Tuesday, September 29, 2009

Crockpot Pasta Fagioli

This is an adaptation of an Olive Garden dish with the same name. I got it off of this awesome crock pot recipe blog...this woman cooked only slow cooker recipes for 365 days straight and blogged about it.

--1 pound lean ground beef, browned and drained

--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed

--1 can white beans, drained and rinsed
--4 cups beef broth (check label for gluten!)
--1 jar (16.5 oz) pasta sauce

--2 tsp oregano

--1 T Tabasco sauce
--1/2 tsp salt

--1/4 tsp black pepper

--1/2 cup dry pasta, to add at end of cooking time (I used TJ's brown rice fusilli)
--sour cream

The Directions.


Use a 6 quart or larger
crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the
stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty
crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and
Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup (or more to your liking. I use about 2 cups of mini pasta) of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender.
It will swell quite a bit.

Serve with a bit of
parmesan cheese if you have it.

Note: You might want to go easy on the TBSP of Tabasco if you have young kids. Autumn didn't seem to have trouble eating this though...I did have to add sour cream to their servings just to cool it down!

Monday, September 28, 2009

Apple Butter!


Because I know how you were all hanging on the edge of your seats to find out what the mystery "meal" was (my last post JUST got a comment), I give you....

Apple Butter

Makes approx. 1 1/2 pints

3 lbs. Granny Smith apples
2 cups water
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves

1. Peel the apples, don't be meticulous, if a little peel gets left on it's all for the better. Core the apples. Chop into fairly uniform chunks.

2. Combine with water in 6-8 quart pot. Bring to a boil, cook until apples are softened.

3. Add sugars and spices, stir to thoroughly coat apples.

4. Using any random type of blender you happen to have, puree apples until completely smooth.

5. Lower temperature to medium-low. Adjust to keep at a constant simmer.

6. Stir, scraping bottom, every 10-15 minutes - depending on rate of simmer - for 4-5 hours.

7. Apple butter is finished when color has turned to a dark, deep brown and the flavor has turned from sugary sweet to caramel-like.

This particular butter was even more exciting to make than the potato butter was, mainly because I knew what apple butter tastes like.

It was less of a gamble that way.

I took the apple peels and dehydrated them. I thought maybe they'd be good on a salad (insert the word 'Hank' everywhere you see an 'I' in this paragraph), but I was somewhat mistaken. They taste more like apple flavored-paper, which is no surprise, I guess.

But the apple butter did not disappoint. It tastes like a million bucks, but really was only more like 3 (bucks, that is).

Now-does anyone here have some knowledge to pass on to me about how/when/where to can something like this? Water canning sounds easy. I have no idea if there is another way. My memories of canning when we were young consists more of the smashing of the tomatoes into the jar and the getting bit up by the bugs in the bean patch than the actual canning part. Mom?!? Help!

for Rebecca

Texas Sheet Cake




SIFT TOGETHER
2 cups
flour
2 cups
sugar
1 tsp
salt


BRING TO A BOIL
1/2 cup
oil
1 cup
water
1 stick
margarine


ADD
4 Tbs
cocoa


MIX WELL AND ADD
1/2 cup
buttermilk
1 teaspoon
baking soda
2
eggs
1 tsp
vanilla


POUR INTO 11X16 JELLY ROLL PAN AND BAKE AT 425° FOR 20-25 MINUTES


ICING-START 5 MINUTES BEFORE CAKE IS DONE


MIX AND BOIL
1 stick
margarine
4 Tbs
cocoa
6 Tbs
milk


REMOVE FROM HEAT AND POUR OVER 3-3/4 CUPS POWDERED SUGAR


BEAT WELL AND SPREAD OVER CAKE WHILE STILL HOT

originally received from Michelle Cox, Kirtland

Sunday, September 27, 2009

Mystery Meal






GUESS WHAT I'M MAKING.



It involves, as the picture indicates, apples. and some other stuff.

Wednesday, September 23, 2009

Ode to 809: Crockpot Paprika Pork

This is what dinner looks like at my house. Simple, edible,and meaty. I made this paprika pork today in honor of 809 Warwick Drive, our home sweet home, that is changing hands today. I have such sweet memories of eating Mom's delicious dishes in that wonderful kitchen...and of sneaking back in the kitchen to check on the leftovers, especially if the dinner was pork chops!

This dish has a nice light, refreshing taste....a good reliable recipe.


