POTLUCK POTATO SALAD and BEER
2 lbs. potatoes
2 cups diced celery
1 small onion, chopped
salt, to taste
1 cup fat-free mayonnaise
2 tablespoons prepared mustard
¼ tablespoon hot pepper sauce
½ can beer
2 tablespoons chopped celery
Cook potatoes in skins until tender (bake about an hour at 350^).
When cool, peel and dice
Add celery and onion and season to taste with salt.
Blend mayonnaise and mustard and hot pepper sauce; gradually stir in beer. Add parsley.
Pour over potato mixture. Mix lightly with fork, Chill.
Yield: 12 servings.
Saturday, April 28, 2012
POOR MAN’S CAKE
POOR MAN’S CAKE
1 lb. raisins
2 cups sugar
3 cups water
4 Tbsp. shortening
½ tsp. salt
2 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
4 cups flour
1 cup chopped nuts
Preheat oven to 300 degrees.
Combine the raisins, sugar, and water in a saucepan for 10 minutes over medium heat.
Add the shortening and let mixture cool.
Stir in salt, baking soda, allspice, cinnamon, flour, and nuts and transfer to a 9-x-13-inch baking pan.
Bake at 300 degrees for 45 minutes.
1 lb. raisins
2 cups sugar
3 cups water
4 Tbsp. shortening
½ tsp. salt
2 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
4 cups flour
1 cup chopped nuts
Preheat oven to 300 degrees.
Combine the raisins, sugar, and water in a saucepan for 10 minutes over medium heat.
Add the shortening and let mixture cool.
Stir in salt, baking soda, allspice, cinnamon, flour, and nuts and transfer to a 9-x-13-inch baking pan.
Bake at 300 degrees for 45 minutes.
Thursday, April 26, 2012
CLASSIC AMERICAN FRIED CHICKEN
CLASSIC AMERICAN FRIED CHICKEN
2 cups all-purpose flour
2 cups instant mashed potato flakes
3 eggs
1 cup milk
1 cup breadcrumbs
1 tsp. freshly ground black pepper
¼ tsp. cayenne pepper
1 tsp. dried oregano le4aves
½ tsp. dried sage
½ tsp. dried thyme leaves
½ tsp. paprika
1 tsp. garlic powder
8 chicken legs
6 cups canola oil
1. Stir 1 cup flour and 1 cu8p potato flakes in a medium bowl. Beat the eggs and milk in another bowl with a fork or whisk. Stir in the remaining flour, potato flakes, breadcrumbs and seasonings in another bowl.
2. Coat the chicken with the flour mixture. Dip the chicken in the egg mixture. Coat the chicken with seasoned flour mixture.
3. Heat the oil ion a 4-quart saucepot over medium-high heat. Add the chicken in batches and cook for 10 minutes or until chicken is golden brown and cooked through. Drain the chicken on paper towels.
Yield: 4 servings.
2 cups all-purpose flour
2 cups instant mashed potato flakes
3 eggs
1 cup milk
1 cup breadcrumbs
1 tsp. freshly ground black pepper
¼ tsp. cayenne pepper
1 tsp. dried oregano le4aves
½ tsp. dried sage
½ tsp. dried thyme leaves
½ tsp. paprika
1 tsp. garlic powder
8 chicken legs
6 cups canola oil
1. Stir 1 cup flour and 1 cu8p potato flakes in a medium bowl. Beat the eggs and milk in another bowl with a fork or whisk. Stir in the remaining flour, potato flakes, breadcrumbs and seasonings in another bowl.
2. Coat the chicken with the flour mixture. Dip the chicken in the egg mixture. Coat the chicken with seasoned flour mixture.
3. Heat the oil ion a 4-quart saucepot over medium-high heat. Add the chicken in batches and cook for 10 minutes or until chicken is golden brown and cooked through. Drain the chicken on paper towels.
Yield: 4 servings.
BAKED HAM GLAZED with PINEAPPLE and CHIPOTLE PEPPERS
BAKED HAM GLAZED with PINEAPPLE and CHIPOTLE PEPPERS
5-7 lb. smoked ham
1 cup packed brown sugar
1 (10-oz.) can crushed pineapple
1-2 chipotle chilies in adobo, seeded and diced
1 Tbsp. adobo sauce’1/4 tsp. grated nutmeg
¼ tsp. fresh ginger
2 Tbsp. cornstarch
¼ tsp. salt
Mix cornstarch with a little cold water to dissolve.
Place all ingredients except for the ham in a blender and blend smooth, in a small saucepan over medium heat bring to a boil then simmer until thickened.
Preheat oven to 375 degrees.
Place ham, cut end down, in a large baking pan and score the skin.
Bake ham for 15 minutes.
Brush glaze over ham and bake for another hour or until internal temperature reads 140 degrees.
Bake halfway through baking.
Yield: 8 servings.
5-7 lb. smoked ham
1 cup packed brown sugar
1 (10-oz.) can crushed pineapple
1-2 chipotle chilies in adobo, seeded and diced
1 Tbsp. adobo sauce’1/4 tsp. grated nutmeg
¼ tsp. fresh ginger
2 Tbsp. cornstarch
¼ tsp. salt
Mix cornstarch with a little cold water to dissolve.
Place all ingredients except for the ham in a blender and blend smooth, in a small saucepan over medium heat bring to a boil then simmer until thickened.
Preheat oven to 375 degrees.
Place ham, cut end down, in a large baking pan and score the skin.
Bake ham for 15 minutes.
Brush glaze over ham and bake for another hour or until internal temperature reads 140 degrees.
Bake halfway through baking.
Yield: 8 servings.
