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	in the AOL Golden Gate Genealogy Forum Return to Beef/Pork Recipe Main Page Go to any recipe on this page. Type in the title and press <Enter>: 15 Minute Beef Stroganoff From: HOST GFS DdH2 15 MINUTE BEEF STROGANOFF from Webb I got this recipe from the noodle pkg., & I make it often as it's GOOD! 1 lb. round steak; cut 1/4-1/2 inch thick 2/3 C. water 1 can (4-oz.) sliced mushrooms 1 envelope onion soup mix 1 C. sour cream 2 T. flour Buttered noodles Trim fat from meat & save. Cut meat into small pieces. Heat fat in skillet. When you have about 3 T. fat, remove trimmings. Brown meat quickly. Add water & mushrooms (including liquid); stir in soup mix & heat to boiling. Blend flour & sour cream; add to mixture & cook until it thickens. Serve over hot noodles. ======================================= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- ASIAN BEEF SKEWERS From: HOST GFS DdH2 Asian Beef Skewers Submitted by: Al Rec Makes 3 servings Prep Time: 30 Minutes Cook Time: 15 Minutes Ready in: 2 Hours 50 Minutes " Ginger flavored beef skewers are excellent as an appetizer as well as an entree. " Ingredients 3 tablespoons hoisin sauce 3 tablespoons sherry 1/4 cup soy sauce 1 teaspoon barbeque sauce 2 green onions, chopped 2 cloves garlic, minced 1 tablespoon minced fresh ginger root 1 1/2 pounds flank steak Directions 1 In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic and ginger. 2 Cut flank steak across grain on a diagonal, yielding thin, 2 inch wide slices. Place slices in a 1 gallon, resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight. 3 Preheat an outdoor grill for high heat. 4 Thread steak on skewers. Grill 3 minutes per side, or to desired doneness. ======================================= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- Awesome Roast Beef From: HOST GFS DdH2 AWESOME ROAST BEEF (CROCK POT) Submitted by: USSGERI Makes 6 to 8 servings Prep Time: 15 Minutes Cook Time: 8 Hours Ready in: 8 Hours 15 Minutes " This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches. " 3 pounds rump roast 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.5 ounce) can condensed beef broth Directions 1 Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ---------------------------------------- Beef 'N' Biscuits Casserole From: HOST GFS DdH2 BEEF 'N' BISCUITS CASSEROLE Submitted by: USSGERI Ingredients 1 lb ground beef 1/2 cup chopped onion 1 Tbsp minced onion 1/4 cup diced green chiles 1 8-oz can tomato sauce 2 tsp chili powder 1/2 tsp garlic salt 1 8-oz can refrigerated biscuits 1-1/2 cups shredded Monterey Jack or Cheddar cheese 1/2 cup sour cream 1 egg, slightly beaten Method Brown ground beef, onion and chiles in large pan; drain Stir in tomato sauce, chili powder and garlic salt Simmer while preparing dough Separate biscuit dough into 10 biscuits; pull each apart into 2 layers (20 pieces) Press 10 biscuit layers over bottom of ungreased 9" square pan Combine 1/2 cup cheese, sour cream mixture; spoon over dough Arrange remaining biscuit layers on top; sprinkle with remaining cheese Bake at 375° for 25-30 minutes or until biscuits are golden brown Makes 4-5 servings ======================================== >> HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BEEF AND GUINNESS STOUT CASSEROLE From: HOST GFS DdH2 Submitted by: USSGERI -- Casserole Recipes -- Beef and Guinness Stout Casserole (bonus links at the bottom about Guinness Stout) based on Meal-Master (tm) Preparation Time: 20 minutes Cooking Time: 1 to 3 hours Serves: 4 Cal: unknown 1 1/2 lb Beef, cubed 6 oz Lean bacon, cubed 1 T Vegetable Oil 1 lb Shallots or small onions 3 Cloves Garlic 1 T Sugar to taste Salt to taste Pepper to taste Dried Basil to taste Dried Parsley 1 T Butter or Margarine 2 T Flour 1 bottle Guinness Stout 1 T Wine or Cider vinegar Saute the beef and bacon in a little oil until browned. Drain off the excess liquid and remove the meat and set aside. Add the butter to the pan, and melt. Stir in the flour to make a roux. Gradually stir in the Guinness Stout. Place the meat and the small onions in a deep casserole dish, and season with the salt, pepper and herbs. Crush the garlic and add to the ingredients. Sprinkle the sugar on top, and pour in the sauce. Cover the casserole and place in the oven. Cook very gently for up to 3 hours at 300F (150C). Check occasionally. If the casserole seems to be drying a little, you can add more Guinness. Remove from the oven and mix in the vinegar. Serve with lots of boiled potatoes to sop up the sauce. ======================================== http://www.ivo.se/guinness/ Click heGuinness Beer FAQt and Folklore Guinness Stout http://webpages.marshall.edu/~bennett7/guinness/welcome.htm St. James' Gate HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BEEF AND RICE CASSEROLE (DIABETIC) From: HOST GFS DdH2 BEEF AND RICE CASSEROLE (DIABETIC) Beef and Rice Casserole Recipe via Meal-Master Categories: Diabetic, Main dish, Meats, Rice Yield: 1 servings 3 oz Ground beef---------------1/4 c Water 1 tb Onion; chopped------------1/2 c Rice(uncooked) 1 tb Celery; chopped-----------1/4 c Condensed cream of mushroom soup 3/4 c Condensed chicken gumbo soup Combine ground beef, onion, and celery with a small amount of water in a saucepan. Boil until all moisture is absorbed. Mix beef mixture, rice, and mushroom soup; pour into a small greased casserole dish. Add salt and pepper. Bake at 350F for 25 minutes; Microwave: Cook on Medium for 8 to 10 minutes; per serving: 3 MEAT EXCHANGE + 2 STARCH/BREAD EXCHANGE CAL: 380 Source: The Complete Diabetic Cookbook by Mary Jane Finsand ============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum I don't want to be perfect, I was not made to be perfect nor do i want to be if that means pointing out everyone elses mistakes. ---------------------------------------- Beef Brisket with Smokey BBQ Sauce From: HOST GFS DdH2 BEEF BRISKET WITH SMOKEY BBQ SAUCE Submitted by: USSGERI Ingredients 1 2-3 lb. fresh beef brisket 1 tsp. chili powder 1/2 tsp. garlic powder 1/4 tsp. celery seed 1/8 tsp. pepper 1/2 C. ketchup 1/2 C. chili sauce 1/4 C. packed brown sugar 2 T. vinegar 1/2 tsp. liquid smoke 2 T. Worchestershire sauce 1/2 tsp. dry mustard Method Trim fat from brisket. Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over meat. Place meat in 1 3 1/2, 4 or 5 qt. crock pot. For sauce combine ketchup, chili sauce, brown sugar, vinegar, Worchestershire sauce, liquid smoke and dry mustard. Pour over brisket. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Remove meat from crockpot. Cut into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat. Serves 6-8 358 calories 34 gm protein 22 gm carbohydrate 15 gm fat 104 gm cholesterol 676 mg sodium 596 mg potassium ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BEEF FRIED RICE From: HOST GFS DdH2 Beef Fried Rice Source: Quick from Scratch - One Dish Meals Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef. WINE RECOMMENDATION: A California merlot, with its plum flavor and undercurrents of chocolate and herbs, makes a rich accompaniment to the beefy rice. As always with California wines, try to find one that is lightly oaked; a heavy oak taste tends to overwhelm food. 3/4 pound sirloin steak, cut into 1/2-inch cubes 3 tablespoons plus 1 teaspoon soy sauce 2 teaspoons Asian sesame oil, plus a few drops Dried red pepper flakes 1 1/2 cups long-grain rice 1 bunch watercress (about 5 ounces), tough stems removed 1 egg, beaten to mix 3 tablespoons cooking oil 2 scallions including green tops, chopped In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot. Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove. Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips. Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top. Reprinted by permission of Food and Wine. All rights reserved. --------------- Nutrition Facts Serves 4 Facts per Serving Calories: 521 Fat: 20g Carbohydrates: 57g Cholesterol: 111mg Sodium: 827mg Protein: 27g Fiber: 2g % Cal. from Fat: 35% % Cal. from Carbs: 44% ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BEEF JERKY From: GFA Terry BEEF JERKY Ingredients : 3 lb. beef, sliced 1/2 c. Worcestershire sauce 1/2 c. soy sauce 3 tsp. pepper 2 tbsp. A-1 sauce 2 tbsp. mustard 2 tbsp. garlic salt 2 tbsp. dry chopped or minced onions 1/3 c. granulated sugar Preparation : Mix well and add the sliced beef. Marinate 6-8 hours. Place aluminum foil on bottom rack to catch drippings. Place alum foil on top rack and pierce holes in it. Place meat on foil. Bake at 150 degrees for 6-8 hours. ******* BEEF OR VENISON JERKY Ingredients : 1 round steak, 3/4 inch thick 5 tbsp. soy sauce 2 tbsp. salt 2 tbsp. pepper 1 tsp. Hickory Smoke 1 sm. onion, chopped 1 tbsp. garlic powder 1 tbsp. hot sauce 1 tbsp. lemon juice 2 stalks celery, chopped 1 c. water Preparation : Trim off fat, cut meat into thin strips, place them in oblong pan or dish. Combine rest of ingredients in a saucepan. Bring to a boil, turn down and simmer 10 minutes. When cool, pour liquid over meat through strainer. Marinate meat and mixture in refrigerator 8 hours. Remove marinated meat and lay strips across broiling pan. You may need more than 1 pan. Put pan with strips into cold oven. Set temperature in oven at 125 degrees. Let meat dry in oven 10 to 12 hours. ---------------------------------------- BEEF SOUVLAKI From: HOST GFS DdH2 Beef Souvlaki from VJJE Recipe Weekly 1 lb. sirloin tip steaks or round steaks 2 teaspoons dried oregano 2 teaspoons minced garlic 1/2 teaspoon ground black pepper 2 teaspoons oil 1/4 cup lemon juice Sauce: 1/3 cup plain yogurt 1/2 teaspoon dried dill 1 teaspoon red wine vinegar 1 teaspoon minced garlic Combine spices and oil and press into meat of both sides. Cut meat into 1 inch cubes and toss with lemon juice and let stand for 5 minutes. Thread on skewers. Broil or grill for about 5 minutes, turning once. Do not overcook. Combine sauce ingredients and serve with Souvlaki. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BEEF STEW WITH PARSLEY DUMPLINGS From: HOST GFS DdH2 Beef Stew with Parsley Dumplings from VJJE Recipes 4 pounds boneless beef chuck, cut into 1-inch cubes Salt and freshly ground pepper to taste 2 tablespoons vegetable oil 4 bacon slices, chopped 2 medium onions, chopped 3 garlic cloves, finely minced 1 teaspoon dried thyme 1 bay leaf 5 1/2 cups beef broth, divided 1 (14 1/2-ounce) can crushed tomatoes with added puree 6 medium carrots, peeled, cut diagonally into 1-inch pieces 4 medium potatoes, peeled and cut into 1-inch cubes 3 tablespoons cornstarch Parsley Dumplings (recipe follows) Sprinkle beef with salt and pepper. Heat oil in heavy Dutch oven over medium-high heat. Working in batches, cook beef until browned, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl. Add bacon to same pot. Fry until crisp; add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot. Add 5 cups beef broth and crushed tomatoes with puree. Bring to a simmer; cover and cook until beef is just tender, stirring occasionally, about 1 1/2 hours. Add carrots and potatoes and season with salt and pepper to taste. Cover and continue simmering until vegetables are tender, about 30 minutes. Whisk remaining 1/2 cup beef broth and cornstarch in small bowl to blend. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens. Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed, about 12 to 15 minutes. Do not lift lid during the first 12 minutes of cooking, as this will cause the dumplings to be heavy, rather than light and fluffy. Parsley Dumplings: 2/3 cup whole milk 2 large eggs 1/2 teaspoon onion powder 2 tablespoons minced fresh Italian parsley 2 1/2 cups all purpose flour 4 teaspoons baking powder 1/2 teaspoon salt Whisk milk and eggs in medium bowl to blend. Stir in onion powder and parsley. Let stand at room temperature 30 minutes. Combine flour, baking powder and salt into large bowl. Add milk mixture and stir just until blended. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BEEF TENDERLOIN IN CARMELIZED SUGAR From: HOST GFS DdH2 BEEF TENDERLOIN IN CARMELIZED SUGAR Destination South Asia By MARK BITTMAN The flavor and texture of sugar undergoes a dramatic change when it is caramelized, or cooked until liquid. You see this cooking technique a lot in Vietnam, where caramelized sugar is the basis for a savory sauce used in dishes made with pork, beef, shrimp, finfish, chicken and even frog. The sauce includes nam pla, the fish sauce (called nuoc mam in Vietnam) that is one of Southeast Asia's distinguishing flavors. It is completed by plenty of onions and black pepper. The result is wickedly forceful, decidedly delicious and, in the sauce's dark brown glossiness, downright gorgeous. The only trick lies in caramelizing properly. Though some cooks recommend adding a little water to the sugar before heating it to slow down the process and avoid burning the sugar, I find that careful attention and moderate heat work equally well. (It's easiest to melt sugar in a saucepan, but here the sugar is added to the same skillet in which you have browned the beef, so you must be especially attentive.) As the sugar begins to melt, shake the skillet gently a few times, but do not stir. The sugar will quickly become a golden brown liquid. This is the stage at which it is best for desserts. For savory dishes, however, it's important to cook it a little longer, so that the caramel takes on a distinctive bitterness. After the caramel has cooled a bit, add the liquid, which should be done with care because some spattering is possible. The cold liquid will cause the caramel to harden, but added heat and a little stirring dissolve it, and at that point the challenges are behind you. Cook some onions in the sauce, then finish the browned meat by turning it in the liquid a few times, and you're done. I think caramelizing is a great stage for beef tenderloin, especially the one-inch-plus steaks called filet mignon. This cut is lean and supertender, it browns beautifully and evenly, and, because of its uniform shape, thickness and meatiness (there is little surface fat) it cooks to a nice stage of doneness without much fuss. The knock on filet mignon is that it is bland, and that's true. But the flavor of any meat, aside from wild game, will succumb to this sauce. Beef Tenderloin in Caramelized Sugar from VJJE Recipes 4 pieces filet mignon, each 1 inch thick 1 cup sugar 1/2 cup nam pla, or to taste 1 large onion, cut in half-moon slices 1 teaspoon black pepper, or more. 1. Put a 10-inch skillet over high heat. Wait a minute. Add meat, and brown on both sides. Turn off heat, and place steaks on plate. 2. A minute later, add sugar to pan, and turn heat to medium. Cook, gently shaking pan, until sugar liquefies and begins to bubble. Cook another minute until it darkens, then turn off heat. Mix nam pla with 1/2 cup water. Carefully add liquid, and turn heat to medium-high. Cook, stirring constantly, until caramel melts into liquid. Add onions, and cook, stirring, about 5 minutes. Stir in any liquid that has accumulated around meat. 3. Stir in black pepper, and return meat to pan. Cook over medium heat, turning meat once in a while, until it is done to your liking (about 5 to 8 minutes for medium-rare). Taste, and adjust seasoning, then serve, spooning onions and sauce over each steak. Yield: 4 servings. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BEEF TERIYAKI From: HOST GFS DdH2 BEEF TERIYAKI Submitted by: USSGERI Ingredients: 2 cups Minute Rice, uncooked 1 lb. beef sirloin steak, cut into strips 3 cups frozen stir-fry vegetables, thawed 3/4 cup teriyaki baste & glaze sauce 1 tablespoon oil Directions: Prepare rice as directed on package. Cook and stir meat in 1 tablespoon hot oil 5 minutes. Add vegetables and sauce; cover. Simmer 3 to 4 minutes or until vegetables are tender-crisp, stirring frequently. Serve over rice. Serves: 4 to 6 ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BEEFY SWEET POTATO VEGETABLE SOUP From: HOST GFS DdH2 Beefy Vegetable Soup Source: Better Homes and Gardens Prep: 20 minutes Cook: 2 hours 16 minutes Winter is the perfect time to serve this hearty soup that's loaded with plenty of vegetables. 3 pounds beef shank crosscuts 3 cups water 2 teaspoons instant beef bouillon granules 1-1/2 teaspoons salt 1/2 teaspoon pepper 4 sprigs parsley Celery leaves from 3 ribs 2 bay leaves 2 cloves garlic, halved 4 sprigs fresh thyme 2 cups chopped, peeled tomatoes 1-1/2 cups peeled sweet potatoes cut into 3/4-inch cubes 1 cup parsnips cut into 1/2-inch pieces 1 cup sliced carrot 1 cup sliced celery 2 cups fresh pea pods, halved crosswise 1. Trim fat from beef shanks. In a large Dutch oven or kettle combine meat, water, bouillon granules, salt, and pepper. Place parsley, celery leaves, bay leaves, garlic, and thyme on a 10-inch-square double thickness of 100-per-cent-cotton cheesecloth. Tie into a bag with a clean string; add to Dutch oven. Bring to boiling. Reduce heat and simmer, covered, for 2 hours. 2. Remove meat from soup; set aside to cool. Cut meat off bones and coarsely chop; discard bones. Skim fat from broth. Stir chopped meat, tomatoes, sweet potatoes, parsnips, carrot, and celery into broth. 3. Return to boiling. Reduce heat and simmer, covered, for 15 minutes. Stir in pea pods; simmer, covered, for 1 to 2 minutes more or until the pea pods are crisp-tender. Remove cheesecloth bag and discard. Ladle soup into bowls. Makes 6 servings. Make-Ahead Tip: Prepare soup but do not add pea pods. Pour soup into a storage container. Cover and refrigerate up to 24 hours ahead. To serve, transfer mixture to Dutch oven. Cook over medium-low heat until heated through. Add the pea pods and simmer, covered, for 1 to 2 minutes or until pea pods are crisp-tender. Nutritional facts per serving calories: 264 , total fat: 6g , saturated fat: 2g , cholesterol: 59mg , sodium: 929mg , carbohydrate: 24g , fiber: 4g , protein: 30g =============================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CARNE GUISADA ll (MEXICAN BEEF STEW) From: HOST GFS DdH2 CARNE GUISADA ll (MEXICAN BEEF STEW) Submitted by: USSGERI Carne Guisada II Submitted by: Kelly Bungard " A Mexican beef stew smothered in a semi-spicy gravy. Simple to make, but tastes wonderful. Serve with mashed potatoes, rice, and/or homemade tortillas. Cooking time may be cut, but the meat will be less tender. " Makes 4 servings Prep Time: 15 Minutes Cook Time: 12 Hours Ready in: 12 Hours 15 Minutes 2 tablespoons cooking oil 1 pound beef stew meat 1/2 (6 ounce) can tomato paste 1 (10.5 ounce) can beef broth 1/2 cup water 2 cloves garlic, crushed 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon black pepper salt to taste 2 serrano chile peppers, seeded and chopped 2 teaspoons cornstarch Directions 1 Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours. 2 Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CORNED BEEF `N CABBAGE CASSEROLE From: HOST GFS DdH2 CORNED BEEF `N CABBAGE CASSEROLE 4 c. chopped cabbage 1 c. sliced celery 1/2 c. chopped onion 1/4 c. butter or margarine 8 oz. mostaccioli noodles (cooked & drained) 1 can corned beef (crumbled) 1/2 c. milk 1/2 tsp. dry mustard 1/2 tsp. caraway seed 1/8 tsp. pepper 1 c. (4 oz.) shredded Swiss cheese Preheat oven to 350 degrees. Saute cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated. Yields 8 servings. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CROCK POT BARBECUE BEEF SANDWICHES From: HOST GFS DdH2 CROCK POT BARBECUE BEEF SANDWICHES Submitted by: USSGERI Barbecue Beef Sandwiches Beef Week 1997, Winner in Barbecue/Grill Division 1 4-5 pound chuck roast 2 small onions dash of salt 1/2 cup chicken broth for the sauce: 1/2 cup olive oil 8 cloves garlic 1 cup red wine vinegar 1 cup chicken broth 1 cup brown sugar 6 tablespoons soy sauce 4 teaspoons mustard 1/2 cup tomato paste Place meat, onions, chicken broth and salt in crock pot, cook on low for 6-8 hours. For the sauce, cook garlic in oil until golden brown. Add remaining ingredients. Bring to a boil. Cook on medium high until reduced to 2 cups. Shred beef, add sauce, heat through, serve on rolls or buns. Enjoy!!! ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CROCK POT BEER BEEF STEW From: HOST GFS DdH2 CROCK POT BEER BEEF STEW Serving Size : 8 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons cooking oil 4 large onions -- sliced 4 pounds stew beef -- 1" inch cubes 1/4 cup flour 1 teaspoon salt 1/4 teaspoon pepper 1 bay leaf 1/2 teaspoon thyme 7 ounces beer -- not "lite" beer 3 cubes beef bouillon -- dissolve in 1/3 -- cup water Combine onions and cooking oil in removable liner. Place liner in base. Cover and cook on high 30 to 40 minutes or until onions are soft. Coat meat with mixture of flour, salt and pepper. Add meat and all other ingredients to removable liner in base. Cover and cook on auto 6 hours; or low 7-9 hours; or high 4 hours. To thicken sauce for gravy, uncover and cook on high 20 to 30 minutes before serving. Serve over noodles. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS ---------------------------------------- Crockpot Beef Boogie Woogie From: HOST GFS DdH2 CROCKPOT BEEF BOOGIE WOOGIE from Webb 10 3/4 ounces cream of mushroom soup 1/2 cup red wine 1 packet beefy onion soup mix (Lipton) 1/2 teaspoon dried thyme 2 pounds stew beef 8 ounces fresh mushrooms, sliced 8 ounces baby carrots Method Mix sauce ingredients in cooker. Add meat, carrots, and mushrooms, and stir. Cook on high 4 hours and low 4 hours, or just low for about 8 to 10 hours. Serves 4 ======================================= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- Crockpot Beef With Chipolte Peppers From: HOST GFS DdH2 CROCKPOT BEEF WITH CHIPOLTE PEPPERS from Webb 1 1.5 lbs. stewing beef 15-20 oz. white mushrooms, sliced 1 red pepper, chopped (optional) 3/4 cup red wine (or 1/2 cup wine and 1/4 cup water) 1 tsp Northwoods seasoning* 1/2 tsp ground chipotle pepper 1 tsp garlic powder pinch ground cloves sour cream or plain yogurt (optional) Note: Northwoods seasoning is a blend available from Penzeys spices. Its ingredients are salt, paprika, black pepper, thyme, rosemary, garlic and chipotle. Marinade: 1/3 cup soy sauce 3 Tbsp olive oil juice of 1/2 lemon 1/2 tsp Northwoods seasoning 1/4 tsp ground chipotle pepper 1/2 - 3/4 tsp garlic powder Mix together marinade ingredients. I usually put the marinade and the beef in a quart-size Ziploc bag and store it in the freezer until I'm ready to use it. If you don't want to freeze the meat, marinate it overnight. When you're ready to make the stew, remove the meat from the marinade and dredge the chunks in a mixture of all-purpose flour, black pepper and garlic powder. Heat a few tablespoons of vegetable oil in a heavy pan and sear the meat Remove the meat from the pan. Loosen the pan with the red wine (or wine and water mixture). Let the mixture boil for one minute Put the pan juices, seared meat, sliced mushrooms, and chopped pepper (if using) in the crockpot. Add Northwoods seasoning, chipotle pepper, garlic powder and cloves. Mix all ingredients together. Cook on low for 8 hours. If desired, add sour cream or plain yogurt immediately before serving. Serve over boiled egg noodles. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CROCKPOT BEEFY CABBAGE SOUP From: HOST GFS DdH2 Beefy Cabbage Soup from Southern Food. 1/2 head of cabbage, chopped 1 medium onion, chopped 1 large carrot, thinly sliced 3 to 4 tablespoons rice 2 ribs celery, sliced in 1/2-inch pieces 1 teaspoon garlic powder 3 cups beef broth (can make from bouillon or base and hot water) 1 or 2 meaty soup bones or beef shanks, about 1 pound 2 cans (14 1/2 ounces each) tomatoes, diced coarsely ground pepper Combine all ingredients in the slow cooker/Crock Pot. Cover and cook for 8 to 10 hours on low. Taste before serving; add salt and more pepper if necessary. Serve with biscuits or crusty bread. Serves 4. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CROCKPOT CORNED BEEF From: HOST GFS DdH2 CROCKPOT CORNED BEEF Recipe from: Fix-It and Forget It Cookbook Ingredients 2-3 lbs. or marinated corned beef 2-3 garlic cloves, minced 10-12 peppercorns Method 1. Place meat in bottom of cooker. Top with garlic and peppercorns. Cover with water. 2. Cover. Cook on High 4-5 hours, or until tender. 3. Cool meat, slice thin and use to make Reuben sandwiches along with sliced Swiss cheese, sauerkraut, and Thousand Island dressing on toasted pumpernickel bread. Tip: I put slits into the meat and insert slivers of garlic. Amount is based on the individual tastes. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CROCKPOT CORNED BEEF WITH SMOKY BARBECUE SAUCE From: HOST GFS DdH2 CROCKPOT CORNED BEEF WITH SMOKY BARBECUE SAUCE I made this yesterday and my family really liked it. I substituted the chili sauce with the below recipe and I also mixed the seasonings in with the sauce instead of "rubbing" it on the corned beef. This was by accident. But it turned out great! Crockpot Corned Beef With Smoky Barbecue Sauce Ingredients 2 to 2 1/2 lbs. corned beef brisket 1 tsp. chili powder 1/2 tsp. garlic powder 1/4 tsp. celery seed 1/8 tsp. pepper 1/2 cup catsup 1/2 cup chili sauce 1/4 cup brown sugar (firmly packed) 2 Tbl. vinegar 2 Tbl. worcestershire sauce 1 1/2 tsp. liquid smoke 1/2 tsp. dry mustard Directions Trim fat from corned beef. Only if necessary, cut so it will fit in your crockpot. Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over meat. Place in a crockpot that holds 3 1/2 to 5 quarts. For sauce combine catsup, chili sauce, brown sugar, vinegar, worcestershire sauce, liquid smoke, and dry mustard. Pour over corned beef. Cover; cook on LOW for 8 to 10 hours. Serving Suggestions Remove meat from crockpot and cut it into thin slices across the grain. Serve with juice over meat. Serves approx. 7 I didn't have any chili sauce on hand. I used the following recipe to substitute it with. 1/2 cup tomato sauce 1/8 cup brown sugar 1 Tab. vinegar 1/8 tsp. cinnamon dash of cloves dash of allspice Measure out 1/2 cup and use it in place of the chili sauce. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CROCKPOT TASTY BEEF & NOODLES From: HOST GFS DdH2 Tasty Beef & Noodles from U.S. Southern Cuisine 1 1/2 pounds stew beef 1 can French onion soup 1 can diced tomatoes (15 oz) 1 can golden mushroom soup. undiluted 1/2 cup sliced celery 1/2 cup chopped onion 4 to 6 ounces sliced fresh mushrooms Combine all and cook on LOW for 8 to 10 hours. Serve over hot, buttered noodles. Serves 6. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- DEEP-DISH BEEF PIE From: HOST GFS DdH2 DEEP-DISH BEEF PIE Submitted by: USSGERI To flute edges, place thumb flat against inside edge of pie shell. Press the pastry around thumb using thumb and index finger of other hand. Then, press the tines of a fork lightly into the center of each flute. Nonstick spray coating 1 pound lean boneless beef for stew, trimmed of separable fat and cut into 1/2-inch pieces 1 teaspoon cooking oil 1 cup chopped onion 1 cup chopped celery 1 cup sliced carrots 1 cup cubed, peeled turnip 1-1/2 cups tomato juice 3/4 teaspoon dried thyme or basil, crushed 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup water 1 tablespoon all-purpose flour 2 tablespoons water 2 cups fresh or frozen cut green beans 3/4 cup all-purpose flour 1/2 teaspoon baking powder 3 tablespoons margarine 3 tablespoons cold water 1 teaspoon skim milk Spray a large skillet with nonstick coating. Preheat over medium-high heat. Brown half the meat in skillet. Remove. Add oil. Brown remaining meat. Return all meat to skillet. Stir in onion, celery, carrots, turnip, tomato juice, thyme, salt, 1/8 teaspoon pepper, and 1/4 cup water. Heat to boiling; reduce heat. Cover and simmer 50 to 60 minutes or until meat is nearly tender. Meanwhile, for pastry: Combine the 3/4 cup all-purpose flour and the baking powder. Cut in margarine until mixture resembles coarse crumbs. Sprinkle with the 3 tablespoons cold water, one tablespoon at a time, stirring with a fork until mixture holds together. Form into a ball. On a lightly floured surface, roll dough into a circle 1 inch larger than the top of the casserole. Cover with plastic wrap while finishing filling. Combine the 1 tablespoon flour and 2 tablespoons water. Stir into skillet mixture. Cook and stir until thickened and bubbly. Stir in green beans. Spoon into a 1-1/2-quart casserole. Cover with pastry; flute edges. Brush with skim milk. Cut vents for steam. Bake in a 400 degree F. oven for 30 minutes or until pastry is lightly browned and meat and vegetables are tender. Makes 6 servings. Make ahead tip: Prepare pastry but do not roll it out. Wrap in plastic wrap or place in plastic bag; seal and chill up to 24 hours. Allow pastry to come to room temperature before using. Nutrition facts per serving: 283 calories, 10 g total fat, 48 mg cholesterol, 473 mg sodium, 26 g carbohydrate, 22 g protein. ======================================= ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS ---------------------------------------- DRIED BEEF CASSEROLE From: HOST GFS DdH2 DRIED BEEF CASSEROLE from Annie 1 can cream of mushroom soup 1 c. milk 1 c. finely cut Cheddar cheese (1/4 lb.) 1 c. uncooked elbow macaroni 3 tbsp. finely chopped onion 1/4 lb. dried beef, cut in bite-size pieces 2 hard cooked eggs, sliced Stir soup to make a creamy consistency. Add rest of ingredients except eggs. Fold in eggs. Turn into buttered 1 1/2 quart baking dish. Store covered in refrigerator at least 3 to 4 hours. Heat oven to 350 degrees and bake 1 hour. Serves 4-6. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- EASY BEEF STROGANOFF From: HOST GFS DdH2 EASY BEEF STROGANOFF Submitted by: USSGERI (Serves 4) Ingredients: 3/4 lb. boneless Beef Sirloin Steak, 3/4-inch thick 1 tsp. Olive Oil 14-oz. can Beef Broth with Onion 2 cups fresh Mushrooms, sliced 3 cups uncooked Egg Noodles 1/2 cup Sour Cream Slice the sirloin into very thin strips across the grain of the steak. Warm the olive oil in a non-stick skillet over medium-high heat. Brown the steak pieces for about 5-minutes, stirring often. Add the seasoned beef broth and mushrooms. Bring the mixture to a boil and stir in the dry noodles. Reduce the heat, cover and cook over a simmer for about 10-minutes, or until the noodles are cooked through. Stir in the sour cream and let it warm through the mixture. Serve immediately. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ---------------------------------------- Honey Beef and Broccoli Stirfry From: HOST GFS DdH2 HONEY BEEF AND BROCCOLI STIRFRY Submitted by: USSGERI 1 lb. rump roast cut into 1/2-inch pieces 1/2 cup diced onions 2 cups broccoli flowerlets 1 tsp. cornstarch 1/4 cup water Marinade 1/4 cup Sue Bee Honey 1/4 cup soy sauce 1 tsp. pepper 2 tsp. salt 1 tsp. garlic powder 1/4 cup apple juice 1 tsp. ginger 1 tsp. baking soda Combine marinade ingredients. Mix in meat and let marinade for at least 2 hrs. Stir fry meat, onions and broccoli in hot oil until done. Combine cornstarch and water and stir into stirfry mixture until bubbly and slightly thickened. Serve over rice. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- Impossible Beef And Tomato Pie From: HOST GFS DdH2 BISQUICK IMPOSSIBLE BEEF AND TOMATO PIE Submitted by: USSGERI Ingredients 3 cups cooked beef cut up in bite size pieces 1 cup chopped onion 1 cup thinly sliced celery 3 coarsely chopped tomatoes 1 1/2 cup shredded Swiss cheese 2 1/4 cup milk 1/4 cup melted butter 5 eggs 1 1/4 cups Bisquick 1/2 teaspoons garlic salt Heat oven to 350. Grease a 13x9x2" baking dish. Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining ingredients. until smooth, 15 sec. in blender on high or 1 min. with electric mixer on high. Pour into dish. Bake until knife inserted in center comes out clean, 40-50 minutes. Cool 5 minutes. Garnish with parsley sprigs if desired. Serves: 8-10. High Alt.- Bake 70-75 minutes. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- ONE SKILLET CORNED BEEF HASH From: HOST GFS DdH2 ONE SKILLET CORNED BEEF HASH from David Cummins at Al Rec Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes Makes: 6 servings "Corned beef, taters, onions, pepper and vinegar make this a hearty, quick-fix skillet meal. It's great with spinach on the side, and marvelous with fried eggs." Ingredients 2 tablespoons vegetable oil 2 onions, chopped 4 potatoes, peeled and chopped 2 (12 ounce) cans corned beef 1 tablespoon ground black pepper 5 tablespoons cider vinegar Directions 1. Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender. ==== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- SAVORY BEEF STEW WITH ROASTED VEGETABLES From: HOST GFS DdH2 SAVORY BEEF STEW WITH ROASTED VEGETABLES Submitted by: USSGERI from: Recipe Source Meal-Master Yield: 6 Servings 1 3/4 lb Boneless beef bottom round 1 tb Olive oil 3 Garlic cloves; crushed 1 can Ready-to-serve beef broth (13 to 14 1/2 oz) 2 tsp Dried thyme leaves 12 med Mushrooms 6 Plum tomatoes - each cut lengthwise into quarters, seeded 3 sm Onions; each cut lengthwise - into quarters 1 1/2 T Olive oil 1 1/2 T Balsamic vinegar; plus... 2 ts Blasamic vinegar; (divided) 1 T Cornstarch; dissolved in... 2 T Water 3 c Cooked couscous preparation 2 1/2 hrs 1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with 3/4 teaspoon pepper. Stir in broth and dried thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender. 2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly roll pan with vegetable cooking spray. Place vegetables in pan. Combine 1 1/2 table-spoons oil and 1 1/2 tablespoons vinegar; drizzle over vegetables, tossing to coat. Roast in 425 F oven 20 to 25 minutes or until tender. 3. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly. Stir in roasted vegetables and remaining 2 teaspoon vinegar. Serve with couscous. Nutrition information per serving: 374 calories 33 g protein 13 g fat (3g saturated fatty acids) 120 calories from total fat (by calories from fat in beef) 82 mg cholesterol 4.9 mg iron 268 mg sodium ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS ---------------------------------------- SLOW COOKER BEEF n' POTATO STEW From: HOST GFS DdH2 SLOW COOKER BEEF n' POTATO STEW Beef n' Potato Stew from Southern Cuisine 2 to 2 1/2 pounds very lean beef stew meat 2 tablespoons bacon drippings or shortening 2 large onions, diced 5 large potatoes, cut in eighths 4 or 5 large carrots, cut in 2-inch slices Salt and pepper to taste Garlic flakes or garlic salt (optional) Diced celery (optional) 1 can condensed tomato soup Crock Pot: Brown stew meat in bacon drippings or shortening. Add diced onions and cook until browned. Add meat & onions, vegetables, seasonings, soup and a soup can of water to the crock. Cook on LOW all day - HIGH half a day. Add more water as needed. Serve with a hearty bread like french or Italian. Stove Top: Brown stew meat in bacon drippings or shortening. Add diced onions and cook until browned. Add vegetables and seasonings. Add soup and a soup can of water. Simmer (at 250 degrees F.) for about 3 hours, or until meat and vegetables are tender. Add more water as needed. posted by Beverly =========================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- SPICY BEEF NOODLES From: HOST GFS DdH2 SPICY BEEF NOODLES Spicy Beef Noodles Recipe via Meal-Master ( Categories: Spicy, Beef, Rice/pasta 2 lb Chuck or beef stew meat, -fat removed 1/2 c Soy sauce 1 1/2 tb Sweet bean sauce-or hoisin sauce 1 ts Anise seed 1 Cinnamon stick -Zest of 1 orange, removed -in thin strips with-vegetable peeler 6 c Water 1 ts Vegetable oil 3 tb Minced green onions 1 1/2 tb Minced garlic 1 1/2 tb Minced fresh ginger 1 ts Dried hot red pepper flakes HOST GFS DdH2 Genealogy Forum Keyword: ROOTS ---------------------------------------- SZECHWAN BEEF STIR FRY From: HOST GFS DdH2 SZECHWAN BEEF STIR FRY Recipe By :Beef Industry 1 Lb Beef Flank Steak 2 Tbsp Soy Sauce, Low Sodium 4 Tsp Sesame Oil -- divided 1 1/2 Tsp Sugar 1 Tsp Cornstarch 2 Cloves Garlic -- crushed 1 Tbsp Ginger Root -- minced 1/4 Tsp Red Pepper Flakes 1 sm Red Bell Pepper -- cut into 1 inch 8 oz Frozen Baby Corn -- defrosted 1/4 lb Pea Pods -- julienned Hot Rice Cut beef lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips. Combine soy sauce, 2 tsp oil, sugar and cornstarch.; stir into meat. Heat remaining 2 tsp oil in large skillet or wok over medium-high heat. Add garlic, ginger, and red pepper; cook 30 seconds. Add bell pepper and corn; stir fry 1 1/2 minutes. Add pea pods; stir fry 30 seconds. Remove vegetables. Stir fry beef strips (1/2 at a time) 2 to 3 minutes. Return vegetables and beef to skillet and heat through. Serve with hot rice Yield: 4 servings. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- 20 MINUTE ASIAN PORK AND BABY PEAS From: HOST GFS DdH2 20 Minute Asian Pork & Baby Peas from Good Housekeeping Pair with our refreshing Cucumber Salad -- it can be prepared while the pork browns -- and an aromatic grain such as basmati rice, which cooks in 20 minutes. Serving: Serves: 4 Cook Time: 10 Total Time: 20 2 teaspoons vegetable oil 1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices 2 garlic cloves, crushed with garlic press 1 package (10 ounces) frozen baby peas 3 tablespoons reduced-sodium soy sauce 2 tablespoons seasoned rice vinegar 1 tablespoon grated, peeled fresh ginger 1 tablespoon mild molasses 1/4 teaspoon crushed red pepper 1. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate. 2. To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through. Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve. Each serving without rice: About 230 calories, 28 g protein, 19 g carbohydrate, 6 g total fat (1 g saturated), 64 mg cholesterol, 840 mg sodium. Based on individual serving. Calories: 230 Total Fat: 6.0 g Saturated Fat: 1.0 g Cholesterol: 64.0 mg Sodium: 840 mg Carbohydrates: 19 g Protein: 28.0 g ================= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- Ann Marie's Mexican Pork From: HOST GFS DdH2 ANN MARIE'S MEXICAN PORK 2-3 lbs pork chops or pork strips* 2 (16-oz) jars salsa 2 cups shredded sharp Cheddar cheese flour tortillas (to serve filling in) Place pork in bottom of crock-pot. Pour in salsa. Cook 6-8 hours on HIGH setting. Shred meat with two forks. Stir in cheese; toss until cheese melts. Spoon filling into warmed flour tortillas with a large, slotted spoon. Yield: 6-8 servings Note: Can use chicken if you prefer ======================================= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- APPLE BAKED PORK CHOPS WITH SHERRY From: Host GFS DarlaJo APPLE BAKED PORK CHOPS WITH SHERRY from SpeedRoots . INGREDIENTS: 6 boneless pork chops 3 large apples - peeled, cored and sliced 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 2 tablespoons butter 1 pinch each of salt and pepper 1/2 cup dry sherry . DIRECTIONS: In a large skillet, brown chops, about 2 minutes each side; reserve. Preheat oven to 350 degrees. Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and internal temperature of pork has reached 160 degrees ---------------------------------------- APPLE PORK CHOPS From: HOST GFS DdH2 APPLE PORK CHOPS from Marie at Al Rec Prep Time: 10 Minutes Cook Time: 45 Minutes Ready In: 55 Minutes Makes: 4 servings "A sweet and tangy sauce of brown sugar and mustard with a hint of cloves is the luscious finish to this classic combination of apples and pork baked to perfection." Ingredients 2 tablespoons vegetable oil 1/2 cup chopped onion 4 (1/2-inch thick) pork chops 1/2 teaspoon salt ground black pepper to taste 2 apples - peeled, cored and sliced 2 tablespoons brown sugar 1/2 teaspoon ground mustard 1/8 teaspoon ground cloves 3/4 cup hot water Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil. 3. Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion. 4. In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy! ===== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum I don't want to be perfect, I was not made to be perfect nor do i want to be if that means pointing out everyone elses mistakes. ---------------------------------------- BARBEQUED PORK TWO WAYS From: HOST GFS DdH2 Barbeque Pork Two Ways Submitted by: Kimber Makes 8 servings Prep Time: 15 Minutes Cook Time: 6 Hours Ready in: 6 Hours 15 Minutes " Easy and Delicious! Pork shoulder, slow cooked or simmered on the stove top with onion and spices. Serve hot in sandwich buns. " Ingredients 2 1/2 pounds pork shoulder 1/2 cup chopped onion 1 clove garlic, minced 1/4 cup brown sugar 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 cups ketchup 1/4 cup Worcestershire sauce Directions 1 Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier. 2 To cook in a slow cooker: Combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on low setting, stirring occasionally, for 6 to 8 hours, or until the meat is tender. Stovetop version: In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup and Worcestershire sauce; mix well. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally, for 2 1/2 to 3 hours, or until pork is tender. Makes 8 servings ======================================= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- Chili Pork Chops From: HOST GFS DdH2 CHILI PORK CHOPS Submitted by: USSGERI from Good Housekeeping Serving: Serves: 4 Cook Time: 20 minutes Total Time: 20 minutes 1 medium-size tomato 1 15 1/4- to 16-ounce can whole-kernel corn, drained 1 15- to 19-ounce can black beans, rinsed and drained 1 tablespoon chopped fresh cilantro or parsley 1 tablespoon lime juice 1/2 teaspoon sugar salt 1 tablespoon all-purpose flour 1 tablespoon chili powder 4 small pork loin chops, each about 1/2 inch thick (5 ounces each) 1 tablespoon light corn-oil spread cilantro or parsley sprigs for garnish 1. Seed and cut tomato into 1-inch chunks. In large bowl, combine tomato, corn, black beans, cilantro, lime juice, sugar, and 1/2 teaspoon salt; set aside. 2. On waxed paper, combine flour, chili powder, and 3/4 teaspoon salt. Trim all fat from pork chops. Coat pork chops with chili-powder mixture. 3. In nonstick 12-inch skillet over medium-high heat, in hot light corn-oil spread, cook pork chops about 8 minutes or until tender and pork just loses its pink color throughout, turning chops once. Serve pork chops with corn salad. Garnish with cilantro sprigs if you like. Each serving: About 400 calories, 37 g protein, 39 g carbohydrate, 14 g total fat (4 g saturated), 54 mg cholesterol, 1315 mg sodium. Calories: 400 Total Fat: 14.0 g Saturated Fat: 4.0 g Cholesterol: 54.0 mg Sodium: 1315 mg Carbohydrates: 39 g Protein: 37.0 g ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CROCK POT "CHICKEN LICKIN' GOOD" PORK CHOPS From: HOST GFS DdH2 CROCK POT "CHICKEN LICKIN' GOOD" PORK CHOPS Submitted by: USSGERI "Chicken Lickin' Good" Pork Chops (Crockpot) 6 to 8 lean pork chops 1-inch thick 1/2 cup flour 1 Tbsp salt 1-1/2 tsp dry (ground) mustard 1/2 tsp garlic powder 2 Tbsp oil 1 can chicken and rice soup Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on Low for 6 to 8 hours (or High 3-1/2 hours). ============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CROCK POT BARBECUED PORK From: HOST GFS DdH2 CROCK POT BARBECUED PORK Submitted by: USSGERI Ingredients: 2-3-lbs. boneless pork roast, cubed 2 onions, chopped 12 oz. bottle barbecue sauce 1/4 cup honey sandwich rolls Method: 1. Place meat in crockpot. Add onions, barbecue sauce, and honey. 2. Cover. Cook on Low 6-8 hours. 3. Use 2 forks to shred meat. 4. Serve on rolls with sauce. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CROCKPOT PORK CHOPS AND GRAVY From: HOST GFS DdH2 CROCKPOT PORK CHOPS AND GRAVY Submitted by: USSGERI Ingredients 8 pork chops salt to taste pepper to taste 2 Tbsp. oil 2 - 10 3/4 oz. cans cream of mushroom soup 1 large onion, sliced 12 oz. can evaporated milk Method: 1. Season pork chops with salt and pepper. Brown in oil. Drain, transfer to crock pot. 2. In separate bowl, whisk together mushroom soup, onion and evaporated milk until smooth. Pour over chops. 3. Cook on High 3-4 hours, or Low 6-8 hours. Variations: To increase flavor, stir 1/2 to 1 cup sour cream, or 1/4 cup sherry into mixture during last 30 minutes of cooking time. Enjoy!!! ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- Crockpot Pork Roast With Sweet Potatoes From: HOST GFS DdH2 CROCKPOT PORK ROAST WITH SWEET POTATOES Submitted by: USGERI 1 (3 lb) boneless pork roast (or cubed lean pork) 2 to 3 large sweet potatoes 1 green bell peppers 1/2 cup apple cider 3 tablespoons brown sugar 1 teaspoon cinnamon salt and pepper to taste Put roast or cubed pork in the crock pot. Cut sweet potatoes and green peppers in large pieces and add them. Mix the remaining ingredients and pour over all; cook all day on low or about 4 hours on high. Serve with rice or whatever you wish. (You might want to add a cornstarch-water mixture to thicken the sauce.) ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CROCKPOT SWEET AND SOUR PORK From: HOST GFS DdH2 Sweet and Sour Pork (Crockpot) from Annie 6 pork chops or pork tenderloin 1 can sauerkraut, drained 1/2 c. brown sugar 1 c. applesauce (I like to use chunky) Salt and pepper 1 sliced onion 2 c. water Brown pork, set aside, drain. Mix sauerkraut, brown sugar and applesauce. Season with salt and pepper. Add browned chops. Place onion and water over chops. Cover. Cook 1 hour in medium oven or cook 6-8 hours in a crockpot. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- Curried Pork Casserole From: DarlaJoV Curried Pork Casserole 1 can cream of mushroom soup 1 tsp. curry powder 1 1/2 cups cooked pork, cut into 1-inch cubes and seasoned with salt and pepper 3 cups cooked rice 1 can peas, drained 1 cup carrots, sliced into 1/2-inch rounds and steamed until tender In a small bowl, mix mushroom soup and curry powder. Combine the rest of the ingredients in an 11-by-7-by-2-inch casserole dish. Spread with the soup and curry mixture. Bake at 350 degrees for 30 to 40 minutes. ---------------------------------------- EASY CARAMELIZED ONION PORK CHOPS From: HOST GFS DdH2 Easy Caramelized Onion Pork Chops Submitted by Pamela Newland at Al Rec Prep Time: 5 Minutes Cook Time: 40 Minutes Ready In: 45 Minutes Makes: 4 servings "Five minutes of preparation, and then you can relax while the chops and onions simmer on the stove. Great with parsley potatoes!" Ingredients 1 tablespoon vegetable oil 4 (4 ounce) pork loin chops, 1/2 inch thick 3 teaspoons seasoning salt 2 teaspoons ground black pepper 1 onion, cut into strips 1 cup water Directions 1. Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste. 2. In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes. 3. Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top. Nutrition at a glance Servings Per Recipe: 4 amount per serving Calories 254 Protein 23.4g Total Fat 15.7g Sodium 739mg Cholesterol 65mg Carbohydrates 3.8g Fiber 0.8g ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- German Skillet Pork From: Host GFS DarlaJo German Skillet Pork from SpeedRoots Makes 4 servings 1 teaspoon vegetable oil 10 ounces boneless pork loin, diced 2 cups sliced onions 1 small Granny Smith apple, pared, cored and cut into 1/8" slices 1/2 cup low-sodium chicken broth 1/4 cup apple cider 2 tablespoons cider vinegar 1 teaspoon cornstarch 1/4 teaspoon dried sage leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon freshly ground black pepper In medium nonstick skillet, heat oil; add pork and onions. Cook over medium-high heat, stirring frequently, 5 minutes, until onions are golden brown. Add apple to pork mixture; stir to combine. In small bowl, with wire whisk, combine broth, cider, vinegar, cornstarch, sage, thyme and pepper, blending until cornstarch is dissolved; stir into pork mixture. Continuing to stir, bring liquid to a boil. Reduce heat to low; simmer, covered, 10 minutes, until pork is cooked through and mixture is slightly thickened. EACH SERVING (3/4 CUP) PROVIDES: 1/4 Fat, 1/4 Fruit, 1 Vegetable, 2 Proteins, 15 Optional Calories PER SERVING: 171 Calories, 6 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 47 mg Sodium, 14 g Total Carbohydrate, 2 g Dietary Fiber, 16 g Protein, 33 mg Calcium HostGFSDarlaJo Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners ---------------------------------------- GOLDEN PORK CHOPS & POTATOES From: HOST GFS DdH2 Golden Pork Chops and Potataoes from Annie 4 pork chops 4 sm. potatoes, sliced thinly 1 sm. onion, sliced thinly Seasoned salt & pepper 1 can Campbell's golden mushroom soup Brown pork chops on both sides in large skillet. Salt and pepper. Pour off grease. Place sliced onions and potatoes in bottom of skillet. Salt and pepper. Arrange pork chops on top of potatoes and onions. Pour golden mushroom soup over top of chops. Cover skillet and simmer 45 minutes to 1 hour (until pork chops are done and potatoes are tender). Once, during cooking, move pork chops and turn potatoes. Serves 4. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- Hawaiian Pork and Pineapple Brochettes From: Host GFS DarlaJo Hawaiian Pork and Pineapple Brochettes from SpeedRoots These brochettes are a snap to prepare, yet make a fun and special entree. Makes 4 servings 10 ounces lean boneless loin of pork, cut into 1" cubes 1/4 teaspoon salt Pinch freshly ground black pepper 1 cup drained canned pineapple chunks (no sugar added) 3/4 cup drained canned water chestnuts Spray rack in broiler pan with nonstick cooking spray. Preheat broiler. Sprinkle pork on all sides with salt and pepper. Thread, alternating, an equal amount of pork, pineapple and water chestnuts onto 8 long metal skewers. Place skewers onto prepared rack; broil 4" from heat, turning once, 8 minutes, until pork is cooked through and pineapple and water chestnuts are lightly browned. SERVING (2 SKEWERS) PROVIDES: 1/2 Fruit, 2 Proteins, 1/4 Bread. PER SERVING: 166 Calories, 6 g Total Fat, 2 g Saturated Fat, 45 mg Cholesterol, 176 mg Sodium, 11 g Total Carbohydrate, 0 g Dietary Fiber, 16 g Protein, 19 mg Calcium . HostGFSDarlaJo Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners ---------------------------------------- HONEY-MUSTARD PORK TENDERLOIN From: HOST GFS DdH2 HONEY-MUSTARD PORK TENDERLOIN Honey-Mustard Pork Tenderloin From Vittles 3/4 cup honey 6 tbsp. light brown sugar 6 tbsp. cider vinegar 3 tbsp. Dijon mustard 1 1/2 tsp. paprika salt and pepper 4 (3/4 to 1 -pound) tenderloins Stir together above first five ingredients until well blended. Place tenderloin(s) in greased 15 x 10 jellyroll pan, sprinkle with salt and pepper. Pour honey mixture over pork. Bake at 375 degrees for 20 to 30 minutes or until thickest part of pork reads 160 degrees. Basting occasionally. Remove to a wire rack and let stand 10 minutes before cutting. You can serve with Buttermilk Biscuits. ( The Pan Drippings will make a sweet gravy) ======== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum I don't want to be perfect, I was not made to be perfect nor do i want to be if that means pointing out everyone elses mistakes. ---------------------------------------- Jammin' Pork Tenderloin From: DarlaJoV Jammin' Pork Tenderloin Serves: 8 1/4 cup honey 1/3 cup lime juice 1 teaspoon grated lime peel 2 garlic cloves, minced 2 tablespoons yellow mustard 1/2 teaspoon salt 1/2 teaspoon black pepper 2 pork tenderloins (2 pounds total), well trimmed In a large resealable plastic storage bag, combine all the ingredients except the tenderloins; mix well. Add the tenderloins, seal, and marinate in the refrigerator for at least 4 hours, or overnight, turning the bag occasionally. Preheat the broiler. Place the pork on a broiler pan or rimmed baking sheet; discard the marinade. Broil for 7 to 9 minutes per side, or until desired doneness. Slice the tenderloins across the grain and serve. Nutritional analysis per 4 to 5 slices: 154 calories, 38 calories from fat, 4 g total fat, 1 g saturated fat, 65 mg cholesterol, 144 mg sodium, 5 g carbohydrate, 0 g dietary fiber, 5 g sugars, 24 g protein Darla Jo ---------------------------------------- MICROWAVE PORK CHOPS WITH APPLE STUFFING From: HOST GFS DdH2 Microwave Pork Chops with Apple Stuffing Recipe from E Cookbook Library. 