 servings.
3 cups chicken broth
½ cup water
1 lb. cubed, cooked chicken breast meat
1-1/2 tsp. dried oregano
¼ tsp. pepper
½ cup uncooked long grain rice
1 Tbsp. olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
¾ lbs. Mushrooms, sliced
3 Tbsp. all-purpose flour
1 cup milk
In a large saucepan, bring chicken broth and water to a boil. Stir in chicken, and season with oregano and pepper. Add rice and reduce heat.
Heat olive oil in medium saucepan over medium heat, and sauté garlic, onion, carrots, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.
Stir milk into the mixture, and continue to cooking, stirring occasionally, until thickened, about 30 minutes.
Yield: 4 servings.
GUY APPROVED MEATLOAF
GUY APPROVED MEATLOAF
1-1/2 lb. ground beef
2 eggs
1 onion, chopped
½ cup barbecue sauce
¾ cup crushed crackers
1 cup crushed potato chips
3/4 tsp. liquid smoke flavoring
¾ tsp. ground black pepper
1 tsp. salt
½ tsp. garlic powder
1 pinch cayenne pepper
6 slices bacon
Preheat oven to 350^.
In a large bowl, combine the beef, eggs, onion, barbecue sauce, cracker crumbs, potato chips, liquid smoke, ground black pepper, salt, garlic powder, and cayenne pepper and mix well.
On a lightly greased cookie sheet, shape the mixture into a loaf, Lay the bacon slices across the width of the loaf so that the entire surface is covered. Cover the loaf loosely with foil/
Bake at 375^ for 1-1/2 hours.
Yield: 6 servings.
1-1/2 lb. ground beef
2 eggs
1 onion, chopped
½ cup barbecue sauce
¾ cup crushed crackers
1 cup crushed potato chips
3/4 tsp. liquid smoke flavoring
¾ tsp. ground black pepper
1 tsp. salt
½ tsp. garlic powder
1 pinch cayenne pepper
6 slices bacon
Preheat oven to 350^.
In a large bowl, combine the beef, eggs, onion, barbecue sauce, cracker crumbs, potato chips, liquid smoke, ground black pepper, salt, garlic powder, and cayenne pepper and mix well.
On a lightly greased cookie sheet, shape the mixture into a loaf, Lay the bacon slices across the width of the loaf so that the entire surface is covered. Cover the loaf loosely with foil/
Bake at 375^ for 1-1/2 hours.
Yield: 6 servings.
Sunday, February 14, 2010
STEAK-n-SHAKE CHILI
STEAK-n-SHAKE CHILI
2 Tbsp. oil
1-1/2 lbs. Ground beef
½ tsp. salt
1 can onion soup
1 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. black pepper
2 tsp. cocoa
2 cans kidney beans
1 (6-oz.) can tomato paste
1 (8-oz.) can tomato sauce
1 cup cola (Coke, Pepsi, or generic)
Brown ground beef and salt in oil. Put in blender, blend for 1 minute. Add all to crock-pot. Drain beef and beans before adding to pot. Let simmer for 6 hours on LOW or on HIGH for 2 hours.
2 Tbsp. oil
1-1/2 lbs. Ground beef
½ tsp. salt
1 can onion soup
1 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. black pepper
2 tsp. cocoa
2 cans kidney beans
1 (6-oz.) can tomato paste
1 (8-oz.) can tomato sauce
1 cup cola (Coke, Pepsi, or generic)
Brown ground beef and salt in oil. Put in blender, blend for 1 minute. Add all to crock-pot. Drain beef and beans before adding to pot. Let simmer for 6 hours on LOW or on HIGH for 2 hours.
Saturday, February 13, 2010
HAM and POTATOES AU GRATIN
HAM and POTATOES AU GRATIN
2 cups potatoes, peeled and cubed
1 cup diced cooked ham
1 Tbsp. minced onion
1/3 cup butter or margarine
3 Tbsp. all-purpose flour
1-1/2 cups milk
1 cup shredded Cheddar cheese
¾ tsp. salt
1 dash white pepper
Chopped fresh parsley
Combine potatoes, ham and onion in greased 1-qt. casserole; set aside. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk; stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350^ for 35 to 40 minutes or until bubbly. Garnish with parsley.
Yield: 2 servings.
2 cups potatoes, peeled and cubed
1 cup diced cooked ham
1 Tbsp. minced onion
1/3 cup butter or margarine
3 Tbsp. all-purpose flour
1-1/2 cups milk
1 cup shredded Cheddar cheese
¾ tsp. salt
1 dash white pepper
Chopped fresh parsley
Combine potatoes, ham and onion in greased 1-qt. casserole; set aside. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk; stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350^ for 35 to 40 minutes or until bubbly. Garnish with parsley.
Yield: 2 servings.
SLOW COOKER FAMILY-FAVORITE CHILI
SLOW COOKER FAMILY-FAVORITE CHILI
2 lbs. Lean (at least 80%) ground beef
1 large onion, chopped (1-cup)
2 cloves garlic, finely chopped
1 can (28-oz,) diced tomatoes, undrained
1 can (16- oz.) chili beans in sauce, undrained
1 can (15- oz.) tomato sauce
2 Tbsp. Chili powder
1-1/2 tsp. ground cumin
½ tsp. salt
½ tsp. pepper
In a 12-inch skillet, cook beef and onions over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.
In a 4-5 quart slow cooker, mix beef, onion, and remaining ingredients.
Cover and cook on LOW setting 6-8 hours.
Yield: 8 servings.
Tip: Substitute half of the ground beef with ground pork to give this chili a richer flavor.