Prep Time: 15 minutes

Cook Time: 7 hours

Ingredients:

  • 3 to 4 pounds country style pork ribs, boneless
  • 1/3 cup all-purpose flour
  • 4 teaspoons Hungarian paprika
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 to 2 tablespoons vegetable oil
  • 1 large onion, halved, sliced
  • 1/2 cup chicken broth
  • 1/2 cup sour cream

Preparation:

Wash pork and pat dry. Combine flour, paprika, salt, and pepper in a food storage bag. Toss pork in the bag and coat thoroughly.

Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and onions; brown for about 5 to 6 minutes, turning pork ribs once to brown both sides. Arrange the browned pork and onions in a 5 to 7 quart slow cooker. Pour chicken broth in the hot pan and scrape up browned bits; pour over the pork.

Cover and cook on LOW for 6 to 8 hours. Remove pork and keep warm.

Pour juices into a saucepan and place over medium heat. Simmer for 5 to 8 minutes, until reduced by about 1/4 to 1/3. Remove from heat and stir in sour cream; serve the sauce with the pork.
Serves 4 to 6.

Monday, September 21, 2009

Sweet Potato Pancakes


Wondering what to do with your newly-brewed batch of sweet potato butter?

Make sweet potato pancakes, of course!

Sweet Potato Pancakes

1 1/2 c Bisquick
1/2 t cinnamon
pinch of nutmeg
1 egg
3/4 - 1 c buttermilk (You may need a few Tblspns more of this-and I'm not so sure this ingredient was really necessary. It was a thick batter. I wonder how it works out with water in place of buttermilk.)
1/4 t vanilla


Mix it all up, pour onto a griddle in the shape of Mickey Mouse, or Sirius Black, or the shape of your hand. These pancakes take longer to cook than your usual pancake. I guess that's from the fiber (?) of the sweet potatoes. Don't eat too many--they're delicious, but rich. Your bowels will thank me later.

You're welcome.

I found that I almost didn't need syrup for this. The first time I had sweet potato pancakes, there was a luscious coating of what I'm guessing were lingonberries on top, which worked nicely with the pancakes. Then again, motor oil would probably work nicely with these bad boys.

Tacos in Pasta Shells

Note: This is mom's recipe. I've taken this to many people who have needed a meal and it has warmed their hearts and filled their tummies during tough times. It's also easy to double. Thanks, Mom.

18 jumbo pasta shells (1/2 box)
2 tbsp melted margarine
1.25 pounds ground beef
3 oz cream cheese with chives (buy it or make it yourself)
1 tsp chili powder
1/4 tsp salt
1 cup taco sauce (mild)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese (I usually just double the cheddar and apply generously)
1-1/2 cups crushed tortilla chips
chopped green onions
canned corn
fresh tomatoes diced

Cook pasta shells as directed. Drain and toss with margarine. Brown ground beef, stirring to crumble; drain. Stir in cream cheese, chili powder and salt. Simmer 5 minutes. Preheat oven to 350. Fill shells with beef mixture. Arrange in greased 9x13 pan. Spoon taco sauce over shells (especially inside shells). Cover and bake 15 minutes. Uncover, top (generously) with cheese and chips alternating between the two. Bake for 15 minutes longer. I let each person add their own toppings -- green onions, corn, and tomatoes -- it reheats better that way.

Chicken Tetrazzini

1 can (4oz) sliced mushrooms, drained
2 tbsp chopped green pepper
2 tbsp butter
1 can (2 c.) chicken gravy (I generally use cream of chicken soup and milk)
1/2 c. shredded cheddar cheese
1 c. diced cooked chicken
2 c. cooked spaghetti
1.2 c. chopped tomato

In saucepan, brown mushrooms and cook green pepper in butter until tender.

Stir in gravy and cheese; heat until cheese melts. Add chicken, spaghetti and tomato

Heat through; stir now and then.

Serves 4. (Be sure to double this one...it is delicious and your kids will love it! Make a a second batch to freeze for a quick and easy dinner when in a pinch.)

