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Serves: 4 Prep.Time: 15 minutes 1 quart apple cider 2/3 cup vanilla-orange flavored brandy 4 cinnamon sticks 3" long Sweetened whipped cream -- optional Heat cider in a medium saucepan 5-6 minutes until hot. Stir in brandy. Place cinnamon sticks into 4 mugs; pour cider mmixture over and top with whipped cream. NOTE: Brandy used by Southern Living was Tuaca. Click here for printer version  Recipe By : Cindy Calentui of Tucson, Arizona (Woman's Day Magazine) Serves: 4 Prep.Time: 10 minutes 1 pound Beef Stew Meat 9 ounces commercial or homemade Barbecue Sauce 4 Kaiser Rolls Place beef and barbecue sauce in crockpot; set it on low. Cook on low 8-10 hours or until meat is very tender and falling apart. Transfer meat and sauce to a serving bowl; shred meat finely with two forks. Toast kaiser roll halves lightly; spoon beef mixture over rolls and serve at once. NOTE: Sometimes I thin my commercial barbecue sauce with a little cider vinegar or chicken broth, depending on the brand and flavor. Click here for printer version Serves: 4 Prep.Time: 20 minutes 2 pounds fresh or frozen cod or haddock fillets -- thawed if frozen 1/4 pound lean bacon -- diced 1 onion -- chopped 4 medium potatoes -- peeled and cubed 2 cups fish stock, clam juice, or water 1 1/2 teaspoons kosher salt 1/2 teaspoon coarse-ground black pepper Dash Tabasco sauce 1 can evaporated milk (14 oz.) Cut fish into bite-size pieces; set aside. In a small skillet, cook bacon until crisp; drain and place in bottom of crockpot with the fish. Add remaining ingredients. Cover and cook on High 2 hours; turn to Low and cook 4-6 hours or until potatoes are tender. Click here for printer version Serves: 6 Prep.Time: 20 minutes 1 pound dry lima beans -- soaked overnight 1 large onion -- chopped 1 large green pepper -- chopped 1 teaspoon dry mustard 1 teaspoon kosher salt 1 teaspoon coarse-ground black pepper 1/2 pound cooked smoked ham -- cubed 1 cup ham stock, chicken stock, or water 1 can tomato soup, undiluted Put all ingredients into crockpot; stir to mix well. Cover and cook on Low 7-10 hours or on High 4-5 hours. Click here for printer version Serves: 4 Prep.Time: 15 minutes 1 3-pound chicken, cut in serving pieces 2 carrots -- sliced 2 onions -- sliced 2 ribs celery with leaves -- cut in 1" pieces 2 teaspoons kosher salt 1/2 teaspoon coarse-ground black pepper 1/2 cup chicken stock or water, (or 1/2 cup water, 1/2 cup dry white wine) 1 teaspoon dried basil Put half of carrots, onions and celery in the bottom of the crockpot. Add chicken pieces. Top with salt, pepper, liquid, and remaining half of the vegetables. Sprinkle basil over top. Cover and cook on Low 7-10 hours or on High 2-1/2 to 3-1/2 hours (use 1 cup of liquid of cooking on High). Click here for printer version Serves: 8-10 Prep.Time: 15 minutes 1 3-4 pound boneless Beef Chuck Roast -- trimmed 3 tablespoons dried Basil 3 tablespoons dried Oregano 1 cup Water 1 envelope dry Onion Soup Mix 10 Italian Rolls or Sandwich Buns -- lightly toasted 10 slices Provolone cheese Place roast in a slow-cooker. Combine basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on Low 7-8 hours, or until meat is very tender. Remove meat; shred with two forks and keep warm. Strain broth; skim off fat. Serve meat on rolls, topped with a slice of cheese, with broth separate for dipping if desired. Click here for printer version Serves: 6 Prep.Time: 20 minutes 3 carrots -- cut up 3 potatoes -- cut up 2 pounds beef chuck (or pre-cut stew meat) -- cut in 1-1/2" pieces 1 cup beef stock 1 teaspoon Worcestershire sauce 2 cloves garlic -- minced 1 bay leaf 1 tablespoon salt 1/2 teaspoon pepper 1 teaspoon paprika 3 onions -- quartered 1 rib celery with tops -- cut up Put all ingredients into crockpot in the order listed. Stir just enough to mix spices. Cover and cook on Low 10-12 hours or High 5-6 hours. Click here for printer version Serves: 4 Prep.Time: 20 minutes 1 tablespoon butter or margarine 1 cup coarsely chopped onion 1 carrot -- thinly sliced 1 rib celery -- thinly sliced 1 clove garlic -- minced 1 large potato -- peeled and diced Salt and pepper to taste Dash cayenne -- optional 1/8 teaspoon dried thyme 2-1/2 cups chicken broth 1 can corned beef (12 oz.) -- cut in chunks In a large saucepan, heat butter or margarine; saute onion, celery, carrot and garlic until soft, about 5 minutes, sprinkling with a little salt and pepper to bring out the flavors. Add potato, cayenne and thyme; toss to coat. Add broth; bring to boil and cook over medium heat, partially covered 10-12 minutes or until vegetables are tender. Add corned beef; mix well and heat through, about 5 minutes, stirring occasionally. Serve hot. Click here for printer version Serves: 4 Prep.Time: 15 minutes + 1-1/2 hours baking 3 pounds Country-Style Pork Ribs 1/2 cup Water 1 can Tomato Sauce (15-oz.) 1 envelope Dry Onion Soup Mix 1/3 cup packed Brown Sugar 1 tablespoon Dijon mustard 1/4 teaspoon Tabasco sauce or to taste 1 can Great northern beans (16-oz.) -- rinsed and drained 1 can Red Kidney beans (16-oz.) -- rinsed and drained 