2 lbs. Lean (at least 80%) ground beef
1 large onion, chopped (1-cup)
2 cloves garlic, finely chopped
1 can (28-oz,) diced tomatoes, undrained
1 can (16- oz.) chili beans in sauce, undrained
1 can (15- oz.) tomato sauce
2 Tbsp. Chili powder
1-1/2 tsp. ground cumin
½ tsp. salt
½ tsp. pepper
In a 12-inch skillet, cook beef and onions over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.
In a 4-5 quart slow cooker, mix beef, onion, and remaining ingredients.
Cover and cook on LOW setting 6-8 hours.
Yield: 8 servings.
Tip: Substitute half of the ground beef with ground pork to give this chili a richer flavor.
Friday, February 12, 2010
KILLER CHILI
KILLER CHILI
1 (1 lb.) package bacon 6 Tbsp. chili powder
3 lbs. Ground beef ¼ cup brown sugar
4 cloves garlic, minced ¼ cup ground cumin
2 cups red wine 3 Tbsp. paprika
3 (28-oz.) cans diced tomatoes 2 Tbsp. Italian seasoning
2 (14-oz.) cans tomato sauce 2 Tbsp. distilled white vinegar
2 tsp. vegetable oil 2 Tbsp. dried basil
3 green bell peppers, chopped 2 Tbsp. dried minced onion
4 stalks celery, chopped 3 Tbsp. dried parsley
2 onions, chopped 2 Tbsp. crushed red pepper flakes
2 (19-oz.) cans kidney beans* 4 tsp. dried oregano
2 (19-oz.) cans white beans* 12 dashes hot pepper sauce
1 (19-oz.) can black beans* salt and pepper to taste (optional)
Rinsed and drained
Place bacon in a large deep skillet, aqnd cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper- towel lined plate. Crumble and set aside.
Heat a large stockpot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
Stir in the green bell pepper, celery and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stockpot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney bean, white beans and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot sauce, salt and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.
Yield: 25 servings.
1 (1 lb.) package bacon 6 Tbsp. chili powder
3 lbs. Ground beef ¼ cup brown sugar
4 cloves garlic, minced ¼ cup ground cumin
2 cups red wine 3 Tbsp. paprika
3 (28-oz.) cans diced tomatoes 2 Tbsp. Italian seasoning
2 (14-oz.) cans tomato sauce 2 Tbsp. distilled white vinegar
2 tsp. vegetable oil 2 Tbsp. dried basil
3 green bell peppers, chopped 2 Tbsp. dried minced onion
4 stalks celery, chopped 3 Tbsp. dried parsley
2 onions, chopped 2 Tbsp. crushed red pepper flakes
2 (19-oz.) cans kidney beans* 4 tsp. dried oregano
2 (19-oz.) cans white beans* 12 dashes hot pepper sauce
1 (19-oz.) can black beans* salt and pepper to taste (optional)
Rinsed and drained
Place bacon in a large deep skillet, aqnd cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper- towel lined plate. Crumble and set aside.
Heat a large stockpot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
Stir in the green bell pepper, celery and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stockpot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney bean, white beans and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot sauce, salt and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.
Yield: 25 servings.
Thursday, February 11, 2010
PEANUT BUTTER KISSES I
PEANUT BUTTER KISSES I
2 egg whites
1/8 tsp. cream of tartar
2/3 cups white sugar
½ cup creamy peanut butter
Beat egg whites and cream of tartar until soft peak form. Gradually add sugar; beating constantly until stiff. Fold in peanut butter until just mixed.
Drop by tsp. onto greased cooking sheet. Bake at 300^ about 25 minutes until lightly browned. Remove from cookie sheet at once and cool completely on rack.
Yield: 18 servings.
2 egg whites
1/8 tsp. cream of tartar
2/3 cups white sugar
½ cup creamy peanut butter
Beat egg whites and cream of tartar until soft peak form. Gradually add sugar; beating constantly until stiff. Fold in peanut butter until just mixed.
Drop by tsp. onto greased cooking sheet. Bake at 300^ about 25 minutes until lightly browned. Remove from cookie sheet at once and cool completely on rack.
Yield: 18 servings.
Wednesday, February 10, 2010
TAVERN SOUP
TAVERN SOUP
¼ cup finely chopped celery
¼ cup finely chopped carrot
¼ cup finely chopped green pepper
¼ cup finely chopped onion
5 cups chicken broth
2 tablespoons butter or margarine
1 tsp. salt
½ tsp. pepper
1/3 cup flour
3 cups (3/4-lb.) grated sharp Cheddar cheese
1 (12-oz.) can light beer at room temperature
Combine celery, green pepper and onions in a slow cooker. Add broth, butter, salt and pepper. Cover and cook on LOW for 5-6 hours. Strain mixture; puree vegetables in blender and return to cooker with broth. Turn to HIGH. Dissolve flour in a small amount of water; add to broth. Add cheese, ½ cup at a time, stirring until blended. Pour in beer. Cover; cook on HIGH 15-20 minutes.
Yield: 6-8 servings.
¼ cup finely chopped celery
¼ cup finely chopped carrot
¼ cup finely chopped green pepper
¼ cup finely chopped onion
5 cups chicken broth
2 tablespoons butter or margarine
1 tsp. salt
½ tsp. pepper
1/3 cup flour
3 cups (3/4-lb.) grated sharp Cheddar cheese
1 (12-oz.) can light beer at room temperature
Combine celery, green pepper and onions in a slow cooker. Add broth, butter, salt and pepper. Cover and cook on LOW for 5-6 hours. Strain mixture; puree vegetables in blender and return to cooker with broth. Turn to HIGH. Dissolve flour in a small amount of water; add to broth. Add cheese, ½ cup at a time, stirring until blended. Pour in beer. Cover; cook on HIGH 15-20 minutes.
Yield: 6-8 servings.
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