Wednesday, April 25, 2012
LOUISIANA BAKED HAM
7-10 lb. bone-in ham, precooked
30 whole garlic cloves
1 large onion, sliced
3 cups brown sugar, lightly packed
4 Tbsp. all-purpose flour
3 Tbsp. corn syrup
3 tsp. dry mustard
¼ cup white vinegar
1. Preheat oven to 350 degrees.
2. Score skin on ham in a diamond pattern.
3. Insert cloves where score lines cross.
4. In a roasting pan, place ham and add onions.
5. Roast in preheated 350 degree oven for 1 hour.
6. In a mixing bowl, combine brown sugar, flour, corn syrup, dry mustard and vinegar and mix well to combine.
7. Remove ham from oven.
8. Pour brown sugar mixture over ham.
9. Return ham to oven and increase heat to 450 degrees and cook for another 30 minutes, basting at least twice during this cooking period.
10. Remove ham from oven and continue basting as ham cools and until glaze starts to harden.
11. Remove sliced onions and reserve to make gravy, see Garlic Gravy for Ham.
12. Slice and serve ham hot or cold.
Tuesday, April 24, 2012
OLD-FASHIONED SPAGHETTI & MEATBALLS For meatballs: 1/3-cup bulgur ½ cup hot water 4-oz. lean ground beef 4-oz. hot Italian sausage 1 medium onion, very finely chopped 2 large egg whites, lightly beaten 3 cloves garlic, very finely chopped 1 tsp. oregano ½ tsp. salt ½ tsp. pepper 1 cup fresh breadcrumbs, preferably whole-wheat For Sauce & Spaghetti: 4 cups prepared marinara sauce ½ cup slivered fresh basil leaves or chopped fresh parsley 1 pound whole-wheat spaghetti or linguini ½ cup freshly grated Parmesan or Romano cheese (1-oz.) Tip: To make fresh breadcrumbs. Trim crust from firm sandwich bread. Tear the bread into pieces and process until coarse crumbs forms. One slice makes about 1/3 cup. To prepare meatballs: Combine bulgar and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes. Preheat oven to 350 degrees. Coat a rack with cooking spray and place it over a sheet lined with foil. Combine ground beef, sausage, onion, egg white, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl, mix well. Form the mixture into 1-inch meatballs (about 24); Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel. To prepare sauce and spaghetti: put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil or Parsley. Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese. Yield: 6 servings.
Thursday, April 19, 2012
VEGETABLE LASAGNA
VEGETABLE LASAGNA
1 cup zucchini, diced
1 cup yellow squash, diced
1 cup fresh mushrooms, sliced
½ tsp. garlic, minced
6 Tbsp. margarine
1 tsp. Italian seasoning
1-1/2-tsp. salt
1 cup carrots, steamed and diced
1 cup broccoli florets, steamed
6 Tbsp. flour
½ tsp. white pepper
3 cups 1% low fat milk
½ cup Parmesan cheese, freshly grated
1 (16-oz.) grated mozzarella cheese
1-10-oz. pkg. frozen spinach, thawed. chopped and drained
3 Tbsp. Parmesan cheese, freshly grated
Fresh parsley, chopped
Sauté zucchini, yellow squash, mushrooms and garlic until tender in 2 Tbsp. margarine. Add Italian seasoning and ¼ tsp. salt. Stir in carrots and broccoli; set aside and cool. Melt remaining margarine in saucepan. Add flour,

pepper and remaining salt. Cook over medium heat 5 minutes.
Stir in milk and cook until thickened. Remove from heat and stir in Parmesan cheese. Set aside. Cook pasta according to package directions. Rinse in cool water and drain. Grease Lasagna pan.
Spoon only enough white sauce into lasagna pan to barely cover the bottom. Line with 3 noodles; spoon half the vegetable mixture over noodles, placing it down the center of each noodle; sprinkle 1/3 of the mozzarella over the vegetable mixture. Cover with another layer of pasta; spread with ½ the spinach; cover with half the remaining white sauce.
Repeat layering; 3 noodles; remaining vegetables. Repeat the layering, ½ remaining mozzarella; 3 noodles, remaining ricotta, spinach and white sauce. Cover with remaining mozzarella; sprinkle with Parmesan and parsley over top.
Bake 45 minutes in a preheated 350-degree oven. Let stand 15 minutes before serving.
Yield: 6 servings.
1 cup zucchini, diced
1 cup yellow squash, diced
1 cup fresh mushrooms, sliced
½ tsp. garlic, minced
6 Tbsp. margarine
1 tsp. Italian seasoning
1-1/2-tsp. salt
1 cup carrots, steamed and diced
1 cup broccoli florets, steamed
6 Tbsp. flour
½ tsp. white pepper
3 cups 1% low fat milk
½ cup Parmesan cheese, freshly grated
1 (16-oz.) grated mozzarella cheese
1-10-oz. pkg. frozen spinach, thawed. chopped and drained
3 Tbsp. Parmesan cheese, freshly grated
Fresh parsley, chopped
Sauté zucchini, yellow squash, mushrooms and garlic until tender in 2 Tbsp. margarine. Add Italian seasoning and ¼ tsp. salt. Stir in carrots and broccoli; set aside and cool. Melt remaining margarine in saucepan. Add flour,

pepper and remaining salt. Cook over medium heat 5 minutes.
Stir in milk and cook until thickened. Remove from heat and stir in Parmesan cheese. Set aside. Cook pasta according to package directions. Rinse in cool water and drain. Grease Lasagna pan.
Spoon only enough white sauce into lasagna pan to barely cover the bottom. Line with 3 noodles; spoon half the vegetable mixture over noodles, placing it down the center of each noodle; sprinkle 1/3 of the mozzarella over the vegetable mixture. Cover with another layer of pasta; spread with ½ the spinach; cover with half the remaining white sauce.
Repeat layering; 3 noodles; remaining vegetables. Repeat the layering, ½ remaining mozzarella; 3 noodles, remaining ricotta, spinach and white sauce. Cover with remaining mozzarella; sprinkle with Parmesan and parsley over top.
