4 Servings
Prep: 5 min.
Cook: 6 hours
Ingredients
4 bone-in pork chops (3/4 inch thick and 7 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, cut into 1/4-inch slices
1 medium lemon, cut into 1/4-inch slices
1/4 cup packed brown sugar
1/4 cup ketchup
Directions
Place the pork chops in a 3-qt. 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 is tender. Yield: 4 servings.
Thursday, August 25, 2011
10 Minute Tomato Soup
2 c. crushed canned tomatoes
1/2 tsp. baking soda
2 c. milk
2 Tbsp. margarine
In a large, heavy saucepan, heat tomatoes until boiling. Remove from heat;
add remaining ingredients. Return to heat and cook on medium until butter is
melted and soup is heated through. Makes 3 to 4 servings (1 quart).
1/2 tsp. baking soda
2 c. milk
2 Tbsp. margarine
In a large, heavy saucepan, heat tomatoes until boiling. Remove from heat;
add remaining ingredients. Return to heat and cook on medium until butter is
melted and soup is heated through. Makes 3 to 4 servings (1 quart).
Sausage Biscuits
This simple make ahead recipe freezes very well; just reheat for a quick
breakfast.
Prep Time: 15 minutes Cook Time: 25 minutes
Ingredients:
1/2 lb. pork breakfast sausage
1-1/2 cups baking mix
1 cup grated Cheddar cheese
1 egg, beaten
2 Tbsp. milk
1/4 tsp. salt
1/8 tsp. pepper
Preparation:
Preheat oven to 350 degrees.
In large skillet, break up sausage and cook over medium heat until
thoroughly cooked.
Drain well and then drain on paper towels.
In a large bowl, mix baking mix, cheese and sausage until well distributed.
In small bowl, beat together egg, milk and salt and pepper.
Add to baking mix mixture and blend until mixture forms a ball.
Shape into 24 balls, using about 1 Tbsp. of dough for each.
Place on ungreased baking sheet and bake at 350 degrees for 20-25
minutes until browned and cooked through.
Serve immediately or freeze. Reheat in microwave or oven until hot.
breakfast.
Prep Time: 15 minutes Cook Time: 25 minutes
Ingredients:
1/2 lb. pork breakfast sausage
1-1/2 cups baking mix
1 cup grated Cheddar cheese
1 egg, beaten
2 Tbsp. milk
1/4 tsp. salt
1/8 tsp. pepper
Preparation:
Preheat oven to 350 degrees.
In large skillet, break up sausage and cook over medium heat until
thoroughly cooked.
Drain well and then drain on paper towels.
In a large bowl, mix baking mix, cheese and sausage until well distributed.
In small bowl, beat together egg, milk and salt and pepper.
Add to baking mix mixture and blend until mixture forms a ball.
Shape into 24 balls, using about 1 Tbsp. of dough for each.
Place on ungreased baking sheet and bake at 350 degrees for 20-25
minutes until browned and cooked through.
Serve immediately or freeze. Reheat in microwave or oven until hot.
Green Tomato Casserole
3 large green tomatoes, skin on
1 large yellow onion
Bread crumbs
Salt and pepper to taste
Olive oil
Preheat oven to 350 degrees. Thinly slice tomatoes and onion. Grease a 1- or 2-quart casserole. Layer tomatoes and onions. Salt and pepper each layer. Cover with a thin layer of crumbs. Drizzle with olive oil.
Bake 30-45 minutes. Serves 4.
1 large yellow onion
Bread crumbs
Salt and pepper to taste
Olive oil
Preheat oven to 350 degrees. Thinly slice tomatoes and onion. Grease a 1- or 2-quart casserole. Layer tomatoes and onions. Salt and pepper each layer. Cover with a thin layer of crumbs. Drizzle with olive oil.
Bake 30-45 minutes. Serves 4.
Ruby Tuesday's Southwestern Corn Salsa
Corn, canned, drained.......1 10# can
Tomatoes, diced 1/4" x 1/4".....6 cups
Green Pepper, diced 1/4" x 1/4" 1-1/2 cups
Red Pepper, diced 1/4" x 1/4"....1-1/2 cups
Jalapeños, diced 1/4" x 1/4".....2/3 cups
Dressing:
Vegetable Oil........1-1/2 cups
Lemon Juice.......1/2 cup
Cilantro, fresh, chopped......3/4 cup
Cumin.....1 TBL
Salt.....1 TBL
Pepper.....1-1/2 tsp
Directions:
Mix vegetables, combine with dressing.
Yield: 2 gallons
Tomatoes, diced 1/4" x 1/4".....6 cups
Green Pepper, diced 1/4" x 1/4" 1-1/2 cups
Red Pepper, diced 1/4" x 1/4"....1-1/2 cups
Jalapeños, diced 1/4" x 1/4".....2/3 cups
Dressing:
Vegetable Oil........1-1/2 cups
Lemon Juice.......1/2 cup
Cilantro, fresh, chopped......3/4 cup
Cumin.....1 TBL
Salt.....1 TBL
Pepper.....1-1/2 tsp
Directions:
Mix vegetables, combine with dressing.
Yield: 2 gallons
Hot Dog Barbeque
1/2 cup chopped onion
1 tablespoon shortening
1 12 ounce bottle (1 1/4 cups) extra-hot catsup
2 tablespoons pickle relish
1 tablespoon sugar
1/4 teaspoon salt
1 pound (8 to 10) frankfurters
hot cooked rice
Cook onion in hot shortening till tender but not brown. Stir in catsup, 1/2
cup water, pickle relish, sugar, and salt. Score franks; add to sauce.
Simmer uncovered until frankfurters are thoroughly heated, about 10
minutes. Serve over rice.
1 tablespoon shortening
1 12 ounce bottle (1 1/4 cups) extra-hot catsup
2 tablespoons pickle relish
1 tablespoon sugar
1/4 teaspoon salt
1 pound (8 to 10) frankfurters
hot cooked rice
Cook onion in hot shortening till tender but not brown. Stir in catsup, 1/2
cup water, pickle relish, sugar, and salt. Score franks; add to sauce.
