Monday, February 28, 2011

APPLESAUCE OATMEAL MUFFINS.........BY FORREST

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BY.....FORREST

Applesauce Oatmeal Muffins

If I have extra and I know I'm not going to eat them all in one day, I like to freeze the remainder, and then microwave when I want one.

1 cup old fashion rolled oats (not instant)

1 cup non-fat milk

1 cup whole wheat flour

1/2 cup brown sugar

1/2 cup unsweetened applesauce

2 egg whites

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. sugar

raisins or nuts (optional)

Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the mixture.
Bake for 20-25 minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.

Makes about a dozen

SOFT CHOCOLATE CHIP COOKIES...........BY FORREST

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BY.....FORREST

Soft Chocolate Chip Cookies

Sometimes I substitue M&M's for chocolate chips, if I want to make them a little bit more fun.

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

COCONUT RICE PUDDING.............BY FORREST

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BY.....FORREST

Coconut Rice Pudding

1/4 cup Arborio rice

2 cups water

2 1/2 cups milk

3/4 cup coconut milk

2 tablespoons maple syrup

1/4 teaspoon ground cardamom

Pinch of sea salt

1/2 teaspoon orange zest

2 teaspoon vanilla extract

1/4 cup raisins or currants (optional)

Combine the rice and water in a heavy bottomed saucepan and bring to boil. Lower the heat and simmer gently, uncovered, for 10 minutes.

Drain the rice, rinse the saucepan, then put the milk, coconut milk, maple syrup, cardomom, and salt in the saucepan and bring to a boil. Stir in the rice, turn down the heat to medium-low, and simmer gently, stirring occasionally for about 30 minutes; during the last ten minutes stir more frequently to prevent sticing or scorching. The pudding is done when the rice is tender and starts to stick to the bottom of the pan and the pudding has the consistency of loose oatmeal. It will thinken as it cools.

Remove from heat and stir in orange zest, vanilla, and raisins. Transfer to heatproof bowl or serving dish and serve warm or chilled. If you are serving it chilled and want to prevent a skin from forming, place a pieve of parchment paper directly on the surfaceof the pudding and chill for at least 2 hours.

LENTIL SOUP.............BY FORREST

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BY.....FORREST

Lentil Soup

Forrest got this recipe from a Greek cookbook, and love it! It's healthy, and we always have left-overs for the next days lunch or dinner.

2 cups lentils

8 cups water

1/2 cup chopped onion

2 cloves garlic

1/2 cup chopped carrot

1/2 cup chopped celery

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons tomato paste

2 bay leaves

1/2 teaspoon oregano

3 tablespoons wine vinegar

Wash and pick over lentils. Soak them overnight in 2 cups of water. In dutch oven or soup kettle saute the onion, garlic, carrot, and celery in olive oil. Add the lentils, 6 cups of water, salt, pepper, tomato paste, bay leaves, and oregano. Bring to a boil and cook for 2 1/2 to 3 hours or until the lentils are soft. Remove the bay leaves.

At this point it may be pureed in the blender until smooth. Thin with water if necessary.

Return to the soup pot and heat. Add wine vinegar and serve.

Makes 6-8 servings.

PEACH GINGER SMOOTHIE.............BY FORREST

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Peach Ginger Smoothie

If you have a sensitve mouth or don't like ginger, just leave it out

1 1/4 cups peach nectar

3/4 cup plain yogurt

1 teaspoon minced fresh ginger

3 cups fresh (pitted) or frozen peaches

1 tablespoon finely ground flaxseeds

1 1/2 teaspoons maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon freshly squeezed lime juice

Combine peach nectar, yogurt, ginger, and half the peaches in blender and process until smooth. Add the remaining peaches, the flaxseeds, maple syrup, vanilla, and lime juice and blend until smooth.

Serve immediately.