1 rib Celery -- diced 1/2 medium Red or Green Pepper -- diced Preheat oven to 350 degrees. Place ribs in 13x9x2 baking pan with water; cover tightly (if using a pan with a cover, insert a layer of foil to seal). Bake 1 hour; remove ribs to a plate, reserving cooking liquid in a measuring cup. Meanwhile, in a small saucepan, combine tomato sauce, soup mix, brown sugar, mustard and Tabasco; cook slowly 10 minutes. Add enough hot water to pan juices to make 1 cup; stir into sauce. In same baking pan, combine beans, celery and pepper, plus all but 1/2 cup of sauce; mix well. Place ribs on top; pour remaining sauce evenly over ribs. Cover tightly; bake 30-35 minutes or until tender. Click here for printer version Serves: 4 Prep.Time : 30 minutes 1 pound lean Ground beef 1 jar Meat-flavored Spaghetti Sauce (32-oz.) 2 tablespoons Instant Minced Onion 2 teaspoons dried Oregano 1 teaspoon dried Basil 1 teaspoon Garlic Powder 1/2 teaspoon ground Thyme Hot cooked Thin Spaghetti Brown beef in a large skillet; drain. Add remaining ingredients; mix well. Cover and simmer about 20 minutes. Serve ladled over hot cooked spaghetti. Click here for printer version Serves: 4 Prep.Time: 30-35 minutes 8 Chicken Thighs (or whatever pieces you have) Salt, Pepper and Paprika to taste 3 tablespoons Vegetable Oil 1 can Cream-of-(blank) Soup (10-oz.) -- undiluted 1/4 cup Dry White wine Chicken broth or water, if needed 2 cups or more cooked Wide Egg Noodles Wash chicken and pat dry with paper towels; season with salt, pepper and paprika on both sides. In a large skillet, heat oil until very hot; brown chicken in oil over medium heat until golden on both sides. Remove chicken to a plate; add soup and wine to pan; mix well. Add broth or water if a thinner consistency is desired. Return chicken to pan; lower heat; cover and simmer 20 minutes. Add noodles; cover and simmer 5 minutes until heated through. Click here for printer version Serves: 6 Prep.Time: 30 minutes + 30 minutes baking 2 slices Bacon 1/2 cup chopped Onion 1 rib Celery -- chopped 3 cups cooked mixed tube Pasta (ziti, penne, elbows etc.) 1/2 package frozen Green Peas (10-oz.) -- unthawed 1 can Solid White Tuna -- drained 1 can Cream of Celery Soup (10-oz.) -- undiluted 1/4 cup Milk 1/4 cup Sour Cream 2 tablespoons Dry White wine 1 tablespoon Old Bay Seasoning 1/2 teaspoon Salt 1/2 teaspoon coarse-ground Black Pepper Dash Tabasco sauce 1/2 cup shredded Cheddar cheese 2 tablespoons Dry bread crumbs Preheat oven to 350 degrees; grease a 3-quart casserole In a medium skillet, cook bacon until crisp; drain and set aside, reserving drippings. In 1 tablespoon bacon drippings, saute onion and celery until barely soft; transfer to a large mixing bowl. Add pasta and peas; mix well. Break tuna into bit-size pieces; add to bowl annd mix well. In a medium bowl, combine soup, milk, sour cream, wine, Old Bay Seasoning, salt, pepper and Tabasco; beat until smooth. Add to tuna mixture; toss gently to coat all ingredients well. Spoon mixture into prepared casserole; top with cheese and breadcrumbs. Bake 30 minutes or until top is lightly browned. Serve with green salad and cheese-stuffed Crescent rolls. Click here for printer version Recipe By: Good Housekeeping Magazine (11/96) Yields 12 Scones Prep.Time: 15 minutes + 15 minutes baking 2 1/4 cups All-purpose flour 1/2 cup Yellow Cornmeal 1 tablespoon Sugar 2 teaspoons Baking Powder 1 1/4 teaspoons Coarse-ground black pepper 1 teaspoon Salt 1/2 teaspoon Baking Soda 6 tablespoons Cold Butter or Margarine (3/4 stick) 3/4 cup Milk 1 Egg Preheat oven to 425 degrees. In a large bowl, combine flour, cornmeal, sugar, baking powder, pepper, salt and baking soda. With pastry blender ot two knives used scissor-fashion, cut in butter or margarine until mixture resembles coarse crumbs. In a cup, mix milk and egg; stir into flour mixture just until blended. Turn dough out onto lightly floured surface; divide in half. With floured hands, pat each half into a 5-1/2 inch round. Cut each round into 6 wedges; with spatula, transfer wedges to ungreased large cookie sheet. Bake 15 minutes or until lightly browned. Serve warm of cool on wire rack. Click here for printer version Serves: 8 Prep.Time: 25 minutes + 40 minutes baking 1-1/4 cups sugar -- divided 1 cup all-purpose flour 7 tablespoons Hershey's® cocoa 3 tablespoons cornstarch 2 teaspoons baking powder 1/4 teaspoon salt 2 cups milk 2 egg yolks -- beaten 1 tablespoon butter 1 teaspoon vanilla extract 1/2 cup packed light brown sugar 1-1/4 cups hot water Preheat oven to 350 degrees. In a mixing bowl, combine 3/4 cup of the sugar, flour, 3 tablespoons of the cocoa, the cornstarch, baking powder and salt. Stir in milk, beaten egg yolks, butter and vanilla; beat until smooth. Spread batter into ungreased 8- or 9-inch square baking pan. Stir together remaining 1/2 cup sugar, brown sugar, and remaining 4 tablespoons cocoa; spread evenly over batter. Pour hot water over top---do not stir. Bake 35-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with thawed whipped topping and berries if desired. Click here for printer version |