Simmer uncovered until frankfurters are thoroughly heated, about 10
minutes. Serve over rice.
Peach & Pineapple Dump Cake
1 box cake mix (yellow cake mix or pineapple cake mix)
1 can of chunky yellow cling peaches
1 can of crushed pineapple
1 stick of butter
1 - 1 1/2 cup of crushed nuts of choice (walnuts or pecans)
Preheat oven to 350°F.
Lightly grease (bottom only) of a cake pan (13x9).
Melt cubed butter in microwave and set aside.
Open canned goods and dump into cake pan. If desired cut
peaches into smaller pieces, no need to do this prior, just
cut them while they are in the pan.
Sprinkle entire (dry) cake mix on top of fruit.
Sprinkle desired nuts on cake mix.
Pour butter evenly over nuts.
Bake for 45 mins to 1 hour.
Cake will appear wet and uncooked but once cooked it is
delicious, almost cobbler in nature. It is especially good
served warm a la mode.
1 can of chunky yellow cling peaches
1 can of crushed pineapple
1 stick of butter
1 - 1 1/2 cup of crushed nuts of choice (walnuts or pecans)
Preheat oven to 350°F.
Lightly grease (bottom only) of a cake pan (13x9).
Melt cubed butter in microwave and set aside.
Open canned goods and dump into cake pan. If desired cut
peaches into smaller pieces, no need to do this prior, just
cut them while they are in the pan.
Sprinkle entire (dry) cake mix on top of fruit.
Sprinkle desired nuts on cake mix.
Pour butter evenly over nuts.
Bake for 45 mins to 1 hour.
Cake will appear wet and uncooked but once cooked it is
delicious, almost cobbler in nature. It is especially good
served warm a la mode.
Butter Beef
Easy, melt in your mouth onion-buttery beef from your slow cooker!
Serve over cooked egg noodles.
Prep Time: 5 Min
Cook Time: 5 Hrs
Ready In: 5 Hrs 5 Min
3 pounds cubed beef stew meat
1/2 cup butter
1 (1 ounce) envelope dry onion soup mix
1. Place the beef and butter into a slow cooker. Sprinkle the onion
soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5
hours. Stir once or twice.
Serve over cooked egg noodles.
Prep Time: 5 Min
Cook Time: 5 Hrs
Ready In: 5 Hrs 5 Min
3 pounds cubed beef stew meat
1/2 cup butter
1 (1 ounce) envelope dry onion soup mix
1. Place the beef and butter into a slow cooker. Sprinkle the onion
soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5
hours. Stir once or twice.
Cucumber Relish
1-6 qt basket of cucumbers
6 large onions
1/2 cup pickling Salt
3 tbsp Mustard Seed
1 tbsp celery salt
1 tbsp turmeric powder
6 cups of sugar ( sugar may be replaced with equal amounts of Maple
Syrup or Date Sugar) or ( by honey at 2/3 -3/4 the amount)
4 cups Apple Cider Vinegar.
Grind together cucumbers, onions and pickling salt. Mix thoroughly and
let stand overnight.
Drain, then mix together Mustard seed, Celery seed Turmeric powder,
sugar & Apple cider vinegar.
Add drained cucumber pulp and bring to a full boil for 3 -5 minutes.
Add hot mixture to sterilized, hot jars and place lids finger tight.
Put jars in BWB canner, bring water back to a boil and leave for 10 minutes.
Remove from canner and leave on counter until cooled.
6 large onions
1/2 cup pickling Salt
3 tbsp Mustard Seed
1 tbsp celery salt
1 tbsp turmeric powder
6 cups of sugar ( sugar may be replaced with equal amounts of Maple
Syrup or Date Sugar) or ( by honey at 2/3 -3/4 the amount)
4 cups Apple Cider Vinegar.
Grind together cucumbers, onions and pickling salt. Mix thoroughly and
let stand overnight.
Drain, then mix together Mustard seed, Celery seed Turmeric powder,
sugar & Apple cider vinegar.
Add drained cucumber pulp and bring to a full boil for 3 -5 minutes.
Add hot mixture to sterilized, hot jars and place lids finger tight.
Put jars in BWB canner, bring water back to a boil and leave for 10 minutes.
Remove from canner and leave on counter until cooled.
Hummus
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup sun-dried tomato salad dressing
2 garlic cloves, minced
Baked pita chips or assorted fresh vegetables
Directions
In a food processor, combine the beans, salad dressing and garlic. Cover and process for 30 seconds or until smooth. Serve with chips. Yield: 1-1/2 cups.
1/2 cup sun-dried tomato salad dressing
2 garlic cloves, minced
Baked pita chips or assorted fresh vegetables
Directions
In a food processor, combine the beans, salad dressing and garlic. Cover and process for 30 seconds or until smooth. Serve with chips. Yield: 1-1/2 cups.
Raspberry Grilled Cheese
2 tablespoons seedless red raspberry preserves
4 slices sourdough bread
2 tablespoons chopped pecans
1 to 2 tablespoons sliced green onion
4 slices Muenster or baby Swiss cheese
3 tablespoons butter, softened
Directions
Spread preserves over bread slices; top with the pecans, onion and cheese. Top with remaining bread; butter outsides of bread. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Yield: 2 servings.
4 slices sourdough bread
2 tablespoons chopped pecans
1 to 2 tablespoons sliced green onion
4 slices Muenster or baby Swiss cheese
3 tablespoons butter, softened
Directions
Spread preserves over bread slices; top with the pecans, onion and cheese. Top with remaining bread; butter outsides of bread. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Yield: 2 servings.
Chicken Flavored Rice Mix
4 c. uncooked long grain rice
4 tbsp. instant chicken bouillon
1 tsp. salt
2 tsp. dried tarragon
2 tsp. dried parsley flakes
1/4 tsp. white pepper
Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into 3 (1 pint) air tight containers. Label. Store
in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of Chicken Flavored Rice Mix.
4 tbsp. instant chicken bouillon
1 tsp. salt
2 tsp. dried tarragon
2 tsp. dried parsley flakes
1/4 tsp. white pepper
Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into 3 (1 pint) air tight containers. Label. Store
in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of Chicken Flavored Rice Mix.