PINEAPPLE UPSIDE DOWN CAKE.........BY BLOCKSTAR

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BY.............BLOCKSTAR

Pineapple Upside Down Cake
1 Can Pineapple
4 T butter
4 T brown Sugar
1 yellow cake mix – any will do
1 8 in cast iron skillet, well seasoned

**Preheat oven to 350 degrees. Mix yellow cake according to the package directions. If it calls for water substitute the pineapple juice and set aside.
Put cast iron skillet on top of stove and set to medium heat.
Add butter, when melted add brown sugar to dissolve.
Put pineapple rings covering the bottom of the skillet. Do not overlap. Pour the cake
batter over the pineapple, butter, brown sugar mixture. Place skillet into oven and cook for 30 minutes or until tooth pick comes out clean.

(This is Blockstar"s dad’s recipe. He loves this cake and has passed his love down!! They make this at his house every occasion they get!!)

MAC-N-CHEESE BAKE..........BY BLOCKSTAR

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BY.............BLOCKSTAR

Mac-N-Cheese Bake
1 lb. Hamburger (brown and drain)
1 Can Cream of Mushroom Soup
1 Onion, chopped
½ C. milk
¼ tsp. Black pepper
Mix top 5 ingredients together and bring to boil.
2 C. raw macaroni (cook as instructed)
6 tbsp Butter
8 oz Velveeta Cheese
½ C. Green Pepper

**Mix together and stir until cheese is melted. Put burger mixture in sprayed baking dish. Put macaroni mixture on top. Bake 25 min at 350 degrees covered. Uncover and bake 10-15 minutes more.
Can put shredded cheddar cheese on top for last 10-15 minutes.

(This is Blockstar's Grandma Linette’s recipe, it is really delicious!)

BEEFY RICE..............BLOCKSTAR

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BY.............BLOCKSTAR

Beefy Rice
2 C. rice, uncooked
2 C. beef broth
2 C. water
1 ½ stick oleo
Chopped onion
2 tsp. salt
½ tsp garlic salt

**Mix, cover and bake 1 hour at 325 degrees. 9x13 pan. Substitute, dry onion soup mix. Can also add mushrooms.
(This is Blockstar's Grandma Dorothy’s recipe, it is near and dear to her heart!)

BANANA BREAD.................BY BLOCKSTAR

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Banana Bread

½ C. margarine
1 C. sugar
2 eggs, well beaten
3 over ripe bananas, mashed
2 C. all purpose flour
¼ tsp salt
1 C. milk
1 tsp. baking soda

**Cream butter and sugar together. Add eggs & beat well. Mix in bananas.
Sift flour, soda, and salt together. Add alternately with milk to banana mixture. Twin into greased 9x5x3 in loaf pan and spread evenly.
Bake at 350 degrees about one hour or until bread tests as done. I like to add chopped walnuts before baking.

CHEESEBALL 06.......BY BLOCKSTAR

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BY.............BLOCKSTAR

Cheeseball 06

2 pkg cream cheese
Shredded cheddar cheese
Chopped deli ham
Green onion (not too much!!)
Chopped black olives
½ pkg hidden valley ranch dip mix
Worchestershire (dab)
Chopped pecans

**Form into two balls after mixing thoroughly and roll each in chopped pecans.

Chill over night for best results

DIET RICE DISH

DIET RICE DISH

IGREDIENTS

1 cup rice
3 small Steakums {very lean ones} OR 1/2 lb. real lean ground steak
1 large Onion
1 large can Stewed tomatoes*
Salt and Pepper as needed

DIRECTIONS

{1} Put rice in put and cover with plenty of water to cook.