4 pork loin chops, each about 1/2" thick Paprika 2 c. herb stuffing mix (dry) 1/2 c. apple juice 2 tbsp. margarine or butter, melted 1 med. unpared all purpose apple, finely chopped Arrange pork chops, meaty parts to outside edges, in rectangular dish, 11" x 7" x 1 1/2", sprinkle with paprika. Mix remaining ingredients. Mound in center of dish. Cover tightly and microwave on medium (50%) 20 to 23 minutes, rotating dish. Serves 4. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- Peachy Pork Chops From: Host GFS DarlaJo Peachy Pork Chops Serves: 4 4 pork loin chops (1 1/2 to 2 pounds total), about 1 inch thick 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon vegetable oil 1 can (15 1/4 ounces) sliced peaches in heavy syrup 2 tablespoons light brown sugar 1 teaspoon ground ginger Season both sides of the pork chops with the salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the pork chops for 3 to 4 minutes per side. Stir in the remaining ingredients. Reduce the heat to medium and simmer for 15 to 20 minutes, or until the pork chops are cooked through and the sauce is thickened. Serve immediately. Note: Serve over warm cooked rice or noodles, along with rolls for dunking in the rich sauce. ---------------------------------------- pork & sauerkraut From: Host GFS DarlaJo pork & sauerkraut 1 pork roast (about 2 #) 1 large can of Libby's (or any good brand) sauerkraut a few dashes of salt 1 tbs Fennil Paprika Fresh ground black pepper Place roast in a large pot. Dump the sauerkraut on top. Add a bit of water to almost cover the roast. Add fennil & salt to the pot.Sprinkle roast with paprika and ground pepper. Bring to a boil. Reduce heat to low, cover pot, and allow to simmer for a few hours. When tender, remove pork to a platter. Break it up into chunks and get rid of any fat. Serve with Mashed Potatoes. The "proper" way to eat it is with the sauerkraut on top of the taters. --- Leftovers ... this is my fave part! Make "gnepp"! Gnepp is made by mixing a cup of flour, a bit of salt, 2 eggs, and water to make a thick batter. It should be loose but not runny. Boil the leftover sauerkraut & pork. Add water to this so it is soupy. Drop the gnepp from about 3" above the pot by spoonful into the boiling pot. It will make freeform little dumplings. Eat it! HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ---------------------------------------- PORK AND PINEAPPLE STIR-FRY From: HOST GFS DdH2 Pork & Pineapple Stir-Fry from Theresa at Alrec Prep Time: 20 Minutes Cook Time: 12 Minutes Ready In: 32 Minutes Makes: 4 servings "This stir-fry is a simple, and quick recipe. The plum sauce gives it a special lift, and everyone always seems to love it. Serve with steamed rice, or fried noodles can be mixed through the stir fry for a bit of extra crunch." Ingredients 2 tablespoons vegetable oil 1 onion, sliced 1 clove garlic, crushed 1/2 pound boneless pork loin, cut into strips 1/2 fresh pineapple - peeled, cored and cubed 1 fresh red chile pepper, seeded and chopped 1 cup trimmed snow peas 1/4 cup plum sauce Directions 1. Heat oil in a wok over medium-high heat; add onion and garlic, and stir-fry for 2 minutes, or until onion has softened slightly. Remove from pan, and set aside. 2. Stir-fry pork strips in one or two batches for 1 to 2 minutes, or until the pork is just cooked. Remove from pan. Allow pan to reheat before cooking next batch. 3. In the hot wok, stir-fry the pork and onions with pineapple, red pepper, snow peas, and plum sauce; stir-fry for about 2 to 4 minutes, or until peas have softened slightly. Nutrition at a glance Servings Per Recipe: 4 amount per serving Calories 263 Protein 12.9g Total Fat 14.5g Sodium 134mg Cholesterol 36mg Carbohydrates 21g Fiber 2.2g ================= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- PORK CHOP CORN BAKE From: HOST GFS DdH2 Pork Chop Corn Bake from Annie 1 can condensed cream of mushroom or chicken soup 12 oz. can whole kernel corn 4 pork chops, cut 1/2 inch thick Salt, pepper 2 bay leaves Combine soup and corn in a casserole. Season chops with salt and pepper. Arrange on top of the soup - corn mixture, placing half a bay leaf under each chop. Bake, covered, in a 325 degree oven about 45 minutes. Uncover and continue to bake about 15 minutes or until chops are brown. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- PORK CHOP OLE From: HOST GFS DdH2 PORK CHOP OLE Submitted by: USSGERI Ingredients 6 PORK CHOPS 2 TBLS. COOKING OIL SEASONED TO TASTE 3/4 C. UNCOOKED LONG GRAIN RICE ( I USED INSTANT) 1 1/2 C. WATER 1 CAN (8 OZ. TOMATO SAUCE 1 /2 ENVELOPED TACO SEASONING 1 MEDIUM GRENN PEPPER, CHOPPED 1/2 C. SHREDDED CHEDDAR CHEESE Method IN A LARGE SKILLET, BROWN PORK CHOPS IN OIL: SEASON TO TASTE. COMBINE RICE WATER, TOMATO SAUCE AND TACO SEASONING IN A BOWL, MIX WELL. PLACE THE MIXTURE IN A GREASED 13 X 9 INCH CASSEROLE BAKNG DISH. NOW PUT THE PORK CHOPS OVER RICE MIXTURE AND TOP WITH GREEN PEPPER. COVER AND BAKE AT 350 DEGREES FOR AN HOUR. UNCOVER AND SPRINKLE WITH SHREDDED CHEESE , RETURN TO OVEN UNTIL CHEESE IS MELTED. ENJOY! ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- PORK CHOPS & GARDEN VEGETABLES From: DarlaJoV PORK CHOPS & GARDEN VEGETABLES 8 3/4in thick pork chops 3 carrots, cut 1/2in slices 3 small potatoes, cubed 1/2in 4 envelopes onion soup mix 3 tbs margarine, melted 1 1/2 cups fresh green beans, cut 1in 2 cloves garlic, minced 1 tsp basil 2 cups water Brown chops in margarine in large skillet. Place vegetables in bottom of Dutch oven and put chops on top. Combine dry soup mix, water, garlic, and basil. Mix well. Pour over chops and bring to boil. Cover, reduce heat to simmer and cook 45 minutes or until chops are tender. Darla Jo ---------------------------------------- PORK CHOPS AND SAUERKRAUT (MICROWAVE) From: HOST GFS DdH2 PORK CHOPS AND SAUERKRAUT (MICROWAVE) Submitted by: USSGERI Pork Chops and Sauerkraut from Rose 2-slices bacon, chopped 1/2-cup chopped onion 1-jar (32 ounces) Sauerkraut, rinsed and drained 2-apples, peeled and chopped 1/4-tsp peppe 4-medium pork chops (about 1 1/2 pounds) In 3-quart microwave-safe casserole, combine bacon and onion. Cover with lid; microwave on HIGH 3 1/2 minutes or until bacon is crisp and onion is tender, stirring once during cooking. Stir in sauerkraut, apples and pepper. Arrange pork chops over sauerkraut, placing thicker portions toward edge of dish. Cover; microwave on HIGH 8 minutes or until very hot. Rearrange pork chops. Reduce power to 50%. Cover; microwave 20 minutes or until pork is no longer pink in center, rearranging chops once during cooking. Let stand, covered, 5 minutes. Makes 4 servings. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- PORK CHOPS DIABLO From: HOST GFS DdH2 PORK CHOPS DIABLO This recipe is from K. Anglin's kitchen. This recipe seems to have a lot of ingredients and steps, but all you need is one large skillet to cook the whole thing! K. mentioned that they serve this recipe with a Mexican rice and a green vegetable. She also said that, "the recipe as listed isn't very hot if you ask me, I usually add some sliced jalapenos." -----------* Today's Recipe ------------- -- Main Dish Recipes -- Pork Chops Diablo Preparation Time: about 15 Minutes Cooking Time: about 20 minutes Cal: 253 Protein: 22g Fat: 12g Carb: 15g Amount Ingredient ------------ ----------------------- 1 Lg Onion 1/3 C Flour 2T (or more) Chili Powder 1/4 tsp Black Pepper Pinch (or more) Cayenne Pepper 4 Center-cut Pork Chops about 1/2 inch thick each 2 tsp Vegetable Oil 1 T Butter 1 can Tomato Sauce (8oz 250ml) 1/3 C Beef Broth 2 tsp Worcestershire Sauce taste Hot Pepper Sauce 1 tsp Dry Mustard Cut the Onion into wedges (you can use an apple slicer if the onion is small enough) In a plastic bag or on a plate, combine the flour, chili powder, black pepper and cayenne, either dredge or shake the pork chops to coat lightly. Remove the chops and reserve the flour mixture. In a large skillet, warm the oil over medium-high heat until hot but not smoking. Add the pork chops and cook until browned all over, about 3 minutes per side. Remove the chops to a plate and cover loosely to keep warm. Add the butter and onion to the skillet and sauté until the onion begins to brown, about three minutes. Stir in about one tablespoon of the reserved flour mixture and cook, stirring, until the flour is no longer visible, about one minute. Add the tomato sauce, Beef Broth, Worcestershire sauce, hot pepper sauce and mustard. Pour any juices that have accumulated under the chops into the skillet and bring the mixture to a boil over medium-high heat, Stirring constantly. Add the chops, reduce the heat to low, cover and simmer until the chops are cooked through, about 12 minutes: turn the chops over after 6 minutes Serve the chops topped with sauce and onions. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS ---------------------------------------- PORK CHOPS WITH OREGANO SAUCE From: HOST GFS DdH2 Pork Chops with Oregano Wine Sauce from VJJE Recipe Weekly 4 thick pork chops 1/4 cup olive oil 2 green peppers, sliced 1/2 lb. sliced mushrooms 2 teaspoons minced garlic 1 can diced tomatoes 1 can tomato sauce 1/2 cup white wine 2 teaspoons oregano salt and pepper Brown chops in oil for 10 minutes. Add peppers and mushrooms, cook 5 minutes. Add garlic, tomatoes and tomato sauce. Stir and cook 3 minutes. Add wine and seasonings. Cover and cook for 20-25 minutes. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- PORK CHOPS WITH WARM CORN SALSA From: HOST GFS DdH2 PORK CHOPS WITH WARM CORN SALSA Submitted by: USSGERI Allowing the rubbed pork chops to "sit a spell" imparts a more pronounced flavor because more chili powder sticks to the chops while cooking. 6 (3/4-inch-thick) boneless pork loin chops 1 1/2 tablespoons chili powder 2 teaspoons vegetable oil 1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained 1 (14 1/2-ounce) can diced tomatoes with garlic and onion, undrained 1/4 cup sliced ripe olives 2 tablespoons minced fresh cilantro Method RUB pork chops on both sides with chili powder. Chill 30 minutes to 1 hour. BROWN pork chops in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes on each side. Add corn, tomatoes, and olives. Cover, reduce heat, and simmer 6 minutes or until pork is tender. Remove pork chops from skillet. Stir cilantro into tomato mixture, and spoon over pork chops. Makes 6 servings ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- PORK LO MEIN From: HOST GFS DdH2 Pork Lo Mein Submitted by: USSGERI Lo mein is a Chinese dish of stir-fried meat and vegetables, tossed with pasta at the last minute. Ingredients 3/4 pound lean ground pork 2 cups sliced fresh mushrooms 1 cup shredded carrots 1/2 cup green or sweet red pepper cut into bite-size strips 2 cloves garlic, minced 1 tablespoon cornstarch 1 cup chicken broth 1 tablespoon soy sauce 1 teaspoon grated fresh ginger 1/4 teaspoon crushed red pepper 1/4 teaspoon curry powder 4-ounces thin spaghetti, cooked and drained (2 cups cooked) 2 cups bean sprouts 1/2 cup sliced green onions Directions Prep Time: 20 minutes Cooking Time: 5 minutes In a large skillet cook pork, mushrooms, carrots, green pepper, and garlic until meat is no longer pink and vegetables are tender. Drain off fat. Stir cornstarch into meat mixture. Stir in chicken broth, soy sauce, ginger, crushed red pepper, and curry powder. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cooked spaghetti, bean sprouts, and green onion; heat through. If desired, garnish with additional sliced green onion. Makes 4 servings. Copyright 2000 Meredith Corp. Recipes may not be republished without permission. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ---------------------------------------- pork-n-bean bread From: Terry Ann2 PORK AND BEAN BREAD Ingredients : 1 c. raisins 1 c. boiling water 3 eggs 1 c. salad oil 2 c. sugar 1 (1 lb.) can pork and beans 1 tsp. vanilla 1 tsp. cinnamon 1 tsp. soda 1/2 tsp. baking powder 1/2 tsp. salt Preparation : Mix raisins and boiling water; let stand. Beat beans until mashed up. Add: Add 3 cups flour and beat mixture; drain raisins and add to mixture. Optional: One cup of nuts. Bake in 2 greased and floured loaf pans at 325 degrees for 50 to 60 minutes. --Terry Ann in Alabama ---------------------------------------- SMOTHERED PORK CHOPS From: HOST GFS DdH2 SMOTHERED PORK CHOPS Submitted by: USSGERI Ingredients 2 tbs Butter 2 tbs Flour 1 and1 1/2 cup rich beef broth Pinch Sage leaves, crumbled 6 Thick loin pork chops 1 cup Flour for dredging 1/2 cup Crisco 3 lg Onions, sliced 3 Cloves garlic, minced 1/4 cup Celery, minced Salt and pepper, to taste In a small saucepan melt butter over medium-high heat, stir in the 2 tablespoons flour, and cook, stirring constantly with a wire whisk, until lightly browned. Stir in broth and sage, mix well, remove from heat, and set aside. This mixture will be the sauce. Add salt and pepper to the 1 cup flour; dredge chops in the mixture. In a large, heavy skillet heat 1/4 cup of the Crisco over medium- high heat. Add chops and cook until they are browned. Move browned chops to a large, oven proof casserole with a cover. Preheat oven to 350°F. Melt the remaining Crisco in skillet over high heat. Add onions, garlic, and celery; lower heat to medium, and cook, stirring frequently to avoid burning, until onions are golden (about 8 to 10 minutes). Remove vegetables with a slotted spoon and place over chops in the casserole. Pour off all Crisco from the skillet. Add reserved sauce, raise heat to high, bring to a boil, and cook for 1 minute, stirring vigorously and scraping the bottom of the skillet. Pour sauce over chops in casserole, cover, and bake for 30 minutes. Serve with mashed potatoes. Serves 6 ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- SPRING CAMPOREE PORK ROAST From: DarlaJoV SPRING CAMPOREE PORK ROAST 1/4 cups sugar 1 tsp dried chili peppers 1 tsp oregano 1/2 tsp red pepper 2 lb pork boneless loin roast 2 gallon-size zip-lock bags Mix together sugar, chili peppers, oregano, and red pepper. Rub completely over roast. Seal in one zip-lock bag, then seal in second bag. Put in cooler 30 minutes. Pre-heat Dutch oven. Place pork fat side down in oven and roast 2 hours. Serve with Delmonico Potatoes. Even better if made with venison roast instead of pork. Darla Jo ---------------------------------------- Stuffed pork Tenderloin From: Host GFS DarlaJo Stuffed pork Tenderloin from SpeedRoots . 2 Tbs butter 1/2 cup diced celery 1 medium onion, diced 1 apple, peeled and diced 3 cups diced bread 1/2 tsp sage 1/4 tsp marjoram 1/2 cup whole cranberry sauce 2 Tbs brown sugar 3/4 tsp salt grated peel of 1/2 orange 1/4 cup fresh orange juice 2 or 3 pork tenderloins (1 to 1.5 lb each) 1/2 tsp curry powder oil . Melt butter in a frying pan, add celery, onion, apple, and stir over medium heat until softened, but not browned. Mix in bread, sage and marjoram, then pour into a bowl. . Put cranberry sauce, brown sugar, salt and peel into a saucepan and stir over low heat until sugar is dissolved. Mix into bread mixture. Gradually add orange juice, continuing to mix until bread is moistened. . Beat each pork tenderloin with the flat side of a cleaver to flatten it, then cut it almost in half along its length. Don't separate halves. Fill pockets to overflowing with dressing, then stack tenderloins on top of each other, so they look like a big sausage. Tie securely with string and place in a shallow roasting pan. Mix curry powder with salt and pepper to taste, rub all over meat. Pour a few spoonfuls of oil on top. . Insert meat thermometer vertically from top and roast in a 350 F oven until thermometer registers 185 degrees F (35 minutes per pound of meat). Serve hot or let cool 4-5 hours, before serving. We prefer the latter, and good accompaniments are potato salad and a simple tossed salad. ---------------------------------------- THAI PORK LOIN From: HOST GFS DdH2 Thai Pork Loin from Henry Stollard at Alrec Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Makes: 4 servings "Very quick and savory dish made with thinly sliced pork loin in combination with butter, wine, and fresh cilantro." Ingredients 1 pound thinly sliced pork loin 1/2 teaspoon salt and pepper to taste 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil 1 cup chicken stock 1 cup dry white wine 3 tablespoons chopped fresh cilantro Directions 1. Season meat with salt and pepper to taste. 2. In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens. 3. Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving. Nutrition at a glance Servings Per Recipe: 4 amount per serving Calories 334 Protein 23g Total Fat 21.4g Sodium 602mg Cholesterol 79mg Carbohydrates 0.8g Fiber 0.1g ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BOB EVAN'S SAUSAGE GRAVY From: HOST GFS DdH2 Bob Evan's Sausage Gravy from Insider's Master Recipe 1 pound Bob Evans Farms Original Recipe Bulk Sausage 1/4 cup allpurpose flour 2 cups milk salt & pepper to taste 8 prepared biscuits Crumble sausage into a large skillet. Cook over medium heat until browned, stirring occasionally. Stir in flour until dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt & pepper. Serve over hot biscuits. Insider's Master Recipe ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- CHICKEN & SAUSAGE GUMBO From: HOST GFS DdH2 CHICKEN & SAUSAGE GUMBO Submitted by: USGERI 1/3 cup flour 1/3 cup oil 3 cup water 12 oz fully cooked smoked sausage links, sliced and quartered 2 cups chopped cooked chicken 2 cups sliced okra or one 10-oz package frozen whole okra, sliced 1/2 inch thick 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped celery 4 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground red pepper Hot cooked rice For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool. In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings. ~~~~~~~~~~ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ---------------------------------------- CREAMY BOW TIES WITH SAUSAGE & TOMATOES From: HOST GFS DdH2 CREAMY BOW TIES WITH SAUSAGE & TOMATOES Submitted by: USSGERI INGREDIENTS: 2 tablespoons Olive oil 1 pound Sweet Italian sausage, crumbled 1/2 teaspoon Dried red pepper flakes 1/2 cup Diced onions 3 cloves Garlic, minced 1 can Italian plum tomatoes, Drained and coarsely chopped 1 1/2 cup Whipping cream 1/2 teaspoons Salt 12 ounce Bow tie pasta 3 tablespoons Minced fresh parsley Freshly grated Parmesan Cheese Fresh parsley DIRECTIONS: Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serve on a plate or flat bowl with cream mixture. Top with fresh grated parmesan and parelsy. Yield: 4 Servings Category: Pasta ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ---------------------------------------- EARLY MORNING SAUSAGE RING From: DarlaJoV EARLY MORNING SAUSAGE RING 2 lbs hot pork sausage 2 eggs, beaten 1 onion, chopped fine 2 cloves garlic, minced 1 1/2 cups Italian bread crumbs 1/4 cups parsley flakes 1 tsp red pepper 1 tsp cumin 1 tsp coriander Mix ingredients well in large pot. Place small pot in center of Dutch oven. Mold sausage mixture around inside wall of Dutch oven and pot to form ring. Bake at 350 for 20 minutes. Drain off grease. Bake 20 minutes more. Remove small pot and turn ring upside down onto plate. Fill with scrambled eggs ---------------------------------------- Grandma's Pear Sausage Breakfast Cake From: GFA Terry Pear Sausage Breakfast Cake Ingredients : 1 (15-16 oz.) can Bartlett pear halves (packed in heavy syrup) 1 egg 1/3 c. milk 2 tbsp. vegetable oil 2 c. buttermilk baking mix (Bisquick) 1/2 tsp. cinnamon 1/2 c. nuts, chopped 1 (8 oz.) pkg. Brown & Serve sausage links, halved lengthwise (or 1 lb. cooked, crumbled sausage, drained) CINNAMON STREUSEL TOPPING: 2/3 c. brown sugar, packed 1/2 c. flour 1 tsp. cinnamon 6 tbsp. butter or margarine Preparation : Drain pears, reserving 1/3 cup syrup; chop pears. Combine reserved pear syrup with egg, milk and oil; mix thoroughly. Stir together baking mix and cinnamon; add to liquid ingredients, stirring just until moistened. Stir in pears and nuts and pour into greased 11 x 7 x 2-inch baking dish or about 16 muffin tins. Arrange sausages on top, cut side down, or sprinkle cooked sausage on top and press down slightly. Mix streusel topping together. Sprinkle with streusel topping. Bake at 400 degrees for 18 to 20 minutes. Cut into squares and serve warm. ---------------------------------------- GRANDPA GEEZER'S SAUSAGE & PEPPERS From: DarlaJoV GRANDPA GEEZER'S SAUSAGE & PEPPERS 2 tbs olive oil 16 hot Italian sausages 1 medium onion, thinly sliced 1 green pepper, diced 2 red peppers, sliced 3 tbs tomato paste 1 tsp fennel seeds 1 tbs garlic flakes salt and red pepper to taste Heat oil in large skillet and cook sausage for 2 minutes on each side. Pour off most of fat. Add onions, garlic, peppers, fennel, salt and red pepper. Cover and cook over low heat 25 minutes. Serve. Darla Jo ---------------------------------------- Need recipe for Sausage Stuffing From: GFA Terry Hi!! :D I haven not yet made it but I've had this recipe around for a long time. It's a basic one. Sausage & Bread Stuffing 1 lb. bulk sausage 1 c. butter or margarine 1 1/3 c. chopped onion 1 1/4 c. chopped celery 4 qts. soft bread crumbs 1 c. chicken stock 1 tbsp. salt 1/2 tsp. pepper 1 tbsp. poultry seasoning 2 tbsp. chopped parsley 1 sm. jar mushrooms Cook sausage and combine with remaining ingredients. This makes a moist stuffing. For a dry stuffing use dry bread crumbs. Makes more than enough for a 10 pound bird. ---------------------------------------- NEW YEAR'S BLACK-EYED PEAS WITH SAUSAGE From: HOST GFS DdH2 NEW YEAR'S BLACK-EYED PEAS WITH SAUSAGE from Annie 3 (15 oz.) cans black-eyed peas 1 lb. sausage, sliced 2 tbsp. oil 1 lg. onion, chopped 1 (4 oz.) can diced green chilies 1 (14 oz.) can whole tomatoes Salt and pepper, to taste Place black-eyed peas in large stew pan to simmer. Fry sausage in oil until well browned. Drain all but 2 tablespoons of oil from skillet. Saute onion in remaining oil. add onions with oil and remaining ingredients to peas. Simmer for 30 minutes over a low heat. Serve with corn bread and tossed salad. ===== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- RED BEANS AND RICE WITH SMOKED SAUSAGE From: HOST GFS DdH2 Red Beans & Rice With Smoked Sausage from Cajun Cooking SOAK BEANS OVERNIGHT 1 1/2 lb. smoked sausage 1 lb. dry red kidney beans 1 large onion (chopped) 6 cups of water 1 tbsp. oil 2 tsp. salt 1 tbsp. chili powder 1/2 tsp. black pepper 1/2 tsp. cayenne pepper 1 tsp. Worcestershire sauce 1 bay leaf Soak Beans overnight. Drain. In a large stewing kettle put oil and soften the onion about 1 to 2 minutes., pour water into the kettle, then beans and all ingredients except sausage. Cook over low flame for 1 hour(keep kettle covered but allow a little steam to escape), or until beans begin to get soft. Remove 3 or 4 tablespoons beans and mash, then return them to the pot and stir. Continue cooking until bean gravy becomes milky and thickened. Cut up sausage into bite size pieces and add to beans. Continue to cook, covered for 30 minutes. DO NOT fry or boil the sausage before putting them in to the beans. Left over ham or hamhocks may be substituted for sausage, but must be cooked along with the beans from the start. If this is not hot enough for you then add enough pepper to suit your taste. Serve over Rice. Don't forget to remove the bay leaf! ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- RIGATONI AND SAUSAGE BAKE From: HOST GFS DdH2 Rigatoni and Sausage Bake VJJE RECIPE WEEKLY 1/2 lb. of small rigatoni pasta, uncooked (half box) 1 lb. Italian sausage 1/2 cup chopped onions 3 cups spaghetti sauce (jar or home made) 2 cups shredded mozzarella cheese, divided 1 cup ricotta cheese 1/4 cup grated parmesan cheese, divided Preheat oven to 400F. Cook pasta according to package directions and drain. Over medium heat, cook sausage and onions in a skillet until sausage is cooked through. Cut sausage into thin slices. In a large bowl, stir together pasta, sausage mixture, 2 1/2 cups sauce, 1 1/2 cups of mozzarella cheese, ricotta cheese and 2 tbl Parmesan cheese until well combined. Spread mixture into a 13 x 9 inch baking dish, top with remaining sauce and sprinkle with remaining cheeses. Cover with foil and bake for 30 minutes or until hot and bubbly. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- Sausage and apple chowder From: SpeedRoots Sausage and apple chowder 1 package hot Italian sausage links (about 5 links) 4-5 large potatoes, peeled and cubed 1 tablespoon dried oregano 1 tablespoon dried parsley 1 tablespoon dried basil 2 cloves garlic, minced 5 1/2 C chicken stock 1 can (15 oz.) diced tomatoes 2 cans (15 oz.) sweet corn 3/4 C milk 3 small red delicious apples, cored and cubed croutons Cook all together and serve hot Serves 4 ---------------------------------------- Sausage Balls From: Host GFS DarlaJo Sausage Balls 1 lb. Hot Sausage 3 cups Bisquick 10 oz. Extra Sharp Cheddar Cheese Grate cheese & allow to soften. Mix all ingredients with hands (mush it up good). Shape into small balls. Bake 15-20 minutes at 350. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ---------------------------------------- Sausage Bread From: GFA Terry SAUSAGE BREAD (Version 1 of 2) Ingredients : 3 pkgs. crescent rolls 1 lb. regular ground sausage, 1 lb. hot ground sausage 3 eggs (save part of one for brushing tops) 1/4 lb. grated cheddar cheese 1/4 lb. Swiss cheese 1 tsp. each oregano, Parmesan cheese & garlic powder Preparation : Cook sausage; drain well. Mash fine. Add eggs, cheeses and spices. Put 2 strips from one package of rolls side by side to make rectangle. Seal all seams well. Put 1/3 mixture on roll. Roll lengthwise and seal ends. Put seam side down on baking sheet. Brush with egg. Repeat with other packages. Bake 20 minutes at 350 degrees or until light brown. * SAUSAGE BREAD (Version 2) Ingredients : 1 loaf frozen bread dough 1 1/2 lbs. sausage 6 oz. shredded Mozzarella cheese 1 egg 2 tbsp. Parmesan cheese 1/2 med. onion, chopped Preparation : Thaw bread dough three hours at room temperature. Cook sausage; drain off all grease. Saute onions, mix with sausage; let cool. Roll out thawed dough to approximately 12x24 inch on floured surface. Mix egg with Parmesan cheese and spread on rolled out dough. Put sausage in center third of dough. Put cheese on top. Fold dough over. Seal on top and ends. Carefully transfer to greased cookie sheet and bake at 350 degrees for 30-35 minutes. Serve warm. ---------------------------------------- Sausage Bread From: DarlaJoV Sausage Bread 1 pound of sausage 1 can of Pillsbury "French Loaf" Bread 1 bag of cheese OPTIONAL: Diced Onions Diced Bell Peppers Brown the sausage in a skillet. (add optionals in with sausage) Roll out the French Loaf on a rectangle cookie sheet. Place a small layer of cheese on the top of the dough, towards the center. Scoop out half of your sausage on top. Another layer of cheese. The Rest of sausage. And, finish off the cheese on top. Take the two long sides of the dough and overlap them. Pull the ends over also to close off the inside. Flip the Loaf over, where the seam is on the bottom. Place in oven at 350. Do not go by instructions on the can. It only takes about 10 minutes max to have a golden brown loaf. Remove from Oven and let cool for 10 minutes. Slice just like bread! Darla Jo ---------------------------------------- SAUSAGE CAKE From: DarlaJoV SAUSAGE CAKE 1 lb sausage, cooked and drained 2 cups sugar 1 cup raisins 1 cup warm coffee 1 tsp cloves 1 tsp cinnamon 1 tsp allspice 1 tsp nutmeg 3/4 cups chopped walnuts 1 tsp baking soda 2 1/2 cups flour Combine all dry ingredients well. Add coffee to make batter. Bake in loaf pan in oven at 300 for 45 minutes. ---------------------------------------- SAUSAGE, KALE AND BEAN SOUP From: HOST GFS DdH2 SAUSAGE, KALE AND BEAN SOUP Prep: 20 minutes Cook: 35 minutes Sausage, Kale, and Bean Stew The meatball and bean soup becomes a whole new stew thanks to colorful, curly leafed kale and the meaty intrigue of shiitake mushrooms. Source: Better Homes and Gardens 1 pound bulk mild Italian sausage 12 ounces kale 2 tablespoons water 1 cup shiitake mushroom caps (1 3.2-oz. pkg.), sliced 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon crushed red pepper 3 cups Vegetarian Cassoulet beans 1 14 1/2-ounce can vegetable broth Shape sausage into 1-inch balls. Arrange sausage balls in a single layer in a 12-inch nonstick skillet. Cook over medium heat until brown on all sides. Remove sausage from skillet and drain. Remove any fat left in skillet. Meanwhile, remove center stalks from kale; discard stalks. Coarsely chop kale (should have about 16 cups). Add kale and water to skillet; cook, covered, for 10 minutes or until kale is just tender, stirring occasionally. Add mushrooms, garlic, salt, pepper, and red pepper. Cook, uncovered, over medium heat for 5 minutes more. Add sausage, Vegetarian Cassoule beans, and vegetable broth; bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until kale is very tender. Nutritional facts per serving calories: 571 , total fat: 32g , saturated fat: 11g , monounsaturated fat: 16g , polyunsaturated fat: 5g , cholesterol: 77mg , sodium: 1865mg , carbohydrate: 43g , total sugar: 4g , fiber: 12g , protein: 29g , vitamin A: 0% , vitamin C: 135% , calcium: 19% , iron: 30% ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- STUFFING WITH SAUSAGE AND FRUIT From: Host GFS DarlaJo STUFFING WITH SAUSAGE AND FRUIT** THIS WILL STUFF A 15 LB. BIRD WITH SOME LEFT OVER. 10 C. FIRM WHITE BREAD, CUT INTO 1 INCH CUBES 1 C. MILK, APPROXIMATELY 1/2 TO 3/4 C. BUTTER 1/2 LB. KIELBASA OR OTHER GARLIC SAUSAGE, DICED 2 LARGE ONIONS, DICED, ABOUT 4 CUPS 1 1/4 C. DICED CELERY, WITH SOME LEAVES 3/4 LB. MUSHROOMS, CUT INTO LARGE PIECES ( +/- 3 CUPS) 1/2 C. MADEIRA OR PORT WINE 2 LARGE CLOVES GARLIC, MINCED 1/2 C. MINCED PARSLEY 1 1/2 T. MINCED FRESH THYME OR DRIED 1 1/2 TS. DRIED SAGE LEAVES RUBBED TO POWDER 1/2 TS. FRESHLY GRATED NUTMEG 1/2 C. RAISINS 1/2 C. DRIED APRICOTS, CUT INTO LARGE PIECES 1 C. PECANS, BROKEN INTO LARGE PIECES 2 LB. CHESTNUTS, ROASTED AND PEELED AND BROKEN INTO LARGE PIECES SALT AND PEPPER TO TASTE 2 LIGHTLY BEATEN EGGS SPREAD OUT THE BREAD ON A COOKIE SHEET AND LET DRY OVERNIGHT. PLACE IN A LARGE BOWL AND POUR MILK OVER, TOSS LIGHTLY AND SET ASIDE. MELT 1/2 C. BUTTER IN A LARGE SKILLET OVER MED. HEAT. ADD SAUSAGE AND COOK, STIRRING OFTEN UNTIL MEAT IS LIGHTLY BROWNED. REMOVE WITH SLOTTED SPOON AND ADD TO THE BREAD. COOK THE ONIONS, STIRRING OFTEN UNTIL TRANSLUCENT AND LIMP BUT NOT BROWNED. REMOVE TO BOWL, COOK AND REMOVE THE CELERY THE SAME WAY. THERE SHOULD STILL BE SOME FAT IN THE PAN, IF NOT ADD BUTTER. RAISE THE HEAT TO MED HIGH, ADD MUSHROOMS AND COOK, STIRRING OFTEN UNTIL BROWNED. ADD THE MUSHROOMS TO THE BREAD MIXTURE. AND POUR THE WINE INTO THE SKILLET. STIR IT AROUND TO LOOSEN ANY BROWNED BITS THEN POUR INTO THE BREAD BOWL. ADD SEASONINGS, FRUIT AND NUTS AND TOSS MADLY UNTIL ALL IS COMBINED. TASTE, ADJUST SEASONINGS THEN STIR AND TOSS IN THE EGGS. ADD MORE MILK ONLY IF VERY DRY. STUFF BIRD LOOSELY IN ALL CAVITIES. PUT LEFTOVER STUFFING IN A GREASED PAN AND COVER LOOSELY WITH FOIL, BAKE AT 350* FOR 3O MIN, THEN REMOVE THE FOIL, AND LET BROWN. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ---------------------------------------- Wanted: Garlic Sausage Recipe From: GFA Terry Garlic Sausages (Version #1) Ingredients : 6 garlic sausages, about 2 lbs. 1/2 lb. mushrooms, finely chopped 1 sm. onion, finely chopped 2 tbsp. butter or margarine 1 tbsp. Dijon mustard 1/4 c. whipping cream 2 sm. tomatoes, sliced 1 c. shredded Swiss cheese Preparation : Split sausages. Arrange in a greased shallow baking dish just large enough to hold them in a single layer. Saute mushrooms and onion in butter over medium heat until lightly brown. Smoothly mix in mustard, sour cream and bring to a boil, cook, stirring occasionally until liquid is reduced and slightly thickened. Divide mushroom mixture evenly into split sausages. Top with sliced tomatoes; sprinkle evenly with cheese. Bake, uncovered at 450 degrees for 15 to 20 minutes. **** Garlic Sausages (Version #2) Ingredients : 6 plump garlic sausages (knockwurst) or old-fashioned frankfurters, about 2 lbs. 1/2 lb. mushrooms, finely chopped 1 sm. onion, finely chopped 2 tbsp. butter or margarine 1 tbsp. Dijon-style mustard 1/4 c. whipping cream 2 tomatoes, sliced 1 c. shredded Swiss cheese Preparation : Split sausages, arrange in a greased, shallow baking dish just large enough to hold them in a single layer. Saute mushrooms and onion in butter over medium heat until lightly browned. Smoothly mix in mustard and cream. Bring to boiling. Cook, stirring occasionally, until liquid is reduced and slightly thickened. Divide mushroom mixture evenly into split sausages. Top with sliced tomatoes; sprinkle evenly with cheese. Bake, uncovered, at 450 degrees until sausages and cheese brown lightly, 15 to 20 minutes. Makes 4 servings. ---------------------------------------- Apple-Bacon burgers From: Host GFS DarlaJo Apple-Bacon burgers from SpeedRoots 1 small onion chopped 1 granny smith apple, chopped 1/2 tsp ground sage, divided1 tsp olive oil 2 lbs. lean ground beef 3 tbsp white wine worchester sauce 1 tsp. salt 1/2 tsp pepper 12 slices bacon 6 hamberger buns saute onion, apple and 1/4 tsp sage in a small skillet in hot oil over med. heat 2-3 min or tl tender, set aside combine ground beef remaining sage, worchester sauce, salt and pepper in a large bowl. shape into 12 patties top 6 patties evenly with apple mixture;cover with remaining 6 patties, pressing sides to seal wrap each with bacon slices securing with wooden pick. place on a rack in a broiler pan Broil 5 1/2 inches from heat ( leave oven door partially open if electric oven) 10 min. on each side till beef is no longer pink. serve on buns. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ---------------------------------------- Bacon Cheddar Cheese Bread From: DarlaJoV Bacon Cheddar Cheese Bread Bread Machine recipe. 2 1/2 tsp. yeast (1 packet) 3 cups bread flour 1/2 tsp salt 1 TB sugar 1 TB + 1 tsp butter 1 cup milk 2/3 cup grated cheddar cheese 2/3 cup cooked bacon, crumbled Put first set of ingredients in bread machine. Start on "sweet bread." After the first mixing, when it beeps, add the cheese and bacon. Come back when it's ready to serve. Darla Jo ---------------------------------------- Bacon Cheese Frittata From: HOST GFS DdH2 BACON CHEESE FRITTATA Submitted by: USSGERi Ingredients 6 eggs 1 cup milk 2 tbs butter or margarine, melted 1/2 tsp salt 1/4 tsp pepper 1/4 cup chopped green onions 5 strips bacon, cooked and crumbled 1 cup shredded cheddar cheese In a bowl, beat eggs, milk butter, salt, pepper. Pour into greased 11 x 7x 2 inch baking dish. Sprinkle with onions, cheese and bacon. Bake uncovered at 350 degrees for 25-30 minutes or until a knife inserted comes out clean. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- Bacon Cheeseburger Meatloaf From: HOST GFS DdH2 BACON CHEESEBURGER MEATLOAF Submitted by: USSEGRi MEATLOAF 1-1/2 pounds 85% lean ground beef 1 cup Quaker(r) Oats (quick or old fashioned, uncooked) 1/4 cup finely chopped onion 1 egg, lightly beaten 1 can (8 oz.) tomato sauce 1/2 teaspoon black pepper SECRET SAUCE 1/3 cup mayonnaise 2 tablespoons catsup TOPPINGS 8 large (about 4" x 6" each) slices cheddar cheese 8 strips thick-sliced bacon, crisp-cooked and halved 2 medium tomatoes, sliced 8 hamburger buns or other favorite roll or bread, split and toasted (optional) Rate this recipe! 2 people have rated this recipe. Heat oven to 350°F. Spray 13" x 9" metal baking pan with cooking spray. For meatloaf, combine all meatloaf ingredients in large bowl; mix lightly but thoroughly. Press mixture into pan. Bake 30 to 35 minutes or until meatloaf is to medium doneness (160°F) and center is no longer pink. Drain off any juices. Heat broiler. For secret sauce, combine ingredients in small bowl; mix well. Spread over hot meatloaf, completely covering; cut meatloaf into 8 rectangles. (Do not remove from pan.) Top each rectangle with cheese, 2 half pieces bacon and tomato slices. Broil meatloaf 5 to 6 inches from heat source 2 to 3 minutes or until cheese melts. Serve, if desired, on bun or bread. 