Apple Walnut Jellies
Makes about 64 small cubes
3 tablespoons Knox Gelatine
3 cups apple juice or unsweetened apricot juice, divided
1 1/3 cups granulated sugar
2 tablespoons lemon juice
2 tablespoons juice, or more as needed
3/4 cup cornstarch, divided
2 cups walnuts, chopped
1 cup confectioners' sugar
Soften the gelatin in 1/2 cup of the apple juice.
Boil remaining juice with the sugar for 15 minutes to concentrate it.
Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture.
Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if wanted.
Mix in the walnuts and pour mixture into a 9-inch square baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares.
Mix together the reserved 1/4 cup cornstarch and confectioners' sugar. Remove squares with a spatula and roll each in the confectioners' sugar mixture (the cornstarch helps keep the sugar dry).
3 tablespoons Knox Gelatine
3 cups apple juice or unsweetened apricot juice, divided
1 1/3 cups granulated sugar
2 tablespoons lemon juice
2 tablespoons juice, or more as needed
3/4 cup cornstarch, divided
2 cups walnuts, chopped
1 cup confectioners' sugar
Soften the gelatin in 1/2 cup of the apple juice.
Boil remaining juice with the sugar for 15 minutes to concentrate it.
Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture.
Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if wanted.
Mix in the walnuts and pour mixture into a 9-inch square baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares.
Mix together the reserved 1/4 cup cornstarch and confectioners' sugar. Remove squares with a spatula and roll each in the confectioners' sugar mixture (the cornstarch helps keep the sugar dry).
Vegetable Spinach Dip
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 pkg. Knorr brand vegetable soup mix
1 tsp. dry onion soup mix (mix well before measuring)
2 c. sour cream
1/2 c. mayonnaise
3 green onions, chopped
Squeeze spinach to remove excess liquid. Combine all ingredients, mixing
well. Chill dip at least 2 hours. Makes about 4 1/2 cups dip.
Serving suggestion: Hollow out a round loaf of bread and fill with the dip.
Cut the middle section of the bread into desired shape and place around the
dip along with an assortment of fresh vegetables.
1 pkg. Knorr brand vegetable soup mix
1 tsp. dry onion soup mix (mix well before measuring)
2 c. sour cream
1/2 c. mayonnaise
3 green onions, chopped
Squeeze spinach to remove excess liquid. Combine all ingredients, mixing
well. Chill dip at least 2 hours. Makes about 4 1/2 cups dip.
Serving suggestion: Hollow out a round loaf of bread and fill with the dip.
Cut the middle section of the bread into desired shape and place around the
dip along with an assortment of fresh vegetables.
Salsa
10 C peeled and chopped tomatoes
4 C bell pepper (sweet)
2 C chopped Jalapeno peppers
1 1/8 C chopped onions
4 cloves garlic peeled and diced fine
1 T canning salt
12 ozs tomato paste
Add all ingredients except tomato paste to a pot and bring to a simmer.Then add tomato paste to pot and simmer for 30 minutes.
Process as for tomatoes.
4 C bell pepper (sweet)
2 C chopped Jalapeno peppers
1 1/8 C chopped onions
4 cloves garlic peeled and diced fine
1 T canning salt
12 ozs tomato paste
Add all ingredients except tomato paste to a pot and bring to a simmer.Then add tomato paste to pot and simmer for 30 minutes.
Process as for tomatoes.
Texas Snake Bite
1 oz Tequila
7 drop(s) Tabasco Sauce
7 dash(es) Black Pepper
Directions:
Pour the shot the add the rest and stir before you take the shot.
Some may need a beer chaser.
This is very hot and not for the weak of stomach.
7 drop(s) Tabasco Sauce
7 dash(es) Black Pepper
Directions:
Pour the shot the add the rest and stir before you take the shot.
Some may need a beer chaser.
This is very hot and not for the weak of stomach.
Sangria
juice of 4 oranges
1 1/2 tbsp sugar
1 bottle red wine, chilled
3 strips orange zest
3 strips lemon zest
juice of 2 lemons
3 cups soda water or lemon-lime soda, chilled
5 to 7 fresh mint leaves
orange and lemon slices, for garnish
Stir the orange juice and sugar until the sugar is completely dissolved.
Pour the wine in a large bowl along with a handful of ice cubes.
Add the orange juice, fruit zests and lemon juice to the wine.
Transfer to a pitcher and then add the soda water.
Garnish with mint leaves and fruit slices. Serve at once.
1 1/2 tbsp sugar
1 bottle red wine, chilled
3 strips orange zest
3 strips lemon zest
juice of 2 lemons
3 cups soda water or lemon-lime soda, chilled
5 to 7 fresh mint leaves
orange and lemon slices, for garnish
Stir the orange juice and sugar until the sugar is completely dissolved.
Pour the wine in a large bowl along with a handful of ice cubes.
Add the orange juice, fruit zests and lemon juice to the wine.
Transfer to a pitcher and then add the soda water.
Garnish with mint leaves and fruit slices. Serve at once.
Crockpot Coconut Bread
3 C. flour
1 T. baking powder
1/2 t. salt
1 C. sugar
1 C. flaked coconut
1 egg, beaten
1 C. milk
1 t. vanilla extract
Grease and flour two 1-pound cans or inserts. Mix flour, baking powder, salt and sugar; add coconut and mix thoroughly. Combine liquid ingredients and stir into dry ingredients. Mix well. Press batter into prepared pans. Set cans in crockpot. Cover cans with 3 paper towels. Place the lid on the cooker. Cook on high for 3 hours or until done. Remove cans from cooker. Cool on wire rack for 10 minutes. Remove bread from cans and continue cooling bread on racks.
1 T. baking powder
1/2 t. salt
1 C. sugar
1 C. flaked coconut
1 egg, beaten
1 C. milk
1 t. vanilla extract
Grease and flour two 1-pound cans or inserts. Mix flour, baking powder, salt and sugar; add coconut and mix thoroughly. Combine liquid ingredients and stir into dry ingredients. Mix well. Press batter into prepared pans. Set cans in crockpot. Cover cans with 3 paper towels. Place the lid on the cooker. Cook on high for 3 hours or until done. Remove cans from cooker. Cool on wire rack for 10 minutes. Remove bread from cans and continue cooling bread on racks.