{2} If using steak, cut the steak in small pieces; add diced onion and brown

{3} Add the stewed tomatoes to the meat and cook on medium temperature till done

{4} Drain the rice and rinse till all the starch is off the rice

{5} Serve by putting the rice in one bowl and tomatoes and meat mixture in another bowl

* If you want to take out some of the tart taste of the tomatoes, you can add Equal or Sweet'N Low to the tomatoes

ELEPHANT STEW

ELEPHANT STEW
{I THOUGHT THIS WAS CUTE}

1 ELEPHANT
BOWLS OF GRAVY {LOTS OF IT}
SALT AND PEPPER TO TASTE
2 RABBITS

CUT ELEPHANT INTO BIT SIZE PIECES. THIS WILL TAKE ABOUT 2 MONTHS. ADD ENOUGH BROWN GRAVY TO COVER IT. COOK OVER KEROSCENE FIRE FOR ABOUT 4 WEEKS. THIS WILL SERVE ABOUT 3,800 PEOPLE. IF MORE ARE EXPECTED, THE 2 RABBITS MAY BE ADDED. DO THIS ONLY IF NECESSARY AS MOST PEOPLE DO NOT LIKE TO FIND HARE IN THEIR STEW.

CHICKEN BROCCOLI DIVAN

CHICKEN BROCCOLI DIVAN

INGREDIENTS

1 pound broccoli or 1 pkg broccoli spears
1 1/2 cup cubed chicken or turkey
1 can cream of broccoli soup
1/2 cup shredded cheddar cheese
1 Tbsp melted oleo
2 Tbso dry bread crumbs

DIRECTIONS

In 9 inch pie pan, Arrange broccoli. Top with chicken. Combine soup and milk. Pour over chicken. Sprinkle with cheese.

Bake at 450 for 15 minutes or until hot.

**Can be Microwave 6 minutes on High. Rotate halfway

ZUCCHINI BREAD...........NULL NULL

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BY.......Null Null

When I asked if I could share she sent me this message:

Oh no worries, feel free to share :) Recipes are meant to be shared, enjoyed, altered to taste and so on :) I'd love to see your blogger recipe site, I am always on the hunt for recipes :). I find I get great ideas from other sites but then change it to my tastes :P. Please forward me the link :P

Zucchini Bread-2 cups flour
-2 teaspoon baking soda
-1 teaspoon salt
-1/4 teaspoon baking powder
-3 teaspoon cinnamon
-3 eggs
-1 cup vegetable oil
-1 1/2 cups sugar
-2 cups grated zucchini
-2 teaspoons vanilla
-1 cup walnuts chopped (optional)
-1 cup rasins (optional)

1. Preheat oven to 350 F; sift flour, baking soda, salt, baking powder and cinnamon into a bowl

2. In another bowl combine eggs, oil, sugar, zucchini, and vanilla; beating until mixed. Add the flour mixture and mix until smooth; add raisins and nuts if you like.

3. Pour mixture into a greased pan, I use 13x9x2 inch.

4. Bake at 350F for 40 minutes or until the center springs back when lightly touched; you can also insert a toothpick to see if that comes out clean.

5. Cool in pan on wire rack and cut and serve.

QUICK PIZZA.................NULLNULL

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BY.......Null Null

When I asked if I could share she sent me this message:

Oh no worries, feel free to share :) Recipes are meant to be shared, enjoyed, altered to taste and so on :) I'd love to see your blogger recipe site, I am always on the hunt for recipes :). I find I get great ideas from other sites but then change it to my tastes :P. Please forward me the link :P

Quick Pizza-2 strips bacon chopped
-1/2 cup broccoli
-4 greek style pitas
-3/4 cup pizza sauce
-1 oz pepperoni or ham
-4 teaspoons sliced black olives
-4 mushrooms sliced
-1/2 sweet red pepper
-1 cup shredded mozarella
-1/2 cup cheddar or colby
-2 tablespoon parmesan
-2 tablespoons oregano, basil, or savory (you can do a mix too)

1. Cook bacon in a skillet, until crisp and drain on paper towel, patting off fat

2. Have a pot of water boiling, cook broccoli for 2 minutes and drain well; I usually pat mine with paper towels too

3. Arrange pitas on baking sheet and spread with sauce to the edge. Top each pita with a quarter of the following toppings: bacon, broccoli, pepperoni or ham, olives, mushrooms, pepper. At the end cover with 1/4 of the cheese and the herbs at the very top

4. Bake at 450F for 10-12 minutes or until desired.

This totally beats frozen pizza any day and it's sooo easy and fully customizable!