8 SERVINGS NUTRITION INFORMATION: 1/8 of recipe Calories 400, Calories From Fat 250, Total Fat 28g, Saturated Fat 12g, Cholesterol 115mg, Sodium 620mg, Total Carbohydrates 14g, Dietary Fiber 2g, Protein 27g. ====================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ---------------------------------------- BACON CHEESEBURGER RICE From: HOST GFS DdH2 Bacon Cheeseburger Rice from Webb 1 lb. ground beef 1 3/4 C. water 2/3 C. BBQ sauce 1 T. prepared mustard 2 tsp. dried minced onion 1/2 tsp. pepper 2 C. uncooked instant rice 1 C. shredded Cheddar 1/3 C. chopped dill pickles 5 bacon strips, cooked and crumbled In a large saucepan, over medium heat, cook beef until no longer pink; drain. Add water, BBQ sauce, mustard, onion and pepper. Bring to a boil, stir in the rice Sprinkle with cheese. Reduce heat, cover and simmer for 5 minutes. Sprinkle with pickles and bacon. Serves 4-6 ================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BACON CHICKEN From: HOST GFS DdH2 BACON CHICKEN from Maureen at Al Rec Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Makes: 4 servings "Barbecued chicken with a side of bacon cooked right in." Ingredients 4 skinless, boneless chicken breast halves 1 (18 ounce) bottle honey barbecue sauce 1 pound sliced bacon Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Wash chicken and pat dry, then place in a 9x13 inch baking dish. Smother chicken with 1/2 of the barbecue sauce, then layer bacon slices cross-ways on top. Pour remaining 1/2 of barbecue sauce over all. 3. Bake at 350 degrees F (175 degrees C) for about 45 minutes or until chicken is cooked through and juices run clear. Serve one chicken breast per person with just the crispy, top pieces of bacon. Nutrition at a glance Servings Per Recipe: 4 amount per serving Calories 441 Protein 38.2g Total Fat 23.5g Sodium 1683mg Cholesterol 99mg Carbohydrates 16.3g Fiber 1.5g ========= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- Bacon Potato Soup From: DarlaJoV Bacon Potato Soup from SpeedRoots . Serve this simple soup with hearty bread. Serves 4 . 1/4 pound Bacon, diced 1/4 cup Celery 3 Leeks 2 Tablespoons Flour 2 cups Water 2 cups Milk 2 medium Potatoes, peeled and diced Salt and pepper to taste 1 teaspoon Parsley, chopped Slice the leeks lengthwise. . Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed. Add the bacon pieces to a heavy saucepan and cook until brown. Add the celery and leeks. Cook until just soft. Add the flour and cook for 3 minutes. Add the water and milk. Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour (or until the vegetables are tender). Check the seasonings. Serve warm, garnished with parsley. Darla Jo ---------------------------------------- BACON SPOONBREAD From: HOST GFS DdH2 BACON SPOONBREAD Submitted by: USSGERI Fork over this filling bacon/cheese spoonbread Spoonbread is one of those dishes that takes me back to my youth. My grandmother always made this dish for Thanksgiving, and I loved it as much as I did the mashed potatoes. In fact, by the time I was through eating those two off my plate, there was barely enough room for turkey. This bacon/cheese spoonbread is from the The Complete Book of Breads, by Bernard Clayton Jr. Let's just say it's a fabulous dish, good enough for a summer or fall potluck and great served alongside some grilled pork tenderloin. Bacon Spoonbread 1/2 pound fried bacon, in bits 2 cups sharp Cheddar cheese, shredded 3/4 cup cornmeal, yellow preferred 11/2 cups cold water 1/4 cup butter or shortening, room temperature 2 garlic cloves, crushed 1/2 teaspoon salt 1 cup milk 4 egg yolks 4 egg whites, stiffly beaten Preheat oven to 325 degrees. Grease a 2-quart casserole or souffle dish. Put the 1 1/2 cups of cold water in a saucepan and stir in the cornmeal. Place over medium heat. Bring to a bubbling boil, stirring constantly. When mixture is thick - in perhaps 60 seconds - remove from heat. Stir in cheese, butter, garlic and salt. When cheese is melted, pour in the milk. Stir in the egg yolks and add bacon bits. Beat egg whites stiff, and fold them into the batter. Pour into the casserole or souffle dish. Level the batter with a rubber scraper. Bake about one hour. The bread will be nicely browned, high and puffy. Slip a knife blade into the center of the casserole. If the blade comes out clean and dry, it's done. If not, return to the oven for an additional 10 minutes. Remove from the oven and serve while hot. Serves 6. Per serving: 418 calories; 30.3 g fat (16.3 g saturated fat; 65 percent calories from fat); 16.6 g carbohydrates; 217 mg cholesterol; 720 mg sodium; 19.7 g protein; 1 g fiber. By Kate Lawson / Detroit News Food Writer ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BACON WRAPPED SHRIMP (MICROWAVE) From: HOST GFS DdH2 Bacon-Wrapped Shrimp (Microwave) Submitted by: USSGERI 8 oz Canadian-style bacon, cut in 12 slices 12 shrimp, shelled and deveined 1 red bell pepper, seeded and cut into 12 strips 1 1/2 T low-sodium teriyaki sauce 1 1/2 T low-sodium chili sauce 1 T hoisin sauce Place bacon on rack, cover with paper towel. Microwave on High 1 minutes, pat dry on paper towel. Let cool slightly. Wrap one shrimp and one pepper strip in each piece of bacon, secure with wooden pick. Place in 11x7" baking dish. In small bowl, combine the teriyaki, chili and hoisin sauces with 2 T. water, pour over shrimp. Cover and refrigerate 2 hours, turning once. Uncover and microwave on High 3-4 minutes, until shrimp is cooked through. Let stand 5 minutes before serving. Recipe submitted by Paul G (Webcipe) on 2/13/01 ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ---------------------------------------- BBQ Bacon Burritos From: HOST GFS DdH2 BBQ BACON BURRITOS Submitted by: USSGERI Ingredients: 14 slices center cut bacon, cut into 1-inch pieces 3/4 lb. lean ground beef 2/3 cup chopped onion 1/2 cup catsup 1/4 cup hickory smoke barbecue sauce 1 can pork and beans 10 flour tortillas (8 inch)* Or use 12 hamburger buns, split Directions: Cook bacon until crisp; drain and set aside. Brown meat in same skillet on medium heat. Add onion, catsup and barbecue sauce. Reduce heat; simmer 4 minutes. Stir in bacon and pork and beans; heat through, stirring occasionally. Spoon mixture onto tortillas; fold burrito-style or serve in hamburger buns. Serves: 10 ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BBQ Bacon Burritos From: HOST GFS DdH2 BBQ BACON BURRITOS from Julie 14 slices center cut bacon, cut into 1 inch pieces 3/4 lb. lean ground beef 2/3 cup chopped onion 1/2 cup catsup 1/4 cup hickory smoke barbecue sauce 1 can pork and beans 10 flour tortillas (8 inch) Or use 12 hamburger buns, split Cook bacon until crisp; drain and set aside. Brown meat in same skillet on medium heat. Add onion, catsup and barbecue sauce. Reduce heat; simmer 4 minutes. Stir in bacon and pork and beans; heat through, stirring occasionally. Spoon mixture onto tortillas; fold burrito style or serve in hamburger buns. Serves: 10 ======================================= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BBQ BACON CHEESEBURGERS From: HOST GFS DdH2 BBQ Bacon Cheeseburgers from Kraft Ingredients 1 lb. ground beef 2 Tbsp. KRAFT Original Barbecue Sauce 1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, sliced hamburger rolls, split, toasted Lettuce Directions Mix meat and barbecue sauce. Shape into 4 patties. Broil patties 4 to 6 inches from heat or grill over medium coals 7 to 9 minutes on each side or until cooked through (160°F), brushing occasionally with additional barbecue sauce. Top each patty with VELVEETA. Continue broiling or grilling until VELVEETA begins to melt. Fill rolls with cheeseburgers, lettuce and bacon. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- BOURBON- BACON SCALLOPS From: HOST GFS DdH2 Bourbon-Bacon Scallops Published: Cooking Light-01/01/97 A marinade of bourbon and maple syrup gives these scallops a slightly sweet flavor that contrasts nicely with the smoky bacon. Serve them over rice with a side of snow peas and broccoli. INGREDIENTS 3 tablespoons minced green onions 2 tablespoons bourbon 2 tablespoons maple syrup 1 tablespoon low-sodium soy sauce 1 tablespoon Dijon mustard 1/4 teaspoon pepper 24 large sea scallops (about 1-1/2 pounds) 6 low-sodium bacon slices (4 ounces) Cooking spray INSTRUCTIONS Prep Time: 1 hour, 20 minutes Cooking Time: 10 minutes Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator 1 hour, stirring occasionally. Remove scallops from bowl, reserving marinade. Cut each slice of bacon into 4 pieces. Wrap 1 bacon piece around each scallop (bacon might only wrap halfway around scallops if they are very large). Thread scallops onto 4 (12-inch) skewers, leaving some space between scallops so bacon will cook. Place skewers on a broiler pan coated with cooking spray; broil 8 minutes or until bacon is crisp and scallops are done, basting occasionally with reserved marinade (cooking time will vary greatly with size of scallops). YIELD: 4 servings (serving size: 6 scallops) NUTRITIONAL INFO calories: 245 carbohydrates: 11.3 g cholesterol: 68 mg fat: 7 g sodium: 642 mg protein: 32.4 g calcium: 51 mg iron: 0.7 mg fiber: 0.1 g ====================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ---------------------------------------- HOT BACON DRESSING From: HOST GFS DdH2 HOT BACON DRESSING Submitted by: USSGERI -- Salad Recipes -- Hot Bacon Dressing Preparation Time: 10 minutes Cooking Time: 10 minutes Serves: about 3 cups of dressing 8 slices Bacon 1 1/2 Sugar 3 tsp Cornstarch 1/2 tsp Salt 1/4 C Water 1/2 C White Vinegar Heat a large, deep skillet over medium-high heat. Add the bacon and cook until evenly brown. Drain the bacon, crumble and reserve. In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly. Using a paper towel, make sure to wipe out most of the grease from the skillet. Heat the skillet over medium heat. Add back the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens. Enjoy over a nice spinach salad or vegetables such as green beans. ======================================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ---------------------------------------- PA Dutch Hot Bacon Salad Dressing From: GFA Terry I especially love to eat this on a bed of fresh spinach leaves (and it is good cold, too). Pennsylvania Dutch Hot Bacon Dressing 1/2 c. water 2 eggs (optional) 5 heaping tbsp. light brown sugar 1 1/2 heaping tbsp. flour 1/2 c. vinegar 3 strips bacon Fry bacon until crisp. Drain on paper towel. Add water to pan. Mix eggs, vinegar, sugar and flour. Add to pan and cook until slightly thickened. Crumble bacon and add to dressing. If desired, add one or two diced hard cooked eggs although I usually have this without eggs. Serve over spinach leaves, dandelion greens, endive or lettuce. ---------------------------------------- POTATO-BACON SCONES From: HOST GFS DdH2 POTATO-BACON SCONES Submitted by: USSGERI Potato-Bacon Scones (Serves 3 or 4 people 6 to 8 Scones) Ingredients: 1 cup cooked Mashed Potatoes (Use potatoes only, no butter or milk) 1 large Egg, beaten 1/4 tsp. Salt 1/4 tsp. Black Pepper 1/4 cup All-purpose Flour 5 strips Bacon, crisply cooked and crumbled 2 Tbs. Bacon Drippings In a large bowl, blend together the mashed potatoes, egg, salt, pepper, flour, and crumbled bacon. Stir gently until the dough holds together. Warm the bacon drippings in a heavy skillet over medium heat. Drop about 1/4 cup of the dough into the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels. Serve warm, with eggs the way you like them! HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ---------------------------------------- Spinach w/Bacon over Mashed Potatoes From: HOST GFS DdH2 SPINACH W/BACON OVER MASHED POTATOES Submitted by: USSGERI frozen spinach 1 medium onion (diced) 4 or 5 bacon strips salt and pepper (or 1 tablespoon soy sauce) 2 cups mashed potatoes 1/4 cup water Fry bacon until crisp, and wrap in paper towels and foil. In bacon grease, glaze onion until soft. Put frozen spinach into onions with 1/4 cup of water. Cook, turning until soft, use fork to separate frozen spinach. Add salt and pepper, or soy sauce. Crumble bacon, and pour over mashed potatoes and spinach. Makes 2 servings. ====================== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. BACK TO MAIN RECIPE PAGE Beef/Pork \| Breads \| Cakes \| Casseroles \| Cheese \| Chicken Chili \| Chocolate \| Cookies \| Cream \| Easy \| Fruit \| Holidays Pies \| Potato \| Puddings \| Rice \| Salads \| Sauces \| Seafood \| Soups Matson.info Surnames (Click on any letter.) A B C D E F G H I J K L M N O P Q R S T U V W X Y Z* Our Kitten's Pedigree & Home Page: "Muddy, the Himalayan Kitten" My other online COOKBOOK Home \| New \| Pedigrees \| Photos \| Links \| Coat of Arms Search \| Guestbook \| Calendar \| Help Wanted \| Contact Us The FREE Golden Gate Genealogy Forum The AOL Golden Gate Genealogy Forum (Must be an AOL member for the above link to work.) All graphics copyright© 2001 to Andi's Designs Nothing may be taken without permission