Wednesday, September 9, 2015

Sauerbraten (German Pot Roast

Serving Size : 12

6 pounds beef top round roast


1 cup Cider Vinegar
1 quart Beer ( I Use Heineken )
1 each large onion -- sliced
1 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 each Bay Leaves
4 each Cloves, Whole
1/2 teaspoon Thyme
1/4 teaspoon Ginger
1 teaspoon salt
1 teaspoon pepper
1/2 tablespoon Garlic -- minced

1/2 cup Olive Oil
1/4 cup Sugar

Marinade From Beef
1 Cup Beef Stock

1/2 cup Red Wine
1/4 cup Sour Cream
Roux if needed

[1) Mix Vinegar, Beer and Seasonings, bring to a boil Pour over Beef.....Marinate 2-3 days in refrigerator. Turn twice each day. 3 or 4 days is even better.

[2) Remove meat from marinade and pat meat dry. Brown Meat in Olive oil on all sides. Sprinkle a little sugar over beef and brown. The browning does not seal in juices as many think - what browning does is develop more complex flavors - so brown it well and don't skip this step.

[3) Pour marinade into large pot and add the browned beef. Add beef stock to just barely cover meat about 2/3 or more. SIMMER 3 - 4 hours, covered, until meat is 160 to 180 degrees F internal temperature.

[4) When done, remove meat; Strain liquid, pressing vegetables to get all the juices. Add Red Wine to cooking liquid and reduce till flavor is correct. Add Sour Cream and mix in; thicken with roux if needed.

For a stronger and more intense flavor:
* You may leave out the ginger and use crushed ginger snap cookies instead of roux to thicken the gravy. Or do both.
** You can also press cloves into the meat before marinating, 20 to 30 cloves. Be sure to remove them before cooking.

Sweet Corn Casserole

Servings: 6 to 8 side
1/4 cup (1/2 stick) butter or margarine
2 tablespoons vegetable shortening
1/2 cup masa harina flour (Mexican corn masa mix)
2 cups loose-pack frozen whole-kernel corn, partially thawed
3 tablespoons cold water
3 tablespoons ALBERS® Yellow Corn Meal
1/4 cup granulated sugar
2 tablespoons NESTLÉ® CARNATION® Evaporated Milk
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon chili powder (optional)

PREHEAT oven to 350° F.
 Lightly grease 9-inch pie plate.
PLACE butter, vegetable shortening and flour in food processor; cover. Process until creamy. Add water and corn; process until corn is coarsely chopped. Combine corn meal, sugar, evaporated milk, baking powder and salt in medium bowl. Stir in corn mixture until combined. Spread into prepared pie plate. Sprinkle with chili powder.
BAKE for 40 to 45 minutes or until firm and lightly browned around edge. Cool on wire rack for 15 minutes before serving. Scoop or cut into wedges to serve.

"Rice" Pudding

1/2 cup finely grated (riced) RAW cauliflower
1/2 cup ugar
1/4 cup Brown Sugar
4 oz. cream cheese
2 egg yolks
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves

Mix 1/4 cup of cream with sweeteners, extracts, spices, and cauliflower. Heat in microwave
for 1 1/2 minutes. Let stand for 15 minutes. Beat egg yolks with 1/4 cup of cream; set aside. Pour remainder of cream in sauce pan, add cream cheese and cook on medium heat, stirring constantly, until thickened. Add cauliflower mixture and egg mixture to pan and stir to rethicken.

Pour into 4 small ramekins or pudding dishes and refrigerate 1-3 hours. Serve and enjoy!

Makes 4 servings.

