2 pound boneless beef chuck roast
2 medium onions, cut into 1-in. chunks
1 large red sweet pepper, cut into 3/4-in. pieces
1 14-ounce jar spaghetti sauce
1-1/2 pound zucchini, cut into 3/4-in. chunks
Salt
Pepper
Hot cooked spaghetti (optional)
Trim fat from roast. Cut roast into 1-inch cubes. In a
3-1/2- to 4-quart electric crockery cooker layer beef,
onions, and red sweet pepper. Add spaghetti sauce.
Cover and cook on low-heat setting for 9 to 10 hours
or on cook high-heat setting for 5 hours.
If cooking on low, turn cooker to high. Add zucchini;
cook 1 hour more or until meat is tender. Season to
taste with salt and pepper. Serve over hot cooked
spaghetti, if desired.
Makes 6 to 8 servings.
================================
Sombrero Salad
1/2 lb. ground beef
1/4 c. onions, chopped
1/4 c. ketchup
1 1/2 tsp. chili powder
1/2 tsp. salt
1 (8 oz.) can kidney beans
1/2 c. grated sharp cheddar cheese
1/4 c. green olives, chopped
1/4 c. onions, chopped
Tostadas or large corn chips
Brown meat and onions; drain. Stir in ketchup, chili
powder and salt. Mash in beans with the liquid from
the can. Heat well. Serve in a chafing dish.
Garnish with cheese, olives and onions. Serve with
Tostadas or corn chips.
============================
Apple cobbler
Filling:
6 to 7 cooking apples,peeled, cored and cut into pieces
2 oz. butter
Topping:
1 1/2 cups flour
Pinch of salt
7 oz. unsalted butter, diced
1 cup sugar
Preheat oven to 350.Brown the apples in pan in the butter. Prepare the cobbler topping by putting the flour, salt and butter in a bowl and rubbing them together lightly with your finger tips to form large crumbs. Add the sugar and mix well to disperse evenly. spread a thin layer of cobbler at the bottom of an ovenproof dish. cover with the apples and sprinkle the rest of the cobbler on top. Bake in the preheat oven for 40 to 50 minutes or until the cobbler topping is golden brown.
===========================
Ice Cream Cake
10 inch angel food cake, homemade or purchased
1 quart strawberry ice cream
1 quart chocolate ice cream
1 quart pistachio ice cream
2 cups heavy cream
Cut cool cake, either purchased or homemade, into crosswise in 4 equal layers.
Spread tops of 3 bottom layers with ice cream, using a different flavor for each layer. (You can choose your favorite ice cream flavors too). Do one at a time, starting with strawberry, and place immediately in freezer. Proceed with chocolate ice crea; stack on top of strawberry in freezer. Then follow with layer spread with pistachio ice cream. Add top layer of cake. Work fast so ice cream does not melt.
Whip cream and use to frost cake.
Store in freezer until ready-to-serve.
===========================
Apple Dump Cake
2 cans apple pie filling
1/4 C. brown sugar
1 pkg. Butter pecan cake mix
1 C. pecans chopped
2 sticks butter
whipped cream
Spread 2 cans of apple pie filling in a 9x13 pan. Sprinkle the sugar then cake mix, then pecans over apples. Do not stir. Slice thin the 2 sticks of butter and layer over top. Completely cover cake. Bake at 350 for 45 minutes to an hour.
===========================
Maple-flavored Barbecue Chicken
1 cup ketchup
1/2 cup maple-flavored syrup
2 tablespoon prepared mustard
2 tablespoon Worcestershire sauce
2 teaspoon lemon juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
4 boneless skinless chicken breasts
Place all ingredients in slow cooker and cook on LOW for about 7 to 8
hours or until chicken is done. Remove meat, shred and return to sauce.
Place on buns for sandwiches or serve over hot rice.
===========================
Cinnamon Crunch Peach Cheesecake
2 cups Malt-O-Meal Cinnamon Toasters
4 tablespoons melted butter
1-16 ounce cream cheese, softened
2 eggs
1 can sweetened condensed milk
1 can peach pie filling
1 cup sour cream
1/8 cup powdered sugar
Crush cereal fine, mix in butter and press into 6 inch
spring form pan. Beat cream cheese until fluffy, add
one egg at a time and mix well. Add milk, stir until
blended. Pour 3/4 batter into crust. Place
peaches around top. Pour remaining batter, spoon
filling onto top.
Bake at 300 degrees F. for 60 minutes. Turn oven off,
leaving cake in oven for 30 minutes. Cool on cake
rack. Refrigerate until cold. Remove sides of pan.
Chop remaining pie filling. Mix sour cream, sugar.
Stir into sour cream mixture. Top cake with cream
mixture.
==========================
Mediterranean Red Potatoes
2 medium red potatoes, cut in half lengthwise, then crosswise into pieces
2/3 cup fresh or frozen pearl onions
Nonstick garlic flavored cooking spray
3/4 t. dried Italian seasoning
1/4 t. black pepper
1 small tomato, seeded and chopped
2 oz. feta cheese, crumbled
2 T. chopped black olives
Place potatoes onions onions in a 1 1/2 quart soufflé dish. Spray potatoes and onions with cooking spray; toss to coat. Add Italian seasoning and pepper; mix well. Cover dish tightly with foil. Tear off 3 (18 x 3") strips of foil. Cross strips so they resemble wheel spokes. Place soufflé dish in center of strips. Pull foil strips up and over dish and place dish in slow cooker. Pour hot water to about 1/2 inches from top of soufflé dish. Cover and cook on low for 7 to 8 hours. Use foil handle to lift dish from slow cooker. Stir tomato, feta and olives into potato mixture.
Makes 4 servings
===========================
Triple Onion Burgers with Caramelized Onions
Sweet caramelized onions grace these juicy burgers, which are filled with a double hit of onion: red and green.
2 lb. ground beef chuck
1?2 cup finely chopped red onion
1?3 cup sliced green onions
3?4 teaspoon salt
1?2 teaspoon freshly ground pepper
4 garlic cloves, minced
6 onion sandwich buns, split
Caramelized Onions (recipe follows)
1. In large bowl, combine ground beef, red onion, green onions, salt, pepper and garlic; mix well. Shape mixture into 6 (4-inch) patties. Place on large plate. Refrigerate 30 minutes or up to 2 hours to blend flavors.
2. Heat grill. Place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until no longer pink in center, turning once. Serve burgers in buns; top with Caramelized Onions.
