recipelink.com Chat Room Recipe Swap
Assorted Recipes - 2000-09-30 & 10-01 (21)

Terrie,.MD (02:31:18) : French Pot Roast

1 bottle of dry white wine
3 pounds pot roast cut of your choice (I prefer shoulder)
2 onions, cut in half and sliced crosswise very thinly
4 anchovy filets, chopped
10 cloves garlic, peeled and halved
1 15-oz. can chopped peeled tomatoes
2 generous tablespoons dijon mustard
3 tablespoons capers, rinsed
1 bay leaf
sprigs of fresh thyme or 1/2 tsp. dried thyme

Trim meat of fat and cut in large chunks at least 1-1/2" thick. Brown well in a little olive or canola oil in a Dutch oven. Remove from pan and sprinkle with salt and pepper. In a separate saucepan, put whole bottle of wine in and bring to boil then simmer for about 10 minutes (this cooks off the alcohol and reduces it by about 1/3).

Add onions to the Dutch oven and saute until softened. Add the anchovies and stir until broken up. Place the meat on top of the onions, then pour over the wine, tomatoes, and add the remaining ingredients. Season with salt and pepper. Bring to a VERY LOW simmer, cover, and cook for 3-4 hours, and very tender.

To serve, remove meat from sauce and reduce by boiling a little bit. Check seasoning and pour over meat.tina,.ms (12:41:01) : TACO SOUP
2 # lean ground beef
1 large chopped onion
brown beef and drain off fat--saute onion in a Tlb. butter
ADD :
2 cans kidney beans (drain)
1 can whole kernel corn (drain)
""""" diced rotel tomatoes
2 cans Mexican stewed tomatoes
1 pkg. taco mix (any brand)
""""" Hidden Valley Ranch Dressing mix
PUT IN A CROCKPOT AND SIMMER!!!!
when serving sprinkle cheese on top
I like to serving this with a salad and little corn muffinssugar/spiceTX (11:41:04) : BARBECUED RIBS IN A CROCKPOT RECIPE

1 1/2 cups prepared hickory-flavored barbecue sauce
1/2 cup apricot-pineapple jam
1 T. soy sauce
3-4 lbs. boneless country-style pork spareribs, trimmed of fat

In a medium bowl, mix together 3/4 cup barbecue sauce, apricot pineapple jam, and soy sauce until well blended. Place a layer of the ribs in a 4-qt. electric slow cooker. Pour 1/3 of the sauce mixture on top. Top with another layer of ribs and half of the remaining sauce. Top with the remaining ribs and pour on the remaining sauce. Cover and cook on LOW for 8 1/2-9 hours, or until the ribs are tender, but not falling apart.

Remove the ribs to a serving dish. skim off and discard any fat from the sauce in the slow cooker. Stir in the remaining 3/4 cup of barbecue sauce. Pass the sauce to spoon over the ribs.sugar/spiceTX (11:37:14) : CROCKPOT TROPICAL TEA WARMER
6 c Boiling water
1 1/2 c Orange juice
6 tsp Bags
1 1/2 c Pineapple juice
1/3 c Sugar
1 Orange sliced (unpeeled)
2 tb Honey
Warm your crock-pot first with some hot tap water. Then pour boiling water over the tea bags in the >> crock-pot. Cover and let stand 5 minutes. Remove the tea bags. Stir in the sugar, honey, orange juice, pineapple juice, and

sugar/spiceTX (11:33:24) : Chicken Casserole - TGLine bottom of the pan with partially cooked bacon.

1 c. uncooked rice
1 can cream of chicken soup
1 can evaporated milk
4-6 chicken breasts

Salt and pepper chicken. Mix together rice, soup and milk and pour in pan, add chicken. cover with foil and bake at 350 for about 30 minutes. Remove foil and cook 30 minutes longer, may need to add a little more milk. Check bacon for doneness, if not brown turn oven up to 400.