Chicken Cashew Casserole

Chicken Cashew Casserole

1 C. Cooked rice
1/4 C. Chopped Onions
1 C. Finely Chopped Celery
2 Tbl. Butter
2 Cans Mushroom Soup
2/3 C. Chicken Broth
1 Tbl. Soy Sauce
6 drops Tabasco Sauce
Dash Pepper
4 C. Diced Cooked Chicken
1 Can Chow Mein Noodles
2/3 C. Cashew Nuts, split
----------------------------------------------------------------------------------------------------
Saute onions and celery in butter. Add soup and broth and stir together. Add seasonings, soy sauce,
tabasco sauce, pepper and diced chicken; simmer together for a few minutes. Pour over rice into
casserole dish and sprinkle chow mein noodles and nuts over top. Bake for 20 minutes at 350 degrees.

Note: I got this recipe from my SIL Dixie. It is always so very tasty and I really only make easy meals...so this fits that bill just fine! I have been asked by my friends in playgroup for this recipe as I've taken it to women after they have babies. It's easy to double. It's best fresh because of the chow mein noodles, but it's good as left overs, although there rarely are leftovers! My kids love it as well...

Saturday, September 19, 2009

slow cooker lasagne


1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Sweet Potato Butter


SUHHHHH-WEET!

Think apple butter. This stuff is going in our next batch of pancakes to make sweet potato pancakes. Stating the obvious.

Sweet Potato Butter

(above photo shows the stuff in its very early stage of simmering)

3 large sweet potatoes, about 3 cups mashed
2 c apple cider (not sweetened)
1 c sugar
1 heaping t ground cinnamon
1/4 t ground allspice

Preheat oven to 400 F. Poke a few holes in the sweet potatoes & bake for about 1 hour or until soft.

Peel the roasted potatoes, put them in a large pot & mash them with a fork, or a mixer. Add the cider & sugar & bring to a boil over medium-high heat. Stir until the sugar is dissolved. Add the cinnamon & allspice. Reduce the heat to low & allow to simmer for about 2 hours stirring from time to time. The mixture should thicken to a thick mashed potato-like texture as the liquid cooks out. Use a blender to get all the lumps out & get a perfectly smooth texture.

Makes about 3 cups

Sweet Potato Butter should be stored in the refrigerator. Or in your stomach.

Friday, September 18, 2009

Oven Baked Sweet Potato Fries and Friday Night Leftovers


Let me begin by making a quick confession:

I like Southern cuisine (as long as there's no seafood involved).

And the sweet potato seems to be quite the staple in Southern dishes. That and okra, which tends to have a slimy, weird texture that I'd rather not think about. People down here seem to find many, many uses for sweet potatoes, a delicacy I had not encountered until college... in a dining hall, no less. Since that fateful day in 1999, I have done my homework on this fabulous root vegetable.

I present to you a few fun facts on the sweet potato (whose color just so happens to go well with the color scheme of my favorite holiday-guess which one):

--Sweet potatoes are native to tropical parts of South America and were domesticated there 5000 years ago!

--Sweet potatoes were grown before Western exposure to the Polynesian Islands, possibly by travelers in airtight boats (I added that last part)

-The genus that contains the sweet potato is manifested in flower form as Morning Glories.

see Wikipedia for more exciting info on the Sweet Potato (c'mon, you know you want to!)

Tonight, we needed some Friday Night food, so rather than elbow our way through Atlanta's notoriously bad traffic, we stayed home, we took our leftover London Broil meat
(see Yorkshire Pudding Post), we made sandwiches similar to Phillies, and we topped it off with

Oven Baked Sweet Potato Fries

2 medium sweet potatoes, peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper

Directions:
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.

Halve the sweet potatoes lengthwise and cut each half into long spears. (Soak in cold water for 20-30 minutes before continuing for crispy texture outside. Drain well and pat dry.) Place the potato spears on the sheet pan and toss with olive oil. Spread them in a single layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes, then turn with a spatula or tongs. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with kosher salt and serve hot.

As for the Philly-ish Subs, I took some London broil meat, turned it over to Hank to chop with his meat cleaver, sauteed some mushrooms with a dash of lemon juice to make it pop, along with some onions to keep Hank feeling stable, toasted the inside of a couple of sub rolls, tossed Muenster cheese in the mix, and then ATE THE TAR OUT OF IT!


It was good, so good. And this post has grown long, so long...

Wednesday, September 16, 2009

Yorkshire Pudding


Oops....I did it again.

Tonight, I made Yorkshire pudding. There were other foods involved, but in the face of the Almighty Yorkshire Pudding, do they really matter?

These are great because they're individual puddings, made in a muffin pan. You get more fluff for your buck that way.

Check 'em out.