=============================
Banana Split "Cake"
9 graham crackers, finely crushed (about 1-1/2 cups of crumbs)
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz) cream cheese, softened
1 can (20 oz) crushed pineapple in juice, drained
6 bananas, divided
2 cups cold milk
2 pkg (4 serving size) vanilla instant pudding mix
2 cups thawed cool whipped topping, divided
1 cup chopped pecans
Mix graham crackers, 1/4 cup of the sugar and the butter; press
onto bottom of 13x9 pan. Freeze 10 minutes.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer
until well blended. Spread carefully over crust; top with pineapple.
Slice 4 of the bananas; arrange over pineapples.
Pour milk onto large bowl. Add dry pudding mixes. Beat with wire
whisk 2 minutes or until well blended. Gently stir in 1 cup or whipped
topping; spread over banana layer in pan. Top with remaining 1 cup
whipped topping. Refrigerate at least 5 hours.
Slice remaining 2 bananas just before serving; arrange over dessert.
Sprinkle with pecans. Store leftovers in refrigerator.
Makes 24 servings
==================================
MEDITERRANEAN STUFFED EGGPLANT
4 small Italian eggplants
8 oz ground chicken or turkey
2 medium bell peppers, chopped
1 medium onion, chopped
2 tsp minced garlic
14 1/2 oz can diced tomatoes
1 cup water
1/2 cup regular pearl barley
2 cups baby spinach
3 tbs chopped basil
2 tbs grated Romano cheese
Line a rimmed baking sheet with nonstick foil. Halve eggplants lengthwise, then scoop out flesh, leaving a 1/2 inch thick shell. Coat eggplants with nonstick spray, invert on baking sheet. Chop scooped eggplant.
Coat a skillet with nonstick spray. Cook chicken, peppers, onion, chopped eggplant and garlic 4 min. Add tomatoes, water and barley. Reduce heat cover and simmer 2 min. or until barley is tender.
Heat broiler. Broil eggplant shells 12 min. or until lightly charred and soft turning once. Stir basil and spinach into chicken mixture, spoon into eggplant halves. Sprinkle with cheese. MAKES 4 SERVINGS EGGPLANT.*
===================================
CHEESE STUFFED CHERRY TOMATOES
36 cherry tomatoes
4 oz pkg garlic and herb spreadable cheese
2 tbs buttermilk
1/2 cup grated sharp Cheddar cheese
Cut tops off tomatoes. Remove seeds and pulp. Invert onto a paper towel lined baking sheet and let drain. Into the bowl of a food processor, put spreadable cheese and buttermilk. Whirl until smooth.
Add Cheddar and pulse 3 times. Place cheese mixture into a pastry bag fitted with a medium size star tip. Pipe cheese mixture into tomatoes. Refrigerate 1 hour. MAKES 36 STUFFED TOMATOES
=================================
Heinz Honey N' Spice Barbecued Chicken
Combine 57 Sauce and honey; set aside. Grill or broil chicken pieces
about 25 to 30 minutes, turning once. Brush with reserved mixture.
Grill an additional 10 minutes, turning & brushing with sauce. Serve.
Note: honey n' spice glaze may also be used on ham, ribs and pork.
=================================
Golden Dijon Barbeque Ribs
4 lb pork spareribs
1 cup honey
3/4 cup french's dijon mustard
2 to 3 tbsp hot sauce (optional)
1 Tbsp soy sauce
2 tsp onion powder
1/4 tsp garlic powder
Cut ribs into serving size pieces. Place in large saucepan and cover
with water. Bring to boil. Reduce heat; cover and simmer about 1 hour,
or until the meat is tender. Drain ribs. Mix together ingredients for
sauce. Brush sauce generously over the ribs. Barbeque or broil 4-
inches from the heat about 5 minutes per side. Baste ribs again with
sauce just before serving.
Makes 6 servings.
=================================
THAI FLANK STEAK
1/4 c. lemon juice
2 tbsp. soy sauce
3/4 c. barbecue sauce
1 tbsp. grated fresh ginger
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 flank steak (about 1 1/2 lbs.)
Oil for grill
Garnish: thinly sliced green onions
In small bowl, combine lemon juice, soy sauce, barbecue sauce, ginger, garlic and red pepper flakes. Pour over steak, cover and refrigerate several hours or overnight.
Remove meat; reserve marinade for basting. Place steak on oiled grill over hot coals. Close lid grill 15 to 20 minutes, turning once and basting with marinade during last 5 minutes.
Cut cooked steak diagonally into thin slices. Bring remaining marinade to boil, then spoon over meat. Garnish with green onions. 4 servings.
=================================
HORSERADISH MASHERS
2 pounds Yukon gold potatoes, peeled and cubed
1 cup heavy cream
1/4 cup each drained horseradish and unsalted butter
2 tbs chopped parsley
In saucepot, bring potatoes and enough salted water to cover to a boil. Cook potatoes 20 min. or until tender. Drain, return to saucepot. In saucepan, cook cream, horseradish and butter 3 min. Mash potatoes and cream mixture. Stir parsley into pototoes. Season with 1 tsp salt and 1/4 tsp white pepper. MAKES 6 SERVINGS.
=================================
Crunchy Red Cabbage Salad
(Makes 2 big bowls)
1 cup white vinegar
One quarter tsp. dry mustard (We used a little more)
One quarter cup sugar 1 red cabbage shredded
1 large onion diced finely
2 sticks finely chopped celery
1 tsp. celery seeds
One half cup chopped parsley
Salt and pepper to taste
1 cup sour cream
One quarter cup olive oil
Heat 1 cup white vinegar, 1/4 tsp. mustard and 1/4 cup sugar to a boil.
Combine remaining ingredients and divide between 2 large bowls. While
vinegar mixture is still hot, pour over cabbage mixture and mix well. Place
in refrigerator in an enclosed container for 24 hours before using. Keeps
well for up to 2 weeks in the fridge. Salad is crisper after 48 hours.
=================================
Dilled Pot Roast
1 2- to 2-1/2-pound boneless beef chuck pot roast
2 tablespoons cooking oil
1/2 cup water
1 teaspoon dried dillweed
1 teaspoon coarse salt (kosher) or 3/4 teaspoon
regular salt
1/2 teaspoon pepper
1/2 cup plain yogurt
2 tablespoons all-purpose flour
3 cups hot cooked noodles
If necessary, cut roast to fit into a 3-1/2- to
4-quart crockery cooker. In a large skillet brown
roast on all sides in hot oil. Transfer to cooker. Add
the water to cooker. Sprinkle roast with 2 teaspoons
of the fresh dillweed or 3/4 teaspoon of the dried
dillweed, salt, and pepper.