Bake 45 minutes in a preheated 350-degree oven. Let stand 15 minutes before serving.
Yield: 6 servings.
Friday, April 13, 2012
PANDA EXPRESS-STYLE ORANGE CHICKEN
PANDA EXPRESS-STYLE ORANGE CHICKEN
2-lbs. chicken pieces, boneless and skinned
1 egg
1-1/2 tsp. salt
White pepper
Oil for frying
½ cup plus 1 Tbsp. cornstarch
¼ cup flour
Tbsp. ginger root, minced
1 tsp. garlic, minced
1 dash red hot chili’s
1/4 cup green onions, chopped
1 Tbs. rice wine
¼ cup water
1 tsp. sesame oil 2 Tbsp. orange zest, minced
¼ cup orange juice
½ tsp. granulated sugar
2 Tbsp. chicken stock
1 Tbsp. light soy sauce.
To make orange sauce, combine zest, orange juice, granulated sugar. Chicken stock, and soy sauce, in a small bowl and set aside.
Cut chicken pieces in 2-inch square and place in large bowl; Stir in egg, salt, pepper, and 1 Tbsp. oil and mix well.
Stir in ½ cup cornstarch and flour together. Add the chicken pieces, stirring to coat.
Heat oil for deep-frying in Wok or deep fryer to 375 degrees. Add chicken pieces, a small batch at a time, fry 3 to 4 minutes or until golden and crisp. Do not over cook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat Add 1 tbsp. oil. Add ginger and garlic. And stir-fry until until fragrant. Add and Stir-fry crushed chilies and green onions. Add rice wine and stir 2 seconds. Add orange sauce and bring to a boil. Add cooked chicken, stirring until well mixed.
6. Stir water into remaining1 tbsp. cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 tsp. sesame seed oil.
Yield; serves 6.
2-lbs. chicken pieces, boneless and skinned
1 egg
1-1/2 tsp. salt
White pepper
Oil for frying
½ cup plus 1 Tbsp. cornstarch
¼ cup flour
Tbsp. ginger root, minced
1 tsp. garlic, minced
1 dash red hot chili’s
1/4 cup green onions, chopped
1 Tbs. rice wine
¼ cup water
1 tsp. sesame oil 2 Tbsp. orange zest, minced
¼ cup orange juice
½ tsp. granulated sugar
2 Tbsp. chicken stock
1 Tbsp. light soy sauce.
To make orange sauce, combine zest, orange juice, granulated sugar. Chicken stock, and soy sauce, in a small bowl and set aside.
Cut chicken pieces in 2-inch square and place in large bowl; Stir in egg, salt, pepper, and 1 Tbsp. oil and mix well.
Stir in ½ cup cornstarch and flour together. Add the chicken pieces, stirring to coat.
Heat oil for deep-frying in Wok or deep fryer to 375 degrees. Add chicken pieces, a small batch at a time, fry 3 to 4 minutes or until golden and crisp. Do not over cook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat Add 1 tbsp. oil. Add ginger and garlic. And stir-fry until until fragrant. Add and Stir-fry crushed chilies and green onions. Add rice wine and stir 2 seconds. Add orange sauce and bring to a boil. Add cooked chicken, stirring until well mixed.
6. Stir water into remaining1 tbsp. cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 tsp. sesame seed oil.
Yield; serves 6.
BAKED HONEY NUT CHICKEN
BAKED HONEY NUT CHICKEN
2 eggs
½ cup honey
1 cup finely chopped pecans or walnuts
1 cup dry bread crumbs
salt and pepper to taste
6 bone-in chicken breast halves
¼ cup butter, melted
Preheat oven to375 degrees.
In a bowl, beat eggs and honey together until thoroughly blended. In a separate bowl, toss together pecans, breadcrumbs, salt and pepper.
Dip chicken pieces in egg and honey mixture, and then dredge in pecan mixture coating thoroughly. Arrange chicken side by side in a 9-x-13-inch baking dish. Drizzle melted butter evenly over chicken.
Bake approximately 40 minutes, or until chicken is no longer pink and juices run clear.
Yield: 6 servings.
2 eggs
½ cup honey
1 cup finely chopped pecans or walnuts
1 cup dry bread crumbs
salt and pepper to taste
6 bone-in chicken breast halves
¼ cup butter, melted
Preheat oven to375 degrees.
In a bowl, beat eggs and honey together until thoroughly blended. In a separate bowl, toss together pecans, breadcrumbs, salt and pepper.
Dip chicken pieces in egg and honey mixture, and then dredge in pecan mixture coating thoroughly. Arrange chicken side by side in a 9-x-13-inch baking dish. Drizzle melted butter evenly over chicken.
Bake approximately 40 minutes, or until chicken is no longer pink and juices run clear.
Yield: 6 servings.
Thursday, April 12, 2012
PEANUT BUTTER CAKE II
PEANUT BUTTER CAKE II
½ cup creamy peanut butter
½ cup butter, softened
4 eggs
1 (18.25-oz.) package butter cake mix
2/3 cup water
1 cup peanut butter
½ cup butter, softened
4 cups confectioners sugar
1/3 cup heavy cream
Preheat oven to 325 degrees. Grease and flour two 9-inch round cake pans.
Combine ½ cup peanut butter and ½ cup butter or margarine. Cream until light and fluffy. Add eggs one at a time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
Bake at 325 degrees for 25 minutes or until cake tests done. Allow cake to cook in pan for 10 minutes and then turn out on to a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
To make Peanut Butter Frosting, Combine 1-cup peanut butter, and ½ cup butter or margarine creamed together until light and fluffy, add the confectioner’s sugar. Mixing enough cream to make the frosting of a spreading consistency. Apply to cool cake.
Yield: 12 servings.
