SLOW COOKED BARBECUE SAUCE
4 cups ketchup
1 medium onion, finely chopped
¼ packed brown sugar
1 tbps. Celery salt
1 tbsp. brown mustard
½ cup water
2 tbsp. Worcestershire sauce
2 tbsp. molasses
1 tbsp. cider vinegar
4 tsp. paprika
½ tsp. pepper
Spray 3 to 4 quart slow cooker with cooking spray. Place all ingredients in cooker
Cover; cook on LOW heat settings for 4 to 6 hours.
With wire whisk, vigorously beat sauce before serving. Sauce will hold on LOW setting up to 2 hours, stir occasionally. Store covered in refrigerator up to 2 weeks.
Yield: 4 ¼ cups
Wednesday, April 27, 2011
Tuesday, April 26, 2011
BEEF ENCHILADAS II
BEEF ENCHILADAS II
1-1/2 pounds lean ground beef
1-1/2 pounds small onion, chopped
1-1/2 (15-oz.) packages dry enchilada sauce mix
16 (10-inch) flour tortillas
3-1/4 cups shredded Cheddar cheese
1-1/2 (2.25 oz.) cans sliced black olives, drained
You have scaled this recipe’s ingredients to yield a new amount (16). The directions below still refer to the original recipe yield (10)
Preheat oven to 350^. In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
Prepare the enchilada sauce according to package directions. Pour ¼ cup of the sauce into the bottom of a 9x13-in.-backing dish.
On each flour tortillas, place equal portions of ground beef mixture and about 1-oz. of Cheddar, reserving at least ½ cup cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
Bake in preheated oven for 20 minutes, or until the sauce is bubbly and the cheese is thoroughly melted.
Yield: 16 servings
1-1/2 pounds lean ground beef
1-1/2 pounds small onion, chopped
1-1/2 (15-oz.) packages dry enchilada sauce mix
16 (10-inch) flour tortillas
3-1/4 cups shredded Cheddar cheese
1-1/2 (2.25 oz.) cans sliced black olives, drained
You have scaled this recipe’s ingredients to yield a new amount (16). The directions below still refer to the original recipe yield (10)
Preheat oven to 350^. In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
Prepare the enchilada sauce according to package directions. Pour ¼ cup of the sauce into the bottom of a 9x13-in.-backing dish.
On each flour tortillas, place equal portions of ground beef mixture and about 1-oz. of Cheddar, reserving at least ½ cup cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
Bake in preheated oven for 20 minutes, or until the sauce is bubbly and the cheese is thoroughly melted.
Yield: 16 servings
SLOW COOKER PINEAPPLE PORK ROAST
SLOW COOKER PINEAPPLE PORK ROAST
1 (LB) boneless pork roast
2 tsp. seasoned salt
1 tsp. ground black pepper
1 (20-oz.) can pineapple chunks, drained
1-1/2 cups chopped dried cranberries
Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries
Cover, and cook 7 hours on LOW.
Yield: 8 servings.
1 (LB) boneless pork roast
2 tsp. seasoned salt
1 tsp. ground black pepper
1 (20-oz.) can pineapple chunks, drained
1-1/2 cups chopped dried cranberries
Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries
Cover, and cook 7 hours on LOW.
Yield: 8 servings.
Sunday, April 3, 2011
QUICK AND EASY ALFREDO
QUICK AND EASY ALFREDO
½ cup butter
1 (8-oz.) package cream cheese
2 tsp. garlic powder
2 cups milk
6-oz. grated Parmesan cheese
1/8 tsp. ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lump. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked to long. Toss with hot pasta to serve.
Yield: 4 servings.
½ cup butter
1 (8-oz.) package cream cheese
2 tsp. garlic powder
2 cups milk
6-oz. grated Parmesan cheese
1/8 tsp. ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lump. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked to long. Toss with hot pasta to serve.
Yield: 4 servings.