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Let's
Trade Recipes!
Page
Two
Here
are some more
really good recipes.....Let's
keep adding to it! So,
if you have a favorite
that you would like to
share be sure to send
it in. Even if you see
it here already, we
can always try
different variations
of it. Feel free to
copy any that you see
here and give them a
try. Please send some
of your recipes by
clicking on the email
link below and put
RECIPES in the subject
line. EMAIL
For
more recipes:
Appetizers-Breakfast-Lunch-Dinner
& Side Dishes:
CLICK
HERE
Soups/Chowders
Corn
Chowder
4
to 6 strips of bacon
2 cups diced potatoes
1 cup chopped onions
1 cup chopped celery
2 cans whole kernel
corn, including liquid
2 cans cream of
mushroom soup
2 cans cream corn
2 cups milk or 1 cup
milk and 1 cup half
and half
1 cup water.
salt and pepper to
taste.
Fry bacon until crisp,
crumble into large
pot, including
drippings.
Add:
Water
Whole kernel corn and
liquid
Celery
Onions
Cook slowly until
veggies are tender.
Add:
Cream style corn
Cream of mushroom soup
Milk (or cream and
milk)
salt and pepper to
taste
Bring to simmer and
cook for about 30
minutes more to blend
all the flavors.
Vegetable
Beef Soup
About
1 1/2 to 2 lbs beef
cut in cubes. This can
be a roast, or stew
meat that is already
cut in the store. A
cheaper cut of roast
like a 7bone or chuck
is good for this. It
simmers in liquid so
it will be tender.
Put salt, pepper and a
little sweet basil in
a small bowl and mix
it. Enough to season
the amount of meat you
are using.
Put it into a larger
plastic bag or bowl
with meat and toss to
coat. Put in enough
flour to coat meat.
Brown in a minimum of
oil, just so all sides
are brown.
Put in a large pot
adding drippings from
the pan you browned in
and add water to cover
meat and that much
more again.
Add one large can
(about 12 ounces)
tomato sauce.
Bring to a sturdy
simmer and simmer
while you prepare your
vegetables.
Peel and cup up one
good sized onion (
according to family's
taste for onions)
About 1 cup celery
About 2 to 2-1/2 cups
potatoes
About 2 cups carrots
Dump these veggies all
in, add salt and
pepper to taste and
about 1 TBLSP chili
powder and simmer till
all are tender, then
put in about 2 cups of
pasta. I like the
rigatoni, because it
gets big and flattens
out and seems to soak
up flavor. Large elbow
or large shells would
work too.
When I make this soup,
it tends to grow. I
sometimes have to
switch to a bigger pot
because this one gets
too full.
Some optional veggies
that I add and they
just make it even
better: (I use all
frozen or fresh
vegetables.)
Corn
Green beans
Green peas
Okra
Cauliflower
Brussels sprouts
Broccoli
Cabbage
You may also add any
that you like.
Southwestern
Tortilla Soup
Submitted by Brenda
RECIPE FROM
EmptyNestMoms.Com
In a large pot add:
32 ozs. chicken broth
+ about that much
water
14.5 oz can diced
tomatoes
11 oz white shoe-peg
corn
4 ozs. diced green
chilies
10 oz can white lean
chicken meat (or equal
amount of de-boned
chicken)
1 medium diced onion
1 cup of instant rice
(added the last 10
minutes)
Bring to a boil and
allow to simmer until
onion is soft. Serve
in a bowl over a bed
of white tortilla
chips. Top with
shredded cheddar
cheese, sour cream and
chunky salsa if
desired.
Serves 4---double it
if the kids are coming
over! Very easy and a
family favorite. The
Captain’s Dressed up
Clam Chowder
Recipe
From www.
captainjakeherrin.com This
is a great quick meal
made with some fresh
fish filets
-
Cook
one or two
filets in
microwave by
melting some
butter and
pouring over
well-seasoned
filets, (using
your favorite
spices) being
careful not to
overcook, so
check after just
a couple
minutes,
depending on how
thick the filets
are and how hot
your microwave
is.
-
A
good fish to use
is Grouper or
Reds; trout is
ok too, just
make sure you
“lightly”
stir fish into
chowder.
