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ROASTED BRUSSEL SPROUTS (2-1-14) 4-2-16 Top of page
In a ziploc bag, combine:
Juice of 1 lemon
1 tsbp. olive oil
1/8 tsp. pepper
1/8 tsp. paprika
1/8 tsp. garlic salt
1 lb. brussel sprouts
Toss sprouts until well coated. Refrigerate overnight. When ready to roast, preheat oven to 400°. Place sprouts on baking sheets. Bake 15-20 minutes.
BRUSSEL SPROUTS 4-2-16
Cut sprouts in half and toss with olive oil, kosher salt and pepper. Cut panchetta into 1/8" cubes. Fry. Add brussel sprouts, shallots, 1/2 cup white wine and cook that off. Add 1/2 cup sour cream and cook down.
SLOW COOKER HAM 4-2-16
2 cups brown sugar
8 lb. ham
Put 1 1/2 cups of brown sugar in the bottom of a crockpot. Rub ham with remaining 1/2 cup of brown sugar. Put ham in crockpot and cover. Cook on low for 8 hours.
SLOW COOKER BROWN SUGAR HAM (From fivehearthome.com, Not given 4-4-15) 4-2-16
1 fully cooked ham
2 cups pineapple juice
2 cups brown sugar
4 tsps. dijon mustard
4 tsps. balsamic vinegar
4 tsps. honey
2 tbsps. cornstarch
2 tbsps. water
Remove ham from packaging and discard any flavoring packet. If using a bone-in ham, check end of bone for a plastic cap and, if present, discard. Pour pineapple juice in bottom of a large (7-quart), oval slow cooker. In a medium bowl, mix brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker. Cover slow cooker with lid and set to low. Cook ham for 4 to 6 hours or until meat is tender and internal temperature reaches 140°. If desired, flip and baste ham halfway through cooking time and again about an hour before ham is done. Once ham is done, remove to a platter and tent with foil to keep warm. Skim fat and strain juices from crock pot into a pot and place on the stove over medium heat. In a small bowl, use a fork to stir cornstarch into water to make a slurry. Slowly pour slurry into pot while whisking ham juices. Allow mixture to bubble and thicken for a minute or two, occasionally stirring. If you desire a thicker sauce, you may stir in a bit more cornstarch slurry. Do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken appropriately. Serve ham warm with sauce on the side or drizzled on top. If you prefer an oven-cooked ham effect, you may also glaze entire ham with thickened sauce and pop it under the broiler for about 5 minutes before serving, watching carefully.
RIBS 4-2-16
Put rib rub on ribs and wrap in foil. Place on baking pan and bake in 250° oven for 3-4 hours. Remove from oven and snip the end off of the foil. Pour juice into bowl and mix with barbecue sauce. Remove ribs from foil, top dress with sauce mixture. Turn sauce side down on hot grill for 5 minutes. Add more sauce mixture on the bone side and turn over to grill 5 more minutes.
RHUBARB BARS 4-2-16
3 cups chopped rhubarb
2 cups sugar
3 tbsps. corn starch
1/4 cup water
1 tsp. vanilla
1 1/2 cups flour
1 2/3 cup quick cooking rolled oats
1 cup brown sugar
1/2 tsp. baking soda
1 cup butter
1/3 cup chopped nuts
Heat rhubarb, corn starch, sugar and water in pan and stir until thick. Set aside to cool. flour oats, b sugar b soda and nuts. Mix. Pat 2/3 of dry mixture into bottom of greased and floured 9x13" pan. Add vanilla to rhubarb and mix. Pour over dry mixture, then sprinkle the top with remaining dry mixture. Bake at 375° for 35 minutes.
CROCKPOT BACON CHEESEBURGER SOUP (From familyfreshmeals.com 11-7-15) 4-9-16 Top of page
1 lb. ground beef (or soy crumble for vegetarians)
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled (or soy bacon
for vegetarians)
1/2 cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth (or veggie broth for vegetarians)
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp. salt
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. pepper
Start by sauteing onions and browning your beef together, until meat is no longer pink. Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour. Stir to combine ingredients. Cover and cook on LOW for 7 hours. When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone. Uncover crockpot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.