½ cup creamy peanut butter
½ cup butter, softened
4 eggs
1 (18.25-oz.) package butter cake mix
2/3 cup water
1 cup peanut butter
½ cup butter, softened
4 cups confectioners sugar
1/3 cup heavy cream
Preheat oven to 325 degrees. Grease and flour two 9-inch round cake pans.
Combine ½ cup peanut butter and ½ cup butter or margarine. Cream until light and fluffy. Add eggs one at a time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
Bake at 325 degrees for 25 minutes or until cake tests done. Allow cake to cook in pan for 10 minutes and then turn out on to a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
To make Peanut Butter Frosting, Combine 1-cup peanut butter, and ½ cup butter or margarine creamed together until light and fluffy, add the confectioner’s sugar. Mixing enough cream to make the frosting of a spreading consistency. Apply to cool cake.
Yield: 12 servings.
Wednesday, April 11, 2012
ITALIAN MEATBALLS with ORZO, BASIL & TOMATOES
ITALIAN MEATBALLS with ORZO, BASIL & TOMATOES
1 lb. ground beef
½ cup orzo, uncooked
1 small yellow onion, peeled and diced
1 egg, beaten
1 clove garlic, minced
¼ cup fresh basil, minced
1 tsp. ground nutmeg
½ tsp. black pepper
1-½ tsp. salt
2 cups canned diced tomatoes with juice
½ cup tomato juice
Asiago cheese, grated.
In a medium bowl, mix lightly together the beef, orzo, egg, onion, garlic, basil, oregano, pepper and salt. Form into 2-inch meatballs and place in the removable cooking pot. Set to brown and turn the meatballs as they brown. Pour the diced tomatoes with juice around the meatballs. Set to high pressure. Cook for 10 minutes. Use the quick-release method to release the pressure and remove the lid. Remove the meatballs and serve with the remaining sauce and cheese as a garnish.
Yield: 4 servings.
1 lb. ground beef
½ cup orzo, uncooked
1 small yellow onion, peeled and diced
1 egg, beaten
1 clove garlic, minced
¼ cup fresh basil, minced
1 tsp. ground nutmeg
½ tsp. black pepper
1-½ tsp. salt
2 cups canned diced tomatoes with juice
½ cup tomato juice
Asiago cheese, grated.
In a medium bowl, mix lightly together the beef, orzo, egg, onion, garlic, basil, oregano, pepper and salt. Form into 2-inch meatballs and place in the removable cooking pot. Set to brown and turn the meatballs as they brown. Pour the diced tomatoes with juice around the meatballs. Set to high pressure. Cook for 10 minutes. Use the quick-release method to release the pressure and remove the lid. Remove the meatballs and serve with the remaining sauce and cheese as a garnish.
Yield: 4 servings.
Tuesday, April 10, 2012
OREGON SALMON PATTIES
OREGON SALMON PATTIES
1 (14.75-oz.) can salmon
2 tbsp. butter
1 medium onion, chopped
2/3-cup cracker crumbs
2 eggs, beaten
¼ cup chopped fresh parsley
1 tsp. dry mustard
3 Tbsp. shortening
1. Drain the salmon, reserving ¾ cup of liquid. Flake the meat. Melt butter in a large skillet over medium-high heat. Add onion, and cook until tender.
2. In a medium bowl, combine the onions with reserved salmon liquid. 1/3 cracker crumbs, eggs, parsley, mustard and salmon. Mix until well-blended then shape into 6 patties. Coat patties in remaining cracker crumbs.
3. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.
Yield: 5 servings.
1 (14.75-oz.) can salmon
2 tbsp. butter
1 medium onion, chopped
2/3-cup cracker crumbs
2 eggs, beaten
¼ cup chopped fresh parsley
1 tsp. dry mustard
3 Tbsp. shortening
1. Drain the salmon, reserving ¾ cup of liquid. Flake the meat. Melt butter in a large skillet over medium-high heat. Add onion, and cook until tender.
2. In a medium bowl, combine the onions with reserved salmon liquid. 1/3 cracker crumbs, eggs, parsley, mustard and salmon. Mix until well-blended then shape into 6 patties. Coat patties in remaining cracker crumbs.
3. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.
Yield: 5 servings.
ITALIAN SAUSAGE SOUP
ITALIAN SAUSAGE SOUP
1 lb. Italian sausage
1 clove garlic, minced
2 (14-oz.) cans beef broth
1 (14.5-oz.) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5-oz.) can Great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
¼ tsp. ground black pepper
¼ tsp. salt
1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Yield: 6 servings.
1 lb. Italian sausage
1 clove garlic, minced
2 (14-oz.) cans beef broth
1 (14.5-oz.) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5-oz.) can Great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
¼ tsp. ground black pepper
¼ tsp. salt
1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Yield: 6 servings.
Monday, April 9, 2012
20-MINUTE TENDER BEEF RIBS
20-MINUTE TENDER BEEF RIBS
1 Tbsp. extra virgin olive oil
4 lbs. beef spareribs, cut
12-oz. bottle mild or spicy chili sauce
10-oz. jar grape jelly
Place the oil in the removable cooking pot and set to brown. Add the ribs and turn as they brown. In a medium bowl, blend together thoroughly the chili sauce and grape jelly. Pour the sauce over the ribs and turn the ribs to coat. Set to high pressure and cook for 15 minutes. Use the quick-release method to release the pressure and remove the lid. Serve with the sauce if desired.
Yield: 4 servings.
1 Tbsp. extra virgin olive oil
4 lbs. beef spareribs, cut
12-oz. bottle mild or spicy chili sauce
10-oz. jar grape jelly
Place the oil in the removable cooking pot and set to brown. Add the ribs and turn as they brown. In a medium bowl, blend together thoroughly the chili sauce and grape jelly. Pour the sauce over the ribs and turn the ribs to coat. Set to high pressure and cook for 15 minutes. Use the quick-release method to release the pressure and remove the lid. Serve with the sauce if desired.