-
Heat
Clam Chowder (we
use the
Campbell’s New
England Chunky)
slowly on stove
while fish
cooks.
-
When
fish is done,
gently break up
and pour into
Chowder along
with some of the
liquid.
-
We
normally use one
nice size filet
for one can of
Chowder, just
depends on how
much fish you
like in it.
-
It
really dresses
up the Chowder
with the fish
and the
seasonings along
with the
“juice”.
Enjoy!
Captain’s First Mate
Jeanine Back
to Top
Desserts
Ice
Cream: Country
Chocolate
very nice, smooth, not
too rich
1/3 c unsweetened
cocoa powder
1 1/2 c sugar
1 12 oz can of
evaporated milk
1 teaspoon vanilla
extract
2 c heavy cream
In med saucepan,
combine cocoa and
sugar. Stir in
evaporated milk. Stir
over med heat until
sugar and cocoa is
dissolved. Cool at
room temp. Add vanilla
and cream. I always
chill my ingred.
before putting into
machine. Pour into ice
cream canister. Freeze
according to
directions. Enjoy
Ice Cream:
Snickerdoodle
This is a take off of
a New England cookie.
It's soft and has
cinnamon & sugar on
top. Lovely tasting
ice cream. Adjust the
cinnamon to your taste
1/2 c sugar
1/2 c firmly packed
brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 c heavy cream
1 1/2 c half & half
1 1/2 teaspoon vanilla
Combine sugar, brown
sugar, cinnamon,
nutmeg in a med bowl.
Stir in heavy cream,
half & half and
vanilla. Chill. Stir
once chilled and put
into ice cream maker.
Vermont
Pumpkin Walnut
Cheesecake
- 1-1/2
cups crushed
zwieback or graham
crackers.
- 1/2
c sugar
- 6
tblsp butter.
- 24
oz. cream cheese,
softened.
- 3/4
c granulated sugar
- 3/4
c firmly packed
light brown sugar
- 5
eggs (I use jumbo
sized)
- 16
oz can of pumpkin
or two cups
cooked, mashed
fresh pumpkin
- 1-3/4
tsp pumpkin pie
spice
- ¼
cup heavy cream
- Blend
zwieback or graham
crackers, then 1/4
c sugar and the
butter in a small
bowl.
- Press
firmly over bottom
and up sides of a
lightly buttered 9
or 10-inch
spring-form pan.
- Chill.
Beat cream cheese
in large mixer
bowl until smooth.
- Add
sugars, beat until
well mixed
- Beat
in eggs, one at a
time, until
mixture is light
and fluffy.
- Add
pumpkin, pumpkin
pie spice and
heavy cream, beat
at low speed.
- Pour
into prepared
crust and bake at
325F for 1 hour
and 35 minutes.
- Remove
cake from oven and
sprinkle on
topping, return to
oven and bake 10
minutes more.
- Cool
on wire rack and
refrigerate
overnight.
Walnut
Topping:
Combine 6 tablespoons
softened butter with 1
c firmly packed light
brown sugar in a small
bowl. Mix till
blended. Add 1
cup coarsely chopped
walnuts (other nuts
can be used if you
prefer)
Fresh
Strawberry Pie
- Baked
pie shell or
vanilla wafer
piecrust.
- Fresh
strawberries
- Cream
cheese, sugar (or
Splenda)
- Strawberry
Glaze
- Cool
whip.
Wash
and wipe dry
strawberries and slice
into a medium sized
bowl
Add
strawberry glaze and
stir to mix well.
Soften
cream cheese with
sugar or Splenda to
sweeten and spread in
bottom of baked
piecrust.
Spoon
strawberries on top of
cream cheese filling
and top with whipped
cream.
I
buy the strawberry
glaze. It is usually
found near the
strawberries in the
markets.
Now
that we are getting
fresh fruit flown in
from Chile and other
places on a daily
basis, many of the
fresh fruits are
available to us in the
fall and winter that
never were before.
This
pie is so simple and
so simply delicious.
For
variety, you can add
sliced bananas to the
strawberries and
glaze.
For
a little bit fancier
dessert, make tart
shells and put your
filling in those.
I
use a cupcake pan to
make my tart shells
in.
I roll out piecrust,
cut with a round
cookie cutter and put
three on the sides of
the cupcake cup. They
will overlap and cover
part of the bottom.