Cover and cook on high heat setting for 5 to 6 hours
or on low heat setting for 10 to 12 hours, until meat
is tender. Transfer roast to a serving platter,
reserving juices; cover roast and keep warm. Pour
cooking juices into a glass measuring cup; skim off
fat. Measure 1 cup of the reserved juices.
For sauce, in a small saucepan stir together yogurt
and flour until well combined. Stir in the 1 cup
reserved cooking juices and remaining dillweed. Cook
and stir until thickened and bubbly. Cook and stir 1
minute more. Serve meat with sauce and noodles.
Makes 6 to 8 servings.
========================================
Fireside Beef Stew
1-1/2 pounds boneless beef chuck pot roast
1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces
(about 2-1/2 cups)
2 small onions, cut into wedges
2 cloves garlic, minced
1 14-ounce can reduced-sodium beef broth
1 8-ounce can tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 tablespoons cold water
4 teaspoons cornstarch
1 9-ounce package frozen Italian green beans
Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-
1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir
in beef broth, tomato sauce, Worcestershire sauce, dry mustard,
pepper, and allspice.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. In a small
bowl, combine cold water and cornstarch. Stir cornstarch mixture and
green beans into mixture in slow cooker. Cover and cook about 15
minutes more or until thickened.
Makes 6 (1-1/3 cup) servings.
=================================
Kielbasa Pockets
Combine melted butter and mustard, stirring until well blended. Unwrap
package of rolls: carefully separate dough into eight pieces. Brush
each piece with some of the butter/mustard mixture. Cut sausage
crosswise into eight pieces. Place sausage on dough; roll dough around
sausage from wide end. Place on ungreased cookie sheet--seam side down.
Brush tops with remaining butter/mustard sauce. Bake in preheated 350
degree oven for 15 minutes.
================================
CP Teriyaki Chicken
3 large skinless chicken breasts or thighs (whole, sliced, or cubed)
16 oz pineapple chunks
1/2-3/4 cup teriyaki sauce
16 oz bag frozen broccoli florets
Pour all ingredients in crock pot. Cook on low 8 hours. Serve with
Rice.
==============================
Peach Teriyaki Barbecue Chicken
6 teaspoons low-sodium teriyaki sauce
1/2 teaspoon ground ginger
1/4 teaspoon hot sauce
1 teaspoon dark sesame oil OR vegetable oil
4 skinless chicken breast halves OR thighs
Finely dice peaches and mix well with 4 teaspoons of the teriyaki
sauce, ginger, hot sauce and oil. Rub both sides of chicken with
remaining 2 teaspoons teriyaki sauce. Grill over medium coals for 15
minutes or until juices run clear. Drizzle peach teriyaki sauce over
chicken to serve.
Serves 4
==============================
Zesty Red Potatoes
6 to 8 servings
6 med. red potatoes, halved and thinly sliced
1 small onion, halved and thinly sliced
1/2 c. butter or margarine, melted
1/2 t. crushed red pepper flakes
Salt to taste
Arrange potatoes and onions in an ungreased 9-inch square baking dish.
Combine butter, pepper flakes and salt. Drizzle over potatoes and onion. Cover and bake at 400 degrees for 25 minutes. Uncover and bake 15 to 20 minutes longer or until potatoes are tender.
=============================
Cookout Potatoes
6 to 8 servings
4 c. cubed frozen hash brown potatoes, thawed
1/2 c. chopped celery
1/2 c. chopped green pepper
1/3 c. butter or margarine, melted
2 Tbsp. finely chopped onion
1 Tbsp. minced fresh parsley
1 t. salt
Combine all ingredients. Place on a double thickness of heavy-duty foil (about 28x18 inches). Fold foil around the potato mixture and seal tightly.
Grill, covered, over medium heat for 45 to 50 minutes or until the potatoes are tender.
=================================
Pecan Pie
3 eggs slightly beaten
1 C. Karo syrup
1 C. sugar
2 T. butter melted
1 t. vanilla
1 1/2 C. pecan pieces
1 deep dish pie crust
Stir all ingredients well and pour into pie crust. Bake at 350 for 50-60 minutes until set.
================================
Pineapple Chicken Stir Fry
1 Tbsp vegetable oil
3 boneless chicken breast halves cut into strips
1/2 green and red bell peppers thinly sliced
1 can pineapple chunks in its own juices
3/4 cup teriyaki sauce
hot cooked rice
Heat oil in a large skillet over medium high heat. Add chicken and bell
peppers. Cook and stir 5-6 minutes or until chicken is done.
Drain pineapple while reserving 2 Tbs of juice. Combine reserved juice
with teriyaki sauce. Add pineapple and sauce mixture to skillet. Cover
and cook 2 minutes until heated through. Serve over rice
==============================
Stuffed Chicken Breasts with Tomato Salad
1 jar artichoke hearts, drained and chopped (6.5 oz)
2 T. grated Parmesan
2 T. fresh thyme leaves
4 boneless skinless chicken breasts
2 T. plus 1 t. extra virgin olive oil
Kosher salt and pepper
2 beefsteak tomatoes, cut into bite size pieces
1 shallot, thinly sliced
1 T. red wine vinegar
8 baguette slices, toasted, optional
Mix artichokes, Parmesan and 1 T. of they thyme in a small bowl. Cut a 2 inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each pocket. Rub the chicken breasts with 1 t. of the oil and season with 3/4 t. salt and 1/4 t. pepper. Heat a grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side. Mix the tomatoes, shallot, vinegar, 1/4 t. salt, 1/4 t. pepper and the remaining oil and thyme in a large bowl. Slice the chicken, if desired, and serve with the tomato salad and baguette slices, if using.
Serves 4
==============================
Fresh Herb Chicken Marinade
2/3 cup white wine
1/3 cup extra virgin olive oil
Juice of 1 lemon
2 tablespoons apple cider vinegar
3 tablespoons freshly chopped basil
3 tablespoons freshly chopped parsley
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme
2 cloves freshly minced garlic
1 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon Accent® seasoning mix (MSG) - optional
Mix all ingredients together and marinade chicken
overnight.
================================
Cola Baked Beans
2 cans (28 oz. each) baked beans, drained
1 cup cola flavored carbonated beverage
1/4 cup ketchup
1/4 cup light corn syrup
2 T. prepared mustard
1/2 onion, chopped
1/2 green bell pepper, chopped
4 bacon slices, chopped
Preheat oven to 350. Lightly grease a 13 x 9 inch baking dish. In large bowl, combine beans, cola, ketchup, syrup, mustard, onion and pepper. Spoon mixture into prepared baking dish. Sprinkle evenly with chopped bacon. Bake, uncovered, 45 minutes to 1 hour, or until vegetables are tender.