Yield: 4 servings.
PRESSURE COOKER STADIUM BEEF SPARERIBS
PRESSURE COOKER STADIUM BEEF SPARERIBS
2 Tbsp. extra-virgin olive oil
4 lbs. lean beef spareribs, cut
1 large yellow onion, peeled and chopped
½ cup ketchup
2 Tbsp. cider vinegar
1 tsp. Worcestershire sauce
½ tsp. chili powder
Tbsp. brown sugar
½ cup water
Pour the oil into the removable cooking pot and set to brown. Add half of the ribs and brown for 3-4 minutes. Remove and repeat with the remaining ribs. Return the ribs in the cooking pot. Scatter the onions over the ribs. Mix together the ketchup, vinegar, Worcestershire sauce, Chili powder, sugar and water. Pour the sauce over the ribs, turning the ribs to coat. Set to high pressure and cook for 15 minutes. Use the quick-release method to release the pressure and remove the lid. Remove the ribs to a serving plate and serve the sauce in the side.
Yield: 4 servings.
2 Tbsp. extra-virgin olive oil
4 lbs. lean beef spareribs, cut
1 large yellow onion, peeled and chopped
½ cup ketchup
2 Tbsp. cider vinegar
1 tsp. Worcestershire sauce
½ tsp. chili powder
Tbsp. brown sugar
½ cup water
Pour the oil into the removable cooking pot and set to brown. Add half of the ribs and brown for 3-4 minutes. Remove and repeat with the remaining ribs. Return the ribs in the cooking pot. Scatter the onions over the ribs. Mix together the ketchup, vinegar, Worcestershire sauce, Chili powder, sugar and water. Pour the sauce over the ribs, turning the ribs to coat. Set to high pressure and cook for 15 minutes. Use the quick-release method to release the pressure and remove the lid. Remove the ribs to a serving plate and serve the sauce in the side.
Yield: 4 servings.
Saturday, April 7, 2012
COCA COLA CAKE
COCA COLA CAKE
1 box (15.25-oz.) Chocolate Fudge Cake Mix
1 small box (4-oz.) Instant Chocolate Pudding
Ingredients listed on back of cake mix box (egg & oil – water not needed)
1-1/3 cup Coca Cola
1 stick margarine or unsalted butter
3 Tbsp. unsweetened cocoa
4-6 Tbsp. heavy cream or milk* (see notes below)
2 cups (packed) powdered sugar
1 tsp. vanilla extract
½ cup chopped pecans
Preheat oven to 350 degrees.
Spray 9-13-baking pan with nonstick cooking spray.
Prepare cake mix according to package directions but instead of adding water, you will replace that amount with Coca-Cola. Add in dry instant pudding mix to the batter as well.
Pour batter into baking dish and bake according to package directions (usually 35-39 minutes). Just before cake is ready to coma out of the oven, start making frosting.
In a medium saucepan, over medium heat, start melting one stick of butter/margarine.
Add in cocoa powder and heavy cream (or milk, if using) and stir. Then stir in confectioner’s sugar. Then stir in confectioner’s sugar.
Stir briefly with a whisk to get all the lumps out. Take mixture off heat and add vanilla extract.
Once cake comes out of oven, pour frosting over warm cake. Do your best to spread it out evenly.
Sprinkle chopped nuts on top, if using.
Serve warm with a scoop of vanilla ice cream.
Cook’s Notes: If you are using milk instead of heavy cream. You will probably only need about 3-4 Tbsp. of it because milk is thinner then heavy cream. Just use your judgement on it. Start with less and add a little at a time to get the right consistency. Or, you can always add a bit more powdered sugar to the frosting to make it thicker if you like.
1 box (15.25-oz.) Chocolate Fudge Cake Mix
1 small box (4-oz.) Instant Chocolate Pudding
Ingredients listed on back of cake mix box (egg & oil – water not needed)
1-1/3 cup Coca Cola
1 stick margarine or unsalted butter
3 Tbsp. unsweetened cocoa
4-6 Tbsp. heavy cream or milk* (see notes below)
2 cups (packed) powdered sugar
1 tsp. vanilla extract
½ cup chopped pecans
Preheat oven to 350 degrees.
Spray 9-13-baking pan with nonstick cooking spray.
Prepare cake mix according to package directions but instead of adding water, you will replace that amount with Coca-Cola. Add in dry instant pudding mix to the batter as well.
Pour batter into baking dish and bake according to package directions (usually 35-39 minutes). Just before cake is ready to coma out of the oven, start making frosting.
In a medium saucepan, over medium heat, start melting one stick of butter/margarine.
Add in cocoa powder and heavy cream (or milk, if using) and stir. Then stir in confectioner’s sugar. Then stir in confectioner’s sugar.
Stir briefly with a whisk to get all the lumps out. Take mixture off heat and add vanilla extract.
Once cake comes out of oven, pour frosting over warm cake. Do your best to spread it out evenly.
Sprinkle chopped nuts on top, if using.
Serve warm with a scoop of vanilla ice cream.
Cook’s Notes: If you are using milk instead of heavy cream. You will probably only need about 3-4 Tbsp. of it because milk is thinner then heavy cream. Just use your judgement on it. Start with less and add a little at a time to get the right consistency. Or, you can always add a bit more powdered sugar to the frosting to make it thicker if you like.
MAKE AHEAD ITALIAN BEEF
MAKE AHEAD ITALIAN BEEF
4 to 6 lbs. chuck roast
1 Tbsp. Worcestershire sauce
1 tsp. oregano
1 tsp. basil
1 tsp. parsley flakes
1 tsp. onion salt
1 tsp. garlic salt 1 tsp. pepper
12 oz. can beer
Combine all ingredients except the roast. Pour mixture over roast in a roaster or Dutch oven and cover. Bake at 300 degrees for 4 hours. Shred with a fork while still hot. Great as an Italian sandwich or main course with rice or mashed potatoes.