Blueberry Chutney
This fabulous recipe is perfect as a sandwich spread (especially with
ham), and is also delicious served over cream cheese or softened Brie or
Camembert cheese as an appetizer.
Ingredients:
2 cups fresh or frozen blueberries
1/2 cup minced onion
1 Tbsp. grated fresh ginger root
1/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup dried blueberries
2 Tbsp. cornstarch
1 cinnamon stick
dash salt
Preparation:
Combine all ingredients in medium saucepan, then bring to boil over
medium heat, stirring frequently.
Boil 1 minute and remove cinnamon stick.
Cool completely, place in tightly sealed containers, and refrigerate for
up to 2 weeks.
This makes a lot - and it freezes well too!
ham), and is also delicious served over cream cheese or softened Brie or
Camembert cheese as an appetizer.
Ingredients:
2 cups fresh or frozen blueberries
1/2 cup minced onion
1 Tbsp. grated fresh ginger root
1/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup dried blueberries
2 Tbsp. cornstarch
1 cinnamon stick
dash salt
Preparation:
Combine all ingredients in medium saucepan, then bring to boil over
medium heat, stirring frequently.
Boil 1 minute and remove cinnamon stick.
Cool completely, place in tightly sealed containers, and refrigerate for
up to 2 weeks.
This makes a lot - and it freezes well too!
Friday, August 5, 2011
Cranberry Jelly Candies
1 can jellied cranberry sauce
3 packages cherry, raspberry or orange flavored gelatin
1 cup sugar
1/2 bottle liquid fruit pectin
1 cup chopped nuts
additional sugar
1. Place cranberry sauce in a saucepan; beat until smooth. Bring to a
boil over medium heat.
2. Stir in gelatin and sugar; simmer 10 minutes, stirring frequently
until gelatin is dissolved. Remove from heat.
3. Stir in fruit pectin. Add nuts and stir 10 minutes to keep nuts from
floating. Pour into buttered square pan.
4. Chill until firm, about 2 hours.
5. Sprinkle sugar or flaked coconut on a sheet of waxed paper. Turn
candy out onto paper; cut into squares with spatula dipped in warm
water.
6. Roll each square in sugar. After about an hour, roll in sugar again
to prevent stickiness.
3 packages cherry, raspberry or orange flavored gelatin
1 cup sugar
1/2 bottle liquid fruit pectin
1 cup chopped nuts
additional sugar
1. Place cranberry sauce in a saucepan; beat until smooth. Bring to a
boil over medium heat.
2. Stir in gelatin and sugar; simmer 10 minutes, stirring frequently
until gelatin is dissolved. Remove from heat.
3. Stir in fruit pectin. Add nuts and stir 10 minutes to keep nuts from
floating. Pour into buttered square pan.
4. Chill until firm, about 2 hours.
5. Sprinkle sugar or flaked coconut on a sheet of waxed paper. Turn
candy out onto paper; cut into squares with spatula dipped in warm
water.
6. Roll each square in sugar. After about an hour, roll in sugar again
to prevent stickiness.
White Chocolate Macadamia Nut Cookies
1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white
sugar until smooth. Beat in the eggs, one at a time, then stir in the
vanilla and almond extracts. Combine the flour, baking soda, and salt;
gradually stir into the creamed mixture. Mix in the macadamia nuts and
white chocolate. Drop dough by teaspoonfuls onto ungreased cookie
sheets.
3. Bake for 10 minutes in the preheated oven, or until golden brown.
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white
sugar until smooth. Beat in the eggs, one at a time, then stir in the
vanilla and almond extracts. Combine the flour, baking soda, and salt;
gradually stir into the creamed mixture. Mix in the macadamia nuts and
white chocolate. Drop dough by teaspoonfuls onto ungreased cookie
sheets.
3. Bake for 10 minutes in the preheated oven, or until golden brown.
No Cook Fresh Tomatoes W/ Pasta
From Kraft Foods-
1 lb. whole grain spaghetti, uncooked
8 plum tomatoes (2 lb.), chopped
1/2 cup KRAFT Light House Italian Dressing
1/4 cup KRAFT Grated Parmesan or Romano Cheese
1/4 cup chopped fresh basil
2 Tbsp. chopped red onions
Make It
COOK pasta as directed on package, omitting salt.
MEANWHILE, combine remaining ingredients in large bowl.
DRAIN pasta. Add to tomato mixture; toss to coat.
1 lb. whole grain spaghetti, uncooked
8 plum tomatoes (2 lb.), chopped
1/2 cup KRAFT Light House Italian Dressing
1/4 cup KRAFT Grated Parmesan or Romano Cheese
1/4 cup chopped fresh basil
2 Tbsp. chopped red onions
Make It
COOK pasta as directed on package, omitting salt.
MEANWHILE, combine remaining ingredients in large bowl.
DRAIN pasta. Add to tomato mixture; toss to coat.
Crockpot Forgotten Minestrone
1 lb. lean beef stew meat
6 cups water
28 oz. tomatoes with liquid, cut up
1 beef bouillon cube
1 medium onion, chopped
2 T. minced parsley
2 1/2 tsp. salt
1 1/2 tsp. thyme
1/2 tsp. pepper
1 medium zucchini, thinly sliced
2 cups chopped cabbage
16 oz. can garbanzo beans
1 cup uncooked small elbow or shell macaroni
1/4 cup grated Parmesan cheese, optional
In slow cooker, combine beef, water, tomatoes, bouillon, onion,
parsley, salt, thyme and pepper. Cover and cook on low for 7-9 hours.
Add zucchini, cabbage, beans and macaroni. Cook on high 45 minutes
until pasta is tender.
Sprinkle with Parmesan cheese to serve
6 cups water
28 oz. tomatoes with liquid, cut up
1 beef bouillon cube
1 medium onion, chopped
2 T. minced parsley
2 1/2 tsp. salt
1 1/2 tsp. thyme
1/2 tsp. pepper
1 medium zucchini, thinly sliced
2 cups chopped cabbage
16 oz. can garbanzo beans
1 cup uncooked small elbow or shell macaroni
1/4 cup grated Parmesan cheese, optional
In slow cooker, combine beef, water, tomatoes, bouillon, onion,
parsley, salt, thyme and pepper. Cover and cook on low for 7-9 hours.