Ingredients:

  • 4 large, fresh eggs, measured out
  • Equal quantity of milk to eggs
  • Equal quantity of all purpose/plain flour to eggs
  • Pinch of salt
  • 2 tbsp lard, beef dripping or vegetable oil

Preparation:

Serves 6
  • Heat the oven to a random high temp, however, do not exceed 450F or the fat may burn.
  • Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly. Leave to stand for 10 minutes.
  • Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump-free batter resembling thick cream.
  • Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
  • Place a pea-sized piece of lard, dripping or ½tsp vegetable oil in a 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk, adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
  • Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
To the Queen!

(In case you're itching to know, we ate it with mashed potatoes and London Broil-- pan-seared, baby! If you couldn't care less what we ate with it, but are still experiencing an itch, well...you might want to get that checked out.)

Saturday, September 12, 2009

Pesto Pasta Salad and Homemade Pesto


This past Labor Day, as I was recovering from what, on paper, sounded suspiciously like the Swine Flu (known around these parts as the Black Death, Part 2), Hank and I decided to celebrate the swirling cesspool of germs that currently inhabits my body and make food! Lots and lots of food! We made: banana bread, pesto, pasta, vegetarian stuffed peppers, a mess, mac n cheese, baked beans, a bigger mess...

It was the culinary equivalent of a shooting spree.

Here is my favorite recipe from the day:


Pesto Salad Pasta Recipe

Ingredients:

8 oz box of penne pasta

1 cup of homemade pesto or store bought.

1/3 cup of mayonnaise (hank made the mayo, homemade)

1.5 cups of frozen sweet peas

1 cup of artichoke hearts, quartered

*Optional: 1/2 cup of freshly grated Parmesan cheese


In a small bowl, mix pesto and mayo. set aside.

Cook pasta to al dente, drain, put in large bowl.

Add frozen peas and toss with pesto/mayo until everything is well mixed and coated.

Gently fold in drained artichoke hearts. Smile over how awesome and freaky artichoke hearts are.

Refrigerate for 20, 30 minutes, then proceed to snarf it all down. Well, not all.

Hank and I made the pesto from the basil plants we've been trying to cultivate on our back porch. I am beginning to suspect that I do not have a green thumb. All signs are pointing in that direction, so I think we did the basil a favor by ripping ALL their poor leaves off and putting them out of their misery. They weren't THAT bad, but the poor plants can only do so much when they've been as traumatized as ours were, moving so much in and out of "pots", which half the time were plastic dixie cups that kept tipping over in quiet desperation, sometimes laying sideways for hours before one of us came home to hear their cries. Poor basil leaves. Such a short, difficult life lived, only to end with the violent chopping of a knife...

Here's the pesto recipe:

cups of fresh basil, packed

2-4 cloves of garlic (more of less depending on how spicy you like it)

1/2 cup of pine nuts

2/3 cup of extra virgin olive oil

1/2 cup of grated Parmesan cheese

A pinch of salt and pepper to taste

Directions:

Pretty much, mix it all together and chop. If you're lucky, you have a food processor. If your life has been an uphill battle with luck, you don't have said food processor the day you make the pesto, and then get one in the mail on loan from your mother in law...5 days after you chopped the heck out of those poor basil leaves.

We learned the long way that a regular blender does not do the trick. We moved on with our lives. The pesto was still A-MAZ-ING!

So wrong....



Doesn't this look wrong?!?

This is not, although it may look like it, a Halloween treat. You know the type: those mashed potato ghost lumps and shortbread severed-finger-ketchup-for-blood numbers. This is just a cheeseball, for normal cheeseball occasions. Maybe the maker should think about submitting it to a Halloween food site. To me, it looks like brains a la maggots. Or that big rubber band ball that Jocelyn made and carried around with her when she was maybe 10.

If after all that cheeseball bashing, you still are curious, here's the link to the almighty cheeseball recipe:

http://joelens.blogspot.com/2009/09/buffalo-chicken-cheeseball.html

Good luck. Let me know if any of you actually make that monstrosity.

While we're on the subject...



Because I tend to order the thing on a menu or cook the thing in the cookbook that actually has a photo accompanying it, I give you....

Another grilled cheese photo.


This is also an exciting, life changing grilled cheese idea:

Mix up some parsley, thyme, barely any red pepper flakes with a little bit of butter. Make a grilled cheese sandwich with some tomato stuck in there, but use that butter/herb mixture to coat the outsides of your bread.

