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Shortie's Onion Cheese Dip 3 large sweet onions chopped - must be sweet onions
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Pickled Carrots This makes a good gift... 1 1/2 cups cider vinegar Combine first 3 ingredients in sauce pan, bring to a boil stir until sugar dissolves, add carrot, dill seeds and garlic, bring to a boil and simmer for 8 mins. Remove from heat and cool. Cover and chill for 8 hours, to serve pour mixture into a wire mesh strainer, discard liquid and garlic. Pack into decorated jars or serve as an appetizer with crackers.
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Pot Roast with Garden Vegetables
Aunt Louise’s style If you don't happen to like rutabaga, substitute with cabbage, turnip, or potatoes. � 1 pot roast, about 3 to 4 pounds � 1 tablespoon vegetable oil � 1 can (10 1/2 ounce) condensed beef broth, undiluted � 1 teaspoon salt � 1/2 teaspoon ground black pepper � 1/4 teaspoon rosemary, crushed � 4 small carrots, halved lengthwise � 1 small rutabaga cut in 2-inch pieces � 12 small boiling onions, peeled � 1/4 cup all-purpose flour � 1/4 cup cold water In a large, heavy skillet over medium heat, heat oil; brown meat on all sides. Add soup; cover and cook over low heat for about 2 1/2 hours. Add seasonings and vegetables. Cover and cook another hour, or until meat and vegetables are tender. Remove meat and vegetables to a warm platter; keep warm. Blend flour and water in a cup until smooth; slowly stir the flour mixture into the hot liquid. Cook, stirring, until thickened. Serves 6.
POP’s Version Brown roast, any cut, in small amount of oil. Sprinkle with salt, pepper, Natures seasoning, and add accent if desired. Cook in electric skillet with water and some kitchen banquet added. Cook until just about done depending on the cut of roast. Add your choice of vegetables - like carrots, potatoes, and onions cut in serving size pieces. Cook until meat is very tender and vegs. are done. Sprinkle parsley over the vegs before serving.
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Hot Salsa (picante sauce) 8 peeled cored fresh tomatoes 2 cups seeded chopped fresh jalapeno peppers 2 cups chopped onion 8 cloves minced garlic 1/2 cup chopped fresh cilantro 1 tbs. salt 3/4 cup vinegar 1/4 cup lime juice Combine all in large pot. Bring to a boil over med - high heat. Reduce and simmer 10 mins. Pour into hot pint jars leaving 1/4 inch headspace. Seal jars with 2 piece caps. Process in boiling water bath for 15 mins. Makes 4-5 pints.
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Shrimp Cocktail 2 cups shredded lettuce 1 lb peeled, boiled and chilled shrimp Cocktail sauce and lemon wedges Arrange lettuce, arrange shrimp and drizzle with cocktail sauce before serving with lemon wedges. Sauce - 2/3 cup chili sauce 1/4 cup lemon juice 3 tbs. prepared horseradish 2 tsp. worchestire sauce 1/4 tsp. hot sauce Combine all ingredients until smooth, chill, covered for at least 2 hours. This came from an Ohio River front cafe.
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Shrimp Salad Saut� sliced fresh mushrooms in a little oleo until done, but not over done. Boil large shrimp, veined and split, in shrimp and crab boil using directions on box. Cook frozen peas in salted water 2-3 mins. Drain. Mix all together on lettuce leaves. Use tartar sauce or Cajun fish dip for the fish.
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Stuffed Peppers 6 green bell peppers (mangos) 3 potatoes peeled and minced 3 onions minced 1 1/2 lbs ground beef Salt and pepper 2 cans tomatoes Cut tops off peppers, wash and remove all seeds and inside. Fill with boiling water; let stand for 15 mins and drain. Blend potatoes with salt and pepper and meat, mix well. Stuff peppers with meat sauce. Place in casserole top with tomatoes, bake at 350 for 1 hour and 30 mins.
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STUFFED PORK CHOPS Ingredients: (6 servings) 2 Med. apples coarsely chopped 7 Tablespoons Unsalted butter 3 Tablespoons Brown sugar 1 Teaspoon Vanilla extract 1/2 Teaspoon Ground nutmeg Seasoning Mix Ingredients: 1 Tablespoon Salt 1 Teaspoon Onion powder 1 Teaspoon Ground cayenne pepper 3/4 Teaspoon Garlic powder 1/2 Teaspoon White pepper 1/2 Teaspoon Dry mustard 1/2 Teaspoon rubbed sage 1/2 Teaspoon Ground cumin 1/2 Teaspoon Black pepper 1/2 Teaspoon Dried thyme leaves PORK CHOP INGREDIENTS: 6 each 1-3/4" thick pork chops 3/4 Pound Ground pork 1 Cup Chopped onions 1 Cup chopped green bell peppers 2 Teaspoons Minced garlic 1 Cup (4 oz) diced green chilies 1 Cup chicken stock 1/2 Cup Very fine bread crumbs 1/2 Cup finely chopped green onions Instructions: In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3-Tbs. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbs. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the breadcrumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. |
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