Recipe from Barbara Nelon

sugar/spiceTX (11:28:56) : TEXAS BBQ POT ROAST

1 - 4# roast, chuck or bottom round
1 t. vegetable oil
1 c. bottled barbecue sauce
1/2 c. cider vinegar
1/2 c. beef or chicken broth
1/4 c. light brown sugar
1 T. mustard, prepared
1 T. Worcestershire sauce
1 T. chili powder
1 large onion, chopped
2 large cloves garlic, crushed
1 1/2 t. thyme
12 rolls

1. Heat oven to 300. 2. Brown meat in oil in a large ovenproof Dutch oven, 15 minutes. 3. Add sauce, vinegar, broth, sugar, mustard and Worcestershire, chili powder, onion, and thyme to pot. Bring to boil. 4. Bake, covered at 300 degrees for 3 - 4 hours, turning meat every hour, until tender. Let stand at least 30 minutes in pan. Slice and serve on rolls with sauce. ( I did not use thyme.)

sugar/spiceTX (11:26:03) : Pumpkin-Apple Strudel Muffins - TG

1 (16-ounce) can pumpkin
1 cup honey
1/2 cup vegetable oil
1 tablespoon pumpkin pie spice
2 large eggs, beaten
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 cups peeled, diced cooking apples

1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon plus 1 teaspoon butter or margarine

Combine first 4 ingredients. Add eggs; stir until blended. Combine 2 1/2 cups flour, baking soda, salt, and 1 cup sugar in a bowl; make a well in center of mixture. Add pumpkin mixture to dry ingredients, stirring just until moistened. Stir in apple.

Spoon batter into greased muffin pans, filling two-thirds full. Combine 1/4 cup sugar, 2 tablespoons flour, and cinnamon in a bowl; cut in butter with pastry blender until mixture is crumbly. Sprinkle evenly over batter. Bake at 375' for 20 minutes. Remove from pans immediately. Yield: 21/2 dozen.

Helen Brown (Pumpkin Pie Spice equivalent - 2 teaspoons cinnamon, 1/2 teaspoon mace, 1/2 teaspoon ginger)sugar/spiceTX (11:24:02) : FRENCH APPLE BREAD PUDDING - TG3 eggs
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 medium all-purpose apples, pared, cored and finely chopped
1 3/4 cups hot water
1/4 cup margarine or butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread cubes (about 6 ounces)
1/2 cup raisins, optional
Preheat oven to 350degrees. In large bowl, beat eggs; add sweetened condensed milk, apples, water, margarine, cinnamon and vanilla. Stir in bread and raisins, moistening completely. Turn into buttered 9-inch square baking pan. Bake 1 hour or until knife inserted near center comes out clean. Cool. Serve warm with Brandy Butter Sauce or ice cream if desired. Refrigerate leftovers.

Brandy Butter Sauce

In saucepan, melt 1/4 cup butter or margarine; add 1/4 cup firmly packed brown sugar and 1/2 cup whipping cream. Boil rapidly 8 to 10 minutes; add 2 tablespoons brandy or 1 teaspoon rum flavoring. Serve warm. (Makes about 1 cup)

Banana Bread Pudding. Substitute whole wheat bread cubes for white bread cubes. Add 1/2 cup flaked coconut. Decrease water to 2 1/2 cups. Beat 3 ripe medium bananas, mashed, with eggs. Proceed as above. Top with 1/2 cup chopped pecans. Bake as above. Serve with Butter Rum Sauce.
Betty,.Athens,.Ga. (11:21:02) : SPICY MEATBALLS--THIS IS "GOOD"
I made it a lot to take to socials etc. & for Holidays.
1 lb. hamburger
1 egg
1 cup soft bread crumbs
1/4 c. milk
2 T dry onion soup mix
Dash salt & pepper
Make into balls & brown