It...is...so...good. It's amazing what a little herbs can do for you.

Saturday Sandwiches


SATURDAY SAMMICHES!



We love them long time.

The making of these sandwiches is not for the faint of heart. It is a very complex operation. I'd rate the difficulty level up there with...grilled cheese. Which is pretty much of what it's a glorified version. This is called sarcasm, folks. Hank and I tend to make it on Saturday afternoons, hence the name. We stole it from PioneerWomanCooks, shifted some elements around, gave it a new name and WHAM! :

Suddenly, it's ours. Here's what you need:

Bread (I suggest wheat so your brain doesn't rot, but other criminally insane types like it with rye. I can't understand why, but they like it with rye. I think I would die.)

2 types of cheese, one white, one orange-yellow, any combination you can invent. Mozzarella and sharp cheddar, or colby jack and munester. Whatever you have.

Whole green chiles Not nearly as good if you use diced. Please heed this advice. The life of your sammich depends on it.

Tomato Slices We usually leave these out because the sandwich tends to get so messy, but if you have skills, you can pull it off.

Dijon Mustard and Mayonnaise, butter. A skillet pan. An oven range. Heat or fire. Nerves of steel.

So:

Mix equal parts mayo to dijon mustard. Spread a thin layer of this goop on one side of each slice of bread. Lick some off your fingers when no one's looking.

Put a slice or two of one type of cheese on top of this, a slice or two of green chiles on top of that, a slice of tomato on top of that--I think you can see where this is going. Pretty much, go ahead and pile everything that should be on that sandwich on there, butter the outsides of the breads, and cook it in a pan on a stove with pretty low heat. You want it to cook slow and low so the heat can get in and melt all the cheese without burning the bread.

Flip, Cook a little more, cut in half, eat.

It's a sassy little grilled cheese.

Friday, September 11, 2009

slow cooker beef fajita soup

Slow Cooker Beef Fajita Soup


1 lb beef stew meat, 1/2" cubes
1 14 oz beef broth
2 cups water
1 16 oz frozen fajita-style vegetables, thawed
1 14 oz MEXICAN-STYLE THICK AND CHUNKY TOMATO, SAUCE
1 15 oz pinto beans, drained and rinsed
2 tsp cumin
1 15 oz black beans, rinsed and drained
1/4 tsp seasoned salt
1/4 tsp garlic pepper
sour cream
monterey jack cheese, shredded
or
cheddar cheese, shredded



1 - In a 3.5 quart slow cooker, combine beef, broth, water, vegetables, sauce and pinto beans, and cumin.
2 - Cover and cook on low for 8 hours til beef is tender
3 - Stir in the black beans, seasoned salt, and garlic pepper. Heat, covered 10 minutes longer. Serve topped with sour cream and cheese


Servings: 6

slo cooker bbq pork

Slow Cooker BBQ Pork and Potatoes


6 medium russet potatoes, peeled, 1-1/2" cubes
2 lbs boneless pork loin, 1" cubes
1 tsp dry mustard
2 cups prepared hickory-flavoriet bbq sauce
salt and pepper



1 place the potatoes in a 4 qt slow cooker. to with the pork cubes. mix the mustard into 1 cup of the bbq sauce. Spoon evenly over the pork and potatoes
2 cover and cook on low for 9 hours. stir in remaining 1 cup bbq sauce. season with s/p to taste


Servings: 6

slo cooker mediterranean steak rolls

Mediterranean Steak Roll


1 1/2 lbs boneless beef top round steak, 1" thick, trimmed of fat
1/2 cup onion, slice
1/3 cup green bell pepper, chopped
1/4 cup dry sun-dried tomatoes, chopped
1 clove garlic, minced
1/2 tsp oregano leaves
1 12 oz jar beef gravy
1/4 cup cranberry juice
1/4 tsp pepper
2 Tbs flour
3 Tbs water
chopped fresh basil



1 Cut steak in half horizontally, cutting almost but not completely through one long side; open steak to make 1 large 1/2" thick piece. In necessary, pound steak gently to make of even thickness.
2 Arrange onion, pepper, tomatoes, garlic and oregano evenly over steak, leaving 1" at one narrow end free of vegetables. Starting with other narrow end and rolling toward end free fo vegetabels, roll up steak. Fasten with toothpicks or secure with string.
3 place steak roll in slow cooker. In medium bowl, combine gravy, juice and pepper; mix well and pour over roll Cover and cool on low for 4-6 hours.
4 Meanwhile in small bowl, combine flour and water; blend well.
5 Remove the steak roll from slow cooker; place on platter and cover with foil. Stir flour mixture intojuices in cooker. Cover and cook onhigh for an additonal 10 minutes til thickened. Cut steak rol into slices and sprinkle with basil. Serve with gravy mixture and noodles