SOUR CREAM RHUBARB SQUARES (5-24-14) 4-9-16
1 1/2 cups brown sugar
1 egg
1/2 cup shortening
2 cups flour
1 tsp. soda
1/2 tsp. salt
1 cup sour cream
1 1/2 cups 1/2 inch pieces of rhubarb
Topping:
1/2 cup sugar
1 tbsp. butter
1 tsp. cinnamon
1/2 cup nuts
Preheat oven to 350°. Mix topping and set aside. Cream brown sugar, shortening, and egg. Add flour, soda and salt with sour cream and blend. Stir in chopped rhubarb. Pour into greased and floured 9x13" pan. Sprinkle with toppings. Bake 45-50 minutes.
DIET COLA BROWNIES (3-12-16) 4-9-16
1/2 can diet cola (6 oz.)
1 box brownie mix
Combine and pour into 8x8" pan. Follow package directions for baking.
SLOW COOKER MONGOLIAN BEEF 4-9-16
2 lbs. flat iron steak
1/4 cup corn starch
2 tbsps. olive oil
1 tbsp. garlic, minced
1 tbsp. ginger
1/4 tsp. chili powder
3/4 cup soy sauce
3/4 cup water
3/4 brown sugar, packed
1 cup carrots, grated
Green onions for garnish
Cut steak into thin strips. Put steak into ziploc bag with the corn starch and shake until covered. In crockpot, add olive oil, garlic, chili powder, soy sauce, water and brown sugar. Stir. Add steak. Stir until completely coated. Cover with lid. Cook on high for 2-3 hours or until meat is tender. About 30 minutes before 2-3 hours is up, stir in the grated carrots. Serve over rice and garnish with the green onions.
RUB FOR MEAT 4-9-16
1/3 cup brown sugar
1/3 cup salt
1/3 cup pepper
1/2 cup paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. cayenne
Cumin and chili powder, optional
DOUG'S RIBS 4-16-16 Top of page
2 racks of ribs, baby back or St. Louis
Pull the skin from the back of the ribs. Get ribs to room temperature; let sit for an hour.
1 cup brown sugar
1 cup kosher salt
1 tbsp. minced onion
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. smoked paprika
1-2 tbsp. cinnamon
May add allspice or cloves
1 tsp cayenne pepper
1 tsp red pepper flakes
1 tsp ground black pepper
Combine ingredients. Put in a shaker and sprinkle on ribs. Wrap in foil tightly. Put on a baking pan and bake at 250° for 3 hours. Clip off end of the foil and pour about a cup of the liquid into favorite BBQ sauce and brush on the ribs. Put grill on high and let it get hot. Put ribs face down on grill for about five minutes to caramelize.
RHUBARB BARS 4-2-16
3 cups chopped rhubarb
2 cups sugar
3 tbsps. corn starch
1/4 cup water
1 tsp. vanilla
1 1/2 cups flour
1 2/3 cup quick cooking rolled oats
1 cup brown sugar
1/2 tsp. baking soda
1 cup butter
1/3 cup chopped nuts
Heat rhubarb, corn starch, sugar and water in pan and stir until thick. Set aside to cool. flour oats, b sugar b soda and nuts. Mix. Pat 2/3 of dry mixture into bottom of greased and floured 9x13" pan. Add vanilla to rhubarb and mix. Pour over dry mixture, then sprinkle the top with remaining dry mixture. Bake at 375° for 35 minutes.
HUMMUS 4-16-16
2 (15 oz.) cans chickpeas, drained, save liquid
1/4 cup lemon juice
1/4 cup tahini
1 tsp. ground cumin
2 cloves garlic
1/2 cup extra virgin olive oil
1 tsp. kosher salt
Smoked paprika
Combine all dry ingredients except salt. Pulse in food processor until smooth. Add olive oil while mixing, very slowly. Add salt and flavorings such as roasted red pepper or garlic. If mixture is too thick, use reserved juice to make thinner, but not too thin. Should stick to upside down spoon without dropping off.
DWAYNE SCHMIDT'S BEER BREAD (nov/dec76pg7) 4-16-16
3 cups self rising flour
3 tablespoons sugar
1 can beer, lukewarm
Mix and bake at 350° for 50 to 60 minutes in greased pan or until brown. Makes one loaf.
