Nov 292011
 
2 pounds beef stew meat, 1 inch cubed 1 teaspoon paprika
1/4 cup flour 1 bay leaf
1/2 teaspoon salt 1 medium chopped onion
1/2 teaspoon pepper 4 sliced carrots
1 1/2 cups beef broth 3 diced potatoes
1 teaspoon Worcestershire sauce 1 sliced celery stalk
2 cloves minced garlic 1 cup frozen corn

Place meat in Crockpot. Mix flour, salt and pepper, and pour over meat. Stir to coat. Add remaining ingredients and mix well. Cover and cook on low 10 to 12 hours or 4 to 6 hours on high. Stir before serving.

Makes about 6 servings

 Posted by at 8:23 pm

Peppernuts

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Nov 272011
 
3/4 cup sugar 1 teaspoon anise extract
2/3 cup dark corn syrup 1/4 teaspoon ground cardomon
1/4 cup milk 1/2 teaspoon vanilla
1/4 cup shortening 1/4 teaspoon salt
1/2 teaspoon baking powder 5 cups all-purpose flour
1/2 teaspoon ground cloves
  1. Combine sugar, corn syrup, milk and shortening in sauce pan. Heat to boiling. Cool. Stir in remaining ingredients except flour.
  2. Mix in enough flour to make a very stiff dough, kneading in last addition. Chill.
  3. Shape dough in 1/4 inch thick rolls on a board lightly dusted with powdered sugar. Cut each roll in pieces about 3/8 inch long.
  4. Bake on a cookie sheet in 375 degree oven until browned. About 8 to 10 minutes. Let cool on cookie sheet 2 minutes before removing.
 Posted by at 8:35 pm
Nov 262011
 

I remember having this in Girl Scouts. I think I’m going to have to make some for this winter. Hot Chocolate Mix and S’mores sound really good right now. Just need a campfire…

1 – 8 qt box powdered milk
1 – 2 lb box dry hot chocolate drink
1 – 8 oz jar powdered non-dairy creamer
1 1/2 cup powdered sugar

Mix thoroughly and keep in cool place. Keep covered. When ready to use, place 1/3 cup of mix in cup and fill with boiling water.

 Posted by at 7:28 pm

Buttermilk Nog

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Nov 222011
 
2 cups buttermilk 1/4 cup sugar
1 pint softened vanilla ice cream 1 teaspoon vanilla
2 eggs 1/4 teaspoon nutmeg

Place all ingredients in a 2 quart mixing bowl or blender. Beat until smooth and frothy.

Makes 4 servings

 Posted by at 8:00 am
Nov 192011
 
2 Chickens, cut up 1/4 Cup Dijon Mustard
1/2 Cup Butter, cubed 1 Teaspon Curry Powder
1/2 Cup Honey 1/2 Teaspoon Salt
  1. Place Chicken in a large shallow baking pan.
  2. In saucepan, melt butter, stir in the remaining ingredients and heat through.
  3. Brush glaze over chicken.
  4. Bake @ 350 degrees for 1-1/4 hours or until chicken juices run clear, basting frequently with sauce

Makes: 6-8 servings

Note: I use chicken breasts. I have also add 1T Spicy Spaghetti Seasoning – was good.

 Posted by at 9:02 am
Nov 182011
 
6 pork rib chops cut 3/4 to 1 inch thick 1 clove garlic, sliced
3 Tablespoons sugar 2 Tablespoons flour
1 teaspoon salt 1/2 cup orange juice
1/2 cup water 2 Tablespoons lemon juice
1/2 teaspoon rosemary 2 cans (17 oz) yams in syrup, drained
2 oranges, thinly sliced 1 package (10 oz) frozen peas, cooked, drained, and seasoned
  1. Spray heavy saucepan with cooking spray.  Saute garlic over moderate heat.  Brown chops.  Remove chops from pan and discard garlic.
  2. Blend sugar, flour and salt into pan drippings.  Stir in orange juice, water, lemon juice and rosemary.  Cook, stirring constantly until thickened.
  3. Return chops to pan.  Cover and simmer until chops are almost tender, 45 to 50 minutes.  Add yams.  Cover and heat 10 to 15 minutes.
  4. To serve, garnish with orange slices and hot peas.

Makes 6 servings.

 Posted by at 8:36 am

Pumpkin Cake

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Nov 142011
 
3 cups sugar 1/2 teaspoon baking powder
1 cup shortening 1/2 tsp salt
3 eggs 1 teaspoon cinnamon
1 can pumpkin 1 teaspoon cloves
3 cups flour 1 teaspoon nutmeg
1 teaspoon baking soda 1 teaspoon vanilla
1 cup nuts of choice

Cream shortening, sugar and eggs. Add pumpkin and remaining ingredients; mix well. Bake in greased and floured tube pan for 1 hour 15 minutes at 350 degrees. Serve with whipped cream.

 Posted by at 10:03 am
Nov 072011
 
1 (9 inch) unbaked pastry shell 1 (16 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk 2 eggs
1 teaspoon cinnamon 1/2 teaspoon ginger
1/2 teaspoon nutmeg 1/2 teaspoon salt
  1. Preheat oven to 425 degrees.
  2. In large mixer bowl, combine all ingredients except pastry shell; mix well.
  3. Pour into pastry shell. Bake 15 minutes.
  4. Reduce oven temperature to 350 degrees; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired.
Image from PhotoXpress

Image from PhotoXpress

 Posted by at 5:13 pm
Nov 032011
 
3 to 4 pound boneless pork roast 1/2 cup apple juice
1 teaspoon dry mustard 1 teaspoon basil
1/2 teaspoon onion powder 1/2 cup soy sauce
  1. Combine all ingredients, except pork roast, in small bowl.
  2. Place roast in large plastic bag and pour sauce over roast.  Press air out and close top securely.  Marinate 2 hours or more, turning meat over occasionally.
  3. Remove roast and reserve marinade.  Place roast on rack in shallow roasting pan sprayed with cooking spray.  Insert meat thermometer so bulb is in the center of thickest part of meat.
  4. Roast in oven at 325 for 2 to 2 1/2 hours or until meat thermometer registers 170 degrees.
  5. Brush roast with reserved marinade every 10 minutes during last half of cooking time.  Heat and serve remaining marinade with pork.
 Posted by at 7:35 pm
Nov 012011
 
4 large eggs, beaten 1 cup whole milk
1 – 16 oz can pumpkin 2 cups flour
1 cup sugar 1 cup sugar
1/4 tsp salt 1/4 tsp salt
2 tsp cinnamon 1/4 lb margarine
1 tsp ground ginger 1 cup chopped walnuts
1/2 tsp cloves whipped cream topping

Combine eggs, pumpkin 1 cup sugar 1/4 tsp salt, spices, and milk. Beat well and pour into buttered 9×13 baking dish. Combine flour, 1 cup sugar, 1/4 tsp salt. Cut in margarine until mixture resembles corn meal. Add walnuts. Sprinkle over pumpkin mixture. Bake in 350 degree over 50-60 minutes or until custard is set. Garnish with whipped cream topping.

Serves 24 (2 1/2 inch squares)

 Posted by at 9:24 am
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