Serves 10
==================================
Soda Soaked Baked Apples
1 cup firmly packed brown sugar
1/2 cup raisins
1 t. ground cinnamon
1/2 cup (1 stick) butter, softened
8 large cameo apples, cored
1 can (12 oz) cola flavored carbonated beverage
Vanilla ice cream, optional
Preheat oven to 350. Lightly greased 13 x 9" baking dish. In small bowl, combine sugar, raisins, and cinnamon. Mix in butter until combined. Spoon sugar mixture into center of each apple. Place apples on prepared baking dish. Pour cola over apples. Bake, uncovered, 1 hour or until apples are tender. Serve with vanilla ice cream.
Makes 8 servings.
=================================
Shrimp Parmesan
Peel and devein the shrimp. Rinse them under cold water and drain.
Dredge the shrimp in the flour and then dip them in the egg and then
in the bread crumbs. Fry shrimp and blot.
Line the bottom of a baking dish with a thin layer of tomato sauce
Add the shrimp. Spoon the remainder of the tomato sauce on the
shrimp. Sprinkle the shredded mozzarella cheese on top of the shrimp.
Cover and bake in a preheated 350F oven for 15 minutes or until the
cheese melts. Top with the Parmesan cheese.
==============================
Honey Pork Tenderloin
Preheat oven to 375 degrees. Combine all sauce ingredients. Place
tenderloin in baking pan sprayed with Pam. Coat tenderloin well with
sauce. Roast 30 to 40 minutes, basting occasionally, until meat
thermometer registers 155 - 160 degrees. Slice thinly to serve.
===============================
Taco Burgers
1 beaten egg
1/2 cup crushed corn chips
1 envelop taco seasoning mix (1 1/4 oz)
1 lb. ground beef
1 can tomato sauce (8 oz)
4 hamburger buns, split, toasted and buttered
1 lg. tomato, sliced
1 cup shredded lettuce
1/2 cup shredded sharp cheese
Mix egg, corn chips, 1/2 of the taco seasoning mix, and the 1/4 cup water. Add ground beef. Mix well. Shape into four 1/2" thick patties. Grill over medium coals until desired doneness (allow 12 to 15 minutes total time for medium) Mix tomato sauce and the remaining taco seasoning mix. Serve patties on buns. Top with some of the tomato sauce mixture. Pass tomato slices, lettuce and cheese.
Serves 4
================================
Sour Cream Onion Burgers
1/2 cup sour cream dip with onions
3 T. fine dry bread crumbs
1/2 t. salt
1 lb. ground beef
4 hamburger buns, split, toasted and buttered
Mix sour cream dip, bread crumbs, salt and dash pepper. Add meat; mix well. Shape into four 1/2" thick patties. Grill over medium coals (or broil 3 to 4 inches from heat) until desired doneness. Turn once. Allow 12 to 15 minutes total time for medium. Serve in buns. Serves 4
===============================
Potato Casserole
1 (20 oz) pkg frozen hash brown potatoes, thawed
1 cup melted butter, divided
1 tsp salt
1/4 tsp ground black pepper
1/2 onion, finely diced
1 can cream of chicken soup
1 pint sour cream
2 cups shredded sharp cheddar cheese
1/4 cup whole wheat flake cereal
Preheat oven to 350 degrees. Lightly grease one 2-quart casserole dish. In a large bowl, mix together the hash brown potatoes, 1/2 cup butter, salt, pepper, onion, cream of chicken soup, sour cream and cheddar cheese. Transfer the mixture to the casserole dish. In a medium bowl, mix the whole wheat flake cereal and remaining butter; sprinkle over potato mixture. Bake at 350 degrees for 45 minutes.
===============================
Chile-Cheese Squash
1 lb yellow squash
2/3 cup mayonnaise
1 (4 oz) can diced green chilies, drained
2/3 cup grated Colby cheese
2/3 cup breadcrumbs
Cook squash in salted water just until tender-crisp and drain. Return to saucepan, stir in mayonnaise, chilies, cheese and breadcrumbs. Serve hot.
================================
Crockpot Skier's Stew
5 large potatoes, peeled & cut into 1-in. cubes
8 medium carrots, cut into 1/4 in. slices
1 1/2 lbs. beef stew meat, cut into 1-in. cubes
1 can (15 oz.) tomato sauce
1/2 cup water
1 envelope onion soup mix
In a 5-qt. slow cooker, layer potatoes, carrots and beef. In a bowl, combine
the tomato sauce, water and soup mix; pour over meat. Cover and cook on High
for 5-6 hours or until vegetables and meat are tender. 6 servings.
================================
Brisket in Ale
1 3- to 4-pound fresh beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf
1 12-ounce can beer
1/4 cup chili sauce
2 tablespoons no-calorie, heat-stable, granular sugar substitute (Splenda)
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
2 tablespoons cornstarch
2 tablespoons cold water
Trim fat from meat. If necessary, cut brisket to fit into a 3-1/2- to
6-quart slow cooker. In the cooker place onions, bay leaf, and
brisket. In a medium bowl combine beer, chili sauce, sugar
substitute, thyme, salt, pepper, and garlic; pour over meat in
cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat
setting for 5 to 6 hours. Using a slotted spoon, tansfer meat and
onions to a platter; keep warm. Discard bay leaf.
For gravy: Skim fat from cooking liquid. Measure 2-1/2 cups of the
cooking liquid; discard remaining cooking liquid. In a medium
saucepan stir together the cornstarch and cold water; stir in the 2-
1/2 cups cooking liquid. Cook and stir until thickened and bubbly;
cook and stir for 2 minutes more. Pass gravy with meat.
================================
Mountain Dew Pineapple Ham
1 pre-cooked ham
1 can Mountain Dew soda
1 small can crushed pineapple (with juice)
Place ham in crockpot. Pour Mountain Dew over ham. Pour crushed
pineapple with its juice over ham. Cook for 4 to 5 hours on HIGH or for
8 to 10 hours on LOW, depending upon the size of the ham.
================================
Bacon Chive Rice
Cook bacon until crisp. Add rice, chives, and seasonings. Blend well
and heat thoroughly.