Add zucchini, cabbage, beans and macaroni. Cook on high 45 minutes
until pasta is tender.
Sprinkle with Parmesan cheese to serve
Greek Potatoes
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon oregano (get the Mediterranean, it's the best!)
1-1 1/2 lemon, juice of
sea salt
fresh coarse ground black pepper
Preheat oven to 440°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon oregano (get the Mediterranean, it's the best!)
1-1 1/2 lemon, juice of
sea salt
fresh coarse ground black pepper
Preheat oven to 440°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.
Angel Biscuits
½ c. warm water
1 pkg yeast, mixed with warm water to rise
2 c buttermilk
1 tsp soda
1 c cooking oil
2 tbsp sugar
5 c self-rising flour
Mix ingredients and keep refrigerated. Bake as few as desired at a time.
Bake 15 to 20 minutes at 375 or until golden brown. Can brush with butter
right before done.
Combine flour, soda and sugar; add oil. Add yeast mixture and buttermilk.
Mix with a spoon or hands until dough is formed. May be made into biscuits
immediately, if desired. May be kept in refrigerator as long as 2 weeks.
1 pkg yeast, mixed with warm water to rise
2 c buttermilk
1 tsp soda
1 c cooking oil
2 tbsp sugar
5 c self-rising flour
Mix ingredients and keep refrigerated. Bake as few as desired at a time.
Bake 15 to 20 minutes at 375 or until golden brown. Can brush with butter
right before done.
Combine flour, soda and sugar; add oil. Add yeast mixture and buttermilk.
Mix with a spoon or hands until dough is formed. May be made into biscuits
immediately, if desired. May be kept in refrigerator as long as 2 weeks.
Slow Cooker Apple Crisp
Crisp mixture:
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter, cut into pieces
1 cup chopped walnuts
Apple mixture:
1/3 cup white sugar, or to taste
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 cups apples, peeled, cored and chopped
2 tablespoons lemon juice
1. Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
2. Whisk together 1/3 cup sugar, cornstarch, ginger and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on high for 2 hours or low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter, cut into pieces
1 cup chopped walnuts
Apple mixture:
1/3 cup white sugar, or to taste
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 cups apples, peeled, cored and chopped
2 tablespoons lemon juice
1. Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
2. Whisk together 1/3 cup sugar, cornstarch, ginger and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on high for 2 hours or low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.
Grilled Apple Crisp
10 cups peeled, thinly sliced tart apples
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter
1. Place the apple slices on a double thickness of heavy-duty foil (about 24 by 12 inches).
2. In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves. Cut in butter until mixture is crumbly. Sprinkle over apples.
3. Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20 to 25 minutes or until apples are tender. Serve warm.
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter
1. Place the apple slices on a double thickness of heavy-duty foil (about 24 by 12 inches).
2. In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves. Cut in butter until mixture is crumbly. Sprinkle over apples.
3. Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20 to 25 minutes or until apples are tender. Serve warm.
Pear Relish
Yields 8 pints.
12 lbs. fresh pears (about 40 pears), peeled and quartered
4 green bell peppers
2 lbs. onions
2 1/2 tbls. salt
5 cups white vinegar
4 cups sugar
2 tbls. pickling spice
2 tbls. turmeric
1. Grind pears, peppers and onions. Pour salt over mixture and let stand for
1 hour, then drain off the juices.
2. In a large pot, mix vinegar with sugar, pickling spice and turmeric over
high heat and bring to a boil. Add pear mixture and return to a boil for 5
minutes.
3. Bottle in sterile jars while hot and seal.
4. Process in a water bath for 10 minutes.
Note: Water should cover the jars by 2 inches. The 10 minutes are timed from
when the water begins to boil.
12 lbs. fresh pears (about 40 pears), peeled and quartered
4 green bell peppers
2 lbs. onions
2 1/2 tbls. salt
5 cups white vinegar
4 cups sugar
2 tbls. pickling spice
2 tbls. turmeric
1. Grind pears, peppers and onions. Pour salt over mixture and let stand for
1 hour, then drain off the juices.
2. In a large pot, mix vinegar with sugar, pickling spice and turmeric over
high heat and bring to a boil. Add pear mixture and return to a boil for 5
minutes.
3. Bottle in sterile jars while hot and seal.
4. Process in a water bath for 10 minutes.
Note: Water should cover the jars by 2 inches. The 10 minutes are timed from
when the water begins to boil.
Orange Cream Fruit Salad
20 ounces pineapple chunks in juice -- drained
16 ounces peach slices in light syrup
11 ounces Mandarin Oranges
2 Medium bananas, whole -- very firm, sliced
1 Medium Apple -- Chopped
3 3/8 ounces instant vanilla pudding and pie filling
1 1/2 Cups Milk
1/3 Cup Frozen Orange Juice Concentrate
3/4 Cup fat-free sour cream
In a large salad bowl, combine fruits and set aside. In a small mixing
bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes.
Add sour cream. Mix well.
Spoon over fruit. Toss to coat.
Cover and refrigerate for 2 hours.
16 ounces peach slices in light syrup
11 ounces Mandarin Oranges
2 Medium bananas, whole -- very firm, sliced
1 Medium Apple -- Chopped
3 3/8 ounces instant vanilla pudding and pie filling
1 1/2 Cups Milk
1/3 Cup Frozen Orange Juice Concentrate
3/4 Cup fat-free sour cream
In a large salad bowl, combine fruits and set aside. In a small mixing
bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes.
Add sour cream. Mix well.
Spoon over fruit. Toss to coat.
Cover and refrigerate for 2 hours.
Bleu Cheese Burgers
Makes 8 (approx. 1/4#) patties
2# ground beef
6 T. minced onion OR 2 T. dried onion, reconstituted in 2 T. water
2 eggs
1 C. (4 oz.) bleu cheese, crumbled
2 T. mustard
Salt to taste
Freshly ground pepper to taste
Combine onion, eggs, mustard, salt, and pepper.