SAUCE
1/4 cup brown sugar
1 cup catsup
1/4 c. Worcestershire sauce
2 T vinegar
Simmer & pour over meatballs, cook until done.
(Good in crockpot)Betty,.Athens,.Ga. (10:59:57) : AUTUMN EVENING SUPPER
1 1/2 qt. chopped cooked potatoes
7 slices American cheese
1/4 cup green pepper-diced
1/4 cup Italian salad dressing
2 Tbsp. chopped pimento
1 (1lb) smoked sausage
Combine cooked potatoes & 4 slices "cubed" cheese, along with green pepper, salad dressing & pimento, Mix lightly. Spoon potato mixture into 11x7 in baking dish. Top with sausage, cut into 6 equal portions, Bake at 350 for 30 min. until heated. Top with remaining 3 slices cheese cut into triangles. Continue baking until cheese melts.
Betty,.Athens,.Ga. (10:46:58) : AMERICAN CHOP SUEY
1 lb ground beef
1 green pepper
1 can tomatoes
1 lg. onion
1 can cream of mushroom soup
1 cup of celery, chopped
1 cup long grain rice
Brown meat & onion in 2 t fat
add tomatoes, mushrooms, rice,& chopped veg. season. Cover & cook on high until steam appears then turn on low for 30 minutes. Turn off heat & leave on burner for another 30 minutes. Do not lift lid while cooking

Judy/AZ (10:40:21) : This is pure comfort food. Sometimes I roast a chicken just to have this the next day.

Chicken Noodle Casserole

1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated

Preheat oven to 350 degrees F.

Clean and slice the mushrooms and sauté in a 2 tablespoons butter until soft and slightly browned, about 7
minutes.

Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft
crumbs form.

Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add
stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and
blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.

Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs
and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.

Serve with buttered green beans and biscuits.

bon appétit! Betty,.Athens,.Ga. (10:40:08) : TERIYAKI DRUMETTES
4-5 pkg-chicken wing drumettes
1 bulb garlic, chopped
4 Tbsp. chopped ginger root
Mix all ingredients. Marinate overnight. Grill over low coals 30-40 min.

tina,.ms (01:40:50) : BACON ROLL UPS 2 8oz cream cheese not 2 oz

tina,.ms (01:33:36) : BACON ROLLS UPS
2 oz. cream cheese ( soften)
1 # bacon (cut in half)
loaf bread (any kind)
1 to 2 tsp salad dressing
cut crust from bread--cut bread in half
mix cheese, salad dressing together-spread on bread halves-roll up and wrap with bacon--freeze-thaw before cooking 200 degrees until brown

Betty,.Athens,.Ga. (01:25:31) : FOR "tina" (S/S
TEXAS BBQ POT ROAST
1 4lb chuck or bottom round
1 t veg. oil
1 cup bottled barbecue sauce
1/2 cup cider vinegar
1/2 cup beef or chicken broth
1/4 cup brown sugar
1 T prepared mustard
1 T Worcestershire sauce
1 T chili powder
1 large chopped onion
2 lg. crushed garlic cloves
11/2 t thyme

12 rolls

Heat oven to 300, Brown meat in oil, in lg. oven proof Dutch oven, 15 min. Add sauce, vinegar, broth,sugar,mustard,& Worcestershire, chili powder, onion & thyme. to pot. Bring to boil, Bake, covered at 300 for 3-4 hours turning every so often, until tender Let stand for 30 min. Slice and serve on rolls or use leftovers the next day on rolls ( S/S doesn't use the thyme and I used a slow-cooker

Betty,.Athens,.Ga. (01:04:27) : FROSTY CAPPUCCINO PIE
9 reduced-fat (or regular)chocolate cream filled sandwich cookies, crushed.
1 pk.(3.9oz.)choc. instant pudding and pie filling mix 3/4 cup cold skim (or regular) milk.
2 Tbsp. coffee flavored liqueur (or 2 T milk)
1 Tbsp. instant coffee granules
1 container (12oz) frozen whipped topping,thawed & divided (fat free, if needed)
2 Tbsp choc. syrup

Sprinkle cookie crumbs evenly into greased 9 in. pie plate, pat crumbs onto bottom and up side of plate to coat evenly, In large bowl, whisk pudding, milk, liqueur (or the 2T milk) & coffee granules, fold in 3 cups of the whipped topping, Pour filling into the pie plate, Decorate by piping remaining whipped topping onto top of pie. Freeze 6-8 hours or until solid. Drizzle with choc. syrup just before servingsugar/spiceTX (01:00:36) : TWO CHOCOLATES PECAN PIE - TG11/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (I stick) chilled unsalted - butter, cut into pieces
4 tablespoons (about) cold water

FILLING
1 1/2 cups pecans (about 8 ounces)
2 ounces semisweet chocolate or imported white chocolate (such as Lindt),
or 1 ounce of each chocolate, FINELY CHOPPED
2 eggs
2/3 cup firmly packed brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

FOR CRUST: Mix flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Gradually add enough water by tablespoons until dough begins to form clumps. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.

