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1/4 c Steak sauce
2 Chicken bouillon cubes
1 ts Salt
1/2 ts Pepper
1 ts Sugar
1/2 c Hot water
2 To 3 lb chicken thighs
1 lb Lean stewing beef; 1-1/2"
-cubes
1 md chopped Onion
2 md Potatoes, peel and cube
2 md Carrots, peel, slice thin
16 oz Can stewed tomatoes
1/4 c Flour
Combine steak sauce, bouillon cubes, salt, pepper,
sugar and hot water in crock pot; stir well. Add
remaining ingredients except flour; mix carefully.
Cover and cook on LOW setting for 7 to 10 hours; on
high setting for 4 hours. Before serving, remove
chicken and bone, and return meat to crock pot; stir
well. To thicken gravy, make a smooth paste of flour
and 1/4 cup of juices from stew. Add to in crockpot.
Cover and cook on HIGH setting until thickened. |
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4 ea Pork chops
1/2 ts Salt
1/4 ts Pepper
1 1/2 tb Unbleached flour
1 1/2 tb Vegetable oil
4 ea Onions; small (2 med)
1/2 c Beer
1/2 c Beef broth, hot
1 ts Cornstarch
* Onions are to be thinly sliced.
Season pork chops with salt and pepper; coat with flour.
Heat oil in a heavy frypan.
Add pork chops; fry for 3 minutes on each side. Add
onions; cook for another 5 minutes, turning chops
once. Pour in beer and beef broth; cover and simmer 15
minutes. Remove pork shops to a prehaeated platter.
Season sauce to taste. Blend cornstarch with a small
amount of cold water. Stir into sauce and cook until
thick and bubbly. Pour over pork chops. Blend
cornstarch with a small amount of cold water. Stir
into sauce and cook until thick and bubbly. Pour over
pork chops. Serve with brussel sprouts and boiled
potatoes.
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1 c Sugar
2 tb Unbleached Flour
1 cup Cold Water
5 tb Vinegar
2 1/2 tb Butter
4 ea Large Eggs, Beaten
Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown. Picked up this recipe in Claiborne Co., TN.
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1 Can of Crescent Rolls
1 Pound Sausage -- cooked and drained Fresh
Mushrooms -- sliced
3/4 Pound Monterey Jack Cheese -- grated
6 Eggs -- beaten
1 Can Cream Of Onion Soup
Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with
sausage, mushrooms and half the cheese. Mix eggs with soup and pour over
casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350
for 1 hour. Note: For variation, you can use cooked, crumbled bacon or
bite-sized pieces of ham instead of sausage.
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1/4 cup vegetable broth
1cup mushrooms -- chopped
1/2 cup onions -- chopped
2 cloves garlic -- minced
1 T fresh oregano -- minced
1 T fresh basil -- minced; 2 cups nonfat ricotta cheese
2 1/4 cups broccoli -- chopped, steamed
3 egg whites -- lightly beaten
18 jumbo pasta shell -- cooked al dente
and 2 cups tomato sauce
fresh ground black pepper to taste
Place broth in skillet over medium heat. Add mushrooms, onions, and
garlic. Cook, stirring, for 5 minutes or until lightly browned.
Remove from heat and stir in oregano, basil, ricotta, broccoli, and
egg whites.
Preheat oven to 350 degrees F.
Stuff drained shells with ricotta-broccoli mixture.
Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking
pan. Arrange shells over sauce. Top with remaining sauce.
Bake for 30 minutes or until shells are hot. Top with black pepper to
taste
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2 c Sugar
1 Tbsp. flour
2 c. gooseberries
2 tbsp. butter or margarine
Pie crust for 2 crust pie
Blend sugar and flour in bowl then add the butter and cut into dry ingredients, then add the gooseberries. Place into pie crust. Put the top crust on and seal the edges. Bake about 35 minutes in a 425 degree oven
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3 lb Chicken wings
1 c Flour
1 Egg beaten with 1 ts water
1 c Oil
3 tb Low salt soya sauce
1 c Sugar
1 ts Galic powder
3 tb Water
1/2 c White vinegar
Cut wings into pieces. Dip in slightly beaten egg,
then in flour. Fry in oil until brown and crisp. Put
in shallow roasting pan (or a cookie sheet). Heat
sauce until boiling. Pour over wings. Bake at 275 F
for approximately 1 hour. Sauce thickens and coats
wings.
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1 (21.5 ounce) package brownie mix
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 (16 ounce) container prepared chocolate frosting
DIRECTIONS:
Preheat oven 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Prepare brownie mix according to the directions on the package. Spread into prepared baking pan.
In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter.
Bake in preheated oven for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting, and cut into bars. Store covered in refrigerator, or freeze in a single layer for up to 2 weeks |
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1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced
2 teaspoons dried oregano
ground black pepper to taste
DIRECTIONS:
Preheat the grill for medium high heat.
In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties.
Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.
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3 c Tart apples, sliced
1 tb Sugar
1 ts Cinnamon
dash Salt
1 Egg
1 tb Butter
Cake:
1 1/2 c Flour;
2 ts Baking powder;
1/2 ts Salt;
1/2 c Sugar;
1 Egg, well beaten;
1/2 c Milk;
1/2 c Butter, melted;
Vanilla sauce:
1/2 c Sugar;
1 tb Cornstarch;
1 c Boiling water;
2 tb Butter;
1 ts Vanilla;
1/4 ts Nutmeg;
ds Salt.
Butter an 8x8" baking dish or casserole. Preheat oven to 425 degrees.