4 to 6 lbs. chuck roast
1 Tbsp. Worcestershire sauce
1 tsp. oregano
1 tsp. basil
1 tsp. parsley flakes
1 tsp. onion salt
1 tsp. garlic salt 1 tsp. pepper
12 oz. can beer
Combine all ingredients except the roast. Pour mixture over roast in a roaster or Dutch oven and cover. Bake at 300 degrees for 4 hours. Shred with a fork while still hot. Great as an Italian sandwich or main course with rice or mashed potatoes.
5 CUP SALAD
5 CUP SALAD
1 cup pineapple chunks, drained
1 cup mandarin orange, drained 1 cup flaked coconut
1 cup small marshmallows
1 cup sour cream
Mix the sour cream with coconut.
Add the pineapple, then stir in the marshmallows.
Finally, add the mandarin oranges and blend slowly. Add these last so that they aren’t over-mixed and break apart.
1 cup pineapple chunks, drained
1 cup mandarin orange, drained 1 cup flaked coconut
1 cup small marshmallows
1 cup sour cream
Mix the sour cream with coconut.
Add the pineapple, then stir in the marshmallows.
Finally, add the mandarin oranges and blend slowly. Add these last so that they aren’t over-mixed and break apart.
Tuesday, April 3, 2012
ITALIAN TOMATO BEEF CASSEROLE
ITALIAN TOMATO BEEF CASSEROLE
1 lb. lean ground beef
7-oz. uncooked small elbow macaroni
1 can (14.5-oz.) cut tomatoes, drained
1 can (10.75-oz.) Italian tomato soup or regular tomato soup
1 small onion, chopped or 1 Tbsp. dried instant onions
1 can (4.5-oz.) sliced mushrooms, drained
1 tsp. salt
½ tsp. chili powder
1 tsp. Italian seasonings
¼ tsp. pepper
Preheat oven to 350 degrees.
Brown ground beef, drain.
Cook macaroni according to directions.
Mix beef, macaroni and remaining ingredients in a 2-quart casserole. Cover.
Bake at 350 degrees for 30 minutes.
1 lb. lean ground beef
7-oz. uncooked small elbow macaroni
1 can (14.5-oz.) cut tomatoes, drained
1 can (10.75-oz.) Italian tomato soup or regular tomato soup
1 small onion, chopped or 1 Tbsp. dried instant onions
1 can (4.5-oz.) sliced mushrooms, drained
1 tsp. salt
½ tsp. chili powder
1 tsp. Italian seasonings
¼ tsp. pepper
Preheat oven to 350 degrees.
Brown ground beef, drain.
Cook macaroni according to directions.
Mix beef, macaroni and remaining ingredients in a 2-quart casserole. Cover.
Bake at 350 degrees for 30 minutes.
HOMEMADE MACARONI and CHEESE
HOMEMADE MACARONI and CHEESE
2 cups macaroni, uncooked
4 cups milk
4 Tbsp. salted butter, melted
1 tsp. salt
8-oz. Velveeta cheese, cubed or shredded
3 cups shredded cheese, 2 cups Cheddar, 2 cups mixed cheese
1 tsp. dry mustard powder
2 cups macaroni, uncooked
4 cups milk
4 Tbsp. salted butter, melted
1 tsp. salt
8-oz. Velveeta cheese, cubed or shredded
3 cups shredded cheese, 2 cups Cheddar, 2 cups mixed cheese
1 tsp. dry mustard powder
Monday, April 2, 2012
VIRGINIA BAKED BEANS
VIRGINIA BAKED BEANS
½-lb. bacon
1 medium onion
3 (16-oz.) cans pork and beans
3 Tbsp. mustard (yellow or Dijon)
¾ cup maple syrup
2/3 cup ketchup1/3 cup molasses
¼ cup brown sugar
Salt and pepper to taste
Preheat oven to 350 Degrees.
In a skillet, fry bacon until crisp, then crumble bacon. Don’t toss the bacon drippings. You should have ¼ cup left in the pan if your bacon was fatty enough.
Finely chop the onions and sauté them over medium heat in the bacon drippings until onion is clear (it will brown up a little too from frying in the bacon fat). If you use very lean bacon, then you may have to add a tbsp. Or so of oil. The bacon fat is really what adds the flavor here.
Now mix all remaining ingredients together and add the onions (with bacon fat) and crumble bacon and pour into 9x13-inch glass baking dish and bake covered, with aluminum foil for about an hour or until brown and bubbly.
If you like your beans to be a little less saucy, take the aluminum foil and bake for another 30 minutes, stirring occasionally. This will take could take up to 45 minutes. Just be sure to stir the beans occasionaly. The longer you cook it the thicker it will get.
Stir before serving.
½-lb. bacon
1 medium onion
3 (16-oz.) cans pork and beans
3 Tbsp. mustard (yellow or Dijon)
¾ cup maple syrup
2/3 cup ketchup1/3 cup molasses
¼ cup brown sugar
Salt and pepper to taste
Preheat oven to 350 Degrees.
In a skillet, fry bacon until crisp, then crumble bacon. Don’t toss the bacon drippings. You should have ¼ cup left in the pan if your bacon was fatty enough.
Finely chop the onions and sauté them over medium heat in the bacon drippings until onion is clear (it will brown up a little too from frying in the bacon fat). If you use very lean bacon, then you may have to add a tbsp. Or so of oil. The bacon fat is really what adds the flavor here.
Now mix all remaining ingredients together and add the onions (with bacon fat) and crumble bacon and pour into 9x13-inch glass baking dish and bake covered, with aluminum foil for about an hour or until brown and bubbly.
