Slow cooker pot roast

Ingredients

3 lb chuck roast
1/2 med onions, chopped
2 garlic cloves, minced
16 oz can stewed tomatoes
1 tbsp worcestershire sauce
8 oz water
2 tbsp oil

Salt & coarsely ground pepper
flour

How to prepare

Season the roast with salt & pepper and then dredge in flour. Brown roast in frying pan and transfer to the slow cooker. In the same frying pan saut

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Chocolate fondue

Ingredients

1 (12 oz) semi-sweet chocolate bits
2/3 cup sour cream
1/4 cup coffee, orange or mint liqueur
1/4 to 1/2 cup evaporated milk or cream

How to prepare

In heavy saucepan or fondue pot melt chocolate with sour cream over low heat stir Until smooth stir in liqueur thin as necessary with cream or evaporated milk keep Warm over low heat serve with a variety of fresh fruit (strawberries, pineapple, Apple, kiwi, banana, etc ) also good with ladyfingers, angel food cake, or lb Cake fruit and cake are cut into serving size each guest dips his own fruit using a Fondue fork

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Cajun flank steak creole

Ingredients

2 lb flank steak
1 salt & pepper
2 tbsp green pepper, chopped
2 tbsp onion, chopped
2 tbsp tomato paste
1/2 tsp prepared horseradish
1/4 tsp sugar

1/2 cup water
2 cup stuffing mix, herb-seasoned
1/2 cup water
2 tsp cornstarch

How to prepare

Score one side of meat. Sprinkle with salt and pepper. Combine green pepper, onion, 1 tbsp tomato paste, horseradish, sugar, 1/4 cup water, and stuffing. Spoon stuffing mixture down middle of un-scored side of flank steak. Fold ends over and overlap long sides, skewer together. Place on metal rack or trivet in crockpot. Cover and cook on low for 8 to 10 hours. Remove meat. Turn control to high. Dissolve cornstarch in 1/4 cup cold water, stir in 1 tbsp tomato paste. Add to juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Slice steak across the grain. Serve sauce with the steak. Yield: 4 servings

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Sugar cookies

Ingredients

4 1/2 cups sifted flour
4 tsp baking powder
1 tsp salt
1/2 lb (2 sticks) unsalted butter
2 cups sugar
2 eggs
1/2 cup milk
1/2 tsp vanilla

How to prepare

Preheat oven to 375. Butter baking sheets. Sift together dry ingredients. Cream butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients, 1 cup at a time, alternating with milk and vanilla, beating well after each addition. Wrap and chill dough for at least 1 hour. Divide dough into 4 pieces. Roll 1 piece at a time on a floured board and cut with large cookie cutters. Bake for 8 to 10 minutes. Cool on racks. Note: these cookies may be sprinkled with colored sugar or iced. Makes approximately forty 3″ cookies

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Honey baked ham

Ingredients

1 smoked ready-to-eat ham, -13 to 15 pounds
2 to 3 bottles ginger ale
3 cup dry white wine
Glaze:
5 tbsp dijon mustard
1/3 cup honey
1/3 cup real maple syrup
Sauce:
1 1/4 cup chicken stock
3 tbsp real maple syrup
2 tbsp dijon mustard
2 tsp cornstarch

How to prepare

Remove the rind and score with diagonal cross-cuts put ham in a close fitting kettle And cover with ginger ale bring to boil, then simmer for 20 to 30 minutes this step Removes the too salty taste and adds a delicate flavor drain the ginger ale, add ham To a roasting pan and pour the wine over it cover with foil and bake at 350~ for 1 Hour
Combine the glaze ingredients after the ham has baked 1 hour, brush the ham with the Glaze, using all of the mixture return ham to oven (uncovered) and bake an Additional 1 1/2 hours, or until internal temp reaches 140~ baste occasionally after The glaze has “set”, about 45 minutes if the glaze gets too dark before the temp Gets to 140

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Chicken broth

Ingredients

1 medium stewing chicken, or backs, necks, and 6 chicken wings
3 quarts water
1 onion, peeled & cut into quarters
2 carrots, peeled & coarsely chopped

2 celery stalks, coarsely chopped
1 bay leaf
1/4 teaspoon dried sage leaves
1/2 teaspoon dried basil leaves pinch of dried thyme leaves
freshly ground pepper

How to prepare

Place the chicken and all the other ingredients in a large pot. Bring to a boil, skimming off the scum that rises to the top. When there is no more scum, lower the heat and simmer, uncovered, for 1 to 2 hours. Strain the broth and refrigerate for later use. When the fat congeals on top of the cold broth, carefully lift it off and discard. Makes 1//2 quarts.

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Martha stewart’s wontons

Ingredients

6 oz package of frozen snow crabmeat, thawed
4 oz cream cheese, at room temp.
1/4 cup red bell pepper, finely minced
4 water chestnuts, chopped
2 cloves garlic, minced
1 scallion, minced
1/4 tsp freshly ground black pepper
16 oz package wonton skins
Vegetable oil for frying

How to prepare

Drain the crab, squeezing out as much moisture as possible put it in a mixing bowl And combine with the cream cheese, red bell pepper, water chestnuts, garlic, Scallion and black pepper refrigerate until ready to use put 1 tsp of the filling In the center of each wonton wrapper fold into rectangle then fold so corners meet, Like a tri-point hat (folding directions can usually be found in a chinese cookbook Or on the back of the wonton wrapper package ) put the wontons on a baking sheet, Cover with plastic wrap, and freeze until ready to use heat the oil to 375

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Strawberry Pie

Ingredients

1 cup sugar
1 cup water
6 tsp cornstarch
3 oz strawberry Jell-O
1 pint to 1 qt washed and hulled strawberries
9″ baked and cooled pie shell

How to prepare

Bring sugar, water and cornstarch to a boil over med high heat. Add Jell-O, stir until dissolved. Cool and then add strawberries. Refrigerate about 45 min or until it starts to congeal. Put in pie shell and cool completely. Top whip whipped cream or ice cream to serve.

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Angeled Eggs

Ingredients

6 eggs
1 (6 1/2 oz can) water packed tuna; drained
2 tbsp sweet pickle relish
1 tbsp minced onion
1 tbsp chopped pimento
4 tbsp mayo
pinch dry mustard
pinch sage
black pepper

How to prepare

Cook eggs, cool, remove shells. Cut in half crosswise, remove yolks. Mix together tuna, pickle, onion, pimento, mayo and seasonings. Stuff each half with tuna mixture. Sprinkle with paprika.

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Shoofly Pie

Ingredients

1 1/4 cup flour
1/2 cup molasses
3/4 cup brown sugar, packed
1 egg
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter
1/4 tsp nutmeg
1 tsp baking soda
1/4 tsp ginger
1 cup hot water
1 unbaked pie shell (9)

How to prepare

Combine flour, sugar, salt, and butter in bowl. Cut in butter until crumbly. In another bowl, stir baking soda and hot water. Add molasses, egg, and spices. Beat. Sprinkle 1/3 crumb mixture into pie shell. Pour molasses mixture on top. Sprinkle with remaining crumbs. Bake on bottom shelf of 350

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