ESPRESSO CRINKLE COOKIES.............BY NULL NULL

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BY.......Null Null

When I asked if I could share she sent me this message:

Oh no worries, feel free to share :) Recipes are meant to be shared, enjoyed, altered to taste and so on :) I'd love to see your blogger recipe site, I am always on the hunt for recipes :). I find I get great ideas from other sites but then change it to my tastes :P. Please forward me the link :P

Espresso Crinkle Cookies-1 cup all-purpose flour
-1 1/4 cups powdered sugar (divided, reserve half cup for "decoration")
-1/4 cup unsweetend cocoa
-1 1/4 teaspoons baking powder
-1/8 teaspoon salt
-5 1/4 teaspoons canola oil
-1 1/2 ounce unsweetned chocolate, chopped
-1 teaspoon instant espresso granules
-3/4 cup packed brown sugar
-3 tablespoons light-colored corn syrup
-1 1/2 teaspoons vanilla
-2 egg whites

1. Spoon flour into dry measuring cups and level with a knife. Combine the powdered sugar, cocoa, baking power and salt in bowl; stir with whisk.

2. Combine oil and chocolate in a saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended and remove from heat.

3. Pour chocolate mixture into a large bow; cool for 5 minutes. Mix in brown sugar, syrup, and vanilla; then add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently until combined. Cover and chill at least 2 hours, I usually leave mine overnight.

4. Preheat oven to 350 F

5. Roll dough into 1 inch balls, and dredge in remaining 1/2 cup powdered sugar and place apart on baking sheet covered in parchment paper (about 2 inches apart)

6. Bake at 350 for 10 minutes or until tops are cracked and almost set, cool 2 minutes and remove from pan to cool further.

MANGO CHICKEN QUESADILLAS............BY NULL NULL

CREAMY MUSTARD GRILLED CHICKEN...............BY NULL NULL

Sunday, February 27, 2011

ST. LOUIS--STYLE PIZZA..........BY KEL'S

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BY:: KEL'S

St. Louis-Style Pizza

Cook's Country magazine

Yield: 2 (12-inch) pizzas (8 servings)

For the sauce:

1 (8-ounce) can tomato sauce

3 tablespoons tomato paste

2 tablespoons chopped fresh basil

1 tablespoon granulated sugar

2 tablespoons dried oregano

For the cheese (see note):

2 cups shredded white American cheese

1/2 cup shredded Monterey Jack cheese

3 drops liquid smoke

For the dough:

2 cups all-purpose flour

2 tablespoons cornstarch

2 teaspoons granulated sugar

1 teaspoon baking powder

1 teaspoon salt

1/2 cup plus 2 tablespoons water

2 tablespoons olive oil

1. Adjust an oven rack to the lower-middle position. Place a pizza stone or an inverted baking sheet on the rack. Preheat the oven to 475 degrees.

2. Prepare the sauce. Whisk together tomato sauce, tomato paste, basil, 1 tablespoon sugar and oregano in a small bowl. Set aside.

3. Prepare the cheese. Toss American and Monterey Jack cheeses with liquid smoke in a medium bowl. Set aside.

4. Prepare the dough. Combine flour, cornstarch, 2 teaspoons sugar, baking powder and salt in a large bowl. Combine water and olive oil in a measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto lightly floured surface and knead 3 or 4 times, until cohesive.

5. Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into a small circle and transfer to a sheet of parchment paper dusted lightly with flour. Using a rolling pin, roll and stretch dough into a 12-inch circle, rotating parchment as needed. Lift parchment off work surface and onto an inverted baking sheet.

6. Top each piece of dough with half of the sauce and half of the cheese. Carefully pull one sheet of parchment paper and pizza off a baking sheet and place on the hot baking stone. Bake until underside of crust is golden brown and cheese is completely melted, 9 to 12 minutes. Meanwhile, roll out the remaining dough and top with sauce and cheese.