With my fingers, I pat
out the dough on the
bottom, gently
pressing till the
bottom is covered and
press the overlapped
sides together. Let
the tops of the petals
fold back over the
cupcake cup. Bake at
450F till light
browned and done.
This
makes a cute little
flower to fill with
any filling.
I also do this and
fill the tart shells
with coconut cream
pie, or chocolate pie
filling.
These
are especially special
if you are expecting
more people. They can
be made a couple of
days ahead and filled
just before serving,
and you can have a
large tray with a
variety of tarts.
You
can slice and glaze
the strawberries the
day before. Put them
in a bowl in the
fridge to fill the
next day.
You
can make the ones
filled with coconut
cream or chocolate
cream filling, and put
the meringue on them
the day before and
have them all
finished.
Be
sure to refrigerate
them.
I
don't recommend
filling the strawberry
tarts the day before.
The glaze is not as
firm as the cream pie
filling and can soak
into the crust making
it soggy.
Charlotte's
Nutmeg Cake
- Duncan
Hines spice cake
mix.
- Dried
apricots
- Chopped
Pecans
- 1
tsp Nutmeg
- Boiled
Frosting (Seven
Minute Frosting)
Use
your favorite spice
cake recipe or spiced
cake mix.
Prepare cake according
to recipe or
directions on box,
bake in two 8" or
9 " cake pans.
I
use jumbo eggs. If I
use extra large eggs,
I put one more than
the directions calls
for. This makes a
higher, lighter cake.
I
use milk instead of
water. It makes it
taste a little more
like cake made from
scratch.
Put dried apricots in
a pan, add 1 tsp
nutmeg and cover with
water. Just enough
water that apricots
are covered well.
Place
on a burner and bring
to a simmer, turn
burner to low and cook
slowly until apricots
have absorbed the
water and are tender.
Set aside to cool.
There
is no need to add
sugar. If you cook the
apricots very slowly,
you’ll get a thick
syrup from the natural
sugars in the apricots
and they will be sweet
enough.
When
cake and apricots are
thoroughly cooled,
spoon
about half the
apricots on what will
be the top cake layer,
spreading out to
within about an inch
of the edge.
Sprinkle
with chopped pecans
Make
frosting and mix the
remaining apricots
with an equal (or
more) part of the
frosting and about 1/2
cup chopped pecans
Spread
this on the bottom
layer, top with top
layer with apricots on
it.
Frost
sides and up over the
space at the edge of
the top layer. Make
pretty peaks on the
top edge with the
frosting, and put a
cute peak in the
center of the cake.
Seven
minute Frosting
- In
a 2 quart saucepan
put:
- 1/4
c cold water
- 1-1/2
c sugar
- 1
tblsp Kught corn
syrup
- 1tsp
vanilla.
Put
all ingredients in a
large saucepan and
whip till fluffy and
sugar is dissolved,
about 2 minutes. (I
take my portable mixer
to the range to cook
this)
Cook
over low heat, beating
constantly till it
stands in firm peaks.
Remove
from heat and add
vanilla, beat it in
well.
I
set my saucepan in
cold water to cool the
pan bottom and up the
sides some, so the hot
pan will not keep
cooking the frosting
and make it sugary.
Charlotte's
Apple Pie
Pre-heat
oven to 375F
Recipe for double
crust pie
- 5
to 6 cups peeled
and thinly sliced
apples
- 3/4
cp sugar 1/2 tsp
salt
- 1
TBLSP lemon juice
(optional)
- 3
TBLSP all-purpose
flour
- 1
tsp cinnamon
- 1/2
tsp nutmeg.
- 1
egg white
Peel,
core and slice apples,
pour lemon juice over
them.
In
a bowl put sugar,
salt, flour and
spices. Stir well.
Toss with apples. Put
in bottom crust and
adjust top crust.
Beat
egg white till frothy,
brush on piecrust.
Sprinkle with sugar to
which you have added a
little cinnamon.
Flute
the piecrust edge and
place in a pre-heated
oven.
Bake
25 to 30 minutes or
until top of crust is
golden.
Pastry
for double crust pie
- 2-1/4
cups all-purpose
flour
- dash
of salt
- 3/4
cup shortening (or
lard)
- 5
TBLSP cold water
(ice water is
best.)