=================================
Chicken Marengo
1/2 cup flour
1 t. salt
1/2 t. pepper
1 t. tarragon
6 boneless skinless chicken breasts, cut into strips
1/4 cup oil
1/4 cup butter or margarine
1 cup dry white wine
2 cups canned tomatoes with liquid
1 garlic clove,minced
1/4 lb. mushrooms, sliced
16 oz. fettuccine, cooked
Season flour with salt, pepper and tarragon. Coat chicken with flour mixture, reserving any remaining flour. Brown chicken in oil and butter until done. Remove chicken and set aside. Add reserved flour to remaining oil and butter. Gradually whisk in wine. When sauce is thick and smooth, add tomatoes, garlic and mushrooms. Add chicken and heat thoroughly. Serve at once over fettuccine.
Variation: Soaked sundried tomatoes may be added for color
===========================
Baked Eggplant Contadina
1 eggplant, about 1 lb.
Oil
1 lb. fresh tomatoes
1/2 cu grated Parmesan cheese
3 shallots, peeled
1/4 cup chopped Italian parsley
1 garlic clove, peeled
Cut eggplant into 1" thick slices. Soak slices in water to remove bitter taste. Drain and pat dry. Put slices on light oiled pan and broil for 5 minutes on one side. Set aside. Wash and peel tomatoes. Chop. There should be 2 cups. Pour 2 T. oil into small skillet and heat. Chop shallots into pan and add parsley. Push garlic through a press into the mixture. Sauté until shallots become translucent. Add tomatoes and cook until mixture is thick; pile vegetables on the unbroiled side of eggplant slices and sprinkle each one with grated cheese. Bake in 350 oven for 15 minutes. Use as a vegetable accompaniment or appetizer. Serves 6
=============================
Mexican Meat Loaf
1 beaten egg
1/2 cup tomato sauce
1 can green chili pepper, rinsed, seeded and chopped (4 oz)
1 can chopped mushrooms, drained (3 oz)
1/3 cup fine dry bread crumbs
1 t. salt
1 t. chili powder
Dash pepper
1 1/2 lbs. lean ground beef
3 slices jack cheese, quartered diagonally
In bowl, mix tomato sauce, egg, peppers, mushrooms, breadcrumbs, salt, chili powder and pepper. Add meat. Mix well. Pat into an 8 x 4 x 2" loaf pan. Bake at 350 for 1 1/4 hours or until done. Let stand a few minutes then drain off excess fat. Top with cheese and return to oven to melt cheese. Let stand 10 minutes for easier slicing.
Serves 6
================================
Pork Chop Suey
1 lb. boneless pork, cut in 3/4" cubes
1 clove garlic, minced
1 T. oil
1/4 cup soy sauce
2 t. instant chicken bullion granules
1 1/2 cups bias sliced celery
1 medium onion, cut in wedges
2 cups fresh bean sprouts or 1 can (16 oz) bean sprouts, drained
1 can water chestnuts, drained and thinly sliced (8 oz)
1 pkg. frozen pea pods, thawed and halved crosswise (6 oz)
1/2 cup thinly sliced fresh mushrooms
2 T. cornstarch
Hot cooked rice or chow mein noodles, warmed
Soy sauce
In large skillet, brown pork and garlic in hot oil. Add the 1/4 cup soy sauce, bouillon granules and 1 1/2 cups water. Simmer covered, for 1/2 hour. Add celery and onion. Cook for 5 minutes. Stir occasionally. Add bean sprouts, water chestnuts, pea pods and mushrooms. Blend in 2 T. water into cornstarch. Stir into met mixture. Cook and stir until vegetables are crisp tender and mixture is thickened and bubbly. Serve with rice or chow mein noodles. Pass additional soy sauce.
Serves 4 to 6
=======================================
CRISPY BAKED BARBEQUE CHICKEN
1/2 cup fine bread crumbs
1/8 tsp. or more cayenne pepper
1 tsp. chili powder
1/4 tsp. dry mustard
1/4 tsp. celery seed
2 1/2 - 3 lbs. chicken parts
1 tsp. brown sugar
1/4 cup butter or margarine, melted
Combine dry ingredients. Season chicken with salt and pepper. Moisten
chicken with butter. Roll in crumb mixture.
Arrange chicken on foil-lined shallow pan, skin side up. Do not let
pieces touch.
Bake at 350 degrees F., uncovered, about 50 minutes. Do not turn. Makes
6 servings.
=====================================
Country Italian Beef
2 pounds boneless beef chuck roast
8 ounces tiny new potatoes, halved or quartered
2 medium carrots or parsnips, peeled and cut into 1-
to 2-inch pieces
1 large onion, chopped (1 cup)
1 medium fennel bulb, trimmed and cut into
1/2-inch-thick wedges
1 teaspoon dried rosemary, crushed
1 14-ounce can beef broth
1 cup dry red wine or beef broth
1 6-ounce can tomato paste
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground black pepper
4 cloves garlic, minced
1 to 2 cups basil leaves, spinach leaves, or torn
fresh escarole
Trim fat from meat. Cut meat into 2-inch pieces. Set
aside. In a 4-to 5-quart slow cooker, combine
potatoes, carrots or parsnips, onion, and fennel. Add
meat; sprinkle with rosemary.
=====================================
Beef in Red Wine Gravy
1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, cut up
2 beef bouillon cubes or 1 envelope (1/2 of 2-ounce
package) onion soup mix
3 tablespoons cornstarch
Salt
Ground black pepper
1-1/2 cups dry red wine
Hot cooked noodles (optional)
In a 3-1/2- or 4-quart slow cooker, combine beef stew
meat and onions. Add bouillon cubes or dry onion soup
mix. Sprinkle cornstarch, salt, and pepper over beef
and onions. Pour red wine over beef mixture in cooker.
Cover and cook on low-heat setting for 10 to 12 hours
or on high-heat setting for 5 to 6 hours. If desired,
serve over hot cooked noodles.
Makes 6 servings.
=====================================
BEEF MANICOTTI
1 lb. ground beef
1 sm. onion, chopped (1/4 c.)
3 slices bread (torn into sm. pieces)
1 1/2 c. shredded Mozzarella cheese (about 6 oz.)
1 egg
1/2 c. milk
1 tbsp. snipped parsley
1 tsp. salt (I omit)
1/4 tsp. pepper
Cook and stir ground beef and onion until beef is
brown. Drain. Stir in remaining ingredients. Fill
uncooked manicotti shells, packing meat mixture in
both ends. Place shells in ungreased 13x9 pan. Pour
on sauce (recipe below). Cover and cook at 375 degrees
1 1/2 - 1 3/4 hours until shells are tender. Salad and
hot bread makes it complete.
MANICOTTI SAUCE:
1 (4 oz.) mushroom stems and pieces
15 oz. tomato sauce
12 oz. tomato paste
1 sm. onion (1/4 c.)