7. When first pizza is done, transfer to a cooling rack and let cool for a few minutes. Bake second pizza. Cut pizzas into 2-inch squares and serve.

Note: Substitute 2 1/2 cups of provel cheese, if available, for the cheese mixture. The dough can be made in advance; tightly wrap in plastic and refrigerate for up to 2 days.

Per serving: 310 calories; 15g fat; 8g saturated fat; 35mg cholesterol; 12g protein; 33g carbohydrate; 12g sugar; 2g fiber; 870mg sodium; 100mg calcium.

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CREAMY CHICKEN AND BISCUITS ....................BY KEL'S

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Main Dish Recipes: Creamy Chicken And Biscuits Recipe

Ingredients:

1 – 10 ounce package of frozen green peas
2 cups of cut up cooked chicken
1 can of cream of chicken soup
1/2 cup of sour cream
1/2 cup of milk
1/8 teaspoon of black pepper
2 cups of Bisquick baking mix
1/2 cup of cold water
1 1/4 cup of shredded cheddar cheese

Procedure:

Heat the peas, soup, sour cream, cut up chicken, milk, and the black pepper just to boiling. Mix the Bisquick baking mix and water and knead 5 times. Roll out the dough to 1/2 inch thick and cut out the biscuits with a biscuit cutter. Pour the chicken mixture into an oblong baking dish and sprinkle the shredded cheddar cheese on top. Bake for 20 minutes at 425 degrees.

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APPLE AND GRAPE SALAD............BY KEL'S

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Apple Recipes: Apple And Grape Salad

I love this!

Ingredients:

1 envelope of unflavored gelatin (1 Tbsp.)
1 cup Rome or Fuji apple, unpaired, diced
1/2 cup red grapes, halved and seeded
1 1/2 cups apple juice
1/4 cup chopped celery
1/4 cup water

Procedure:

Soften 1 envelope of unflavored gelatin in water for 5 minutes. Heat gelatin over low heat, stirring constantly, until dissolved. Add apple juice. Chill until mixture begins to thicken. Stir in fruit and celery. Pour into 3-cup mold. Chill until set.

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SOUR CREAM AND CHIVE POTATO SOUP...........BY KEL'S

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Soup Recipes: Sour Cream And Chive Potato Soup
Ingredients:

3 cups of diced, peeled potatoes
1/2 cup of diced celery
1/2 cup of diced onion
1 1/2 cups of water
2 chicken bouillon cubes
1/2 teaspoon of salt
2 cups of milk
1 cup of sour cream
2 tablespoons of flour
1 tablespoon of chopped chives

Procedure:

In large saucepan, combine the potatoes, celery, onion, water, chicken bouillon cubes, and the salt. Cover and cook until the potatoes, onions, and celery are tender, or about 20 minutes. Do not overcook potatoes. They should be just tender, not mushy. Next, add 1 cup milk and heat through. In medium bowl, mix the sour cream, flour, chives and the remaining 1 cup milk.

Gradually stir the sour cream mixture into the soup. Cook over low heat, stirring constantly, until thickened.

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KFC SECRT RECIPES: KFC BUTTERMILK BISCUITS RECIPE..........BY KEL'S

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Kfc Secret Recipes: Kfc Buttermilk Biscuits Recipe

Ingredients:

1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix

Procedure:

Preheat the oven to 450°F. Combine all of the ingredients, knead the dough by hand until the dough holds together do not over knead. Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted butter.

Makes 18 Biscuits

DIABETIC RECIPE: SUGARLESS APPLE PIE RECIPE..........BY KEL'S

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Diabetic Recipes: Sugarless Apple Pie Recipe

I used to try to make my own crust, unsuccessfully, I gave up. I buy the crust and do the rest. I cheat!