Add ground beef and cheese. Combine.
Form 8 patties.
To freeze: Place patties on baking sheet and freeze until firm. Remove from baking sheet and place each patty in sandwich size Baggie. Place all patties in large freezer Ziploc, label, and return to freezer.
To serve: Cook on stovetop, in table-top double plate grill, or on outdoor grill.
2# ground beef
6 T. minced onion OR 2 T. dried onion, reconstituted in 2 T. water
2 eggs
1 C. (4 oz.) bleu cheese, crumbled
2 T. mustard
Salt to taste
Freshly ground pepper to taste
Combine onion, eggs, mustard, salt, and pepper.
Add ground beef and cheese. Combine.
Form 8 patties.
To freeze: Place patties on baking sheet and freeze until firm. Remove from baking sheet and place each patty in sandwich size Baggie. Place all patties in large freezer Ziploc, label, and return to freezer.
To serve: Cook on stovetop, in table-top double plate grill, or on outdoor grill.
Chocolate Cherry Bread
Makes 2 loaf
1 1/2 cups dried cherries, well-chopped
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder (Dutch-process or natural)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
10 tablespoons butter (salted or unsalted), at room temperature
2 cups sugar
2 large eggs, at room temperature
1 egg yolk
1 teaspoon vanilla extract
2/3 cup buttermilk or plain yogurt (regular or low-fat)
1 cup walnuts, pecans, or almonds, toasted and finely-chopped
3/4 cup chocolate chips
To bake the cakes, grease two 9-inch loaf pans and line the bottoms with parchment paper or dust with cocoa powder. Preheat the oven to 350F
Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
In the bowl of a standing electric mixer, or by hand, beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.
Mix in one-third of the flour/cocoa mixture, then half of the yogurt or buttermilk. Then mix in another third of the dry ingredients, then the rest of the yogurt. Finally add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries.
Divide and smooth the batter into the two prepared loaf pans and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let stand on the countertop for about 15 minutes.
1 1/2 cups dried cherries, well-chopped
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder (Dutch-process or natural)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
10 tablespoons butter (salted or unsalted), at room temperature
2 cups sugar
2 large eggs, at room temperature
1 egg yolk
1 teaspoon vanilla extract
2/3 cup buttermilk or plain yogurt (regular or low-fat)
1 cup walnuts, pecans, or almonds, toasted and finely-chopped
3/4 cup chocolate chips
To bake the cakes, grease two 9-inch loaf pans and line the bottoms with parchment paper or dust with cocoa powder. Preheat the oven to 350F
Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
In the bowl of a standing electric mixer, or by hand, beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.
Mix in one-third of the flour/cocoa mixture, then half of the yogurt or buttermilk. Then mix in another third of the dry ingredients, then the rest of the yogurt. Finally add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries.
Divide and smooth the batter into the two prepared loaf pans and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let stand on the countertop for about 15 minutes.
Irish Cream Chocolates
12 oz Semisweet chocolate chips
1/2 c Baileys Irish cream liqueur
1/4 c Whipping cream
2 c Pecan pieces
Conventional method: Stirring constantly, heat chocolate, Irish cream liqueur and whipping cream in a double boiler over medium heat until chocolate is melted and mixture is smooth. Remove from heat and stir in pecans.
Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container.
Microwave method: Place chocolate, Irish cream liqueur and whipping cream in microwave-safe dish; cover with paper towel or wax paper. Cook on medium (50 percent power), turning bowl 1/2 turn and stirring 2 times until chocolate is melted and mixture is smooth, about 2 to 2 1/2 minutes. Stir in pecans. Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container.
Makes 20 to 24 candies.
1/2 c Baileys Irish cream liqueur
1/4 c Whipping cream
2 c Pecan pieces
Conventional method: Stirring constantly, heat chocolate, Irish cream liqueur and whipping cream in a double boiler over medium heat until chocolate is melted and mixture is smooth. Remove from heat and stir in pecans.
Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container.
Microwave method: Place chocolate, Irish cream liqueur and whipping cream in microwave-safe dish; cover with paper towel or wax paper. Cook on medium (50 percent power), turning bowl 1/2 turn and stirring 2 times until chocolate is melted and mixture is smooth, about 2 to 2 1/2 minutes. Stir in pecans. Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container.
Makes 20 to 24 candies.
Sour Cream & Onion Burgers
2 pounds ground beef
1 (1 1/2 ounce) envelope onion soup mix
1 cup sour cream
1/2 cup dry bread crumbs
1/8 teaspoon pepper
8 sandwich buns
Lettuce, if desired
Heat coals or gas grill for direct heat. Mix all ingredients except buns and lettuce. Shape mixture into 8 patties, about 1/2 inch thick.
Cover and grill patties 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until patties are no longer pink in center and juice is clear.
Serve with lettuce in buns.
Makes 8 sandwiches.
1 (1 1/2 ounce) envelope onion soup mix
1 cup sour cream
1/2 cup dry bread crumbs
1/8 teaspoon pepper
8 sandwich buns
Lettuce, if desired
Heat coals or gas grill for direct heat. Mix all ingredients except buns and lettuce. Shape mixture into 8 patties, about 1/2 inch thick.
Cover and grill patties 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until patties are no longer pink in center and juice is clear.
Serve with lettuce in buns.
Makes 8 sandwiches.
Pressure Cooker Raspberry Chicken
1/2 cup sweet red wine
1/2 cup vinegar
1/2 to 1 cup raspberry jam (can be low sugar or sugarless)
2 tablespoons soy sauce
2-3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces
strips of orange zest for garnish
Mix all ingredients together except chicken and orange zest; stir until well combined. Taste and adjust sweetness to your personal preference. Pour mixture over chicken and let it marinate at least 4 hours (preferably overnight) in the refrigerator. Place chicken with marinade in the pressure cooker and bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 12 minutes. Remove from heat, depressurize, remove lid and remove chicken, leaving marinade in pot. If a thicker sauce is desired, boil sauce in uncovered pot until it thickens. Pour thickened sauce over chicken and sprinkle with thinly sliced orange peel (otherwise known as orange zest).