DOUG'S RIBS (4-16-16) Sweeter Variation 4-23-16 Top of page
2 racks of ribs, baby back or St. Louis
Pull the skin from the back of the ribs. Get ribs to room temperature; let sit for an hour.
3/4 cup brown sugar
1/2 cup kosher salt
1 tbsp. minced onion
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. smoked paprika
1-2 tbsp. cinnamon
May add allspice or cloves
1 tsp cayenne pepper
1 tsp red pepper flakes
1 tsp ground black pepper
Combine ingredients. Put in a shaker and sprinkle on ribs. Wrap in foil tightly. Put on a baking pan and bake at 250° for 3 hours. Clip off end of the foil and pour about a cup of the liquid into favorite BBQ sauce and brush on the ribs. Put grill on high and let it get hot. Put ribs face down on grill for about five minutes to caramelize.
HUMMUS ((4-16-16) No Tahini Variation 4-23-16
2 (15 oz.) cans chickpeas, drained, save liquid
1/4 cup lemon juice
1 tbsp. sesame seedsi
1 tsp. ground cumin
2 cloves garlic
1/2 cup extra virgin olive oil
1 tsp. kosher salt
Smoked paprika
Combine all dry ingredients except salt. Pulse in food processor until smooth. Add olive oil while mixing, very slowly. Add salt and flavorings such as roasted red pepper or garlic. If mixture is too thick, use reserved juice to make thinner, but not too thin. Should stick to upside down spoon without dropping off.
BARBEQUE RIBS (Not given 80th page 151) 4-23-16
In a large enough kettle, cover pork ribs with water. Add ½ cup brown sugar, one cut-up onion, twotablespoons liquid smoke, a stalk of celery and salt and pepper. Cook till tender. Combine following ingredients for the sauce:
Sauce:
1 cup catsup
2 tablespoons paprika
1 tablespoon Worcestershire Sauce
1 tablespoon A-1 Steak Sauce
2 tablespoons sugar
BBQ RIBS 4-23-16
Cover ribs with sauce and bake uncovered in a 350° oven until ribs are heated through or until sauce has a chance to flavor ribs completely.
1 rack well-marbled ribs
Place ribs in a crockpot and cover with water. Let cook overnight. When ready to eat, remove from crockpot and place in broiler. Brush with Countryside BBQ sauce (from Hy-Vee) and broil at 350° for 6-10 minutes.
OUTRAGEOUS WARM CHICKEN NACHO DIP (From allrecipes.com) 4-30-16 Top of page
14 oz. diced tomatoes with green chile peppers (such as
RO*TEL(R)), drained
1 lb. loaf processed cheese food (such as Velveeta(R)),
cubed
2 large cooked skinless, boneless chicken breast halves,
shredded
1/3 cup sour cream
1/4 cup diced green onion
1 1/2 tbsps. taco seasoning mix
2 tbsps. minced jalapeno pepper, or to taste (optional)
1 cup black beans, rinsed and drained
Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.
RHUBARB BLUEBERRY JAM (From cooks.com) 4-30-16
3 cups rhubarb
3 cups crushed blueberries
7 cups sugar
Combine ingredients in a large wide stainless steel heavy pot. Bring to a full rolling boil for one minute. Remove from heat. Add 1 bottle Certo pectin (liquid). Stir and remove any foam that rises to the top. Pour into sterilized jelly jars and seal. Refrigerate or process in a boiling water bath canner for 5 minutes.
BLUEBERRY - RHUBARB JAM (From cooks.com) 4-30-16
7 cups rhubarb, thinly sliced
1 can blueberry pie mix
3 c. sugar
3 oz. pkg. raspberry Jello
Mix rhubarb with sugar and let stand 45 minutes. Add blueberry pie mix and cook for 10 minutes. Remove from heat and add Jello. Put into sterile jelly jars, seal and process in hot water bath 5 minutes.
CHOCOLATE MOUSSE (From marthastewart.com) 4-30-16
4 large egg yolks
4 tbsps. sugar
2 cups heavy cream
8 oz. bittersweet chocolate, melted
1 tsp. vanilla extract
In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool. With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula. Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
POISON IVY REMEDY 4-30-16
Must mix up at Pharmacy
1 pint rubbing alcohol
1 oz. solid camphor
12 drops carbolic acid
Put in spray bottle and apply to poison ivy.
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