If you like your beans to be a little less saucy, take the aluminum foil and bake for another 30 minutes, stirring occasionally. This will take could take up to 45 minutes. Just be sure to stir the beans occasionaly. The longer you cook it the thicker it will get.
Stir before serving.
PULLED PORK/SLOW COOKER
PULLED PORK/SLOW COOKER
From thecountrycook.net
4-6 lbs. pork shoulder, or boneless loin
1 can coke or Dr. Pepper, or root beer (no diet cola’s)
1 Tbsp. hickory liquid smoke
Pork rub, about ½ cup
1 bottle of your favorite BBQ sauce
Rinse the pork shoulder and pat dry. Rub pork rub all over pork shoulder. Sprinkle with salt and pepper and place in slow cooker.
Pour in can coke and liquid smoke all around the sides of the pork.
Cook on LOW setting for 8-10 hours. or until pork is very tender. Remove the pork from the slow cooker and discard the remaining liquid.
Remove the bone and shred the pork using a couple of forks, remove any excess fat.
Place on hamburger bun and let everyone spread BBQ sauce on his or her own sandwiches.
Or, you can place the meat back in the slow cooker along with a bottle of barbecue sauce and continue to cook 20-30 minutes until the pork is hot again. You can also leave your shredded pork in your slow cooker and leave it on the keep warm setting until ready to eat.
Serve it up on nice, soft hamburger buns.
PORK RUB RECIPE:
1 tsp. garlic powder
½ tsp. red pepper flakes
½ tsp. paprika
1 teaspoon black pepper
1 tsp. mustard powder
2 tsp. salt
3 tsp. brown sugar
From thecountrycook.net
4-6 lbs. pork shoulder, or boneless loin
1 can coke or Dr. Pepper, or root beer (no diet cola’s)
1 Tbsp. hickory liquid smoke
Pork rub, about ½ cup
1 bottle of your favorite BBQ sauce
Rinse the pork shoulder and pat dry. Rub pork rub all over pork shoulder. Sprinkle with salt and pepper and place in slow cooker.
Pour in can coke and liquid smoke all around the sides of the pork.
Cook on LOW setting for 8-10 hours. or until pork is very tender. Remove the pork from the slow cooker and discard the remaining liquid.
Remove the bone and shred the pork using a couple of forks, remove any excess fat.
Place on hamburger bun and let everyone spread BBQ sauce on his or her own sandwiches.
Or, you can place the meat back in the slow cooker along with a bottle of barbecue sauce and continue to cook 20-30 minutes until the pork is hot again. You can also leave your shredded pork in your slow cooker and leave it on the keep warm setting until ready to eat.
Serve it up on nice, soft hamburger buns.
PORK RUB RECIPE:
1 tsp. garlic powder
½ tsp. red pepper flakes
½ tsp. paprika
1 teaspoon black pepper
1 tsp. mustard powder
2 tsp. salt
3 tsp. brown sugar
MEATLOAF MELTS
MEATLOAF MELTS
Thecountrycook.net
4 sub rolls (6-inch)
1 lb. lean ground beef
1-1/4 crushed plain corn flakes or saltine crackers
1 egg
½ small onion
½ cup milk
4 Tbsp. ketchup (plus more for topping)
1 Tbsp. Worcestershire sauce
1 teaspoon dried t5hyme
½ tsp. garlic powder
2 cups shredded cheese
salt and pepper to taste, about 1-tsp. each
Preheat oven to 450 degrees
Split rolls in half, lengthwise. Put on baking sheet and bake rolls for about 2-3 minutes until golden and toasted. If you want your bread extra toasted and crispy, place buns on a wire rack inside the baking sheet.
In a medium bowl, begin preparing your meatloaf mixture.
Combine ground beef, crushed corn flakes) or crackers), egg, milk, onion, 4 Tbsp. ketchup, Worcestershire sauce, dried thyme, garlic powder and salt and pepper.
It’s best to get in there with your clean hands and combine the mixture.
Once bun is toasted, top with meat mixture.
Spread additional ketchup on top of meat mixture (as much or as little as you like.
Put in oven and bake for about 15-20 minutes (until meat registers 160 degrees.
Take them out and add shredded cheese on top.
Bake for an additional 2-3 minutes until cheese is melted.
Enjoy!
Thecountrycook.net
4 sub rolls (6-inch)
1 lb. lean ground beef
1-1/4 crushed plain corn flakes or saltine crackers
1 egg
½ small onion
½ cup milk
4 Tbsp. ketchup (plus more for topping)
1 Tbsp. Worcestershire sauce
1 teaspoon dried t5hyme
½ tsp. garlic powder
2 cups shredded cheese
salt and pepper to taste, about 1-tsp. each
Preheat oven to 450 degrees
Split rolls in half, lengthwise. Put on baking sheet and bake rolls for about 2-3 minutes until golden and toasted. If you want your bread extra toasted and crispy, place buns on a wire rack inside the baking sheet.
In a medium bowl, begin preparing your meatloaf mixture.
Combine ground beef, crushed corn flakes) or crackers), egg, milk, onion, 4 Tbsp. ketchup, Worcestershire sauce, dried thyme, garlic powder and salt and pepper.
It’s best to get in there with your clean hands and combine the mixture.
Once bun is toasted, top with meat mixture.
Spread additional ketchup on top of meat mixture (as much or as little as you like.
Put in oven and bake for about 15-20 minutes (until meat registers 160 degrees.
Take them out and add shredded cheese on top.
Bake for an additional 2-3 minutes until cheese is melted.
Enjoy!
POTATO CAKES
POTATO CAKES
2 cups mashed potatoes
1 egg, beaten
½ cup all-purpoe flour
salt to taste
1 pinch garlic salt
1 Tbsp. butter
1 cup shredded Cheddar cheese
In a medium size-mixing bowl combine the potatoes, egg, flour, salt and garlic. Mix well.