Put
flour and salt in
large mixing bowl, cut
in shortening.
sprinkle
on water, toss till
starts to form a ball
then shape into ball,
gently, with your
hands.
Wrap
in plastic wrap for
about an hour to let
the water blend evenly
through the dough.
Use
2/3 of the dough for
the bottom crust and
the rest for the top
crust.
Carrot Cake
Submitted by Willa
2 c. flour
1 t. baking powder
2 c. sugar
4 eggs
1 t. soda
1 t. cinnamon
1 1/2 cup veg. oil
3 c. grated carrots
Mix dry ingredients
together. Add oil and
blend. Add eggs one at
a time and beat after
each addition.
Finally, add carrots
and blend well. Pour
in three 8" pans. Bake
for 30 mins. at 350
degrees or 9 x 13 pan
for 45-50 mins. at 350
degrees. Cool. Frost
with frosting below.
Frosting:
8 oz. cream cheese
1 box powdered sugar
1 stick margarine
2 t. vanilla
1 can coconut
1/2 c. chopped pecans
Blend cream cheese,
powdered sugar,
margarine and vanilla.
Add coconut and
chopped pecans. Mix
thoroughly. If cake is
baked in 9 x 13 pan,
half the topping is
sufficient.
Quick Low Fat/Cal.
Snack
(for that sweet
craving!)
Submitted by Jeanine
1/2 c. bananas
1/2 c. fresh berries
2 tlb. spoons non-fat
cream cheese
Soften cream cheese
and put on top of
bananas & berries, mix
all together, if
desired.
Approx. 140 cal. 1g.
fat:
1/2cup bananas=70cal.
.05 g. fat
Blueberries-1/2
c.=40cal. .05g.fat
Blackberries-1/2c.=37cal.
.05g.fat
Raspberries-1/2c.=30cal.
.05g.fat
strawberries-1/2c.=22
cal. .05g.fat
2 tlb. spoons non-fat
cream cheese=30cal.
If you want to use
frozen berries, be
sure to read the label
and get sugar free.
Lemon Yum Yum
Submitted by
Volunteers
Lemon desert!
Ingredients: 1 cup all
purpose flour
1/2 cup butter, melted
1 cup of pecans
1 (8 ounce) package
cream cheese
1 cup confectioners'
sugar
1 (21 ounce) can lemon
pie filling
1 (12 ounce) container
frozen
whipped topping,
thawed.
Directions:
1. Preheat oven to 350
degrees. In a 7 x11
inch baking dish,
combine flour, melted
butter and half
pecans. Spread mixture
evenly and bake 25
minutes, or until
golden brown. Let cool
completely.
2. In medium bowl,
cream together cream
cheese and
confectioners' sugar
until smooth. Spread
over cooled crust.
Chill 30 minutes in
refrigerator.
3. Spread lemon pie
filling over chilled
dessert. Spread
whipped topping over
lemon filling, and top
with remaining pecans.
Refrigerate until
serving.
serves approx. 12
This is great and easy
and fast for the
holidays. I have been
having it for years
from Libbys pie
fillings.
Back
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Breads
Pumpkin Bread
Submitted by Willa
1 1/3 cups sugar
1/3 cup butter
2 eggs
1 cup pumpkin
1/3 cold water
1 t. soda
2/3 cup nuts
3/4 t. salt
1/2 t. cinnamon
1/4 t. cloves
1/4 t. baking powder
1 2/3 cups flour
1/2 cup raisins
Cream sugar and
butter; add eggs,
pumpkin and water.
Sift together dry
ingredients and add to
wet mixture. Then add
nuts and raisins. Mix
well.
Bake in well-greased
loaf pan for approx. 1
hr. (could take a
little longer) at 325
degrees.
Apricot Nut Bread:
Pre-heat oven to 350F.
Grease one 9X5X3 loaf
pan or two small loaf
pans (You can use very
small mini pans. just
watch closely till
done)
Ingredients:
1-2/3 cups all-purpose
flour
1-1/2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
Dried apricots
1/2 cup vegetable oil
1/3 cup water
1-1/2 tsp vanilla
1/2 cup chopped nuts.
Put apricots in small
saucepan; add water
till apricots are just
covered.