1 clove garlic, finely chopped
4 c. water
1 tbsp. Italian seasoning (or more)
1/2 tsp. sugar (I omit)
1/2 tsp. salt (I omit because the sauce and that paste
have salt in them)
1/8 tsp. pepper
1/3 c. grated Parmesan cheese
Heat mushrooms (with liquid) and the remaining
ingredients except Parmesan cheese to boiling,
stirring occasionally. Reduce heat and simmer
uncovered 5 minutes. Pour sauce over shells and cook
375 degrees for 1 1/2 - 1 3/4 hours. Sprinkle with
Parmesan cheese. Let stand 10 minutes before serving.
====================================
ORANGE CHICKEN SALAD
15 oz can mandarin oranges
1/2 cup reduced fat sour cream
2 tsp maple syrup
1 tsp lemon juice
1/4 tsp salt
1/8 tsp each pepper and hot pepper sauce
4 boneless skinless chicken breast halves
2 cups chicken broth
1 garlic clove, smashed
1 pound green beans, trimmed, left whole
1 head red leaf lettuce
1/2 cup coarsely chopped candied walnuts
Drain oranges, reserving 2 tbs juice. Stir together reserved juice and next 6 ingredients. Set aside. Place chicken, broth and garlic in a saucepan. Bring to a boil, reduce to simmer. Cook until chicken is done. Adding beans during last 5 min. of cooking. Remove chicken to cutting board. When slightly cool, cut into strips.
Line 4 plates with lettuce. Toss chicken, beans and oranges with dressing. Place on top of lettuce. Scatter walnuts on top and serve. MAKES 4 SERVINGS.*
====================================
WILD RICE PILAF
1 tbs light butter or oil
2 shallots, minced
1 cup mixed Texmati, white, brown, wild and red rice
14 1/2 oz can chicken broth
1/3 cup dried blueberries
1 tsp thyme
1/2 cup toasted slivered almonds
2 tbs chopped parsley
Heat butter in a saucepan. Cook shallots 2 min. or until softened. Add rice and broth, bring to a boil, cover reduce heat and simmer 12 min. Stir in blueberries and thyme, cook 3 min. more or until rice is tender. Remove from heat and let stand 5 min. Stir in almonds and parsley, serve with pork. MAKES 4 SERVINGS.*
===================================
Blue Cheese Puffs
1 pkg. canned biscuits
1/3 cup butter
3 Tbs. blue cheese, crumbled
Cut biscuits in quarters; arrange in pan. Melt butter and cheese together;
pour over biscuits. Bake at 400 degrees for 15 minutes or until golden
brown.
=================================
Picnic Potato Salad
2 lbs. small red potatoes
2 tsp. chopped fresh dill
1/4 cup sour cream
1 1/2 Tbs. red wine vinegar
3 Tbs. Dijon mustard
1/2 tsp. salt
1/3 cup olive oil
freshly ground black pepper to taste
2 Tbs. chopped scallions
Place potatoes in a medium saucepan and bring to a boil. Reduce heat to medium and cook until potatoes for about 15 minutes until tender. Drain and cut potatoes into quarters. Sprinkle with fresh dill. Set aside.
In a separate bowl, whisk together sour cream, vinegar, mustard, and salt. Slowly add olive oil, whisking until all ingredients are combined. Pour over potatoes and toss well. Add pepper to taste. Sprinkle scallions on top.
=================================
Shrimp Foo Yung
Yield: 3 Servings
1 vegetable cooking spray
1 c fresh bean sprouts
1/2 c thinly sliced green onions
1/4 c chopped celery
1/4 ts bottled minced fresh garlic
4 1/4 oz tiny shrimp, (1 can) drained
2/3 c egg substitute
1/2 ts vegetable oil, divided
3 tb low-sodium soy sauce
Coat a large nonstick skillet with cooking spray;
place over medium-high heat. Add bean sprouts and next
3 ingredients; saute 5 minutes or until tender.
Combine bean sprout mixture and shrimp in a bowl, and
gradually stir in egg substitute.
Recoat skillet with cooking spray; add 1/4 teaspoon
oil, and place over medium heat until hot. Spoon 1/4
cup shrimp mixture for each pancake into skillet; cook
1-1/2 minutes. Turn pancakes over, and cook an
additional minute or until browned. Repeat with
remaining oil and shrimp mixture.
Yield: 3 servings (serving size: 2 pancakes and 1
tablespoon soy sauce).
==================================
Pork Chops with Cherry Barbecue Sauce
4 center cut pork chops
Barbecue rub:
2 T. garlic salt
1 1/2 T. white pepper
1/4 C. paprika
2 T. dried mustard
2 T. vinegar
2 T. Worcestershire sauce
2 oz. regular beer
Cherry Barbecue Sauce (recipe follows)
Prepare barbecue sauce. Place dry ingredients of the barbecue rub in a bowl and mix. Add vinegar, Worcestershire sauce, and beer and mix into a paste. Rub paste on pork to marinate. Grill on both sides, about 7 minutes per side depending on thickness.
Cherry Barbecue Sauce
1/4 C. onion, chopped
2 t. garlic, chopped
3 T. sesame oil
1/3 C. water
1/3 C. cider vinegar
2 T. ketchup
1/4 C. cherry preserves
2 T. molasses
2 t. Worcestershire sauce
2/3 C. cherries (tart), fresh or frozen, pits removed
1 t. red pepper flakes
1 t. ginger, ground
2 t. cumin seed (whole)
3 T. brown sugar
1 T. cornstarch dissolved in 1/4 C. water
Saute onions and garlic in sesame oil until tender. Add other ingredients and spices and simmer for 30 minutes. Thicken slightly with cornstarch and water.
Yield: 4 servings
====================================
Stir Fried Pork and Rice
3 slightly beaten eggs
3 T. oil
1 lb. pork cubed steaks, cut into 1/2 to 3/4 inch strips
1 cup bias sliced celery
1/4 cup chopped green onion
1 small clove garlic, minced
2 cups cooked brown or white rice
1/4 cup soy sauce
2 medium tomatoes, each cut into eighths
In large skillet, cook eggs in 1 T. of the oil until set. Stir just enough to break egg into bite size pieces. Remove from skillet and set aside. In same skillet, heat 1 T. of the remaining oil. Cook meat strips, half at a time until browned. Remove from skillet and set aside. In same skillet, cook and stir the celery, onion, and garlic in remaining oil over medium high heat about 4 minutes or until tender. Stir in cooked rice, the 1/4 cup soy sauce, browned pork and cooked eggs. Arrange tomatoes on top. Cover and cook about 3 minutes or just until tomatoes are hot. Pass additional soy sauce if desired.