Servings: 6

slow cooker pork ribs

Sesame Pork Ribs


3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 Tbs cider vinegar
3 cloves garlic, minced
1 tsp ground ginger
1 tsp salt
1/4 tsp red pepper flakes, to 1/2 tsp.
5 lbs country-style pork ribs
1 medium onion, sliced
2 Tbs sesame seeds, toasted
2 Tbs chopped green onions



In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-quart slow cooker; arrange ribs on top. Cover and cook on low for 5 to 6 hours or until a meat thermometer reads 160 to 170 degrees. Place ribs on a serving platter; sprinkle with sesame seeds and green onions. Yield: 6 servings.

crock pot pulled pork

Honey BBQ Shredded Pork


1 3-4 lbs pork shoulder roast or picnic roast,, remove visible fat
1 1/4 cups ketchup
1 cup celery, chopped
1 cup onion, chopped
1/4 cup water
1/3 cup honey
2 Tbs lemon juice
3 Tbs white vinegar
3 Tbs Worcestershire sauce
2 Tbs dry mustard
1 tsp salt
1/2 tsp pepper
crusty rolls or flour tortillas



1 Directions: In a 9x13-inch pan, combine all ingredients. Cover with foil and roast at 300° F for 3 to 3-1/2 hours. Shred meat using two forks, removing all bones and skin. Stir with sauce. Serve in crusty rolls or warmed flour tortillas. Makes 8 servings.
2 This recipe is located at: http://www.honey.com/recipes/brochure/index.html under the Beekeepers Favorite Recipes brochure.
3 It appears to me that you were searching our nhb.org web site. Honey.com (http://www.honey.com) is filled with many delicious recipes.


Servings: 8

chix salad in pastry

Chicken Salad in Pastry


Puff Pastry Ring
1 1/3 cups water
2/3 cup butter
1 1/3 cups flour
1/4 tsp salt
1/4 tsp celery seed
6 large egg

Chicken salad
3 1/2 cups chopped cooked chicken
1 1/2 cups celery, chopped
1/2 cup mayonnaise
1/4 cup + 1 T honey mustard
1/4 cup onion, finely chopped
1 tsp salt
3/4 tsp cracked pepper
1/2 tsp dry mustard
3/4 cup slivered almonds, toasted
curly leaf lettuce



1 Ring: Trace or cut out a 9" circle on a piece of parchment. Turn paper over, and place on a greased baking sheet; set aside.
2 Combine water and butter in a medium saucepan; bring to a boil Combine flour, salt, and celery seeds; stir well. Add to butter mixture, all at once. stirring vigorously over medium-high heat til mixture leaves sides of pan and forms a smooth ball. Remove from heat, and let cool 2 minutes.
3 Add eggs, o ne at a time, beating thoroughly with a wooden spoon after each additioin; beat til dough is smooth. Spoon dough into a large pastry bag fitted with a large fluted tip. Working quickly, pepe dough into 12 rosettes on 9" circle.
4 Bake at 400 for 40-50 minutes or til puffed and golden. Let cool on a wire rack away from drafts.
5 Salad: Combine chickena dn celery in a bowl. Combine mayo and next 5 ingredients; stir well. Add to chicken mixture; toss gently. Stir in almosnds.
6 Sp[lit puff pastry ring in half horizontally; remove and discard soft dough inside. Line bottom half of pastry ring with luttuce; top with chicken salad Replace pastry ring top.


Servings: 12

blt pasta salad

Blt Pasta Salad


1 7 oz pkg elbow macaroni, cooked/drained
8 slices bacon, cooked/crumbled
1 cup mayonnaise
1/3 cup chili sauce
1/4 cup lemon juice
1 tsp instant chicken bouillon
2 tsp sugar
1 large tomato, seeded,chopped
1/4 cup green onions, sliced
4 cups lettuce, thinly sliced



In large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon and sugar; stir in macaroni, tomato and onions. Cover; chill. Just before serving, stir in lettuce and bacon.