1/2 cup vinegar
1/2 to 1 cup raspberry jam (can be low sugar or sugarless)
2 tablespoons soy sauce
2-3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces
strips of orange zest for garnish
Mix all ingredients together except chicken and orange zest; stir until well combined. Taste and adjust sweetness to your personal preference. Pour mixture over chicken and let it marinate at least 4 hours (preferably overnight) in the refrigerator. Place chicken with marinade in the pressure cooker and bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 12 minutes. Remove from heat, depressurize, remove lid and remove chicken, leaving marinade in pot. If a thicker sauce is desired, boil sauce in uncovered pot until it thickens. Pour thickened sauce over chicken and sprinkle with thinly sliced orange peel (otherwise known as orange zest).
CP Aloha Pork & Rice
3/4 pound boneless lean pork
1 red bell pepper cut into
1 small strips
1/4 cup crunchy-style peanut
butter
1 tablespoon honey
1 tablespoon finely chopped
candied ginger
1 small jalapeno chile seeded
and minced
2 tablespoons teriyaki sauce
1/2 cup basmati rice
2 tablespoons Toasted coconut
Cut pork into 1 x 1/4 inch strips. Place pork and bell pepper in a 3 1/2
quart slow cooker. In a small bowl, combine peanut butter, honey, ginger
and jalapeno chile. Stir in teriyaki sauce. Spoon over pork. Cover and
cook on LOW 4-5 hours or until pork is tender. Stir thoroughly before
serving. Meanwhile, cook rice according to package directions. Spoon pork
mixture over rice. Sprinkle with toasted coconut. Makes 4 servings.
*Note* Preheat oven to 350 degrees. Spread coconut in a 9 inch pie or cake
pan. Toast about 5 minutes or until golden.
1 red bell pepper cut into
1 small strips
1/4 cup crunchy-style peanut
butter
1 tablespoon honey
1 tablespoon finely chopped
candied ginger
1 small jalapeno chile seeded
and minced
2 tablespoons teriyaki sauce
1/2 cup basmati rice
2 tablespoons Toasted coconut
Cut pork into 1 x 1/4 inch strips. Place pork and bell pepper in a 3 1/2
quart slow cooker. In a small bowl, combine peanut butter, honey, ginger
and jalapeno chile. Stir in teriyaki sauce. Spoon over pork. Cover and
cook on LOW 4-5 hours or until pork is tender. Stir thoroughly before
serving. Meanwhile, cook rice according to package directions. Spoon pork
mixture over rice. Sprinkle with toasted coconut. Makes 4 servings.
*Note* Preheat oven to 350 degrees. Spread coconut in a 9 inch pie or cake
pan. Toast about 5 minutes or until golden.
Edible Candy Bowls
2 cups pure granulated sugar
2 tablespoons vinegar
1 cup water
Put sugar and water, well stirred on fire; after it boils a few minutes,
add vinegar Have cup of ice water, and when sirup cracks and piles up in
cup it is ready to be used Color any delicate shade before taking from
fire, but not until ready (or can be colored on marble) Pour out in
small rounds on greased marble Brush jelly glasses (inverted) with
almond or peanut oil When candy can be lifted with knife, take up, press
out with fingers and form over glasses Move on glasses often and if
cooked right, it will stand alone in a few minutes; shape edges any way,
but the work must be done fast A little practice will be required to
make success
2 tablespoons vinegar
1 cup water
Put sugar and water, well stirred on fire; after it boils a few minutes,
add vinegar Have cup of ice water, and when sirup cracks and piles up in
cup it is ready to be used Color any delicate shade before taking from
fire, but not until ready (or can be colored on marble) Pour out in
small rounds on greased marble Brush jelly glasses (inverted) with
almond or peanut oil When candy can be lifted with knife, take up, press
out with fingers and form over glasses Move on glasses often and if
cooked right, it will stand alone in a few minutes; shape edges any way,
but the work must be done fast A little practice will be required to
make success
CP Creamed Corn
Ingredients
2 packages (one 16 ounces, one 10 ounces) frozen corn
1 package (8 ounces) cream cheese, softened and cubed
1/4 cup butter, cubed
1 tablespoon sugar
1/2 teaspoon salt
Directions
In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cover and cook on low for 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving. Yield: 5 servings.
2 packages (one 16 ounces, one 10 ounces) frozen corn
1 package (8 ounces) cream cheese, softened and cubed
1/4 cup butter, cubed
1 tablespoon sugar
1/2 teaspoon salt
Directions
In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cover and cook on low for 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving. Yield: 5 servings.
Mango Pineapple Relish
Yield: 6 pints
4 cups mangoes, peeled, seeded and chopped (about 8 small)-can use all pineapple
3 cups pineapple, peeled, cored and chopped (about 1 medium)
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, diced
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup pineapple juice
1 tablespoon sugar
2 teaspoons cinnamon
1/4 teaspoon ginger
Combine all ingredients in large saucepan. Bring to a boil and reduce heat.
Simmer 20 minutes, stirring often. Ladle hot relish into hot jars, leaving
1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15
minutes in boiling-water bath.
4 cups mangoes, peeled, seeded and chopped (about 8 small)-can use all pineapple
3 cups pineapple, peeled, cored and chopped (about 1 medium)
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, diced
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup pineapple juice
1 tablespoon sugar
2 teaspoons cinnamon
1/4 teaspoon ginger
Combine all ingredients in large saucepan. Bring to a boil and reduce heat.
Simmer 20 minutes, stirring often. Ladle hot relish into hot jars, leaving
1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15
minutes in boiling-water bath.
CP Chicken Korma
1 pound boneless skinless chicken thighs -- or breasts
1 large potato -- peeled and cut in 1/2" chunks
1 large onion -- coarsely chopped
14 1/2 ounces canned stewed tomatoes and juice -- (1 can)
1 garlic clove -- minced
1 teaspoon curry powder
1/2 teaspoon dried ginger
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1 cinnamon stick
1/3 cup sour cream -- or plain yogurt (to add later)
To serve: -- cooked white or brown basmati rice for serving
Use a 4-quart slow cooker.