Bring apricots and
water to low simmer,
cover tightly and let
cook on lowest heat
till apricots are
softened and water is
partially absorbed.
Turn off heat, leave
tightly covered and
let stand until
apricots absorb rest
of water, and are very
soft, then mash or
process in food
processor or blender.
The natural sugars in
the apricots will make
a syrup and the mashed
apricots will be very
sweet, with a slight
tartness. No need to
add sugar.
Sift all dry
ingredients together.
In large mixing bowl,
add together oil, eggs
vanilla, 1 cup apricot
puree, and sugar.
Beat well.
Add water, mix.
Add dry ingredients
and mix until just
well blended, stir or
fold in nuts.
Pour into greases loaf
pan or pans, and bake
for 50 to 60 minutes
for large loaf pan, or
40 to 50 minutes for
small loaf pans.
Back
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Quick & Easy Dishes
Chili Colorado
Submitted by Willa
Boil 6 to 8 jalapeno
chilies with seeds and
mash. Chop
several garlic buds
and sauté with 4 lg.
pork steaks (cubed).
Add to mixture 1 lg.
can chopped tomatoes
or tomato puree and
mashed chilies (boil
down)
Serve with Spanish
Rice and tortillas
Corn Chowder
Submitted by
Emptynellie
2 cans cream of potato
soup
1 can cream style corn
1 can whole kernel
corn
1 lb. hot sausage
(cooked and drained
WELL)
1 soup can milk
warm thoroughly and
serve with garlic
bread. This is
incredibly easy and
TASTY!!
Quick Pasta Dish
Submitted by
Lovetocook
Here's our family's
"there's nothing in
the house and no time"
meal:
1 pound pasta
(vermicelli or
capellini are great,
but use what you have
in the house)
1/2 pound thick bacon
4 eggs, lightly beaten
1 cup freshly grated
parmesan cheese
Cook the bacon until
crisp and crumble. Set
aside. Cook the pasta
according to
directions and drain.
While it's still hot,
add the eggs, cheese
and bacon. Stir to
combine and cook the
eggs. They make a
creamy sauce with the
bacon. Salad or a
green veggie, maybe
crusty bread and
you're good to go!
Quick Spaghetti
Submitted by Jeanine
Usually only takes
appox. 15 to 20
minutes, just add a
salad and some bread
and you have a quick
meal. Can serve around
4 or 5 depending on
appetites.
Brown 1 - 1 1/2 lbs
ground beef (or
turkey)
Meanwhile put on water
to boil for spaghetti
After meat has browned
(cooked thoroughly)
add one jar of
Tostitos Salsa (I like
the Med.) I usually
use 1 jar per 1-1/2
pound of meat.
Let cook for a few
more minutes or till
spaghetti is done and
you're ready to eat!
This makes a nice
thick sauce. The Salsa
has all the spices and
such in it to add
flavor but you can add
some of your own if
you like.
You can also vary
however you like. This
is the quick recipe. I
like to add meatballs
on occasions. You can
also double the
recipe, brown some
Italian sausage to add
to it, etc.
Enjoy!
Pan
Broiled Filets
Submitter
by
captainjakeherrin.com
- First
cut up some
peppers and onions
(optional)
- Add
some butter to
frying pan, enough
to cover bottom of
pan
- Add
filets of choice
(seasoned with
your favorite
seasonings) then
o/p
- Cook
(med. Heat)
approximately 2-3
minutes on each
side till flaky
(add more butter
if needed)
- Black
Tip Shark filets
are delicious
cooked like this.
- Just
add salad, baked
potato or other
veggie and
you’ve got a
meal!
Enjoy!
Captain’s First Mate
Jeanine
Back
to Top
Crock
Pot Cooking
Italian Shredded Beef
Sandwich
5 lbs. chuck roast
3 c water
1 clove garlic, minced
1 tsp onion salt (or
you could substitute 1
tsp salt and 1 tsp
onion
powder)
1 tsp ground black
pepper
1 tsp oregano
1 tsp basil
1 package Good Seasons
Italian Salad Dressing
Mix
Trim excess fat from
the roast, place roast
in Crockpot. Add all
seasonings to water,
pour over roast (I
just throw everything
in and
stir.) Cover and cook
for 8-10 hours on low.