Taco Pasta Casserole

Taco Pasta Casserole


1 lb lean ground beef
1 pkt taco seasoning mix
1 Tbs butter
1 large onion, chopped
1 large green pepper, chopped
1 large box shell pasta
2 cans stewed tomatoes
1 jar chunky salsa
2 cups cheddar cheese, grated



1 In a large skillet over medium heat, brown ground beef and drain excess liquid. Add taco seasoning spices as directed on the package, and stir to blend; reserve.
2 In the same skillet, sauté onions and green pepper (if desired) in 1 tablespoon butter until tender.
3 Meanwhile, cook pasta as directed on the package and drain.
4 In a 9-inch by 13-inch baking pan, spoon stewed tomatoes into the bottom of pan to cover. Layer remaining ingredients in the following order: pasta, ground beef and taco seasoning combination, salsa, and cheese.
5 Repeat layering process until dish is full, making sure to finish the top layer with cheddar cheese.
6 Bake in a pre-heated 400-F degree oven for 25 to 30 minutes. Remove from oven and let stand for about 5 minutes. Serve warm.


Servings: 6

southwest lasagna

Southwest Lasagna


1 lb ground beef
1/2 cup chopped onion
1 pkg taco seasoning mix
1 8 oz can tomato sauce
1 20 oz can refried beans
2 cups sour cream
1 cup salsa
2 cups shredded cheddar cheese
1 pkg tortilla chips
lettuce, cheese, tomatoes



Preheat oven to 350 degrees and grease a 9x13-inch baking pan. In a skillet, brown ground beef and onion; drain off fat. Add seasoning mix and tomato sauce; mix well. In a small bowl, combine sour cream and salsa. In greased pan, cover bottom of pan with half tortilla shells. Layer with half ground beef mixture, half refried beans, half sour cream mixture and Cheddar cheese; repeat layers. Bake for hour. Let stand for 15 minutes before serving. Serve with lettuce, cheese, tomatoes and sour cream.


Servings: 6

lasagna rollups

Lasagna Roll-ups
Lasagna Roll-ups


1 lb
ground beef
1 16 oz
spaghetti sauce
1/4 cup
A-1® Steak Sauce
1/2 tsp
dried basil
1
15oz contain ricotta cheese
1
egg, beaten
1/4 cup
parmesan cheese, grated and divided
8
lasagna noodles
2 cups
mozzarella cheese, shredded


chopped fresh parsley, for garnish

1 Cook ground beef in skillet over medium-high heat, stirring occasionally to break up meat; drain.
2 Mix spaghetti sauce, steak sauce and basil in small bowl; stir half the sauce mixture into beef. In another bowl, mix ricotta cheese, egg and 2 tablespoons Parmesan cheese.
3 Spread about 1/4 cup ricotta mixture on each lasagna noodle. Top with about 1/3 cup beef mixture and 1/4 cup mozzarella cheese. Roll up each noodle from short end; stand on end in greased 2-quart casserole. Pour remaining sauce over noodles. Sprinkle with remaining Parmesan cheese.
4 Bake at 350°F for 45 minutes or until hot and bubbly. Garnish with chopped parsley. Serve with additional Parmesan cheese if desired.
5 NUTRITIONAL INFORMATION per serving calories, 73 g protein, 75 g carbohydrate, 67 g total fat, 31 g saturated fat, 253 mg cholesterol, 1676 mg sodium, 3 g dietary fiber, TIME Preparation Time : 15 mins. Cook Time : 55 mins. Total Time : 1 hr. 10 mins.

Servings: 4

THE BEST Corn Chowder

rrrRobin's Corn Chowder


1 cup
butter
1 small
onion, diced
1 small
carrot, finely diced
1 small
stalk celery diced tomatoes
1 clove
garlic minced
1/2 cup
flour
3 cups
white whole kernel corn
3 cups
chicken stock
2 cups
half and half cream
pinch
freshly pinched nutmeg


kosher salt


freshly ground black pepper

1 Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes.
2 Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
3 Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes.
4 Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
5 In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the souop, stirring until the butter melts

autumn evening supper

Autumn Evening Supper


1 1/2 quarts
cooked potatoes
7
slices american cheese, chopped
1/4 cup
green onion, sliced
1/4 cup
Kraft Gold Blend Italian Dressing, or comparable
2 Tbs
chopped pimiento, optional
1 lb
kielbasa or smoked sausage, cut into 6 equ. pcs
3
slices american cheese, cut in half diagonly

