Famous Barr’s French Onion Soup

Ingredients

5 lbs unpeeled onions
1/2 cup butter
1 1/2 tsp freshly ground black pepper
2 tbsp paprika
1 bay leaf
7 (about 16 oz) cans beef broth
1 cup dry white wine, optional
3/4 cup allpurpose flour
caramel coloring – optional
2 tsp salt
french baguettes
swiss or gruyere cheese

How to prepare

Peel onions and slice 1/8″ thick. Melt butter in a 6 qt (or lgr) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. Stir in pepper, paprika and bay leaf; saute over low heat 10 min. more, stirring frequently. Pour in 6 cans broth and wine. Increase heat and bring to a boil. Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours. Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 min.. Leftover soup can be frozen. Yield: 4 qts; 16 servings

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Buttermilk spice cake

Ingredients

2 1/2 cup all purpose flour
1 cup granulated sugar
3/4 cup brown sugar, packed
1 tsp baking powder
1 tsp soda
1 tsp salt
3/4 tsp cinnamon
3/4 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1 1/3 cup buttermilk
1/2 cup shortening
3 eggs

How to prepare

Grease and flour 2 round layer pans, 8 or 9″ measure all ingredients into large Mixer bowl blend 1/2 minute on low speed, scraping bowl occasionally pour into pans Bake in preheated 350f oven for 45 minutes or until wooden toothpick inserted comes Out clean cool 10 minutes and remove from pans.

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Pizza fondue

Ingredients

3/4 lb ground beef
1 sm chopped onion
1 tbsp cornstarch
1 1/2 tsp fennel seeds
1 1/2 tsp oregano
1/4 tsp garlic powder
2 (10 1/2 oz) pizza sauce
10 oz grated cheddar cheese
1 cup grated mozzarella cheese
12 english muffins

How to prepare

Brown ground beef and onion, drain mix cornstarch and seasoning in a bowl and add Pizza sauce add sauce mixture to meat and stir until thickens and bubbles pour into A fondue pot and simmer over low heat stir in cheese slowly slice and cut english Muffins into 1″ cubes place cubes on a cookie sheet and bake at 350

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Apple Butter

Ingredients

10 lbs tart apples
5 cups apple juice or cider
4 cups sugar
4 tsp cinnamon
1-1/2 tsp cloves
2 tsp allspice
1 tsp nutmeg
1/2 tsp salt

How to prepare

Combine apples and cider in lg pan and make apple sauce (may need a little more liquid, add water). Add remaining ingredients to sauce, mix. Put into crockpot for 12 hours on low. Store in sterile jars. Refrigerate or freeze for extended storage.

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Slow cooked beer braised beef

Ingredients

4 lb beef chuck, in 2″ pieces
4 strips bacon, cut in small pieces
1/2 cup flour
1 lb fresh mushrooms, sliced
1 tbsp salt
2 tsp paprika
1 12-ounce can of beer
1 tsp pepper
1 tsp sugar
10 to 12 whole small onions, peeled
1 tbsp vinegar
1/2 tsp dried thyme
1 bay leaf

How to prepare

Thoroughly coat beef cubes with flour, salt, paprika, and pepper in large bowl or paper sack. Place onions, bacon and half of sliced mushrooms in crock-pot. Add floured beef cubes and remaining half of mushrooms. Mix beer with sugar, vinegar, thyme and bay leaf. Pour into crock-pot. Cover and cook on low 8 to 10 hours. Serve over noodles or rice.
May be thickened if desired. Make a smooth paste of 3 tablespoons flour mixed with 1/2 cup water. Pour into beef mixture. Turn to high and allow to come to a simmer-about 10 minutes.

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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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Chicken marguerite

Ingredients

6 boneless chicken breast halves
4 tbsp butter
2 medium onions, chopped
2 large tomatoes, seeded, chopped 2 green peppers, coarsely chopped 1/2 chayote squash, peeled, pitted, chopped
2 garlic cloves, minced
2 tsp pepper
1/4 tsp dried, crumbled
1/2 tsp poultry seasoning
5 green onions, chopped
1/2 cup chicken stock
2 tbsp catsup
3 tbsp soy sauce salt

How to prepare

Melt 2 tbsp butter in heavy large skillet over medium heat. Add onions tomatoes, bell peppers and chayote. Saut

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Deep fried french toast

Ingredients

2 eggs
1/3 cup milk
1/4 tsp salt
4 slices bread (1″ thick)
maple syrup
honey
fruit syrup

How to prepare

Preheat the oil in the deep fryer. Beat the eggs with the milk and salt in a shallow dish. Trim the crusts from the bread. Dip the bread, one slice at a time, into the egg mixture. Let stand for a few seconds. Turn the bread and repeat on the other side. Use a slotted spoon or fryer basket to lower the bread into the deep fryer. Fry until golden brown (about 2 minutes). Drain. Serve hot with maple or fruit syrup or honey. Goes well with sausage links, ham, bacon, etc. Yields 4 slices

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Applewood smoked loin of pork

Ingredients

Brine:
2 qts water
1/2 cup kosher salt
11/4 cup sugar
3 bay leaves
1 tbsp finely chopped garlic
3-lb boneless center-cut pork loin roast
2 tbsp minced fresh shallots
1 tbsp whole allspice berries
1 tbsp hot pepper sauce

How to prepare

To make the brine:
In a lg saucepan combine the water, kosher salt, sugar, bay leaves, garlic, shallots, allspice, and hot pepper sauce and bring to a boil over high heat turn off the heat and cool oompletely submerge the pork loin in the brine, cover the saucepan, and refrigerate for a minimum of 16 hours and a maximum of 24 hours remove the pork loin from the brine, rinse under cold water, and pat dry the loin may be refrigerated, well wrapped, until ready to smoke, up to 1 day

To smoke the pork loin:
Place the brined pork loin on the top shelf of smoker follow the instructions included with the smoker and begin smoking the pork loin using the first of 3 pans of applewood chunks total rotate pans as directed when the smoking process is complete, immediately remove the smoked pork loin from the smoker the pork loin is not cooked during the smoking process and therefore must be roasted in the oven or wrapped in foil and refrigerated (the pork loin should be cooked the same day it is smoked )

To roast the pork loin:
Preheat theooven to 375f put the smoked pork loin in a roasting pan and roast for 45 mins, or until the meat has an internal temperature of 155

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