(I've found that 8-10
hours
is good for small
roasts (under 2 lbs,
over 2 lbs needs
another good 3-4
hours, but that's my
crock pot.)
I serve at this point,
but you can pull the
meat out of the
Crockpot, let
the fat rise and skim
it off the juices.
Return the shredded
meat to the
juices, heat thru. Use
a slotted spoon to
serve on buns,
traditionally
with grilled or sauté
onions, peppers and
optional provolone
cheese.
Continental Chicken
Submitted by Nancy
2 1/4 oz. dried beef
8 chicken breasts (4
whole, split),
boneless and skinless
8 slices bacon
2 cans mushroom soup
1/2 c. sour cream
1/3 c. flour
Grease bottom of crock
pot. Arrange dried
beef on bottom of
Crockpot.* Wrap each
piece of chicken with
strip of bacon** and
place on top of dried
beef. Mix flour and
sour cream and soup.
Pour over, cover and
cook on low 7-8 hours
or high 3-4 hours.
Serve hot with
buttered noodles.***
* I roll the dried
beef with the chicken.
I lay the chicken
breast flat (if the
breast is too thick,
you could pound it
thinner), lay the
dried beef on top,
roll it up, then wrap
the chicken with the
bacon. That just seems
to make more sense to
me than laying it flat
on the bottom of the
pot, but whatever you
want to try! So then
you have these little
rolled bundles on the
bottom of your pot,
and pour the soup on
that.
**Sometimes the
thought of all that
bacon grease going
into the gravy is too
much for me, so
sometimes I "par" cook
the bacon, so that its
still soft but minus
some of the fat, and
then you can wrap it
around the chicken. I
think my mother in law
uses 1/2 piece bacon
to cut down on the
fat, but I am not sure
how well that would
fit around the breast.
Other alternatives
would be using very
thin bacon, or turkey
bacon. Or just go the
whole full route.
Whatever you do, I
think it will turn
out!
Chili Beans for a
Large Crockpot
Submitted by Willa
2 lbs. hamburger,
cooked and drained
Onion Salt or chopped
onions (your
preference)
1 pkg. chili brick
1 huge can chili beans
(I can't remember the
weight - its the type
you would
get from Costco or
Smart and Final)
Mix together in crock
pot - turn on high for
a little while and
then cook on low for
6-8 hours. We
have made this recipe
in large batches in
Nesco Roaster Ovens
for huge
crowds for weddings
and banquets and
everyone loves it - it
is so easy though.
Beef & Vegetable
Stew
Submitted by Jeanine
(This is a low carb
meal that can be
varied if not doing
low carb.)
It's best to sear the
meat in hot oil and
sautéing the veggies,
brings out the flavors
better, but you can
just throw it all in
together if you're in
a hurry)
Cooking Spray
1/4 cup olive oil
2 pounds Lean beef
stew meat
2 teaspoons minced
garlic
2 med. onions, chopped
2 large carrots cut
into 1/4 inch pieces
2 large celery stalks,
sliced in half
lengthwise and cut
into 1/4 in. pieces
1 teaspoon kosher salt
1/2 tea. black pepper
8 oz mushrooms,
quarter
*12 ounce can diced
tomatoes
1/2 cup beef broth
2 tablespoons red wine
(never used this in
mine, didn't miss it)
2 teaspoons
Worcestershire sauce
1 1/2 teaspoons ground
thyme
1 bay leaf
1 tablespoon
quick-cooking tapioca
*I like to use the
spiced canned
tomatoes, such as
Italian, etc. OR I use
the Tostitos Salsa,
med. adds more 'tang'
to it.
1. Coat the inside of
the slow cooker with
cooking spray, set
aside
2. In a large skillet,
over med. heat, warm
the olive oil.
Add the beef and
garlic: brown them
approx. 4 min., then
remove from heat and
place mixture in slow
cooker.
3. Return the pan to
the heat and add the
onions, carrots,
celery, salt and
pepper, cook until
onions are softened,
approx. 4 minutes, set
aside.
4. Add the mushrooms,
tomatoes, beef broth,
wine, Worcestershire
sauce, thyme, bay leaf
and tapioca to the
crock pot, stir until
well-combined.
