California tamale pie

Ingredients

1 lb lean ground beef, browned
3/4 cup yellow corn meal
1 1/2 cup milk
1 egg, beaten
1 pkg chili seasoning mix
1 tsp seasoned salt
1 lb can tomatoes, cut up

1 lb whole kernel corn, drained
2 1/4 oz sliced ripe olives, drained
1 cup cheddar, grated

How to prepare

Stir together corn meal, milk and egg. Add remaining ingredients, except cheese. Pour into crockpot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes. Yield: 6 servings

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Cognac chicken

Ingredients

12 small white onions, peeled
4 lbs. Roasting chicken, cut up
1/2 tsp salt
1/4 tsp black pepper
1/4 cup brandy or cognac
2 cloves garlic, peeled and crushed 1/4 tsp ground thyme
1 bay leaf
1 1/2 cups dry, strong red wine
5 tbsp all purpose flour
1 cup chicken bouillon
3/4 lb fresh mushrooms, wiped and stemmed
1 tbsp butter or margarine
1/4 tsp salt
1 tbsp chopped fresh parsley

How to prepare

Place the onions in the slow cooker. Remove the fat from the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saut

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Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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Herbed focaccia

Ingredients

1 pkg dry yeast
1 tsp sugar
1 cup warm water (105-115f)
2 1/3 cups bread flour
1/3 cup cornmeal
1 1/4 tsp salt
1/2 cup light-tasting olive oil

2 lg garlic cloves, minced
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried oregano
kosher salt
1 tbsp fresh chives, snipped
1 tbsp fresh parsley, minced

1 tbsp red pepper flakes

How to prepare

Preheat oven to 450f. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 lg baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tbsp oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it’s dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to lg plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tbsp oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12″ round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300f. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12″ focaccias.

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JEFF’S SPAGHETTI SAUCE

Ingredients

1 poundBrowned hamburger meat – drained of fat/greas
15 ounces Can whole tomatoes – w/juice
12 ounces Can Tomato Paste
15 ounces Can Tomato Sauce
3 tablespoons Olive oil
1/2 cup Water
1 teaspoon Basil
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon Lemon juice (concentrate)
1/8 teaspoon Thyme
1/4 teaspoon Marjoram
1 pinchRosemary
1 each Whole bay leaf
1 pinchParsley – dried or flakes
2 tablespoons Heaping – grated Parmesan

How to prepare

I rarely actually measure the ingredients, so they vary from sauce to sauce Combine all except the grated Parmesan cheese. Simmer covered, 30 minutes over low heat. Add grated Parmesan (Kraft shaker style is fine) and simmer additional 15 minutes Serve over hot pasta noodles. Sprinkle more cheese on top I have also substituted 3 or 4 drops Tabasco Sauce for the lemon juice

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Israeli wheat berry stew

Ingredients

5 cup trader joe’s maranara and the rest water
1 1/2 cup great northern beans
1 cup wheat berries
6 small potatoes – cut in half
1 large onion – sliced
4 clove garlic – minced

5 tsp cumin – ground
3 tsp turmeric
1/2 tsp black pepper – ground
2 green peppers

How to prepare

Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.

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Crockpot swiss steak

Ingredients

1 round steak, cut up
1 tsp oregano
1/4 tsp red pepper flakes
1/4 tsp pepper
15 oz tomato sauce
1 onion, sliced

How to prepare

Flour meat, blend remaining ingredients, except onion. Put meat in crockpot, top with sliced onion, pour on sauce. Cover, cook on low 6-8 hours. Yield: 4 servings

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New england boiled dinner

Ingredients

3 lb corned beef
6 carrots, halved lengthwise
6 potato, halved lengthwise
1 med cabbage
3 cup water
6 turnip, quartered

How to prepare

Place corned beef and water in crockpot. Cover. Set on high. When steaming vigorously, set to medium and continue cooking 2 1/2 hours. Remove meat from cooker. Put potatoes, turnips, carrots and cabbage in crockpot. Place meat on top of vegetables. Cover and when mixture is steaming briskly, set to medium. Cook for 45 minutes. Ham may be used in place of corned beef, if desired. Yield: 6 servings

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