Ingredients:

1 (12 oz.) can frozen apple juice concentrate, thawed
3 tbsp. cornstarch
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
5-6 apples, peeled, cored and sliced

Procedure:

Mix all ingredients, bring to a boil. Pour into crust-lined pie plate. Top with remaining crust. Bake at 425 degrees about 45 minutes until crust is golden and apples are tender.

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MISS HULLING'S MACARONI AND CHEESE...........BY KEL'S

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Miss Hulling's Macaroni And Cheese

Ms. Hullings is a cafeteria from our area. They had excellent food, I'm not sure there are anymore open anymore it's been so long since I've gone.

Yield: 4 to 6 servings

1/4 cup (1/2 stick) butter

1/4 cup all-purpose flour

1/2 teaspoon salt

3 cups milk

2 cups grated Cheddar cheese, divided

8 ounces elbow macaroni

1. Preheat oven to 375 degrees. Grease a 1 1/2 - to 2-quart baking dish.

2. Melt butter in a large saucepan. Blend in flour and salt. Gradually add milk, stirring constantly. Cook over medium-high heat, still stirring, until sauce thickens. Add 1/2 cup cheese and stir until melted.

3. Meanwhile, bring a large pot of salted water to a boil. Add macaroni; stir. Cook just until tender. Drain well. Add to cheese sauce; mix well. Transfer to prepared baking dish. Sprinkle with remaining 1 1/2 cups cheese.

4. Bake for 15 minutes, until cheese melts and dish is hot throughout. Turn on broiler. Place under broiler until cheese bubbles and browns lightly.

Per serving (based on 6): 451 calories; 25g fat (50 percent calories from fat); 15g saturated fat; 72mg cholesterol; 19g protein; 37.5g carbohydrate; 7g sugar; 1.5g fiber; 480mg sodium; 420mg calcium; 290mg potassium.

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AMISH RECIPES: AMISH BARBECUE CHOPS.........BY KEL'S

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Amish Recipes: Amish Barbecue Chops

This one, make it the crockpot! Yummy. she always use low. They fall off the bone. Sometimes she'll throw some bigger celery chunks, cut up potatos and and some carrots in there too, you have a meal!

Ingredients:

8 pork chops
1 c. ketchup
1 can celery soup
1/2 c. chopped onion
1 or 2 tbsp. Worcestershire sauce

Procedure:

Mix the ketchup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish. Bake at 275 degrees for 2 hours.

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COCA COLA BAKED BRISKET RECIPE -------BY KEL'S

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BY:: KEL'S

These are all recipes that KEL'S love and have collected over the years from online sources. She kept the "online" information with them so the proper credit is due. She does play with some of these recipes a bit. The one below, she will often substitute whatever bbq sauce she had on hand for the chili sauce. It depends on what flavor she's looking for. She also cook it in the crockpot. Put it in the AM and forget about it.
Coca Cola Recipes: Coca Cola Baked Brisket Recipe
Ingredients:
1 med. beef brisket
1 (12 oz.) can Coca-Cola
1 pkg. dry onion soup mix
1 bottle chili sauce
Procedure:
Place brisket, fat side up, in oblong baking dish. Combine Coke, soup mix and chili sauce and pour over brisket. Bake at 250 degrees for 3 1/2 to 4 hours. Baste a couple of times every hour. For the last 30 minutes, turn brisket, fat side down, and baste.

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"FRENCH ONION" MEATBALLS

"FRENCH ONION" MEATBALLS

2 packages {18 oz each} frozen cooked meatballs
1 jar {12 ozs} beef gravy
1 package {1 oz} dry onion soup mix
1 tbsp dry sherry, if desired

{1} Place meatballs in 4 to 6 quart slow cooker. Mix gravy, soup mix
and sherry. Add to meatballs and gently mix.

{2} Cover and cook on low heating 3 1/2 to 4 1/2 hours. Serve with
fondue forks or long toothpicks.

18 servings {4 meatballs each}.