Put the chicken in the bottom of your slow cooker. Add the potato and onion. Pour in the stewed tomatoes, and add the garlic and spices.
Cover and cook on low for 6 to 8 hours, or on high for 4 hours.
Discard the cinnamon stick, and stir in the sour cream or yogurt. Serve over white or brown basmati rice.
Serves 4
1 large potato -- peeled and cut in 1/2" chunks
1 large onion -- coarsely chopped
14 1/2 ounces canned stewed tomatoes and juice -- (1 can)
1 garlic clove -- minced
1 teaspoon curry powder
1/2 teaspoon dried ginger
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1 cinnamon stick
1/3 cup sour cream -- or plain yogurt (to add later)
To serve: -- cooked white or brown basmati rice for serving
Use a 4-quart slow cooker.
Put the chicken in the bottom of your slow cooker. Add the potato and onion. Pour in the stewed tomatoes, and add the garlic and spices.
Cover and cook on low for 6 to 8 hours, or on high for 4 hours.
Discard the cinnamon stick, and stir in the sour cream or yogurt. Serve over white or brown basmati rice.
Serves 4
Slow Cooker Italian Beef Sandwiches
2 to 3 lbs. chuck roast
1 (.08-oz.) pkg. dry gravy mix
1 (.06-oz.) pkg. Good Seasons dry Italian salad dressing mix
1. Put all ingredients into slow cooker.
2. Cook on Low 8 to 10 hours or until roast falls apart.
3. After cooking is complete, remove liquid and separate off oil.
4. Pull meat apart and remove excess fat. Return meat and liquid to cooker. Spoon out meat on favorite warm bun. Top with either sweet banana peppers, hot chili pepper or Italian olive spread.
1 (.08-oz.) pkg. dry gravy mix
1 (.06-oz.) pkg. Good Seasons dry Italian salad dressing mix
1. Put all ingredients into slow cooker.
2. Cook on Low 8 to 10 hours or until roast falls apart.
3. After cooking is complete, remove liquid and separate off oil.
4. Pull meat apart and remove excess fat. Return meat and liquid to cooker. Spoon out meat on favorite warm bun. Top with either sweet banana peppers, hot chili pepper or Italian olive spread.
Blueberry Cake
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2 egg yolks
1 teaspoon vanilla
1/3 cup milk
2 egg whites, beaten until soft peaks form
1 1/2 cups blueberries
1 tablespoon sugar for topping
Grease and flour an 8-inch-square pan. Set oven at 350 degrees. Mix flour with baking powder and salt. Beat shortening (or margarine) with sugar; beat in egg yolks and vanilla.
Add flour mixture alternately with milk. Fold in beaten egg whites.
Fold in blueberries. Spread in pan and sprinkle with sugar.
Bake at 350 degrees for 35 to 45 minutes, until a toothpick inserted at center comes out free of batter.
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2 egg yolks
1 teaspoon vanilla
1/3 cup milk
2 egg whites, beaten until soft peaks form
1 1/2 cups blueberries
1 tablespoon sugar for topping
Grease and flour an 8-inch-square pan. Set oven at 350 degrees. Mix flour with baking powder and salt. Beat shortening (or margarine) with sugar; beat in egg yolks and vanilla.
Add flour mixture alternately with milk. Fold in beaten egg whites.
Fold in blueberries. Spread in pan and sprinkle with sugar.
Bake at 350 degrees for 35 to 45 minutes, until a toothpick inserted at center comes out free of batter.
Three Color Penne
- 3/4 pound penne
- 1 small zucchini, seeded and cut into two-inch-long matchstick strips
- 1 small summer squash, seeded and cut into two-inch-long matchstick
strips
- 2 carrots, peeled and cut into two-inch long matchstick strips
- 1/2 cup Kalamata olives, or other black olives, pitted
- 1/2 cup fresh chopped basil
- 1/4 cup Grated Parmesan cheese, plus more for serving
- 1/4 cup olive oil
- grated lemon zest, from 1 lemon, for serving
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
In a large pot of boiling, salted water, cook the penne rigate until
almost done, about 11 minutes. Add the zucchini, summer squash, and
carrots and bring back to a boil. Cook until the vegetables and penne
are just done, about 2 minutes longer. Reserve 1/2 cup of the pasta
water. Drain the penne and vegetables.
In a large bowl, toss the pasta, vegetables, 6 tablespoons of the
reserved pasta water, olives, basil, Parmesan, oil, lemon zest, lemon
juice, salt, and pepper. If the pasta seems dry, add more of the
reserved pasta water. Serve with additional Parmesan.
Seeding Zucchini and Summer Squash:
Because the zucchini and summer squash are boiled in this recipe, it's a
good idea to seed them first because pulpy seeds get water-logged. To
remove them, cut the zucchini or squash into quarters lengthwise. Then
simply cut off the seeds.
- 1 small zucchini, seeded and cut into two-inch-long matchstick strips
- 1 small summer squash, seeded and cut into two-inch-long matchstick
strips
- 2 carrots, peeled and cut into two-inch long matchstick strips
- 1/2 cup Kalamata olives, or other black olives, pitted
- 1/2 cup fresh chopped basil
- 1/4 cup Grated Parmesan cheese, plus more for serving
- 1/4 cup olive oil
- grated lemon zest, from 1 lemon, for serving
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
In a large pot of boiling, salted water, cook the penne rigate until
almost done, about 11 minutes. Add the zucchini, summer squash, and
carrots and bring back to a boil. Cook until the vegetables and penne
are just done, about 2 minutes longer. Reserve 1/2 cup of the pasta
water. Drain the penne and vegetables.
In a large bowl, toss the pasta, vegetables, 6 tablespoons of the
reserved pasta water, olives, basil, Parmesan, oil, lemon zest, lemon
juice, salt, and pepper. If the pasta seems dry, add more of the
reserved pasta water. Serve with additional Parmesan.
Seeding Zucchini and Summer Squash:
Because the zucchini and summer squash are boiled in this recipe, it's a
good idea to seed them first because pulpy seeds get water-logged. To
remove them, cut the zucchini or squash into quarters lengthwise. Then
simply cut off the seeds.
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