Melt butter in a large frying pan over LOW heat. Drop pancake-size (4-inch circle) lumps of mashed potatoes into the frying pan. Pat to flatten to ½ to 1-inch thickness. Sprinkle some Cheddar cheese on to the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cakes over when the bottom is browned (about 10 minutes) brown the other side (about 10 minutes).
Yield: 2 servings.
2 cups mashed potatoes
1 egg, beaten
½ cup all-purpoe flour
salt to taste
1 pinch garlic salt
1 Tbsp. butter
1 cup shredded Cheddar cheese
In a medium size-mixing bowl combine the potatoes, egg, flour, salt and garlic. Mix well.
Melt butter in a large frying pan over LOW heat. Drop pancake-size (4-inch circle) lumps of mashed potatoes into the frying pan. Pat to flatten to ½ to 1-inch thickness. Sprinkle some Cheddar cheese on to the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cakes over when the bottom is browned (about 10 minutes) brown the other side (about 10 minutes).
Yield: 2 servings.
GARLIC DILL NEW POTATOES
GARLIC DILL NEW POTATOES
8 medium red potatoes, cubed
3 Tbs. Butter, melted
1 Tbsp., chopped fresh dill
2 Tbsp. minced garlic
¼ tsp. salt
Place the potatoes in steamer basket and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
In a small bowl, stir together the butter, dill garlic, and salt. Transfer potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well coated.
Yield: 5 servings.
8 medium red potatoes, cubed
3 Tbs. Butter, melted
1 Tbsp., chopped fresh dill
2 Tbsp. minced garlic
¼ tsp. salt
Place the potatoes in steamer basket and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
In a small bowl, stir together the butter, dill garlic, and salt. Transfer potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well coated.
Yield: 5 servings.
GARLIC POTATOES
GARLIC POTATOES
8 cloves garlic cloves, crushed
¼ cup plus 2 tablespoons butter or margarine, melted
4large baking potatoes peeled about 3 lbs.
¼ cup Parmesan cheese, divided
½ tsp. salt
½ tsp. pepper
Sauté garlic in meted butter in a small skillet over medium heat 1 minute. Set aside.
Cut potatoes in half lengthwise; cut into ¼-inch thick slices. Rinse potato slices; drain well on paper towels. Place potato slices in a large bowl. Add garlic, 1/3 cup plus 2 tablespoons cheese, salt and pepper; stir gently to combine. Spoon mixture into a 9x13-inch-baking dish. Sprinkle with remaining ¼ cup plus 2 tablespoons cheese. Bake at 400 degrees for 30-35 minutes or until golden.
Yield: 8 servings.
8 cloves garlic cloves, crushed
¼ cup plus 2 tablespoons butter or margarine, melted
4large baking potatoes peeled about 3 lbs.
¼ cup Parmesan cheese, divided
½ tsp. salt
½ tsp. pepper
Sauté garlic in meted butter in a small skillet over medium heat 1 minute. Set aside.
Cut potatoes in half lengthwise; cut into ¼-inch thick slices. Rinse potato slices; drain well on paper towels. Place potato slices in a large bowl. Add garlic, 1/3 cup plus 2 tablespoons cheese, salt and pepper; stir gently to combine. Spoon mixture into a 9x13-inch-baking dish. Sprinkle with remaining ¼ cup plus 2 tablespoons cheese. Bake at 400 degrees for 30-35 minutes or until golden.
Yield: 8 servings.
Sunday, April 1, 2012
SLOW COOKER SWEET and SOUR CHICKEN
SLOW COOKER SWEET and SOUR CHICKEN
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 lb. skinless, boneless chicken tenders
1 (18-oz.) bottle barbecue sauce
1 cup chili sauce
2 Tbsp. minced garlic
1 (8-oz.) can pineapple chunks, drained
Place onion, red bell peppers, green peppers, and chicken tenders in the bottom of the crock pot.
Pour barbecue sauce and chili sauce over the vegetables and chicken.
Stir garlic and pineapple chunks through the barbecue sauce.
Cook on high 4 to 5 hours.
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 lb. skinless, boneless chicken tenders
1 (18-oz.) bottle barbecue sauce
1 cup chili sauce
2 Tbsp. minced garlic
1 (8-oz.) can pineapple chunks, drained
Place onion, red bell peppers, green peppers, and chicken tenders in the bottom of the crock pot.
Pour barbecue sauce and chili sauce over the vegetables and chicken.
Stir garlic and pineapple chunks through the barbecue sauce.
Cook on high 4 to 5 hours.
KOREAN SPICY CHICKEN TENDERS with SWEET APPLE
KOREAN SPICY CHICKEN TENDERS with SWEET APPLE
2 Tbsp. olive oil
½ apple cut into chunks
1 stalk celery cut into chunks
½ green bell pepper, cut into chunks
1/3 onion cut into bite-size pieces
¾ lb. chicken tenders, cut into chunks
1 Tbsp. gochujang (Korean hot sauce)
¼ cup dry white wine
1 pinch lemon pepper
2 %Tbsp. white sugar
1 Tbsp. minced garlic
1 pinch ground black pepper
Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, an onion; Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.
Yield: 2 servings.
2 Tbsp. olive oil
½ apple cut into chunks
1 stalk celery cut into chunks
½ green bell pepper, cut into chunks
1/3 onion cut into bite-size pieces
¾ lb. chicken tenders, cut into chunks
1 Tbsp. gochujang (Korean hot sauce)
¼ cup dry white wine
1 pinch lemon pepper
2 %Tbsp. white sugar
1 Tbsp. minced garlic
1 pinch ground black pepper
Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, an onion; Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.
Yield: 2 servings.
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