"NEW ENGLAND" POT ROAST

"NEW ENGLAND" POT ROAST

2 tbsp vegetable oil
4-pound beef arm, blade or cross rib pot roast
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions
1 jar {8 ozs} prepared horseradish
1 to 2 tsp salt
1 tsp pepper
1 cup water
POT ROAST GRAVY {BELOW}

{1} Heat oil in 12 inch skillwt over medium heat. Cook beef in oil
until brown on all sides.

{2} Place potatoes, carrots, and onions in 4 to 6 quart slow cooker.
Place beef on vegetables. Mix horseradish, salt, pepper and water;
pour over beef.

{3} Cover and cook on low heat setting 8 to 10 hours or until beef
and vegetables are tender.

{4} Remove beef and vegetables to warm plate; keep warm. Make
PotRoast Gravy. Serve gray with beef and vegetables.

POT ROAST GRAVY

1/2 cup cold waer
1/4 cup all purpose flour

Pour juices from slow cooker into 2 cup measuring cup; skim excess
fat from juices. Add enough water to juices to measure 2 cups; pour
into medium saucepan. Shake 1/2 c cold water and flour in tightly
covered container; gradually stir into juices. Heat to boil,
stirring constantly. Boil and stir 1 minute.

SAUGAGE POTATOE CASSEROLE

SAUGAGE POTATOE CASSEROLE

1 LB PORK SAUGAGE
1 {10 3/4 oz} can cream of muchroom soup {undiluted}
3/4 cup milk
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp.pepper
3 cups thinly sliced,peeled potatoes
1 cup shredded cheddar cheese

In a large skillet, cook saugage until no longer pink. Drain.In a
bowl, combine soup, milk, onion, salt, and pepper.In an ungreased
baking dish, layer half the potatoes, soup mixture, and saugage.
Repeat layers. Cover and bakeat 350 for 1 1/2 hours or until
potatoes are tender. Uncover and sprinkle with cheese. return to
oven until cheese is melted, about 5 minutes.

SPINACH BALLS

SPINACH BALLS

2 {10 OZ} boxes of chopped spinach
2 1/2 cup herb stuffing
3/4 cup butter, soften
4 eggs
3/4 cup parmesan cheese
1 large, minced onion
3/4 tsp. thyme
1 tsp. garlic powder

Cook spinach following box directions. Drain well. Combined other
remaining ingredients, then add to spinch. Roll into bite-size
balls. Bake ar 350 for 20 minutes on a cookie sheet. Serve warm.

NOTE: Can be frozen before and after baking

CREAMY CHICKEN AND VEGETABLES

CREAMY CHICKEN AND VEGETABLES

1 Can {10 3/4 oz} condensed cream of chicken soup with herbs
2 Leeks {about 8 oz},white and light green parts thinly sliced
{1 1/2 cups}, rinsed, OR 1 1/2 cups sliced scallions
4 Whole chicken legs {about 2 1/2 lb}, skin removed
4 medium new potatoes {about 12 oz}, cut in 1 1/2-in. chunks
8 oz Baby carrots {1 1/4 cups}
1 Tbsp Dijon mustard
2 Tbsp each Snipped dill and Sliced scallion

{1} Stire soup and leeks in a 3 1/2-qt or larger slow cooker until
blended. Add chicken legs, potatoes and carrots; stir to mix and
coat well.

{2} Cover and cook on low 7 to 9 hours until chicken, potatoes and
carrots are tender when pierced.

{3} Remove chicken and vegetables to serving bowl with a slotted
spoon. Add musted to cooker; whisk until smoth. Stir in the dill and
scallion; spoon over chicken and vegetables.

CORN TORTILLA CHICKEN LASAGNA

THIS RECIPE WAS SHARED WITH ME FROM MY FRIEND GAIL, AND IT WAS OKAY WITH HER FOR ME TO SHARE IT............

CORN TORTILLA CHICKEN LASAGNA

Alison and Larry Gilmore's Corn Tortilla Chicken Lasagna

With Extra Beans, This Southwest-style Lasagna Can Feed More
People

PHOTO This recipe for corn tortilla chicken lasagna serves 24, satisfying a hungry crowd.

