2 lb ground beef
1 pkg dry onion soup mix
1/4 cup cracker crumbs
1/3 cup brandy
1/2 cup ketchup
1 tablespoon dried onion
1 cup barbecue sauce
1/2 cup water
Mix the first 4 ingredients and make into meatballs. Brown. Put into crock pot. Mix together the last 5 ingredients and pour over meatballs and cook for 5 to 6 hours.
Chinese Beef and Pea Pods (Crockpot)
1 lb family steak or (1 1/2 pound); thinly sliced
1 can beef consomme soup
1/4 cup soy sauce
1/4 teaspoon ground ginger
1 bunch green onions; (about 8)
2 tablespoon cornstarch
2 tablespoon water
1 can sliced water chestnuts; drained
1 can bamboo shoots; drained
1 can bean sprouts; drained
1 pkg (7 oz.) frozen chinese pea pods; partially thawed
Combine steak in crock pot with consomme, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice. Serves about 6.
Cornish Hens (Crockpot)
3 cornish game hens
1/4 cup melted butter
2 tablespoon brown sugar
2 teaspoon soy sauce
2 tablespoon lime juice
1 8-oz pkg cornbread stuffing mix, (stove top)
2 tablespoon dry white wine
Wash and pat dry cornish hens. Prepare cornbread stuffing mix as directed on the package and stuff hens. Brush on melted butter, brown sugar, lime juice, wine and soy sauce mixture. Cook neck down in crock pot. Cover and cook at low temperature for 5-7 hours.
Spanish Chicken (Crockpot)
1 fryer; (2 1/2-3 lb.) cut up rinsed
1 salt & peppered
4 carrots; diced
1 large onion; diced
1 cup frozen green beans
1 jar (2-4 oz.)sliced mushrooms
2 teaspoon salt
2 bay leaves
1/2 teaspoon tarragon
1/2 teaspoon summer savory
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
1 can (16 oz.) tomatoes; chopped
1/3 cup regular rice; uncooked
1/2 cup water
Place chicken, carrots, onion, beans, mushrooms, salt, bay leaves, tarragon, summer savory, garlic powder, pepper and tomatoes in the pot. Cover and place temperature on low. Cook 4-5 hours; stir in rice and water. Finish cooking for a total of 7 1/2 to 9 hours. Stir a couple of times and taste for more salt. Serve with hot garlic toast.
Garlic Toast, Roasted
1 head garlic, cloves sepa-
rated, but not peeled
1 freshly ground pepper
2 1/3 in thick 5x3 inch french
1 tablespoon olive oil
more olive oil
1 dried rosemary, crumbled
Preheat oven to 350°F. Toss garlic with 1 T olive oil, salt, and pepper in small baking dish. Roast until soft, about 30 minutes. Release garlic from peels into small bowl. Mash with fork. Preheat broiler. Toast one side of bread under broiler. Brush second side with a little olive oil. Sprinkle with rosemary, salt and pepper. Brown until golden. Spread with garlic. Serve hot.
1 lb whitefish -or- turbot fillets, fresh or frozen
1 lb pike fillets, fresh or frozen
2 onions, sliced
4 cup water
2 carrots, sliced
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup matzo meal
Defrost the fish, if frozen. Save the head, skin and bones of fish when filleting. Place them in a large saucepan with the onions, water, carrots, salt and pepper. Cook over high heat until the fish is ready.
Grind the fish in a food processor. Add the eggs and matzo meal. Mix until well blended.
Drop balls of the fish mixture into the fish stock. Cover and simmer for 30 minutes.
Remove the cover and continue cooking for 10 minutes longer.
Cool the fish balls and place on a platter or in a bowl. Strain the fish stock over fish balls. Add the carrots around the fish. Chill Serve with horseradish.
Ginger Carrot Bars
1/3 cup rolled oats
1 cup unbleached flour -- sifted
1 tablespoon ginger
1 teaspoon baking powder
2 medium carrots -- shredded
1/2 cup orange juice -- at room
1/3 cup maple syrup
1 egg white -- whipped
1 tablespoon applesauce -- at room
1 teaspoon vanilla
Preheat oven at 375°F. Prepare a 8" x 8' baking pan with cooking spray and flour. In a mixing bowl, oats, flour, ginger, and baking powder. In another mixing bowl, combine carrots, orange juice, maple syrup, egg white, applesauce, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Bake for 20 minutes.
Place chicken drumsticks n ungreased shallow glass dish. Mix remaining ingredients; pour over chicken. Cover and refrigerate at least hour.
Heat oven to 375°F. Line broiler pan with aluminum foil. Place chicken on rack in broiler pan. Brush chicken with remaining sauce. Bake 50 to 60 minutes or until done. |6 servings
Cranberry Lemon Nut Bread (Glazed)
4 tablespoon butter or margarine
3/4 cup sugar
2 teaspoon grated lemon peel
2 cup sifted flour
2 1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1 cup chopped fresh cranberries
1/2 cup chopped mixed and candied fruits and peels
1/2 cup chopped walnuts
2 teaspoon lemon juice
2 tablespoon sugar
Cream together butter and the 3/4 cup sugar until light and fluffy. Add eggs and lemon peel; beat well. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in cranberries, mixed fruits and peels, and nuts. Pour into greased 9 x 5 x 3 inch pan. Bake at 350°F for 55 to 65 minutes. Let cool in pan 10 minutes. Remove fom pan; cool. Combine lemon juice and 2 tbs sugar; spoon over top. Wrap; store overnight.
1 pkg (4 oz.) gourmet mushroom blend; (or the equivalent, your choice)
1 pkg spinach fettucine
3 tablespoon olive oil
3 cloves minced garlic
1/2 cup pine nuts
3 oz sun-dried tomatoes; softened and minced
Cook fettucine. Meanwhile, in medium saucepan, heat oil and saute remaining ingredients for 2 to 3 minutes. Toss with cooked fettucine.
4 lb chicken, cut in pieces
1/2 lb mushrooms, thinly sliced
5 tablespoon unsalted butter
1/2 lb spaghetti
2 tablespoon flour
1 cup heavy cream
3 tablespoon medium dry sherry
1 nutmeg to taste
1/2 cup parmesan cheese, grated
In a kettle, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth. Cut the meat into strips and reserve. Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the stock until it is reduced to about 2 cups.
Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they are softened. In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remaining butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste.
Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese. Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale golden in color. Serve immediately.
Graham Cracker Bars
1 cup real butter
1/2 cup sugar
1 cup chopped pecans etc.
Mix butter & sugar. Boil 2 min. Line cookie sheet with aluminum foil (shiny side up) spread with Graham crackers. Pour syrup over crackers & sprinkle with chopped nuts. Bake 350°F 8 minutes. Cool & break into bars.
3 1/2 cup pillsbury's best all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon soda
1 1/2 cup firmly packed brown sugar
1/2 cup shortening
1/2 cup butter, softened
1/3 cup evaporated milk
1 teaspoon vanilla extract
sugar to sprinkle
Preheat oven to 400°. In large mixer bowl combine all ingredients except granulated sugar. Blend well. Chill dough for easier handling.
Roll out half at a time on floured surface to 1/8-inch thickness. Cut into rounds with a 2 1/2-inch cutter. Place on ungreased cookie sheets. Sprinkle with sugar.
Bake at 400° for 8 to 10 minutes until light golden brown.
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