Corn Dogs

1 1/2 cups unbleached flour
              1 cup cornmeal
              3 tablespoons granulated sugar
              1 tablespoon baking powder
              1/2 teaspoon salt
              3 tablespoons butter, softened
              1/3 cup skim milk
              2 whole eggs , slightly beaten
              8 popsicle sticks
              8 hot dogs
 Preheat oven to 375F. Prepare a baking sheet with cooking spray; set aside.  In a food processor, combine flour, cornmeal, sugar, baking powder and salt.  Pulse three times to combine. Add the butter and pulse six times until  mixture is crumbly. Add milk and eggs . Pulse just until the dough holds  together. Remove dough and place it on a cutting board. Knead about six times  then divide the dough into eight equal pieces. Roll each piece into a thin,  flat rectangle. Insert a popsicle stick mid-point into each hot dog. 

 Place the hot dog lengthwise down one side of a piece of dough and roll up.

 Smooth the edges with a little water. Repeat with remaining hot dogs.
 Refrigerate for 20 minutes. Place corn dogs onto the prepared sheet.
 Bake 12 minutes, turning often to promote even browning.

Tuesday, September 8, 2015

Cantonese Chicken

3 lb chicken breasts or chicken cut in serving size pieces

1/2 cup ketchup3 tbsp soy sauce

3 tbsp liquid honey

2 tbsp lemon juice

2 tbsp water (30 ml)

Spray small roaster or 9x13" pan with PAM. Set chicken pieces in pan.

Mix rest of ingredients. Spoon over chicken. Turn chicken & coat bottom with sauce. Cover and marinate for at least 2 hours.

Bake, covered for 30 minutes @ 375F . Baste chicken, then bake uncovered for another 30 minutes.

Scalloped Potatoes

6 cups raw potatoes, sliced thin
4 tablespoons flour
2 1/2 teaspoons salt
1/8 teaspoon pepper
1 onion, minced
2 1/2 cups hot milk
2 tablespoons butter

Place a layer of potatoes in a buttered baking dish. Add minced onion. Sprinkle with salt, pepper and flour, then dot with butter. Repeat until all ingredients are used. Pour hot milk over potatoes and bake at 350 degrees F for 1 to 1 1/4 hours.

Add slices of ham in alternate layers with the potatoes.

Make a white sauce with the milk, flour and butter. Melt 3/4 cup grated cheese in the sauce. Pour over potatoes.

Add 1 cup grated cheese to the top of the potatoes 15 minutes before the cooking is completed.

Add a couple shakes of Tabasco sauce to the top of potatoes.

Top with 2/3 cup soft bread crumbs and strips of bacon.

Navajo Tacos

Navajo Fry Bread

4 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 cups water
1/2 cup milk
oil for frying

Mix dry ingredients in a bowl. Stir in the water and milk. Knead several times. Roll out into 5-inch circles. Make a small hole in the center with your fingers. In a skillet, fry in several inches of hot oil at 375°. Dough will puff and bubble. Turn when golden brown. Drain on paper towels and serve hot for tacos or with honey. Serves 6.

Navajo Taco Preparation

Navajo Fry Bread

Refried Beans
cheese, shredded
lettuce, shredded
tomatoes, chopped

Place Refried Beans on Navajo Fry Bread. Then top with cheese, lettuce and tomatoes. Serve warm.


(this makes a lot-at least four dozen, depending on size)

12-ounces tomato sauce
1 ½ cups dry bread crumbs
4 eggs, lightly beaten
½ cup onion, finely chopped
¼ cup green pepper, finely chopped
1 teaspoons salt, optional
1/8 teaspoon dried thyme, crushed
1/8 teaspoon dried marjoram, crushed
4 pounds ground beef

In a large mixing bowl, combine first eight ingredients. Add ground beef and mix well. Shape into meatballs (use a small cookie scoop if available) and place on broiler pan so grease can drain while cooking. Bake uncovered in 350 degree oven for 30 minutes. Divide into meal-sized portions. To prevent from freezing into a solid meatball-mass, freeze individually on cookie sheets and then place in freezer bags. Label and freeze.
To serve meatballs, thaw completely, and reheat with your choice of sauces (six sample sauce recipes follow).