Serves 4
==================================
Pork in Sweet Sour Sauce
1 12 lbs. lean boneless pork, cut in 1/2" cube
2 T. oil
1/4 cup chopped onion
1 can pineapple chunks (15.25 oz)
1/4 cup packed brown sugar
2 T. cornstarch
1/4 t. ground ginger
1/4 cup vinegar
3 T. soy sauce
1 medium green pepper, cut in 1" squares
Hot cooked rice
In large skillet, brown the pork, half at a time in hot oil. Return all meat to skillet. Add onion and 1/4 cup water. Cover and simmer for 30 to 35 minutes. Drain pineapple. Reserve liquid. Mix brown sugar, cornstarch, ginger and 1/4 t. salt. Blend in reserved pineapple juice, vinegar and soy sauce. Add to pork mixture along with green pepper. Cook and stir until thick and bubbly. Stir in pineapple. Het through. Serve over rice.
Serves 6
==================================
Crockpot Lemon Pork Chops
4 bone-in pork loin chops (3/4-in. thick)
1/2 tsp salt
1/4 tsp pepper
1 medium onion, cut into 1/4-in. slices
1 medium lemon, cut into 1/4-in. slices
1/4 cup packed brown sugar
1/4 cup ketchup
Place pork chops in a slow cooker. Sprinkle with salt and pepper. Top
with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup.
Cover and cook on LOW for 6 hours or until meat juices run clear.
=================================
Broccoli and Onion Casserole
3 heads broccoli, cut into florets
4 onions, quartered
1/4 cup butter
1/4 cup flour
2 cups milk
1 (8 oz) pkg cream cheese
8 oz shredded cheddar cheese
1/4 cup Italian seasoned bread crumbs
Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish. Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish. Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with the cheddar cheese, and top with the bread crumbs. Bake covered in the preheated oven for 30 minutes. Remove cover and continue baking for another 30 minutes, until lightly browned.
=================================
Sweet Potato Casserole
3 cups cooked and mashed sweet potatoes
1 cup sugar
1/2 cup butter
1/3 cup evaporated milk
2 eggs, beaten
1 tsp vanilla extract
1/3 cup butter, melted
1 cup chopped pecans
1 cup packed light brown sugar
1/2 cup flour
Mix sweet potatoes, sugar, 1/2 cup butter, milk, eggs, and vanilla together. Spread into a greased 13x9-inch baking dish. Mix together 1/3 cup melted butter, pecans, brown sugar, and flour. Spoon on top of sweet potato mixture. Bake at 350 degrees for 25 to 30 minutes.
=================================
Sour Cream Cabbage
1 medium head cabbage, cooked tender crisp, drained
2 T butter
1 T sugar
1/4 tsp nutmeg
1 (4 oz) jar pimentos, drained
1 (8 oz) pkg cream cheese
Combine cabbage, butter, sugar, nutmeg and pimentos in a saucepan. Cook until cabbage is tender-crisp but don't overcook. Add cream cheese while on low heat and stir until it melts.
=================================
Broccoli Casserole
2 (10 oz) pkgs frozen chopped broccoli
2 cans cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 oz) jar process cheese sauce
Salt to taste
Ground black pepper to taste
Cook rice as directed on box. Saute onions in butter until done. Cook broccoli as directed on package and drain. Mix together broccoli, soup, rice, onion, butter and cheese. Season with salt and pepper to taste. Place in a 13x9-inch casserole dish. Bake for 30 to 40 minutes at 350 degrees.
===================================
Mushrooms a la King
1 lb. mushrooms, sliced
4 T. butter
2 green onions, chopped
1 cup sour cream
Salt
2 hard cooked eggs, chopped
Sauté mushrooms and add onions and cook 1 minutes more. Add sour cream and chopped eggs. Heat but do not cook. Serve over buttered toast.
==================================
Fried Tomato Slices
4 medium sized tomatoes
1/4 cup margarine
3/4 cup fine bread crumbs
1 can condensed cream of mushroom soup
1/3 cup milk
Slice tomatoes in thin slices. Melt margarine in skillet. Spread bread crumbs on paper towel. Dip tomato slices in breadcrumbs. Place breaded tomato slices in skillet and cook over low heat until lightly browned. Turn to brown other side. Remove tomatoes to dinner plate. Pour soup and milk into skillet and heat for 5 minutes. Stir constantly. Pour sauce over tomatoes and serve
Serves 4
=================================
Caesar Mushroom Chicken
Caesar dressing (your fav. brand)
8 oz. sliced mushrooms; sauted
4 boneless skinless chicken breasts
Place chicken breasts in baking dish and spread dressing over top of
chicken and enough to cover the bottom of the dish.
Place mushrooms on top of chicken. Spread a little more dressing over
mushrooms.
Bake at 350 degrees F. for approximately 45 minutes, or until chicken
is cooked throughout.
==================================
Swiss Steak Mozzarella
2 lbs. beef round steaks
3 tbl. flour
1/2 cup butter or margarine
1 (16oz) can tomatoes, cut up
1 tsp. salt
1/2 tsp. basil
1/2 cup green pepper, chopped
1-1/2 cups mozzarella, shredded
Cut meat into serving size pieces and coat with flour. Melt butter
in a skillet. Brown the meat on both sides. Place meat into a
13x9 baking dish. Combine tomatoes, salt, basil and pepper. Pour
over meat. Bake uncovered for 1 hour in a 350 degree oven or until
the meat is tender. Remove cover and sprinkle with the cheese.
Bake until cheese is melted.
====================================
Cabbage Salad
3 cups cabbage, chopped
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1 teaspoon celery seeds
2 Tablespoons sugar
1/4 cup chopped green pepper
1 Tablespoon grated onion
3 Tablespoons vegetable oil
1/3 cup white vinegar
Place all ingredients in large bowl, toss, cover and chill.
==================================
Spicy and Sweet Popcorn
1 1/2 t. brown sugar or light brown sugar, sifted
3/4 t. coarse salt
1 t. garam masala
1/8 t. cayenne pepper
2 T. vegetable oil
1/2 cup popcorn kernels
Combine sugar, salt, garam masala, and cayenne in large serving bowl. Heat oil in large pot over medium high heat until hot but not smoking. Add popcorn, and cover. Cook shaking pot frequently until corn has finished popping. Add to bowl and toss. Serves 4 to 6
==================================
Asian Crab Cakes with Sesame Sour Cream
Sauce:
3/4 cup sour cram
1 T. prepared horseradish
1 1/2 t. sesame oil
1 T. toasted sesame seed
Crab Cakes:
1/2 cup sliced green onions
1/3 cup sour cream OR mayonnaise
2 t. finely chopped gingerroot
1 t. finely chopped garlic
2 t. soy sauce
1 egg, slightly beaten
1 pound lump crabmeat, picked over for shells OR 4 cans (6 oz. each) white crab. Drain well to remove excess liquid.