Preheat oven to 350' F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch- diameter tart pan with removable bottom. (May also use a deep dish pie pan.) Trim edges. Freeze 15 minutes. line tart shell with foil. Fill with dried beans or pie weights. Bake until set, about 15 minutes. Remove foil and weights and bake crust until pale golden, about 10 minutes. Transfer to rack and cool. Maintain oven temperature.

FOR FILLING: Sprinkle nuts and chocolate over crust. Whisk remaining ingredients in large howl to blend. Pour over nuts and chocolate. Bake pie until filling is set, about 25 minutes. Transfer to rack and cool completely. (Can be prepared 1-day ahead. Cover and let stand at room temperature.) Remove tart from pan. Cut into wedges and serve.
sugar/spiceTX (12:59:04) : PECAN TASSIES

Pastry shells:

1-3 oz. package cream cheese, softened
1/2 c. butter or margarine, softened
1 c. flour

Combine cream cheese and butter in a small bowl, stir until smooth. Add flour and mix well. Chill dough for 1 hour. Shape into 24 1-inch balls. Please in greased mini-muffin tins, shaping each into a shell.

Filling:

1/2 cup light corn syrup
1/4 cup sugar
1 egg
1 T. margarine
pinch of salt
1/2 tsp. vanilla
1/2 cup pecans

Combine all ingredients and drop teaspoonfuls in prepared shells. Bake at 325 degrees for 25 minutes, or until filling is set. Gently run a small knife or spatula around each shell. Gently remove from pan, Betty,.Athens,.Ga. (12:42:47) : MARGARITA PIE
------------------------------
CRUST
11/4 cup finely crushed pretzels
1/2 cup melted butter or margarine
1/4 cup sugar
FILLING
1 can (14 oz.)condensed milk (not evaporated)
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup orange juice
1 container (8oz)frozen whipped topping, thawed

For crust, combine all ingredients in med. bowl, press onto bottom and upside a 9 in. pie plate. For filling, Combine milk, lime peel,and juices in a med. bowl, fold in whipped topping. Spoon into crust, Refrigerate until chilled, at least 30 minutes
Susan,IL (10:59:22) :

Autumn Pork Chops
Prep/Cook Time: 20 minutes

1 tbsp. vegetable oil
4 pork chops, 3/4" thick
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1/2 cup apple juice or water
2 tbsp. spicy-brown mustard
1 tbsp. honey
Generous dash pepper
4 cups hot cooked medium egg noodles

HEAT oil in skillet. Add chops and cook until browned.
ADD soup, apple juice, mustard, honey and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with noodles. Serves 4.

Betty,.Athens,.Ga. (08:17:39) :

CHURCH SUPPER HOT DISH

1 lb. hamburger
2 cups of peeled sliced potatoes
2 cups of finely chopped celery
3/4 cups carrots
1/4 cup green pepper
1/4 cup onion
2 T butter or oleo
1 cup water
2 cans of cream of mushroom soup (undiluted)
1 can chow mein noodles
1 cup shredded cheddar cheese

In a skillet, brown the ground beef, Drain and set aside. In a large saucepan or another large skillet, saute sliced potatoes, celery, carrots, green pepper and onion in butter for 5 minutes, add water, cover & simmer about 10 min. add soups and cooked hamburger, mix well, Sprinkle chow mein noodles in bottom of buttered baking dish, Spoon the meat mixture over the noodles, cover and bake for 20 min. take out of oven and top with the cheese and rest of the noodles, return to oven and bake another 10 min. uncovered.