(5 servings)

1 (14-oz) can pineapple tidbits or chunks, undrained
¼ cup brown sugar
2 tablespoons cornstarch
½ cup water
¼ cup cider vinegar
1 teaspoon soy sauce (or more to taste)
1 family meal-sized portion of freezer meatballs
1 (5-oz) can water chestnuts, drained and thinly sliced
1 green pepper, cut in strips

Drain pineapple tidbits, reserving syrup. In medium saucepan, combine brown sugar and cornstarch. Blend in reserved syrup, water, cider vinegar and soy sauce. Cook and stir over low heat until thick and bubbly. Carefully stir in meatballs, water chestnuts, green pepper strips and pineapple. Heat to a boiling. Serve over hot cooked rice.

(5 servings)
This recipe sounds a little strange (chili sauce and grape jelly?), but it tastes like burgundy sauce (only without the wine)

1 (12-oz) jar chili sauce
11-oz. jar grape jelly
2 tablespoons lemon juice
1 cube beef bouillon dissolved in ½ cup water
1 family meal-sized portion of freezer meatballs

Whisk together chili sauce, grape jelly, lemon juice and bouillon, breaking up all clumps. Simmer on low heat until sauce starts to thicken. Add freezer meatballs; cook in sauce until meatballs are fully thawed and heated through. Serve over hot cooked noodles or rice.

(6 servings)

1 family meal-sized portion of freezer meatballs (approximately 4-5 meatballs per person)
6 hot dog buns (or hoagie rolls)
6 thin slices mozzarella cheese
2 cups prepared spaghetti sauce

Thaw meatballs and spaghetti sauce (if using frozen). Place both in medium saucepan. Heat until hot. Place meatballs into warmed buns. Ladle small amount of spaghetti sauce onto each sandwich; place mozzarella slice onto each sandwich.

(5 servings)

1 (10 ¾-oz) can condensed tomato soup
½ cup water
1 teaspoon Worcestershire sauce
1 family meal-sized portion of freezer meatballs

Mix together soup, water and Worcestershire sauce. Place meatballs in a medium sized saucepan; pour soup mixture over meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice.

(5 servings)

1 (10 ¾-oz) can condensed cream of mushroom soup
½ cup sour cream or plain yogurt
1 cup mushrooms, sliced and cooked in butter until soft
1 family meal-sized portion of freezer meatballs

In medium saucepan, mix together mushroom soup and sour cream. Gently stir in mushrooms and meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice or over egg noodles tossed with melted butter and chopped parsley.

(5 servings)

1 medium onion, thinly sliced
2 teaspoons olive oil
1 bottle Catalina salad dressing
1 family meal-sized portion of freezer meatballs

Saute' onion slices in olive oil until softened. Place frozen meatballs in medium skillet. Pour dressing over meatballs. Cover skillet and cook over low heat until dressing caramelizes on meatballs and onion, and the meatballs are fully thawed and heated through. Serve over rice.


Monday, September 7, 2015

Banana Chocolate Pudding Cake

3/4 c Cake flour
1/3 c Nonfat dry milk powder

1 Env. (4 svgs) chocolate pudding mix

1 ts Baking powder

4 Eggs, separated

2 tb Sugar

1/2 c Evaporated milk

1/2 ts Vanilla

1 ds Salt

1/2 c Thawed cool whip

2 md Bananas

1 tb Lemon juice
Preheat oven to 350.
Line bottom of 8x8x2 pan with wax paper; spray sides with Pam.Sift together the flour, milk powder, pudding mix, and baking powder; set aside.In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture, and evaporated milk; add vanilla. Beat a med-high til mixture is combined.In separate bowl, using clean beaters, beat egg whites with salt until stiff peaks form. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites.Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean.Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip.Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently. Decoratively arrange banana slices over whipped topping.
To serve, cut cake into 8 equal pieces. 