From the Kitchen of Alison and Larry Gilmore

Servings: Over 8

Difficulty: Moderate

Cook Time: 60-120 min

Alison Gilmore and her husband Larry, cook large casseroles and
feed the homeless in their town's park every Sunday. This
belly-filling dish feeds a crowd.

This recipe appears in the "The Taste of Home Cookbook: Cooks Who
Care Edition."

Ingredients

36 corn tortillas (6 inches)
6 cups chicken breast, cooked and cubed
2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and
drained
3 jars (16 ounces each) salsa
3 cups (24 ounces) sour cream
3 green peppers, large and chopped
3 cans (3.8 ounces each) ripe olives, sliced and drained
3 cups (12 ounces) Monterey Jack cheese, shredded
3 cups (12 ounces) cheddar cheese, shredded

Directions

In each of two greased 13-in. x 9-in. baking dishes, arrange six
tortillas.

Top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa,
1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives,
1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.

Repeat layers twice.

Cover and bake at 350° for 25 minutes. Uncover; bake 10-15
minutes longer or until cheese is melted.

Monday, February 21, 2011

SLOW COOKER PEPPER PORK CHOPS

SLOW COOKER PEPPER PORK CHOPS

Ingredients

2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme

Directions

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
Place the apples in the slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglazed. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

Tuesday, February 15, 2011

WHITE WINE PASTA SAUCE

(make sure you give your self about 3 hrs prior to making dinner/lunch to start this. It has to sit on the stove and reduce.)

Ingredients:
4 Tablespoons of flour
4 Tablespoons of butter

1/2 teasp. of black pepper (or more if you like)
1 teasp. of salt
1 teasp. of Garlic powder
1 teasp. of onion powder

32 oz. chicken broth
64 oz. white wine (chardonney is what I used out of the box of "frazia" but any white wine will do.)
1 teasp. of lemon juice
1 Tablespoon of sugar
1 Tablespoon of balsamic vinegar

(i used fresh herbs but you can make it with dry. I did that the first time when I made the sauce with the tomatoes.) I will give you the dry ingredients..because I am thinking you won't have access to the fresh ones. however if you decide to add the fresh: it is 1 cup of basil, 1/2 cup of oregano, 1/4 cup of lime basil, 1/4 cup of parsley. Basically a total of 2 cups of fresh herbs..however you want to combine them.

Dry herbs:
1 Tablespoon of Basil
1 Tablespoon of Italian seasoning
1 teaspoon of oregano (this is very strong when dryed that is why i say only a teaspoon, but it's up to you.)
1 Tablespoon of parlsey

Directions:
In a big pot, over medium heat melt the butter and the flour with a whisk. This will make a paste. YOu want to cook this paste for 1 minute until you smell a little nutty smell.
Then add the salt, pepper, garlic powder, onion powder. Slowly by 1/4 cups add the chicken stock. When all incorporated it will look like a smoother but runny paste. Then add the white wine the same way. You must add this very slowly or it will clump up and you will have chunkies in the sauce. Then when you have all the wine in add the Lemon juice, sugar, balsamic vinegar, and any DRY herbs at this time. If you are using fresh wait until the end because fresh herbs are as potant as dry. You want to bring this mixture to a rolling boil without a lid, and then turn it down to medium to simmer. You will need to simmer this roughly 2 hours. But, basically you want it to reduce by half. This gives it that concentrated flavor. If you are using fresh herbs go ahead and add them in the 2nd hr..if not just go another hour to let simmer. Taste it..sometimes you can add more garlic powder, onion powder, or more (other spices in your closet)..
Remember sauce will be runny but should be flavorful. If you want to thicken it from last time increase the flour and the butter by 2 tablespoons each. So 6 Tablespoons of flour, and 6 tablespoons of butter. Up to you. Just remember to stir it every so often. NO LID! Not having the lid on lets the mixture reduce.Cheers!