1 Combine potatoes, chopped cheese, onion, dressing and pimineto. Mix lightly.
2 Top with the kielbasa or sauge. Bake 350 for 30 minutes. Top w/3 slices cut in half diagonally. Arrange prettily. Continue Baking til cheese melts.

the only one i make anymore---slow cooker

Pam Barlow's Slow Cooker Swiss Steak




Round Steak--tenderized
1
or 2 onion, sliced, separated
1
celery, chopped
1
carrots, sliced thick
15 oz  can  tomato sauce


or 1 small can sauce and 1 pint tomatoes diced, Pam's prefered way

1 dredge tenderized round steak through flour and s/p mixture.
2 layer onions, sliced and separated in bottom of slow cooker. Top with steak, cut into serving size portions. Add tomatoes, carrots.
3 Cover. Cook on HI for 3-5 hours or on LOW 8-10 hours....Slow cooking is best
4 serve with mashed potatoes, corn.

GMA dorito casserole

Charlie Gibson's Doritos Casserole


seen on GMA

13 oz bag
doritos, save 2 cups for topping
2 Tbs
onion grated
10 oz
chili with beans
15 oz
enchilladas sauce
8 oz
tomatoe sauce
1- 1/2 cup
shredded cheddar cheese


topping
2 cups
doritoes crushed
1/2 cup
shredded cheddar cheese
1- 1/4 cup
sour cream

1 o Preheat oven to 375 degrees. o Crumble 6 cups of Doritos with your hands into a large mixing bowl. o Add the onion, the chili, the enchilada sauce, tomato sauce and 1½ cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8½ x 11-inch oven-proof casserole dish. o Bake for 20 minutes. o Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese. o Bake for another five minutes and serve.

taco bell's burrito supreme

Taco Bell's Burrito Supreme


1 lb
ground beef
1/4 cup
flour
1 Tbs
chili powder
1 tsp
salt
1/2 tsp
dried minced onions
1/2 tsp
paprika
1/4 tsp
onion powder
dash
garlic powder
1/2 cup
water
1 16 oz
can refriend beans
8
10" flour tortilla
1/2 cup
enchilada sauce
3/4 cup
sour cream
2 cups
shredded lettuce
2 cups
cheddar cheese, shredded
1
medium tomato, diced
1/2 cup
yellow onion, diced

In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Thoroughly mix the ingredients into the ground beef. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned with a pasty texture. Heat the refried beans in a microwave set on high temperature for 1 1/2 to 2 minutes. Place the flour tortillas on a plate and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the microwave on high temperature. Build each burrito by first spreading about 1/4 cup of refried beans on the center of a heated flour tortilla. Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada sauce over the meat. Spread about 1 1/2 tablespoons of sour cream onto the burrito. Top with some of the lettuce, cheese, tomato, and onion. Fold the end of the tortilla closest to you over the filling ingredients. Fold either the left or right end over next. Then fold the top edge over the filling. Serve immediately.

BYU

Byu Navajo Tacos


1 cup
warm water
1 Tbs
yeast
1 Tbs
sugar
1 tsp
salt
4 Tbs
nonfat dry milk
2 3/4 cups
bread flour
6 cups
beef chili
3 cups
shredded lettuce
1 1/2 cups
shredded cheddar cheese
1 cup
sour cream or ranch dressing
3
tomatoes, diced


salsa

1 Prepare the fry bread: Soften yeast in warm water. Add sugar, salt, dry milk, and bread flour and knead the mixture into soft dough. In a greased bowl, allow dough to rise until it doubles. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Roll the dough to a thickness of 1/4 inch and cut it into six circles with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. Fry dough circles in hot oil until golden brown.
2 Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa.

Servings: 6

Higbee's Maurice Salad

Maurice Salad and Dressing
6 cups diced iceberg lettuce
4 oz cooked ham, julienned
4 oz cooked turkey, julienned
4 oz swiss cheese, julienned
1 tsp chopped sweet pickles

DRESSING
1 cup mayonnaise
1 hard boiled egg, chopped
2 Tbs chopped parsley
1 tsp vinegar
1 Salad: Combine all ingredients. Mix with Classic Maurice Dressing and place in a bowl lined with lettuce leaves.
2 Dressing: Combine and mix:
Servings: 4

Gerry and I would ALWAYS go to Higbee's to eat this salad.....