2 cups finely crushed saltine cracker
3 T. butter
6 T. olive oil
Heat oven to 400. Combine all sauce ingredients in small bowl; mix well. Set aside. Combine green onion, sour cream, gingerroot, garlic, soy sauce and egg in medium bowl. Stir in crab meat and 1 cup cracker crumbs until well mixed. Shape level tablespoons of mixture into 1 1/2 inch patties; flatten slightly. Place remaining 1 cup crushed crackers in shallow dish. Coat both sides of each patty in crackers. Melt 1 T. butter and 2 T. olive oil in 12 inch nonstick skillet over medium heat. Place 1/3 of crab cakes in pan. Cook, turning once, until golden brown on each side (4 to 6 minutes). Repeat two more times with remaining butter, olive oil and crab cakes. Place browned cakes onto baking sheets. Bake for 5 to 8 minutes or until heated through. Serve at once with sour cream sauce.
====================================
Savory Chicken with Mushroom, Garlic and Cheese
3 boneless chicken breasts, cut into inch thick strips
3 cups seasoned bread crumbs
2 eggs
1/4 cup olive oil
1 1/2 cups chicken broth
2 cups shredded monterey jack cheese
1-8 ounce package sliced mushrooms
2 cloves garlic, chopped
Preheat oven to 350 degrees. Beat eggs until well combined. Once
chicken is cut into 1 inch thick strips dip each strip into egg
mixture and coat with bread crumbs - set aside.
In large frying pan heat olive oil. Fry each strip until golden brown
on each side (does not have to be cooked through). Set aside on paper
towel to absorb grease. Once chicken is browned place mushrooms in
same frying pan with chopped garlic, cook 3-5 minutes.
Place chicken on bottom of greased 13" X 9" baking pan. Place cooked
mushrooms with garlic over chicken. Pour chicken broth over the
chicken and mushrooms. Sprinkle shredded cheese over top of chicken
mixture to cover.
Bake at 350 degrees for 20-25 minutes
=======================================
Bean and Hot Dog Casserole
1 - 25 ounce can Boston baked beans
1 cup drained pineapple chunks
2 tablespoons molasses
2 teaspoons prepared mustard
1/4 cup brown sugar
1/8 teaspoon cinnnamon
dash of cloves
8 hot dogs
Combine beans, pineapple, molasses and mustard in casserole dish. In
bowl combine sugar, cinnamon and cloves. Mix and sprinkle over beans.
Top with hot dogs and bake at 350° for about 30 minutes.
======================================
Pizza Cobbler
1 T. extra virgin olive oil
1 cup chopped onion
2 cloves garlic, smashed and peeled
One pkg. (8 to 10 oz) sliced mushrooms
1 1/2 cups tomato sauce
1/2 cup sliced black olives
2/3 cup sliced pepperoni
1 cup shredded mozzarella cheese
One 7.5 oz. can refrigerated biscuits, separated and cut into quarters
Preheat oven to 400. In a large skillet, combine the oil, onion and garlic and cook on medium high heat, stirring occasionally, for 2 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in the tomato sauce and olives and bring to a simmer. Spread the sauce mixture in a greased 2 quart baking dish. Arrange pepperoni in single layer on top and sprinkle with cheese. Top with the biscuit pieces. Bake until the cheese is bubbly and the biscuits are browned, about 15 minutes. Let cool for about 5 minutes before serving.
Serves 4
=====================================
Spicy BBQ Shrimp
1 cup butter (2 sticks)
1 cup olive oil
1/3 cup hot sauce
8 cloves garlic, minced
4 bay leaves
2 lemons, thinly sliced
2 t. dried basil
1 t. dried oregano
1 t. ground black pepper
1 t. salt
3 pounds unpeeled large shrimp
French bread
In Dutch oven, combine first 10 ingredients. Cook over medium heat 15 minutes. Remove from heat and let sit 30 minutes. Add shrimp, bring to a boil over medium high heat; reduce heat and simmer, stirring occasionally, 20 minutes or until shrimp are pink. Serve in bowls with sauce and French bread for dipping.
====================================
Chili Meatloaf with Herbs
2 pounds ground beef
1 cup seasoned stuffing mix
1 teaspoon salt
6 tablespoons chili sauce
2 teaspoons onion powder
1/2 teaspoon pepper
1 cup milk
Mix everything together in bowl. shape into loaf and put into baking
dish with rack to drain off fat. Bake at 350° for one hour.
===================================
Memphis Style Pork Chops
1/2 cup bottled chili sauce
2 T. molasses
2 T. cider vinegar
1 t. chili powder
4 boneless pork loin chops, cut 3/4 to 1" thick, about 1 1/4 lbs, total
1 t. dried basil, crushed
1/2 t. paprika
1/4 t. salt
1/4 t. onion powder
1/4 t. cayenne pepper
In small pan, stir together chili sauce, molasses, vinegar, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Trim fat from chops. In small bowl, stir together basil, paprika, salt, onion powder and cayenne pepper, Sprinkle evenly over both sides of each chop; rub in with your fingers. Place chops on rack on an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until juices run clean (160 degrees), turning once and brushing with chili sauce mixture during the last 5 minutes of grilling.
Serves 4
=================================
SAUSAGE & PEPPERS MEAT LOAF
1 1/2 cups Barilla Sweet Peppers & Garlic pasta sauce
1 pound hot or sweet Italian pork sausage, removed from casings
1 pound lean ground beef
3/4 cup each fresh bread crumbs and finely chopped onion
1/4 cup shredded Romano or Parmesan cheese
1 large egg
2 tsp minced garlic
2 tsp fennel seeds (optional)
1/2 tsp each salt and pepper
To ease removal of loaf from cooker, fold two 24 inch long pieces foil in half lengthwise twice. Place strips across each other, forming a "+" in bottom of slow cooker. Press strips against inside of cooker, letting ends hang over outside.
Mix 1/2 cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a loaf. Place in cooker. Cover and cook on low 5 to 8 hours or until a thermometer registers 165 degrees when inserted. Heat rest of sauce, serve at table. MAKES 8 SERVINGS
Karl
Karl & Bobbi
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