Cappuccino Pound Cake

3/4 c Oil
1/2 c Honey

4 Eggs

1/2 c Milk

1/2 c Sour cream

1 tb Creme de Cacao

1 tb Kahlua

2 c Flour

1 c Sugar

1/2 c Cocoa

2 ts Baking powder

1 ts Baking soda

1 tb Instant coffee

2 ts Cinnamon

1/4 ts Nutmeg

1/4 ts Cloves

Coffee Kahlua Cream Glaze:

1 c Cream

1 ts Instant coffee

2 tb Sugar

1 tb Kahlua

Mix together the oil, honey, eggs, milk, sour cream, Creme de Cacao, and Kahlua and beat for 4 minutes with electric mixer.Mix together the flour, sugar, cocoa, baking powder, baking soda, instant coffee, cinnamon, nutmeg, and cloves and add to wet mixture, mix well.Spread into greased and floured tube pan. Bake at 325 degrees F. for 1 hour 10 minutes.Coffee Kahlua Cream Glaze:
Beat together the cream, instant coffee, sugar, and kahlua and spread over cooled cake.

Apple and Maple Syrup Pie

1 pie crust

      4 ea apples, peeled sliced
      1 c  pure Maple Syrup
      1 tb cornstarch
      1 tb margarine

 Preheat oven to 350 degrees F.

Place the apples in the pie crust.
In a blender, blend the maple syrup with the cornstarch. Pour the mixture into a saucepan with the margarine and cook over moderate heat, stirring until the mixture becomes very thick.
Pour the maple syrup mixture over the apples.

Bake for about 45 minutes.

Easy Chocolate Pie

1 Baked pie shell
1 sm Package instant Chocolate Pudding

1 c Milk

1 pt Vanilla ice cream

9 oz Cool Whip

Grated Chocolate Mix pudding with milk for 1 minute on low speed. Add slightly softened ice cream. Mix and pour into pie shell. Top with Cool Whip.

Refrigerate for approximately 4 hours before serving. Sprinkle grated chocolate on top.

Saturday, September 5, 2015


1 lb Ground beef
      1 ea Minced garlic
      1 tb Whole basil
      1 lb Can of tomatoes
      2 ea 6oz. cans tomato paste
      1 ea Small mushrooms
     12 oz Noodle
      1 ts Salt
      1 c  Water
      Basil, oregano, etc. to taste

 Brown ground beef and drain.
Add garlic, basil, tomatoes, tomato paste, and mushrooms.
Simmer, covered 14-20 minutes; stir often.
Cook noodles in salted water.

Sauted Salmon Steaks

4 ea Salmon Steaks
      1 tb Butter
      1 ts Soy sauce
    1/4 ts Garlic powder
      4 ea Lemon slices

 In a large non-stick skillet, melt butter; add soy sauce and garlic powder.

Add salmon and cook for 4-5 minutes.  Turn and continue cooking 4-5 minutes more or until fish flakes easily.
Garnish with lemon slices.

Beef Stroganoff

1 tb Vegetable Oil
      1 lb Sirloin Steak, Boneless*
      8 oz Fresh Mushrooms, Sliced
      1 ea Medium Onino, Sliced
      1/4 c  Water
      2 tb Unbleached Flour
      1 ts Dry Mustard
      1 ts Salt
      1/4 ts Pepper
      1 c  Dairy Sour Cream

  *Sliced into thin strips.
 Stir oil and steak in 2-Qt casserole until beef is well coated.  Cover and microwave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove beef from casserole; reserve meat and juices.

Add mushrooms and onion to meat juices.  Cover and microwave until mushrooms are tender, 5 to 6 minutes.
Shake water and flour in tightly covered jar; stir into mushrooms.
Sprinkle with dry mustard, salt and pepper.  Microwave uncovered to boiling, 30 seconds. Boil until thickened, about a minute.
Stir in the streak strips; add the sour cream.  Microwave uncovered until hot, about 1 minute.
Serve over hot rice or noodles (fettucine).

Chicken Parmigiana

1/3 c dry bread crumbs
2 ts parmesan cheese -- grated

3/4 ts Italian seasoning

1/2 ts garlic powder

1 lb chicken breasts without skin

1 egg -- beaten

8 oz tomato sauce

3/4 c mozzarella cheese -- shredded Combine bread crumbs, cheese, italian
seasoning, and garlic powder in a shallow bowl.

Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.

Place chicken on a cookie sheet or jelly-roll pan.

Bake in preheated 375F oven for 10 minutes.
Turn chicken over; bake 10-12 minutes or until chicken is thoroughly cooked.

Spoon tomato sauce over chicken. Sprinkle cheese over top.
Bake 3 minutes or until chicken is melted.

Perfectly Browned Apple Crisp In Just A Few Minutes

All you need for this recipe is a few mixing bowls, spatula, and a couple of ingredients:
5 to 6 apples 
 1 cup sugar
2 1/2 tsp. cinnamon
                          ½ cup caramel balls
½ cup quick oats
1 cup flour
¼ brown sugar
8 tbsp. butter
Preheat oven to 350 F.
Slice apples and place in large mixing bowl.
Pour the sugar,  flour, and cinnamon into a small mixing bowl and mix together.
Pour the mixture over apple slices and combine.
Once thoroughly mixed, pour apples into a
casserole dish.
Evenly place caramel balls through out the casserole dish.
Take a new small mixing bowl and add ½ cup oats, ¾ cup of flour, ¼ cup brown sugar, 2 tbsp. sugar,
  1 ½ tsp. cinnamon, combine thoroughly.
Add the 6 tbsp. butter to the mixture.
Spread this mixture over the apples in the casserole dish.
Bake for 25-30 minutes.
Drizzle the remaining butter over the top.
Let cool and enjoy — with a scoop of ice cream!

Thursday, September 3, 2015

Maple Glazed Salmon

2 salmon fillets
1/3 cup maple syrup
1 clove garlic -- minced
2 T green onion -- finely chopped
1 tbsp balsamic vinegar
1 tbsp flour
2 tbsp olive oil
salt and pepper

Combine the maple syrup, garlic, green onions and vinegar in a glass measuring cup. Microwave on HIGH for one minute. Set aside.  Heat a frying pan on medium-high.  Pat the salmon fillets dry and rub with a bit of the olive oil. Sprinkle with salt and pepper and pat on the flour.  Put the remaining oil in the pan, and when it shimmers and is hot, put in the salmon, skin side up. Cook for about 5 to 6 minutes and turn. Cook 5 to 6 minutes on other side. The fish should be nice and crusty and brown and cooked through.  Drizzle a few teaspoons of sauce over the skinless side. Serve the rest of the sauce on the side.

Slow Cooker Roast Beef

Fast, easy to prepare and oh so good.
Place a 5 lb Chuck or Arm roast in the bottom of the slow cooker.
Add 1/2 cub water.
Sprinkle with Garlic Salt.
Spread on package Lipton onion soup mix over top of Roast.
Sprinkle with wocestershire sauce.

Wash and quarter 6 medium Potatoes, place in slow cooker over and around the roast. Do the same with a package of baby carrots.
Normally cook on low for 9 hours and serve.

Monterey Chicken Fajitas

2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/2 cup Pace® Chunky Salsa
8 (8") Mission® Fajita Size Flour Tortillas, warmed
1 cup shredded Monterey Jack cheese

HEAT oil in skillet over medium-high heat. Cook chicken until browned, stirring often.
ADD pepper and onion and cook over medium heat until tender-crisp.
ADD soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa.
 Fold tortillas around filling. Serves 4.

Mushroom Quesadillas


2 tablespoons vegetable oil
8-ounces sliced mushrooms
1 garlic clove, minced
1/4 cup chopped onion
1/4 cup chopped tomato
1 tablespoon chopped fresh cilantro
1 tablespoon TABASCO® brand Green Pepper Sauce
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
8 corn tortillas

Preheat oven to 400 degrees. Heat oil in a large nonstick
skillet over medium-high heat. Add the mushrooms and garlic.
Cook 5 to 7 minutes or until mushrooms are browned and
liquid is evaporated, stirring often. Add onion, tomato, cilantro,
TABASCO® Green Sauce and salt and cook 1 minute longer;
set aside. Combine the cheeses and sprinkle 2 tablespoons
evenly over each of 4 tortillas; place another tortilla on top of each
tortilla with cheese, and top each with an additional 2 tablespoons
cheese and 2 tablespoons mushroom filling. Place quesadillas on
a greased baking sheet and bake 4 to 5 minutes or until cheese
is melted. Cut in quarters and serve immediately.
Makes 16 appetizer servings.