Fruit: In a bowl, mix sliced apples, sugar, cinnamon, salt, and egg.
Spead in bottom of prepared dish. Dot with butter.
Cake: Sift together the flour, baking powder, salt, and sugar. Mix the
egg, milk, and melted butter and stir into the flour mixture. Spread over
top of the apple mixture. Bake 30 minutes until brown on top.
Sauce: mix sugar and cornstarch in a small saucepan. Add boiling water,
stirring constantly. Boil 5 minutes. Remove from the heat and stir in
butter, vanilla, nutmeg, and salt.
Serve cake warm or at room temperature with warm sauce. |
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One (19.8 ounce) package brownie mix
Two (3.9 ounce) packages instant chocolate pudding mix
One (16 ounce) package frozen whipped topping, thawed
Three (1.4 ounce) bars chocolate covered English toffee
DIRECTIONS:
Prepare brownies according to package directions. Let cool.
Mix pudding according to package directions.
In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
Refrigerate. Best if made the day before you serve it.
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Oval shaped dinner rolls are filled with eggs, crumbled bacon, shredded cheese, and green onion for a unique addition to the breakfast table.
1 package STOUFFER'S® Welsh Rarebit, defrosted*
4 oval shaped dinner rolls
7 strips bacon, cooked until crisp, drained and crumbled
4 large eggs, lightly beaten
2 tablespoons milk
2 tablespoons sliced green onion
1 teaspoon butter, margarine or reserved bacon fat
3 tablespoons shredded cheddar cheese
PREHEAToven to 400°F.
SLICE tops off rolls and remove soft bread from inside, leaving 1/8-inch shell. Tear top crust and soft bread into small pieces.
COMBINE eggs, milk and green onion in medium bowl.
MELT butter in medium skillet; add egg mixture and scramble until eggs are set. Fold in reserved bread pieces, bacon and Welsh Rarebit.
DIVIDE scrambled egg mixture evenly among rolls. Top with Cheddar cheese and place on baking sheet. Bake for 10 to 15 minutes or until cheese is melted.
Makes 4 servings.
*Defrost Welsh Rarebit in microwave on 50% power for 5 to 6 minutes.
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1 1/2 lb Chuck steak, strips
1 ts Salt
1/4 ts Pepper
1 lg onion, sliced
3 tb Soy sauce
4 oz Mushrooms, drained
1 cn tomatoes, (16 ounces)
Put meat, flour, salt and pepper in crockpot and stir well to cook
steak.Add remaining ingredients. Cover and cook on low for 8 hours,
or high for four hours. Serve on noodles or potatoes.
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6 Chicken breasts -- boneless
1/2 teaspoon Ginger
1 teaspoon ea of Salt and
Pepper
8 ounces Frozen Orange juice
1 1/2 cups Shredded coconut
2 cups Mandarin orange segments,
or fresh orange segments
2 Green onions -- chopped
Cooked rice -- hot
Put chicken, ginger, salt, pepper & frozen orange juice in slow-cooking
crockpot and cook on low 6 hours. Serve chicken on hot cooked rice on
platter. Top with coconut, orange segments and green onions. Serve
chicken liquid in gravy boat, if desired.
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8 large potatoes -- cubed
2 medium onions -- chopped
2 tablespoons margarine
2 chicken boullion cubes
2 tablespoons parsley -- dry
6 cups water
2 cups milk
1/2 cup flour -- mixed with water
Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.
NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup. : 1 can evaporated milk may be substituted for the regular milk.
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2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
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2 tablespoons butter, melted
1 teaspoon lemon-pepper seasoning
1/2 teaspoon fennel seed, crushed
1/4 teaspoon salt
1 lb. halibut, cut into 1 1/4 to 1 1/2-inch pieces
12 shelled deveined fresh large shrimp with tails left on (about 1 lb)
1. Heat grill. In large bowl, combine butter, lemon-pepper seasoning, fennel seed and salt; mix well. Add halibut and shrimp; toss to coat. Place in grill basket.
2. When ready to grill, place basket on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 5 to 10 minutes or until fish flakes with fork and shrimp turn pink.
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1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins (optional)
DIRECTIONS:
In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
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4 lb. new red potatoes, unpeeled
2 tablespoons olive oil
1 envelope dry zesty Italian dressing mix
Combine oil and potatoes in crockpot; stir to coat. Sprinkle with salad dressing mix and stir until all potatoes are evenly coated. Cover and cook on Low 8 hours until potatoes are fork-tender.
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8 Pumpkins, baby
1/3 c Vegetable stock or water
1/2 c Onion -- finely chopped
2 lg Garlic cloves -- minced
1/2 ts Sage leaves, dried 1/2
ts Thome
1 c Bread crumbs
1/4 c Pine nuts -- toasted (opt)
1/3 c Celery -- finely chopped 1/4 c
Apricots, dried -- chopped
1/2 c Nutritional yeast flakes -grated
Soy sauce, low sodium -- to taste
Preheat oven to 350 degres. Slice off the top 1/2 inch
of each pumpkin and scoop out the seeds. Bake pumpkins
for 15 minutes.
In a large skillet over medium-high heat, heat stock
or water to simmering until onions are softened but
not browned. Add garlic, sage, thyme, and bread
crumbs. Cook, stirring, 1 minute, then remeove from
heat and stir in remaining ingredients. Lightly fill
pumpkins with stuffing. (Any remaining stuffing may be
baked separately in a lightly oiled baking dish.)
Bake for 15 minutes, or until stuffing is lightly
browned and heated through. Be careful not to overbake
the pumpkins, because they will split. Serves 8.
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