5. Add the veggies and
stir to combine all
ingredients. Cover and
cook on Low for about
7 hours, stir well
then cook approx 1
more hour. (remove bay
leaf before serving)
This may seem like a
lot of preparation but
it's really not and
gets even easier the
more you do it.
This is also geared to
low carb., but if you
aren't doing that you
could add potatoes and
will find over time
you can vary it in
many ways to suite
your own taste buds.
Butter Roasted
Almonds or Pecans or
Walnuts!
Submitted by Jeanine
This is great for
snacks especially for
parties and around the
Holidays! Can
easily be doubled or
tripled Cook
time in crock-pot: 2
hours
3 Tablespoons Butter
1 pound whole raw
almonds (I like the
sliced better)
can also use pecans or
walnuts or all of
them!
1 1/2 tablespoon
kosher salt
Melt butter in Crock
Pot on High
Once butter is melted,
turn cooker to low,
add the nuts and stir
to coat with the
butter.
Cover and cook on low
for 2 hours, stirring
several times during
cooking.
When done, add the
*salt and toss well to
coat. Let cool
uncovered (but they
are really good still
warm!), store in
tightly sealed
container.
*I'd add the salt a
little at a time, I've
never used the whole
amount that they call
for, depends on how
salty you like them.
Ham and Split Pea
Soup
Submitted by
Lovetocook
1 pound dried split
peas
1 ham bone
3 tablespoons unsalted
butter
1 cup finely chopped
yellow onions
1/2 cup finely chopped
celery
1/2 cup finely chopped
carrots
2 teaspoons minced
garlic
1 pound ham, chopped
1 teaspoon salt
3/4 teaspoon freshly
ground black pepper
1/4 teaspoon crushed
red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh
thyme or 1 teaspoon
dried thyme
In skillet, melt the
butter over
medium-high heat. Add
the onions and cook,
stirring, for 2
minutes. Add the
celery and carrots and
cook, stirring, until
just soft, about 3
minutes. Add the
garlic and cook,
stirring, for 30
seconds.
Transfer to a
crock-pot and add the
ham bone and ham. Add
the peas, salt,
pepper, and pepper
flakes, 8 cups of
water, the bay leaf
and thyme; cook until
the peas are tender,
about 8 hours. Remove
the bay leaf and
discard. Adjust the
seasoning, to taste,
and serve immediately.
Serve this with crusty
bread and a green
salad. If you don't
have a ham bone, you
can buy a ham steak
and cube it and toss
it in. For a smoky
flavor, use 4 strips
of thick,
well-flavored bacon
instead of butter.
Just chop up, sauté,
and then add the
veggies to sauté.
Bon Appetite!
Crock Pot Beef Pot
Roast
3 to 4 pound top round
roast (other cuts of
meat can be used: beef
pot roast, bottom
round, tip roast)
Large onion, chopped
2 stalks celery,
chopped (optional)
½ cup flour
salt and pepper to
taste
½ teaspoon thyme
4 tablespoons oil, or
3 strips of bacon, cut
up.
4 carrots, peeled and
cut into 1” lengths
3 cups V-8 or other
tomato and vegetable
juice
water
1. Combine the flour,
salt and pepper and
thyme. Roll the roast
in the flour, patting
the flour in and then
shaking off any
excess.
2. If using bacon,
place the bacon in a
large skillet and
brown. Remove the
bacon and set aside,
leaving the bacon
grease in the pan.
3. If using oil, heat
the oil in a large
skillet.
4. Add the onion and
optional celery and
sauté until
translucent. Turn the
heat to high and add
the roast. Brown the
meat on all sides,
using tongs so as not
to puncture the meat.
5. Place the meat,
drippings with
vegetables, carrots
and 1 1/2 cups of V-8
in the crock-pot. Add
up to 1 cup of water
to almost cover the
roast. A bit of the
meat (about ¼ of it)
should be poking out.
6. Cover the
crock-pot, and set the
heat to low. Cook for
8 to 10 hours.
7. Remove the meat
from the pot and set
aside. Check the sauce
for seasoning and
thickness. If it is
too thick, add some
V-8, if it is too
thin, pour into a
saucepan, turn the
heat on high and boil
until reduced to the
right consistency.
Some
recipes courtesy of: www.recipegoldmine.com
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