Tuesday, September 1, 2015

Beef Stroganoff

1 tb Vegetable Oil
      1 lb Sirloin Steak, Boneless*
      8 oz Fresh Mushrooms, Sliced
      1 ea Medium Onino, Sliced
      1/4 c  Water
      2 tb Unbleached Flour
      1 ts Dry Mustard
      1 ts Salt
      1/4 ts Pepper
      1 c  Dairy Sour Cream

  *Sliced into thin strips.
 Stir oil and steak in 2-Qt casserole until beef is well coated.  Cover and microwave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove beef from casserole; reserve meat and juices.

Add mushrooms and onion to meat juices.  Cover and microwave until mushrooms are tender, 5 to 6 minutes.
Shake water and flour in tightly covered jar; stir into mushrooms.
Sprinkle with dry mustard, salt and pepper.  Microwave uncovered to boiling, 30 seconds. Boil until thickened, about a minute.
Stir in the streak strips; add the sour cream.  Microwave uncovered until hot, about 1 minute.
Serve over hot rice or noodles (fettucine).

New Orleans Bread Pudding and Whiskey Sauce

1 qt. sweet milk
2 cup sugar
1 loaf French bread
3 eggs
2 Tbsp vanilla
1 cup rasins (optional)
1 stick butter
Tear bread into bits and place in greased 9x13 pan. In separate container, mix milk, eggs, sugar, vanilla, and raisins. Pour over bread, and mash bread down until soaked. Top with one stick of butter cut into slices. Bake 350 degrees, about 1 hour.
1/2 cup butter
1 small can Pet milk (evaporated milk)
1 cup sugar
1 egg yolk, beaten
1 jigger bourbon
Combine butter, pet milk, sugar, and egg yolk in top of double boiler. Cook, stirring over simmering water, until thickened. Stir in bourbon. Serve warm on bread pudding, or just plain cake. 

Nutella Muffins

What is Nutella?
 Nutella, the original hazelnut
spread, is a combination of roasted hazelnuts, skim
milk, and cocoa with a creamy consistency and a
chocolate taste with a hint of roasted nut flavor. 
Nutella is to Italians what peanut butter is to  

1 jar of Nutella

2 eggs

10 tbsp. flour


Preheat the oven to 425 f. Mix the ingredients until they're nice and even. Grease a muffin pan and pour mixture in.

Bake for 20-30 minutes

(Treat: add crushed walnuts to the mix)


Bloody Mary Chicken Creole

1/4 cup vegetable oil
1 (3 pound) fryer, cut into serving pieces
1 cup chopped onions
1/2 cup chopped green bell peppers
2 tablespoons flour
1 1/2 cups bloody Mary mix
1 teaspoon chopped garlic
2 bay leaves
1/2 teaspoon salt (or more to taste)
1/4 teaspoon cayenne (or more to taste)
1/2 cup dry white wine
2 (10 1/2 ounce) cans beef consommé
3 tablespoons chopped parsley

In a large heavy pot, heat the oil over medium-high heat and sauté
the chicken, turning to brown on both sides. Remove the chicken and
set aside.

Add the onions and bell pepper and sauté for about five minutes, or
until they are soft. Reduce the heat to medium. Add the flour and
stir constantly for about 5 minutes.

Add the bloody Mary mix, garlic, bay leaves, salt, cayenne, wine and
consommé. Simmer for l5 to 20 minutes, stirring occasionally.

Add the chicken. Cover and simmer for about 45 minutes, or until the
chicken is tender.

Add the parsley and serve over rice.

Yield: 4 to 6 servings.